I just love cupcakes – their size, their cuteness, their pretty-ness, their lethal ability to send you into a sugar-induced swoon. And since I got my new oven, I’ve been going on cupcake baking sprees!
I made these about two weeks ago. The chocolate ones with white frosting were made according to a Magnolia Bakery (NY) recipe, while the carrot-walnut ones with pink frosting taste just like the Cedele carrot-walnut cake.
The chocolate ones were heavenly, but the carrot ones were just a wee bit dense. Next time I make them, I’ll add a bit more baking soda and egg.
Anyhoo, here are the recipes. Enjoy!
Magnolia Bakery Chocolate Cupcakes
(makes 12 cupcakes)
1 cup all-purpose or spelt flour
1 tsp baking soda
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup firmly-packed light brown sugar
2 large eggs, room temp
70 gms unsweetened dark chocolate (70%), melted
1/2 cup buttermilk
1/2 tsp vanilla extract
1. Preheat oven to 180C.
2. Line muffin tins with paper liners.
3. In a small bowl, sift together flour and baking soda. Set aside.
4. In a large bowl, on medium speed of your mixer, cream butter until smooth. Add sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate, mixing until well incorporated.
5. Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not overbeat.
6. Scrape down the batter inthe bowl to make sure ingredients are well blended and the batter is smooth.
7. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
8. Bake for 20-25 minutes until the tester toothpick inserted in the center comes out clean.
9. Cool in the tins for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting.
Cedele Carrot Walnut Cupcakes
180 gms unsalted butter
1 cup granulated sugar
1 cup all-purpose flour or spelt flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 teaspoon salt
2 large eggs, beaten
1/2 teaspoon pure vanilla extract
3/4 cup grated carrots
1/4 cup grated orange zest
1/2 cup chopped walnuts
1. Preheat the oven to 180C.
2. Sift together the flour, baking soda, cinnamon, and salt, and mix well.
3. In a large bowl, cream the butter with an electric mixer.
4. Add the sugar, and beat well.
5. Add the dry ingredients, alternating with the eggs, beating well after the addition of each.
6. Then add the vanilla extract and mix.
7. Add the carrots and beat on medium speed until well incorporated, about 2 minutes.
8. Fold in the nuts.
9. Carefully spoon the batter into the cupcake liners, filling them about 3/4 fulls.
10. Bake for about 25 minutes until the tester toothpick inserted in the center comes out clean.
11. Cool in the tins for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting.
Magnolia’s Vanilla Cream Cheese Frosting
(makes more than enough for 24 cupcakes)
220 grams cream cheese, softened and cut into small pieces
3 tbsp unsalted butter, soften and cut into small pieces
3/4 tsp vanilla extract
3 cups sifted icing sugar (more if the end result is too runny)
1. In a large bowl, on medium speed of your electric mixer, beat cream cheese and butter until smooth, about 3 minutes.
2. Add vanilla and beat well. Gradually add the sugar, 1 cup at a time, beating continously until creamy and smooth.
3. Cover and refrigerate icing for 2-3 hours, but no longer, to thicken before using.
Yum!
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