Magnolia Bakerys Cupcakes Recipes

MAGNOLIA BAKERY VANILLA CUPCAKES

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 CUPCAKES

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.

MAGNOLIA BAKERY CHOCOLATE CUPCAKES

Steps:

• To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (about; stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
• Line two 12-cup muffin tins with cupcake papers; set aside.
• In a bowl, sift the flour and baking soda together; set aside.
• In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.
• Add the sugars and beat for about 3 minutes or until fluffy.
• Add the eggs, one at a time, beat well after each addition.
• Add the chocolate, mixing until well incorporated.
• Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.
• With each addition, beat until ingredients are incorporated but do not overmix.
• Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
• Carefully spoon batter into cupcake liners; fill 3/4 full.
• Bake in a 350° oven for 20-25 minutes or until pick comes out clean.
• Cool in tins for 15 minutes.
• Remove from tins and cool completely on a wire rack.
• Ice when completely cool.

MAGNOLIA BAKERY'S CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees.
• Line 12 cupcake tins with cupcake paper.
• In a small bowl, sift together flour and baking soda.
• In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
• Add the sugars and beat until fluffy, about 3 minutes.
• Add the eggs, one at a time, beating well after each addition. Add the chocolate, mixing until well incorporated.
• Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat.
• Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.
• Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
• Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
• Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

MAGNOLIA BAKERY VANILLA BUTTERCREAM

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency; you may not need to add all the sugar. Store in an airtight container for up to 3 days.

MAGNOLIA BAKERY'S BUTTERCREAM VANILLA ICING

Steps:

• Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes. Serve at room temperature. Leftover icing freezes well for up to two months.