A 15-second cameo in one of HBO’s most popular television series Sex and the City not only aided the flagship store of Magnolia Bakery at New York’s Bleecker Street achieve cult status, the impact of the episode extended far beyond and turned the Bakery into a cupcake empire. Currently, there are six Magnolia Bakery locations in New York, plus outposts in Boston, Chicago, and Los Angeles, and Washington D.C. The chain also operates 13 international locations across seven different countries.
From its inception, Magnolia Bakery has been cherished for its classic baked goods, vintage decor, and warm, inviting atmosphere. While cupcakes are a top-selling item at their bakeries, it is their banana pudding that is most loved by customers and is the single most popular item on their menu. If your uninitiated palate is waiting to be impressed, try anything from their classic yellow cake with chocolate buttercream, or the peanut butter icebox pie to their red velvet cake with a cream cheese frosting, or vanilla bean cheesecake capped with blueberries. Another crowd-pleaser is their vanilla buttercream cupcake. It’s been around since the bakery first opened and remains the most popular cupcake flavor at the bakery.
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Recently the iconic bakery shared the recipe for their classic vanilla cupcakes with buttercream frosting. So now you can make it at home too.
Magnolia Bakery’s Vanilla Cupcakes Recipe
(Makes 2 dozen cupcakes)
For the cupcakes:
1 ½ cups self-rising flour
1 ¼ 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 vanilla extract
Method
Preheat oven to 350 degrees.
Line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
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 into 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.
For the vanilla buttercream recipe:
1 cup (2 sticks) unsalted butter, softened
1 box (4 cups) confectioners’ sugar
2 – 3 tablespoons milk
1 teaspoons vanilla extract
Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down the sides of the bowl often. When the mixture starts to thicken and appears dry add 2 tablespoons of milk. Beat on medium speed until smooth and creamy about 2-4 minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring and mix thoroughly. Store the icing at room temperature. Icing can be stored in an airtight container for up to 3 days.
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