Magnolia's Vanilla Cupcakes

Recipe from: More From Magnolia by Allysa Torey

Everyone is always asking us which is the most popular cupcake at the bakery. Most people are surprised that it is what we call the vanilla vanilla - the vanilla cupcake with the vanilla icing (and the most popular color for the icing is pink).

Ingredients:

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

Preheat oven to 350 degrees.

Line two 12-cup muffin tins with cupcake papers.

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

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.

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.

Yields: Makes about 2 dozen cupcakes

Magnolia's Vanilla Buttercream Frosting

Recipe from: More From Magnolia by Allysa Torey

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

Ingredients:

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.

Yields: Makes enough for 2 dozen cupcakes

Watch this video to see how Magnolia’s frosting technique!

http://www.youtube.com/watch?v=G0-a86o5IqU

Roasted Potato Trio

Ingredients:

2 1/2 pounds sweet potatoes
2 pounds red potatoes
1 pound Yukon gold potatoes
1/4 cup butter
1/4 cup olive oil
1/3 cup chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

Preparation:

Cut potatoes into 1/2-inch-thick slices.

Cook butter, oil, and rosemary in a small saucepan over medium heat, stirring until butter is melted. Brush 1/4 cup butter mixture evenly over 2 baking sheets. Arrange potato slices evenly in a single layer on prepared sheets; brush with remaining butter mixture. Sprinkle with salt and pepper.

Bake at 450° for 35 minutes or until potato slices are golden brown.

Yield: 8 servings

Beef Fillets with Stilton-Portobello Sauce

Ingredients:
8 (6-ounce) beef tenderloin fillets
1 tablespoon chopped fresh thyme
3/4 teaspoon freshly ground pepper
1/2 cup butter or margarine, divided
2 (6-ounce) packages Portobello mushroom caps, sliced
1/2 cup dry red wine or beef broth
3/4 cup sour cream
4 1/2 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh thyme sprigs

Rub fillets evenly with chopped thyme and pepper. Melt 1/4 cup butter in a large skillet over medium-high heat. Add fillets, and cook 5 to 6 minutes on each side or to desired degree of doneness. Remove from skillet, and keep warm.

Melt remaining 1/4 cup butter in skillet. Add sliced mushrooms and sauté 3 to 4 minutes or until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sour cream and 1/4 cup cheese until melted. Drizzle sauce over fillets; sprinkle with remaining cheese. Garnish, if desired.

Yield: Makes 8 servings

Vegetable Bisque

Ingredients:

3 tablespoons butter
3 tablespoons flour
4 cups chicken broth
2 cups coarsely chopped broccoli
3/4 cup chopped carrots
1/2 cup chopped celery
1 small chopped onion
1 small clove garlic, minced
1/4 teaspoon thyme
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup heavy cream
1 egg yolk
1 1/2 cups shredded Cheddar cheese

In a large, heavy saucepan, melt butter. Add flour and cook several minutes, stirring. Remove from heat. Gradually blend in broth. Bring to boil, stirring, and add broccoli, carrots, celery, onion, garlic, thyme, salt and pepper, which have been mixed. Cover and simmer 8 minutes until vegetables are tender.

Blend cream and egg. Gradually blend in several teaspoons of soup. Return to soup and cook, stirring until thickened, and blend in cheese.

Yield: Serves 6 to 8.