Featured Cookbook

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1. Magnolia's Raspberry Cream Cheese Breakfast Buns

2. Magnolia’s Vanilla Cupcakes

3. Magnolia’s Chocolate Cupcakes

4. Magnolia's Vanilla Buttercream Frosting

5. Magnolia’s Famous Banana Pudding

Book Description

A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.

... (more)

More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen

Authors: Allysa Torey, Photographs Zeva Oelbaum

Date: October 2004

ISBN: 0743246616

Publisher: Simon & Schuster

Hardcover

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The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Makes enough for one 2-layer 9-inch cake or 2 dozen cupcakes*

• 1 cup (2 sticks) unsalted butter, softened

• 6 to 8 cups confectioners’ sugar

• 1/2 cup milk

• 2 teaspoons vanilla extract

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. (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.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

More From This Book:

1. Magnolia's Raspberry Cream Cheese Breakfast Buns

2. Magnolia’s Vanilla Cupcakes

3. Magnolia’s Chocolate Cupcakes

4. Magnolia's Vanilla Buttercream Frosting

5. Magnolia’s Famous Banana Pudding

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