by Allysa Torey
More From Magnolia: Recipes From The World-Famous Bakery and Magnolia's Home Kitchen
This is one of our most popular cakes at the bakery. Half of the customers love it because they haven't eaten it since their grandmother made it when they were kids, and the other half because they think the red color is really neat. But everyone thinks it's delicious.
ingredients
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 cups sugar
3 large eggs, at 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 buttermilk
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons baking soda
1 recipe Creamy Vanilla Frosting
preparation
Preheat oven to 350°F. Grease and lightly flour three 9- by 2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake: 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 coloring, 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. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting
.
Epicurious Test-Kitchen Tip:
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) 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. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
To make the cake: 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 coloring, 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. Bake for 30-40 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on a wire rack.
When the cake has cooled, spread the frosting between the layers, then ice the top and sides of the cake with Creamy Vanilla Frosting
.
Epicurious Test-Kitchen Tip:
This recipe also makes 2 dozen cupcakes. Use 2 muffin pans, each with 12 (1/2-cup) muffin cups, and line each cup with a paper liner. (There's no need to grease the cups.) 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. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.
From epicurious.com
Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Monday, February 9, 2009
Friday, January 25, 2008
White Mountain Chocolate Cupcakes - Frosting
Pair with any chocolate cupcake.
Seven-Minute Frosting
1 1/4 cups sugar
1/3 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
Put the sugar, waer, egg whites, and cream of tartar in a heatproof bowl or the top of a double broiler with at least 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water or the bottom of the double broiler. The top container should sit firmly over the pan of hot water; be sure to keep the cord of the elecric mixer away from the burner. Beat on high speed until the frosting forms a soft peeak that stands straigh up if you stop the beaters and lift them up, about 7 minutes. The frosting should regiser 160 F on a thermometer. Remove the container of frosting from the water, add the vanilla and almond exracts, and continue beating for 2 minutes to further thicken the frosting.
Use a thin metal spatula to spread the thick layer of frosting, about 1/2 cup, over the top of each cupcake, dipping the spatula gently into the frosting to make swirls. Serve the cupcakes, or carefully cover them and refrigerate. Let sit at room temperature for about 20 minutes before serving.
From Cupcakes! by, Elinor Klivans.
Seven-Minute Frosting
1 1/4 cups sugar
1/3 cup water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
Put the sugar, waer, egg whites, and cream of tartar in a heatproof bowl or the top of a double broiler with at least 2-quart capacity and beat with a handheld electric mixer on high speed until opaque, white, and foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water or the bottom of the double broiler. The top container should sit firmly over the pan of hot water; be sure to keep the cord of the elecric mixer away from the burner. Beat on high speed until the frosting forms a soft peeak that stands straigh up if you stop the beaters and lift them up, about 7 minutes. The frosting should regiser 160 F on a thermometer. Remove the container of frosting from the water, add the vanilla and almond exracts, and continue beating for 2 minutes to further thicken the frosting.
Use a thin metal spatula to spread the thick layer of frosting, about 1/2 cup, over the top of each cupcake, dipping the spatula gently into the frosting to make swirls. Serve the cupcakes, or carefully cover them and refrigerate. Let sit at room temperature for about 20 minutes before serving.
From Cupcakes! by, Elinor Klivans.
Friday, December 28, 2007
Champagne Cupcakes & Buttercream Icing
Great for New Year's Eve & parties!
CHAMPAGNE CUPCAKES
2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp
Preheat oven to 350F. Insert cupcake liners.
In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
IN a separate medium bowl sift together the flour, bakin gpowder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
CHAMPAGNE BUTTERCREAM ICING
3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Crazy About Cupcakes, Krystina Castella.
CHAMPAGNE CUPCAKES
2/3 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
2 3/4 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
3/4 cup champagne
6 large egg whites, at room temp
Preheat oven to 350F. Insert cupcake liners.
In al arge bowl cream together the butter and sugar until light and fluffy, about 3-5 minutes.
IN a separate medium bowl sift together the flour, bakin gpowder, and salt.
Blend the dry ingredients into the creamed mixture alternately with champagne.
In a large clean bowl beat the egg whites on high speed until stiff peaks form. Fold one-third of the whites into the batter until blended, then fold in the remaining egg whites until well blended.
Fill the cupcake liners 3/4 full with batter. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan.
CHAMPAGNE BUTTERCREAM ICING
3/4 cup vegetable shortening
12 Tablespoons (1 1/2 sticks) unsalted butter, room temperature
3 Tablespoons champagne
4 1/2 cups confectioner's sugar
In a large bowl beat the shortening and butter until combined. Add the champagne. Slowly add the confectioner's sugar and beat until smooth. If necessary, add additional champagne to achieve desired consistency.
Crazy About Cupcakes, Krystina Castella.
Friday, November 16, 2007
Chocolate Buttercream Frosting
Absolutely the best frosting I've ever had. I pair this with a simple yellow cake or cupcakes and no one can resist it. It's simple and perfect.
I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
I also use the Easy-Mix Yellow Cupcake recipe and this frosting recipe to make a two-layer 9" round cake that is delicious. It's a huge hit every time I make and probably my favorite cake ever.
Makes frosting for 18 cupcakes.
3 oz unsweetened chocolate, chopped
2 1/2 cups powdered sugar
1 1/2 T unsweetened Dutch-process cocoa powder
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 tsp vanilla
1/2 cup heavy whipping cream, at room temperature
Put the chocolate in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate until it is melted and smooth. Remove from the water and set aside to cool slightly.
Sift the powdered sugar and cocoa powder into a large bowl. Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes. At first the mixture will look crumbly, but then it will form a smooth mass. Beat in the melted chocolate. Add the vanilla and cream, mixing to incorporate. On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.
Using a small spatula, spead about 3 T of frosting on top of each cupcake, mound the frosting in the center.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Pumpkin - Ginger Cupcakes
Makes 12 cupcakes.
Pair with Cream Cheese Frosting.
1 1/2 unbleached all-purpose flour
3/4 tsp baking powder
3/4 baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/2 oz) crystallized ginger cut into 1/8- to 1/4-inch pieces
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Pair with Cream Cheese Frosting.
1 1/2 unbleached all-purpose flour
3/4 tsp baking powder
3/4 baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup sugar
1 cup canned pumpkin (not pumpkin pie filling)
3 large eggs
1/4 cup (about 1 1/2 oz) crystallized ginger cut into 1/8- to 1/4-inch pieces
Sift the flour, baking powder, baking soda, salt, cinnamon, and ginger into medium bowl and set aside. In a large bowl, using an electric mixer on low-medium speed, beat the melted butter, sugar and pumpkin until smoothly blended. Mix in the eggs and crystallized ginger. On low speed, mix in the flour mixture until it is incorporated. The batter will be thick.
Fill each paper liner with a generous 1/4 cup of batter, to about 1/2 inch below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cupcakes for 10 minutes in the pan on a wire rack.
Carefully place the wire rack on top of the cupcakes in their pan. Protecting your hands with pot holders and holding the pan and rack together, invert them to release the cupcakes onto the wire rack. Turn the cupcakes top side up to cool completely.
From Cupcakes! by Elinor Klivan, also available at Crate & Barrel.
Easy-Mix Yellow Cupcake Batter
This recipe is REALLY easy, and makes a moist, completely yummy cake. I use it all the time to make cupcakes and will also make a great two-layer 9" round cake.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Makes 12 cupcakes.
Pair with Chocolate Buttercream Frosting.
1 1/4 unbleached all-purpose flour.
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 large egg
1 large egg yolk
1 cup sugar
1/2 cup canola or corn oil
1 tsp vanilla extract
1/2 cup sour cream
Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the egg and yolk and sugar until thickened and lightened to a cream color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil and vanilla until blended. Mix in the sour cream until no white streaks remain. Mix in the flour mixture until it is incorporated and the batter is smooth. The batter is ready to bake, or for additions such as nuts, or other flavorings.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Cream Cheese Frosting
Makes 3 cups.
1/2 cup (1 stick) butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. The frosting is ready to use, or for flavor additions.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
1/2 cup (1 stick) butter, at room temperature
6 oz cream cheese, at room temperature
1 tsp vanilla extract
3 cups powdered sugar
In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing.
Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for 1 minute to lighten the frosting further. The frosting is ready to use, or for flavor additions.
From Cupcakes! by Elinor Klivans, also available at Crate & Barrel.
Red Velvet Cupcakes
Pair with Cream Cheese Frosting.
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat the oven to 350°F.
Prepare cupcake tins as directed as directed in the recipe you are following. Cream butter and sugar until fluffy. Add eggs and blend well.
Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture.
One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
From epicurious.com.
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs
2 tablespoons cocoa powder
2 ounces water
2 ounces red food coloring
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 teaspoon baking soda
Preheat the oven to 350°F.
Prepare cupcake tins as directed as directed in the recipe you are following. Cream butter and sugar until fluffy. Add eggs and blend well.
Make a paste of cocoa and food coloring and add to the butter mixture. Sift flour and salt together into this mixture.
One at a time, add the following ingredients: buttermilk, vanilla, and water. In a small bowl, combine the vinegar and baking soda. Fold it into the cake batter. Make sure it's incorporated, but don't beat it.
Pour the batter into the cupcake tins. Bake for 15 to 20 minutes, until the cake springs back when touched.
Remove from oven and let cool for about 10 minutes, then turn the cupcakes out of the tins and onto a rack to finish cooling completely.
From epicurious.com.
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