Magnolia’s Bakery Cupcakes with Sweetapolita Icing

Cupcakes
I love a great bakery cupcake. Not the kind where the icing is made with Crisco… but the one where you get the flavor of real butter (If I’m going to eat them, I want all the calories don’t you?) The cupcake recipe comes from a famous bakery in New York City called Magnolia’s. They are delicate in texture and have that signature bakery taste. The icing, well just let me say, it is divine!  Euphoria is the word I would use!

Magnolia’s Cupcakes with Sweetapolita Icing

Yields 30 standard cupcakes or two 9-inch round cakes

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

Preheat oven to 350°F. Line 2 standard muffin tins with cupcake liners (30 total) or two 9 inch round cake pans with parchment paper. In a small bowl, whisk flours together and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium speed until smooth (#4 on Kitchen Aid mixer). Gradually add the sugar and beat until fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each addition.

Add the dry ingredients in 3 additions, alternating with the milk and vanilla. With each addition, beat until ingredients are incorporated but do not over beat. 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 and bake in middle of oven until tops turn golden brown and toothpick inserted into center comes out just clean (a few crumbs is okay), about 18 minutes. Don’t fill more than 2/3 of the way full or they will overflow! Using an ice cream scoop makes it easy. Cool the cupcakes in tins for 15 minutes. Remove from tins and cool completely on a wire rack before icing.

   Sweetapolita Icing
3 sticks unsalted butter, softened and cut into cubes
5 cups confectioners’ sugar
2 tablespoons milk
2 teaspoons pure vanilla extract
Pinch of salt

In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 5 minutes on medium speed (#4 on Kitchen Aid mixer). Butter will become pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 5 minutes. Frosting will be very light, creamy, and fluffy.
Add touch of gel food color, if desired and mix until blended.

Tip: Best if used right away. To keep frosting creamy and not filled with air bubbles use a rubber spatula to smear the frosting against the sides of the mixing bowl. To store cupcakes it is best to use a bakery box instead of an airtight container. If you use an airtight container the paper liners will come loose from the cupcakes.

Cupcake recipe adapted from Magnolia Bakery, icing recipe adapted from Sweetapolita.

Recipe Published in The News and Neighbor on March 30, 2013

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