Magnolia Bakery Red Velvet Cupcake

I went to the Magnolia Bakery Greenwich Village location, which has been credited with starting the cupcake craze. Magnolia has a huge following and is a very popular bakery in the city with locations in Grand Central Station, Columbus Avenue, Rockefellar Center, Los Angeles and even a location in Bloomingdale’s in Dubai!

So with high expectations, I entered the store to a super-friendly staff and wonderful smell. I was hooked. I ordered my cupcake and was in heaven. Again, I forgot to snap a photo as I was too excited to eat my cupcake so here’s a photo nabbed from the web.
Red Velvet Cupcake

I went for the cake first, I like to get a clear sense of the cake and consistency before I go for the frosting. It was perfection, not too dry and really just the perfect consistency. I was, however, truly disappointed by the frosting. They do a vanilla cream frosting instead of a cream cheese frosting. Major bummer. Don’t get me wrong, the frosting was good, I just prefer cream cheese frosting and find it to be the best part of the cupcake.

At this point, my favorite red velvet cupcake would be a Magnolia cupcake with Sprinkles cream cheese frosting (recipe provided in previous post). For those who want to try it, here’s the recipe for Magnolia’s red velvet cupcake.

Red Velvet Cupcakes
3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 1/2 cups sugar
3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda

Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).

In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.

In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.

Divide the batter among the prepared pans. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.

Frost with Sprinkles cream cheese frosting and you have a winning red velvet cupcake!


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