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-> Recipe Collection
-> Cakes, Cookies, and Muffins
lev2luv
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Mon, Aug 08 2016, 3:15 pm
Anyone have a good recipe for milchig cupcakes? I am looking for one that has chocolate and vanilla batter and may also gave an actual square of real chocolate too on top for garnish. Any other ideas are welcome as well.
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HonesttoGod
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Tue, Aug 09 2016, 10:20 am
Overtime cook has a recipe for chocolate cake and a vanilla cake recipe.
Do either of those using butter and milk instead of margarine and soy milk.
Make a cream cheese/buttercream frosting and drizzle milky chocolate on top. HEAVEN!
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Amarante
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Tue, Aug 09 2016, 12:23 pm
These are the quintessential cupcake as made by Magnolia Bakery. Be careful not to overfill or overbake.
I have a recipe for Red Devil chocolate if you are interested.
Magnolia Bakery Cupcakes
Ingredients:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows
Directions
Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
Vanilla Buttercream:
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.
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 to 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.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake
Recipe courtesy of Allysa Torey, More From Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen, Simon and Schuster, 2004
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lev2luv
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Tue, Aug 09 2016, 8:06 pm
Thank you all for your suggestions!
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