Sunday, November 29, 2009

Magnolia Cupcakes

I had to stop when we saw Magnolia Bakery to get a cupcake. I used their recipe before to make cupcakes but the real thing is always better.

Here is the recipe in case you want to try:

Makes about 2 dozen cupcakes

  • CUPCAKES:

  • 1 1/2 cups self-rising flour

  • 1 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

  • ICING:

  • Vanilla Buttercream (recipe follows) or Chocolate Buttercream

  1. Preheat oven to 350 degrees.

  2. Line two 12-cup muffin tins with cupcake papers.

  3. In a small bowl, combine the flours. Set aside.

  4. In a large bowl, on the medium speed of an electric mixer, cream the 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 ingredients in three parts, alternating with the milk 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. 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.

  5. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. At the bakery we ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.

Note: If you would like to make a layer cake instead of cupcakes, divide the batter between two 9-inch round cake pans and bake the layers for 30-40 minutes.


Vanilla Buttercream


  • 1 cup (2 sticks) unsalted butter, softened

  • 6 to 8 cups confectioners’ sugar

  • 1/2 cup milk

  • 2 teaspoons vanilla extract

Place the 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, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (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.

*Note:
If you are icing a 3-layer cake, use the following recipe proportions:
1 1/2 cups (3 sticks) unsalted butter
8 to 10 cups confectioners’ sugar
3/4 cup milk
1 tablespoon vanilla extract

Macy's Day Parade





We really lucked out that the weather was so warm this year at the Macy's Day Parade. It was so fun to see the balloons up close. We also went the night before to see the balloons inflated.

Katz's Delicatessen New York



Laura & Benoit took us to Katz's in NYC. I got an amazing brisket sandwich. Sooo soo good.

Wednesday, November 18, 2009

One Week!

In officially one week, I will be visiting Laura in NYC and having a fabulous Thanksgiving with her fabulous family. I can't wait!

Monday, November 16, 2009

Eastern Market

Since 1891 the people of Detroit have been flocking to the sheds of Eastern Market to buy produce, flowers, and antiques. Kevin and I had a wonderful breakfast at Russell Street Deli and picked up some great cheese from the historic R. Hirt Jr., Co. (1893). The market is open all year round and I'm curious to see what winter will bring to the selling floor.

Wednesday, November 11, 2009

Grand Army of the Republic Building


This building was built in 1897 to commemorate the Michigan Civil War veterans. Currently this building is also left abandoned.

Tuesday, November 10, 2009

Detroit Dreams



I had fun this weekend testing out my new lens that adds more of a dreamy effect to my photography.

Sunday, November 8, 2009

Michigan Central Station







This Detroit train station was built in 1913 by the same architect that created the Grand Central Station in NYC. At the time, it was the tallest train station in the world. Now it sits abandoned with no future plans to restore it.






Meet Buster

Our puppy finally has a name! We chose Buster after a character on our favorite show Arrested Development, Buster Bluth.

LinkWithin

Related Posts with Thumbnails