Best Magnolia Bakerys Red Velvet Cupcakes Recipes

MAGNOLIA BAKERY'S RED VELVET CUPCAKES

Magnolia Bakery's Red Velvet Cupcakes image

Make and share this Magnolia Bakery's Red Velvet Cupcakes recipe from Food.com.

Provided by Mrs. Cookie

Categories Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 16

Ingredients

3 1/2 cups cake flour (not self rising)
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large eggs, at room temperture
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
6 tablespoons all-purpose flour
2 cups milk
2 cups unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

Steps:

Preheat oven to 350. Grease and lightly flour 2 cupcake pans(24 cupcakes).
To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time,beating well after each addition. In a small bowl, whisk together the red coloring, cocoa, and vanilla. Add to the batter and beat well.
In a measuring cup, stir the saltinto the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans. Arange the oven racks in upper and lower thirds of the oven and bake the cupcakes, switching postions of the pans half through baking, until a tester comes out clean, about 20 minutes. Cool cupcakes in pan 10 minutes, then remove from pan and cool completely on rack before icing.
Creamy Vanilla Frosting.
In medium-size saucepan, whisk the flour into milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.
In large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy.Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.
Add cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes ( no less and no longer- set a timer!) Use immediately.

Nutrition Facts : Calories 442.2, Fat 22.9, SaturatedFat 14.2, Cholesterol 82.6, Sodium 262.8, Carbohydrate 56.7, Fiber 0.6, Sugar 38.4, Protein 4.1

MAGNOLIA BAKERY'S CUPCAKES

Magnolia Bakery's Cupcakes image

You don't have to wait in line. You can make the famous West Village bakery's cupcakes at home. Don't forget the icing!

Provided by Susan Campos

Categories dessert

Time 45m

Yield 24 cupcakes

Number Of Ingredients 7

Ingredients

1 cup (2 sticks) of unsalted butter, softened, plus extra for greasing pans
1 1/4 cups all-purpose flour, plus extra for dusting pans
1 1/2 cups self-rising flour
1 cup milk
1 teaspoon vanilla extract
2 cups sugar
4 large eggs, at room temperature

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.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 111 milligrams, Sugar 17 grams, TransFat 0 grams

MAGNOLIA RED VELVET CUPCAKES W/ VANILLA BUTTERCREAM AND/OR CREAM

Magnolia Red Velvet Cupcakes W/ Vanilla Buttercream And/Or Cream image

The famous Magnolia Red Velvet Cupcakes with the original Vanilla Buttercream Frosting or try Cream Cheese Frosting for a little variation, mix-n-match, or even try swirling the two on top in a sort of ying/yang or marbled pattern...if you add a little bit of food coloring to one of them you can make a very unique treat. I've done it with hues of soft yellow, pink, purple, green, etc depending on the occasion where I was serving it!

Provided by GoldsmithLissa

Categories Dessert

Time 1h

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 19

Ingredients

3 1/4 cups plain flour
3/4 cup unsalted butter, softened
2 1/2 cups sugar
3 large eggs, room temperature
6 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons salt
1 1/2 cups organic whole milk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 cup unsalted butter, softened
6 -8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
300 g cream cheese or 300 g mascarpone
1/3 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar, sifted

Steps:

CUPCAKES:.
Preheat oven to 175°C Grease and lightly flour 2 cupcake pans.
In a small bowl, sift the cake flour and set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
Add the eggs, one at a time, beating well after each addition.
In a small bowl, whisk together the red food colouring, cocoa, and vanilla.
Add to the batter and beat well.
In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well.
Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
Divide the batter among the prepared pans.
Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
Fill a piping bag with the icing and spread over cakes. Big and swirly is the key!
ICING OPTIONS:.
Nota bene: 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.
VANILLA BUTTERCREAM FROSTING:.
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.
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.
CREAM CHEESE FROSTING:.
With an electric mixer, blend together cream cheese and butter until smooth.
Pour in powdered sugar, salt and vanilla extract.
Turn mixer on high and beat until light and fluffy.