I heard many good reviews about The Magnolia Bakery cake but unfortunately I still didn't have the chance try out any of their cake yet!..I promised myself one day soon I must visit one of their bakery store in NYC .I requested hubby to buy me the cake from this famous bakery when he comes home from work since he work in NYC but he refused said he don't want to be bother and deal with the infamous heavy traffic plus no parking and no standing sign posted all over the city. I been eyeing to get the cookbook for a while when I visited B&N but would love to try out one of the recipe first before I buy the book.The cookbook is not cheap at all.I check with our local library and found out they do have Magnolia Bakery cookbook.I borrow the cookbook for almost 5 weeks now ,so before I return the book to our library I better try one of their famous recipe which is the Traditional Vanilla Cake.I decided to make cupcake instead of 3 layer whole cake.I also replaced all purpose flour to cake flour which I preferred coz it's have softer and fine texture. This cup cake is moist,delicious and spongy!!
1 cup (2 sticks) unsalted butter,softened
2 cups sugar( I used 1 1/2 cups )
4 large eggs,at room temperature
1 1/2 cups self-rising flour
1 1/4 all purpose flour( I used cake flour)
1 cup milk ( I used 2 % milk)
1 tsp vanilla
Makes 1 three layers 9 inch cake or 24 cupcakes
I used Cream Cheese Icing instead buttercream icing as suggested.A not too sweet icing.
1 lb (2 eight oz packages) cream cheese,softened slightly,cut into small pieces
1/2 cup (1 stick) unsalted butter,softened slightly,cut into small pieces
1 1/2 tsp vanilla extract ( I used clear pure vanilla extract)
5 cups sifted confectioner's sugar(sugar powder)
1 tsp meringue powder *optional*
Method for Cake:
1:Preheat oven to 350 F.Prepared 2 x twelve muffin tins with cupcakes liner.
2:In a large bowl,on a medium speed mixer,cream the butter until smooth.Add the sugar gradually and beat until fluffy,about 3 minutes.Add in eggs one at a time,beating well after each addition.
3:Combine the flours and add in four parts,alternating with milk and the vanilla extract,beating well after each addition.
4:Spoon the batter into the cups about three-quarters full.Bake until the tops spring back when lightly touched,about 20-22 minutes..Remove cupcakes from pans and cool completely on wire rack before icing.
Method for Icing:
1:Beat cream cheese and the butter with mixer until smooth,about 3 minutes.Add the vanilla extract.Gradually add the sugar and beat until well incorporated..Add in meringue powder ,beat for few round ,then removed.
2:Store in fridge first before pipping,then top with your favourite sprinkle.Serve with tea .
batter in mixer ready to bake
baked and now cool down before icing
Note:I used meringue powder to stabilize the cream cheese for easy pipping..Work fast when pipping or store the remaining icing back into fridge first ,use small amount and add more later to prevent cream cheese icing from melting fast