Magnolia Cupcakes

Besides being my favorite tree (I love those huge eggshell-like flowers), Magnolia's also a bakery known for its cupcakes in West Village that many of you are familiar with. I had to make some cupcakes for a tropical themed baby shower, and I decided to use recipes from the Magnolia Bakery Cookbook to try to replicate the famous cupcake. My thoughts? I knew how sweet the frosting would turn out, so I decreased the amount of sugar. All in all, not bad. The kids at the baby shower seemed to enjoy them, but I think children at that age will gladly take their sugar in any form.

Magnolia Vanilla Cupcakes

Ingredients:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup unsalted butter
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F.
2. Line two 12-cup muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. 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. Add the dry ingredients in three parts, alternating with the milk 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. 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.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia Chocolate Cupcakes

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter
1 cup granulated sugar
1 cup firmly packed light brown sugar
4 large eggs
6 ounces unsweetened chocolate, melted
1 cup buttermilk
1 teaspoon vanilla extract

Directions:
1. Preheat oven to 350 degrees F.
2. Line two 12-cup muffin tins with cupcake papers. Set aside.
3. In a small bowl, sift together the flour and baking soda. Set aside.
4. 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.
5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Magnolia Vanilla Buttercream Frosting

Ingredients:
1 cup unsalted butter
4 to 6 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions:
1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
2. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.