Tuesday, October 9, 2007

Common Knowledge - Quantic

It is common knowledge that it is not getting colder here any time soon. It is October and today I am wearing a denim skirt and tank top. I have given up on rushing the seasons and just reverted back to summer wear.

It is also common knowledge that everyone loves a cupcake.
Yesterday we (my friends and I) were incredibly bored, so we made cupcakes for another friend's birthday.

They came out nearly perfect. (The icing was a little runny which I thought made the cupcakes resemble the ghosts from Pacman). We borrowed a recipe similar to that of Magnolia Bakery in New York. You want to know why those cupcakes are so good? Because they are FILLED with sugar and lard. Here's the recipe for you to try:

MAGNOLIA'S CUPCAKES:
(Makes about two dozen, depending on the size of your cupcake papers and muffin tins)

1 and 1/2 cups of self-rising flour
1 and 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

1. Preheat oven to 350 degrees and line two 12 cup muffin tins with cupcake papers
2. In a small bowl, comvine the flours, Set aside.
3. In a large bown, on medium speed of an electric mixer, cream butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the dry ingradients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are well down blended. Carefulle spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until the cake tester (inserted in the center of the cupcake comes out clean.
4. Cool the cupcakes in the tins for 15 minutes. Remove from tins and cool completely on a wire rack before icing.

Sugary Icing
(Makes enough for two dozen cupcakes. . . actually, we ended up dumping half of the icing down the drain. It makes too much icing. There will be no icing shortage if you follow their recipe)

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups of confectioners sugar
1/2 cup milk
2 teaspoons vanilla extract)

Place 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 3-5 minutes. Gradually add the remaining sugar, one cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency (this is where we went wrong). You may not need to add all the sugar. If desired, add a few drops of food colouring and mix throughly. (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.


3 comments:

silver screen pipe dreams said...

look at our lovely project! I'm glad you posted these so I can add them to my post! Here's something for the future:http://www.designmom.com/2007/10/vintage-modern-chairs-by-guest-dad.html

WendyB said...

Ha ha! I just saw your comment on Fashionista. I laughed out loud. I want to lick the icing off all the beautiful cupcakes in this post :-P

etoilee8 said...

Wendy, we had so much icing left it was amazing/stomach turning. The kid in me was screaming "EAT IT! EAT IT now!" but the adult in me, poured it down the drain before I could.