Love Magnolia Bakery both in Chicago and NYC!  I stopped in recently on my Birthday to pick up one of my favorite cakes, Coconut Meringue from the Chicago location .  It was amazing.  I thought everyone would enjoy some yummy photos today!  If you are feeling ambitious whip up some of those chocolate cupcakes with this Magnolia Bakery recipe for 24 cupcakes:
2 C all-purpose flour
1 t baking soda
1 C unsalted butter, softened
1 C granulated sugar
1 C firmly packed light brown sugar
4 lg eggs, at room temperature
6 oz unsweetened chocolate, melted
1 C buttermilk
1 t vanilla extract

To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes, stir occasionally until completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm.
Line 24 muffin tins with cupcake papers; set aside.
In a bowl, sift the flour and baking soda together; set aside.
In a big mixing bowl, cream the butter, using an electric mixer on Medium speed, until smooth.
Add the sugars and beat for approximately 3 minutes or until fluffy.
Add the eggs, one at a time, beat well after each addition.
Add the chocolate, mixing until well incorporated.
Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla
With each addition, beat until ingredients are incorporated but do not over mix!
Scrape down the batter from the sides of the bowl, using a rubber spatula, to make sure the ingredients are well blended and the batter is smooth.
Carefully spoon batter into cupcake liners; fill 3/4 full.
Bake in a 350° oven for 20-25 minutes or until toothpick comes out clean.
Cool in tins for 15 minutes.
Remove from tins and cool completely on a wire rack.

Vanilla Buttercream Frosting
1 C unsalted butter, softened
6 -8 C confectioners' sugar
1/2 C milk
2 t vanilla extract

Place the butter in a large mixing bowl.
Add in 4 cups sugar, then the milk and vanilla.
On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, aprox. 2 min., until the icing is thick enough for good spreading consistency (you may not use all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly.
Icing may be stored in airtight container for 2 to 3 days at room temp.  Ice when completely cool.  Enjoy!!

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09/09/2013 7:16pm

Love Magnolia Bakery! Great Pics!

09/09/2013 7:17pm

I want one of each. LOL


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