Ok...so Klippy(a.k.a-Kaye)listed the recipe for their vanilla cupcakes....well,after hearing her ooohing and aaahing...I ran to the store for self rising flour,came home and made a batch.....we too fell in love with em...and naturally...I thought...we need MORE of these people recipes........
so I've been busy digging and here's what I found.......
Magnolia Chocolate Cupcakes
2 c flour
1 tsp baking soda
1 c unsalted butter, softened
1 c sugar
1 c firmly packed light brown sugar
4 large eggs,room temperature
6 oz unsweetened chocolate, melted
1 c buttermilk
1 tsp vanilla
Preheat oven to 350.
Line two 12-cup muffin tins with cupcake papers.
Sift together the flour and baking soda. Set aside.
On med speed,cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition.
Add the chocolate, mixing til well combined.
Add the dry ingredients in three parts, alternating with the buttermilk and vanilla.
With each addition, beat til the ingredients are incorporated, but don't overbeat.
Spoon the batter into the cupcake liners, filling them about 3/4 full.
Bake for 20–25.(check w/toothpick_
Cool the cupcakes 15 min,then remove from the tins and cool completely on a wire rack.
Frosting:
1 c unsalted butter, softened
6 to 8 c powdered sugar
1/2 c milk
2 tsp vanilla
Place the butter in a large mixing bowl. Add 4 c of the sugar and then the milk and vanilla.
On med speed,beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 c at a time, beating about 2 minutes after each addition,til the icing is thick enough to be spreadable.(You might not need to add all of the sugar)
Magnolias Raspberry Cream Cheese Breakfast Buns
1 3/4 c flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz cream cheese, softened
1/2 c unsalted butter, softened
1 c sugar
2 large eggs,room temperature
1/4 c milk
1/2 tsp vanilla
TOPPING:
1/2 c raspberry preserves
powderes sugar to garnish
Preheat oven to 350
Grease and lightly flour 9 large muffin cups.
Combine the flour, baking powder, baking soda, and salt. Set aside.
On med speed , beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla.
Spoon the batter into the muffin cups, filling them 2/3 full.
Drop 3 tsp of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter
Bake for 25–30 min.(check w/toothpick)
Cool for 30 min before sprinkling with sugar.
Magnolia's Gingerbread Pancakes
3 eggs
1/4 c brown sugar
1 c buttermilk
1/2 c water
1/4 c brewed coffee
2 1/2 c white unbleached flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp ground cloves
1 Tbs cinnamon
1 Tbs ground ginger
1 Tbs nutmeg
4 Tbs margarine, melted
Mix eggs and brown sugar until well combined. Add buttermilk, water and brewed coffee, and stir to combine.
Sift together the flour, baking powder, baking soda, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in the melted butter.
Cook as usual........oh my goodness do these sound good.......I totally wanna start a day of holiday cookie baking w/these!!!!!!!
Magnolia Bakery Cupcakes
Magnolia Bakey Recipes (att:KLIPPY)
honey....I'd be chucking that cake flour
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