Magnolia Cupcakes...and a Tea Party!

Here at the Sinful Southern Sweets household, we have the honor of raising little princesses. Meet my princesses:

This is my oldest little princess.

 Her name is Princess Run-Wild. My beautiful little silly princess. And my official "spatula/beater/spoon licker." Princess Run-Wild truly knows how to be a princess. She is proper and dramatic. And loves all things pink and sparkly!

And this is my youngest princess.

Her name is Princess Run-Wilder. I know, I know..she looks real sweet with that collander on her head. But she is trouble, I tell ya. And she is part boy, I think. She is as rough as a corncob. I do believe she will be the "alpha-princess" She just seems like she takes control of everything. Well, perhaps she just screams to get control. Still, effective all the same. And of course, she too is a beautiful little silly princess.

Anyways, with princesses you will also have tea parties. Excuse me, actually they are called "Tee Potties" here. The "Tee Pottie" was the perfect excuse to make some princess cupcakes! We usually have cookies, but really every event is worth attending if there is cake present. Oh, you know you've only gone to birthday parties for the cake! Admit it! Ok, maybe that's only me.....I have cake issues :)

So, I have been eyeing this recipe for the Magnolia Bakery's Cupcakes for quite some time. Typically, I do not make from-scratch cupcakes. The outcome is just usually not as soft and moist as a cake mix. What can I say, Betty  has got the whole cake thing down to a science! Except for the icing, I do make my own icing. And generally, I doctor up the cake mixes to make them a little different. But, this recipe from the Magnolia Bakery,  has been calling to me. See.. the Magnolia Bakery is suppose to be this famous bakery in NYC. Supposedly, people wait for 20+minutes to get cupcakes there everyday. They have been noted on Saturday Night Live and Sex in the City. Besides, I do love bakery type cupcakes. Ok, I admit, I love all cupcakes.  Finally, I broke down yesterday and made these great cupcakes. Hey, we had to have princess fare for the party! I have to admit, I was quite impressed with this recipe. They were soft. I believe some food critics would describe it as having a "nice crumb" whatever that means:) I didn't see any crumbs left! I did add a little extra something to the vanilla icing and vanilla cake.  I added real vanilla beans.  The outcome...the flavor was like homemade vanilla ice cream. Enough said...

I actually tried 2 Magnolia Bakery flavors. I made chocolate cupcakes with vanilla bean buttercream and vanilla cupcakes with chocolate buttercream (to be posted tomorrow).  My little princesses approved of both flavors equally. Enjoy!

Magnolia's Chocolate Cupcake & Butter Cream Frosting
Recipe courtesy of Magnolia Bakery


2 C all-purpose flour

1 tsp baking soda

1 C unsalted butter, softened (225gm)

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs, at room temperature

170gms (6oz) unsweetened chocolate, melted

1 C buttermilk

1 teaspoon vanilla extract

Directions:
1.Preheat oven to 350 degrees fahrenheit (or 180 Celsius).

2.To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes (stir occasionally until completely smooth and no pieces remain, remove from heat and cool for 5-15 minutes or until lukewarm).

3.Line two 12-cup muffin tins with cupcake papers.

4.In a bowl, sift the flour and baking soda together and set aside.

5.In a big mixing bowl, cream the butter, using an electric mixer on MEDIUM speed, until smooth.

6.Add the sugars and beat for about 3 minutes or until fluffy.
7.Add the eggs one at a time, beating well after each addition

8.Add the chocolate, mixing until well incorporated.

9.Add the dry ingredients, in three parts, alternating with the buttermilk and vanilla.

10.With each addition, beat until ingredients are incorporated but do not over mix.

11.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.

12.Carefully spoon batter in cupcake liners; fill 3/4 full.

13.Bake in 350F or 180C degree oven for 20-25 minutes or until pick/skewer comes out clean.

14.Cool in tins for 15 minutes before removing, then cool completely on a wire rack.

15.Ice when COMPLETELY cool otherwise frosting will melt
 
Vanilla Bean Butter Cream Frosting


1 C unsalted butter, very soft (225gm)

8 C confectioner's sugar (icing sugar)

1/2 C milk

2 tsp vanilla plus 1/2 vanilla bean scraped*
1.Place the butter (very soft) in a large mixing bowl

2.Add 4 cups of the sugar and then the milk and vanilla. *To scrape the vanilla bean: Cut down the center of the bean lengthwise and run the tip of the knife along the inside of the bean to remove the paste/seeds.Do not discard vanilla bean pod. You can add it to a cup of sugar and make vanilla-infused sugar (great in recipes, coffee, etc...)

3.Beat until smooth and creamy

4.Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may not need all of the sugar)

5.For colored icing add a few drops of food coloring and mix thoroughly

6.Use and store icing at room temperature, as icing will set if chilled

7.You can store in an airtight container for up to 3 days
 
And a few more tea party pics:

LOL! I do believe Princess-Run Wilder may have had a spot of rum with her tea

My two perfect princesses!