I was in New York City last week with my dear friend Denise and we stopped in at Magnolia Bakery and bought some cupcakes to bring home with us.
The best thing about Magnolia Bakery is that they do special Rockette red velvet cupcakes at Christmas. I sort of love the Rockettes, and you know I love cupcakes, so these are basically THE Christmas cupcake as far as I am concerned.
How cute is that Rockette chocolate medalion!?!? LOVE.
We also had vanilla cupcakes with chocolate frosting and vanilla cupcakes with vanilla frosting. Tasty. I like that these cupcakes aren’t super sweet, and the cake is very moist.
I have to say though that as good as these are, they aren’t my favorite cupcakes. I thought the ones from Sweet in Boston were better, and I also like Georgetown Cupcake more, but they are definitely delicious and worth the wait – espcially for the Rockette Red Velvet!
I was in Boston over the long weekend visiting my sister, and we stumbled upon Sweet Cupcakes on Newbury Street while we were out shopping. So, of course we had to try some! The cupcakes were awesome and we also really liked their lovely pale pink/chocolate brown color scheme.
We tried (from left to right) dark chocolate, caramel brownie, sweet cake, and pumpkin pie.
The frosting at Sweet is DELICIOUS. They even sell ‘shots’ of it. We also really liked how they used sprinkles. I have never met a dessert that wasn’t improved by the addition of sprinkles.
The sweet cake was our favorite. Light and fluffy vanilla cake with creamy, sweet chocolate frosting.
Paper Orchid has the best selection of super adorable cupcake wrappers. These would be so cute for a shower, wedding, or birthday party.
I especially like the lovebirds and the zebra print.
Hope you all have a great 4th of July! Cheers!
I hosted a little baby shower for one of my college friends over the weekend. Since she’s expecting a girl, I wanted to make a pink dessert. I’ve made these strawberry cupcakes lots of times and they are delicious. The pureed strawberries make them pink, and give them a really fresh strawberry flavor. (Of course, I forgot to take pictures of our luncheon – I need to work on that.)
Anyway, here is the yummy recipe from Sprinkles Bakery in L.A., courtesy of Martha.
Cupcakes – Makes 1 dozen
- 2/3 cup whole fresh or frozen strawberries, thawed
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/4 teaspoon coarse salt
- 1/4 cup whole milk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup sugar
- 1 large egg, room temperature
- 2 large egg whites, room temperature
- Sprinkles Strawberry Frosting
1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
Icing – Makes enough for 1 dozen cupcakes
- 1/2 cup whole frozen strawberries, thawed
- 1 cup (2 sticks) unsalted butter, firm and slightly cold
- Pinch of coarse salt
- 3 1/2 cups confectioners’ sugar, sifted
- 1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not overmix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
I am dedicating this post to my sister in law who said, “the fashion is all very nice, but when will there be cupcakes!?”
I made this Martha recipe for our Oscar party on Sunday night and they were a big hit. I think Martha’s recipes are always great and this one did not disappoint. The cake has peanut butter, butter, and sour cream (a low-fat recipe, obviously), so they are really moist and yummy. The frosting is made with cream cheese and peanut butter (again, diet, natch). After frosting, top with strawberry jam. YUM!
Here’s a look at our table setup:
… and here’s the recipe: Peanut Butter Cupcakes with Peanut Butter Frosting and Jelly