When the Health Department shuts down a bakery, make your own cake.

9 Aug

The new Magnolia bakery recently had a run in with the health department. They’re claiming it’s an electric issue . My guess is the health inspector dished out $40 for a two layer cake and got a little resentful. Regardless, here we are without a cupcake in sight. So what’s a poor girl to do? Well grab the nearest chocolate bar and hold tight, cause we’re attempting their recipe and making do with what’s in the house.

I didn’t plan ahead and go to the store and buy exactly what was needed, instead I started googling and tried to make it work. Below is their recipe.

Magnolia Chocolate Cupcakes:

2 cups all purpose flour 

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1 cup firmly packed light brown sugar

4 large eggs

6 ounces unsweetened chocolate, melted

1 cup buttermilk

1 teaspoon vanilla extract

And here’s what I did.

2 cups cake flour

1 teaspoon baking soda

1 cup (2 sticks) unsalted butter, slightly melted in the microwave

1 cup granulated raw sugar

1 cup firmly packed light brown sugar

4 large eggs

8 ounces semi-sweet dark chocolate bar, melted

1 cup 1% Milk

1 tablespoon lemon juice

3 teaspoon vanilla extract

Preheat oven to 350 degrees.

Since I didn’t have buttermilk, I put 1 tablespoon of lemon juice in 1 cup of 1% milk and let it sit for 10 min. It will curdle and look gross, but don’t freak out.

Line two 12-cup muffin tins with cupcake papers. Set aside.

In a small bowl, stir together the flour and baking soda  with a fork. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs, one at a time, beating 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 the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.

My Frosting Recipe

1 stick of butter at room temperature

4 ounces of cream cheese at room temperature

1 lb of powder sugar

2 teaspoons of vanilla extract

1 tablespoon milk (more if needed)

*food coloring

Official taste tester

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2 Responses to “When the Health Department shuts down a bakery, make your own cake.”

  1. Gina Leigh August 13, 2010 at 11:51 am #

    Very impressive! They look amazing.

  2. mike and kelly August 16, 2010 at 6:50 pm #

    That sounds delicious, I am going to try and make those. The dog certainly seems to like it, so that’s proof enough for me!!! Although, come to think of it, I’ve seen what else my dog licks, so maybe NOT the best critic! BUT I’ll try it anyway.

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