Magnolia Bakery Recipes

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MAGNOLIA BAKERY'S CUPCAKES



Magnolia Bakery's Cupcakes image

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!

Provided by Susan Campos

Categories     dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 7

1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
1 1/4 cups all-purpose flour, plus extra for dusting pans
1 1/2 cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
2 cups sugar
4 large eggs, at room temperature

Steps:

  • Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla.
  • In a large bowl, cream the butter with an electric mixer at medium speed until smooth. Add the sugar gradually and beat until fluffy (about 3 minutes). Add the eggs one at a time, beating well after each addition. Gradually add the flour mixture, alternating with the milk and the vanilla, beating well after each addition. Spoon the batter into muffin cups about 3/4 full.
  • Bake until the tops of the cupcakes spring back when lightly touched, 20 to 22 minutes. Remove cupcakes from the pans and cool on a rack before icing.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 111 milligrams, Sugar 17 grams, TransFat 0 grams

MAGNOLIA BAKERY'S BANANA PUDDING



Magnolia Bakery's Banana Pudding image

Make and share this Magnolia Bakery's Banana Pudding recipe from Food.com.

Provided by sugaree

Categories     Dessert

Time 4h30m

Yield 12 serving(s)

Number Of Ingredients 6

1 1/2 cups water
2/3 cup vanilla pudding mix
1 (14 ounce) can sweetened condensed milk
3 cups heavy cream
1 (12 ounce) box vanilla wafers
4 bananas, sliced

Steps:

  • Blend the water, pudding mix and sweetened condensed milk until will mixed.
  • Refrigerate at least 4 hours or overnight.
  • Whip the heavy cream until soft peaks form.
  • Fold the pudding mixture into the whipped cream until well incorporated.
  • In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
  • Refrigerate for 30 minutes.
  • **Cooking time is refrigeration time.

Nutrition Facts : Calories 480.8, Fat 30.5, SaturatedFat 17, Cholesterol 92.8, Sodium 152.8, Carbohydrate 48.8, Fiber 1.6, Sugar 22.9, Protein 5.5

MAGNOLIA BAKERY VANILLA CUPCAKES



Magnolia Bakery Vanilla Cupcakes image

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes about 2 dozen

Number Of Ingredients 8

1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon pure vanilla extract
Magnolia Bakery Vanilla Buttercream

Steps:

  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper liners; set aside. In a small bowl, combine flours; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Gradually add sugar, beating until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add dry ingredients in 3 parts, alternating with the milk and vanilla, and scraping down sides of bowl in between each addition; beat until ingredients are incorporated but do not overbeat.
  • Divide batter evenly among liners, filling about three-quarters full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 20 to 25 minutes.
  • Transfer to a wire rack to cool in tins for 15 minutes. Remove cupcakes from tins, and cool completely on rack. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Serve at room temperature.

MAGNOLIA BAKERY'S VANILLA BIRTHDAY CAKE AND FROSTING



Magnolia Bakery's Vanilla Birthday Cake and Frosting image

These comments are from their cookbook: "At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"

Provided by Marie

Categories     Dessert

Time 50m

Yield 1 3 layer cake, 16 serving(s)

Number Of Ingredients 11

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
1 cup unsalted butter, very soft
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°.
  • Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper.
  • In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
  • Add the sugar gradually and beat until fluffy, about 3 minutes.
  • Add the eggs one at a time, beating well after each addition.
  • Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
  • Divide batter among the cake pans.
  • Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean.
  • Let cakes cool in the pans for 10 minutes.
  • Remove from pans and cool completely on wire rack.
  • If you're making cupcakes, line two 12-cup muffin tins with cupcake papers.
  • Spoon the batter into the cups about three-quarters full.
  • Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
  • Remove cupcakes from pans and cool completely on a rack before icing.
  • When cake has cooled, ice between the layers, then ice top and sides of cake.
  • To make the icing - place the butter in a large mixing bowl.
  • Add 4 cups of the sugar and then the milk and vanilla.
  • Beat until smooth and creamy.
  • Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
  • If desired, add a few drops of food coloring and mix thoroughly.
  • Use and store icing at room temperature, as icing will set if chilled.
  • Can store in an airtight container for up to three days.

MAGNOLIA'S FAMOUS BANANA PUDDING



Magnolia's Famous Banana Pudding image

Provided by Food Network

Categories     dessert

Time 7h20m

Yield up to 16 servings (makes 4 to 5 quarts)

Number Of Ingredients 6

One 14-ounce can sweetened condensed milk
1 1/2 cups (360 grams/12.7 ounces) ice-cold water
One 3.4-ounce package instant vanilla pudding mix (preferably Jell-O brand)
3 cups (720 grams/25.5 ounces) heavy cream
One 11-ounce box Nilla wafers
4 to 5 ripe bananas, sliced

Steps:

  • In a stand mixer with the whisk, beat the condensed milk and water on medium speed until well combined, about 1 minute. Add the pudding mix and beat until there are no lumps and the mixture is smooth, about 2 minutes. Transfer the mixture to a medium bowl, cover and refrigerate until firm, at least 1 hour or overnight.
  • In a stand mixer with the whisk, whip the heavy cream on medium speed for about 1 minute, until the cream starts to thicken, then increase the speed to medium-high and whip until stiff peaks form. Be careful not to overwhip.
  • With the mixer running on low speed, add the pudding mixture a spoonful at a time. Mix until well blended and no streaks of pudding remain.
  • To assemble, select a trifle bowl or a wide glass bowl with a 4- to 5-quart capacity, or individual serving bowls.
  • Saving 4 to 5 cookies for the garnish on top, begin assembly. Spread one-quarter of the pudding over the bottom and layer with one-third of the cookies and one-third of the sliced bananas (enough to cover the layer). Repeat the layering twice more. End with a final layer of pudding. Garnish the top with additional cookies or cookie crumbs.
  • Cover tightly with plastic wrap and refrigerate for 4 to 6 hours. Cookies should be tender when poked with a knife. This dessert is best served within 12 hours of assembling.

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