Cupcakes Part 2

August 6, 2009 at 7:34 am | Posted in Homemaking, Recipes | 1 Comment
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cupcale

Magnolia Bakery Chocolate Buttermilk Cupcakes

Makes 1 dozen cupcakes

INGREDIENTS

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, firmly packed
  • 2 large eggs, at room temperature
  • 3 ounces unsweetened chocolate, melted
  • 1/2 cup buttermilk
  • 1/2 teaspoon vanilla extract
  1. Preheat oven to 350 degrees. Line 12-cup muffin tin with cupcake papers.
  2. In a small bowl, sift together flour and baking soda. Set aside.
  3. In a large mixing bowl, using medium speed on an electric mixer, cream butter until smooth.
  4. Add the sugars and beat until fluffy, about 3 minutes.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the chocolate, mixing until well incorporated.
  7. 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.
  8. Scrape down the bowl with a rubber spatula making sure all is well-blended.
  9. Carefully spoon the batter into the cupcake paper lined tin, filling each liner about 3/4 full.
  10. Bake 20-25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
  11. Cool the cupcakes in the tins for 15 minutes, remove and cool completely.

judah cupcakeMagnolia Bakery Vanilla Buttercream

INGREDIENTS

Makes enough to ice 12 cupcakes

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 lbs. confectioners’ sugar
  • 1/4 cup milk
  • 1 tsp. pure vanilla extract
  1. In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 2 cups sugar, milk and vanilla.
  2. Beat on medium speed until smooth and creamy, 3-5 minutes.
  3. Gradually add the remaining sugar, 1/2 cup at a time, beating for about 2 minutes after each addition, until icing reaches desired consistency. You may not need to add all of the sugar.
  4. Store in an airtight container for up to 3 days.

 

***NOTE***
The original recipes were for 2 dozen cupcakes.

I halved the cupcake and icing recipes to make a more reasonable amount for my family.

The recipes above are exactly half of the originals. To make 2 dozen, simply double the recipes. 

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1 Comment »

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  1. You have made me so hungry for cupcakes. I’m going to try the vanilla recipe!!!


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