Frosting Cupcakes Magnolia's Bakery Technique

Magnolia's Red Velvet Cupcakes

The first time I remember red velvet cake was when my Dad and Mike made a red velvet cake for the Father-Son Cub Scout Cake Bake in Virginia. I've loved red velvet cake ever since but never tried to make one myself. Then, we discovered Magnolia's and Amy discovered their red velvet cupcakes and learned they are to die for! She decided that we should make a different dessert together each week and it was no surprise that Magnolia's red velvet cupcakes were first on her list!

3 1/3 cups cake flour (not self-rising)
3/4 cup butter, softened
2 1/4 cups sugar
3 large eggs, at room temperature
6 Tbsp red food coloring (I used about 2 1/2 Tbsp because that's all I had and they the cupcakes had a nice red color)
3 Tbsp unsweetened cocoa
1 1/2 tsps vanilla
1 1/2 tsps salt
1 1/2 cups buttermilk
1 1/2 tsps cider vinegar
1 1/2 tsps baking soda

Fill cupcake tins with paper liners. 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 liquid 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 in smooth. Fill each cupcake tin about 2/3 full with batter. Bake in a preheated 350 oven for 20 minutes. Let the cupcakes cool in pans for 1 hour. Remove from the pans and cool completely on a wire rack. (I removed them from the pans immediately because I only have one cupcake tin and I needed it to bake the rest of the cupcakes). Yields: 30-36 cupcakes

Cream Cheese Frosting

2-8oz packages cream cheese, softened
6 Tbsp butter, softened
1 1/2 tsp vanilla
5 cups confectioner's (powdered) sugar

In a large bowl, on medium speed of an electric mixer cream the cream cheese, butter and vanilla until smooth and creamy bout 3 minutes. Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours (but no longer) to thicken before using. When cupcakes are cool, spread the frosting liberally on the cupcakes.

Magnolia's Carrot Cake with Cream Cheese Icing

2 cups all-purpose flour
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup canola oil
1 3/4 cups sugar
3 large eggs, at room temperature
1 1/2 tsps vanilla
2 cups lightly packed shredded carrots
1-8oz can crushed pineapple in its own juice, with juice
1 cup coarsely chopped toasted pecans
3/4 cup sweetened shredded coconut

Preheat oven to 325. Grease and lightly flour 2 9x2 inch round cake pans, then line the bottoms with parchment paper. In a small bowl, sift together the flour, baking powder, cinnamon and salt. Set aside. In a large bowl, on medium speed of an electric mixer, beat together the oil and sugar. Add the eggs, one at a time, and beat until light and thick, about two minutes. Add the vanilla and beat well. Gradually add the dry ingredients, beating until well incorporated. Stir in the carrots, pineapple with juice, pecans and coconut, Divide the batter between the prepared pans and bake for 40-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pans for 1 hour. Remove from the pans and cool completely on wire racks. When the cake has cooled, ice between the layers, then ice the top and sides of the cake with cream cheese icing. Garnish with toasted pecans if desired. You can also make these as carrot cake cupcakes. I baked them at 350 for 20-25 minutes...they were fabulous and a huge hit at the Duty to God fireside!

Cream Cheese Icing

1 lb cream cheese, softened and cut into small pieces
6 Tbsp butter, softened and cut into small pieces
1 1/2 tsp vanilla
5 cups sifted confectioner's (powdered) sugar
cream or milk, if desired to adjust consistency

In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
Add the vanilla and beat well. Gradually add the sugar, one cup at a time, beating continuously until smooth and creamy. Cover and refrigerate icing for 2-3 hours (but no longer) to thicken before using. Thin with milk or cream if desired