Magnolia Bakery Vanilla Cupcakes and Chocolate Icing

I used to live in New York, whenever I would visit the city I would stop at Magnolia Bakery and get a cupcake.  I was super sad when I moved away.  No more cupcakes :(  I put the Magnolia Cupcake Bakery cookbook on my Amazon wishlist and my husband got it for me for mother's day last year.  I've made several recipes from the book since then.  The recipes usually turn out amazing, especially the frosting, but the cupcakes are a little dry at times.  This time I put in a little less flour and they turned out great! I made the cupcake pictured below for a baby shower.  They tasted amazing. Now you can make them too!


PS. You will want to eat everything the icing touches, the real chocolate in the recipe gives this icing a very real delicious edge.

Vanilla cupcakes recipe (adapted Magnolia Cupcake's recipe used with permission)

1 cup unsalted butter
2 cups sugar
4 large eggs
1 cup milk
1 teaspoon vanilla extract
1 1/2 cups sifted self rising flour
1 cup sifted flour 
  1. Leave the butter, eggs and milk out for at least an hour before making the cupcakes.
  2. Preheat over to 350 degrees.
  3. Put cupcake wrapper in cupcake pans. 
  4. Sift the flours, measure, and combine.
  5. Beat the eggs until well blended.
  6. Combine the milk and the vanilla.
  7. Cream the butter for at least 3 minutes with mixer.
  8. Gradually add the sugar and cream for 3 more minutes.
  9. Add the eggs to the butter and sugar mixture, beating well.
  10. Alternate between add the milk mixture and the flour mixture.  Mix well but do not over beat.  
  11. Using a number 20 food disher scoop the cupcake batter into the cupcake wrappers.
  12. Bake for 20 to 25 minutes, or until a toothpick comes out dry and the cupcake is spongy when pressed upon.
  13. Let cool and ice.

Chocolate Icing (Based on Magnolia's frosting recipe used with permission)

1 1/2 cups unsalted butter
2 Tablespoons milk
9 ounces semisweet chocolate, melted
1 teaspoon vanilla extract
2 1/4 cup powered sugar
  1. Leave the butter, and milk out for at least an hour before making the frosting.
  2. Melt the chocolate using a double broiler method. Boil some water over the counter, place a heat resistant bowl on top.  IMPORTANT-Do no let any water get in the bowl or the chocolate will seize.
  3. Let the chocolate cool for 15 minutes.
  4. Beat the butter for 3 minutes, incorporating lots of air.
  5. Add the milk and mix well.
  6. Add the chocolate and beat for 2 minutes.
  7. Add the vanilla extract and beat for 3 minutes.
  8. Add the sugar gradually, beating on low. You may need more, you may need less depending on your desired frosting consistency and temperature of the butter.
  9. Spread on your cupcakes and enjoy!
*I use a Wilton straight spatula
*Sprinkles add a very nice touch
*If you do not have time to let the butter cool down, cut the butter into slices and leave on a plate for 5 minutes.  Put the milk in a wide bowl.
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Homemade Oreo Cookies



Homemade Oreos are one of my absolute favorite cookies. I've made them three times this last month, and usually gobble them up within two to three days. They are so easy to make too!

Homemade Oreo Cookies, Printible Version
  • 1 package of Devil's food cake mix
  • 1/3 cup oil or 1/2 cup shortening, I prefer the taste of oil
  • 2 eggs
  • 1 can of cream cheese frosting
Mix all the ingredients together. You may have to mix with your hands. Roll into balls about 1 inch. Place on cookie sheet. Bake at 350 for 9-11 minutes depending on desire of crispiness. Let cool.

Frost the cookies. Pick up one cookie and frost one side, place another cookie on top, and wala, homemade oreos. I let them sit overnight in a closed container on a paper towel. It makes them taste so good. Eat and enjoy!

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The Best Pumpkin Chocolate Chip Cookie Recipe

These pumpkin cookies are so delicious!  I like to make this recipe every fall for the holidays.


I like to use real pumpkin, but canned pumpkin works too. I like to get my pumpkin fresh from a farm, cook it up and make the cookies. I even had enough extra this year to make pumpkin chocolate chip ice cream.

This is a sugar pumpkin, because it has black spots on the outer layer.  The smaller the pumpkin the better.

The following method may be used to prepare any winter squash. To prepare the pumpkin the pumpkin for cooking, cut the pumpkin in half, a butcher knife works well, put the pumpkin in a cake pan with about 1/2" of water.  Turn the oven to 375 and cook the pumpkin for 30-45 minutes, or until the pumpkin is fork tender.

Remove from the oven and let cool. Scoop out the inside of the pumpkin with a spoon and blend in blender. The recipe calls for 1 1/2 cups of pumpkin. If you don't use it all you can freeze the rest and save for more cookies, a soup, bread etc.

Pumpkin Cookies
The recipe is based on a recipe from Vicki at SunGold Farms.

Makes 4 dozen cookes

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups or 15 ounce can of pureed squash or pumpkin
2 1/2-2 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp ground allspice
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 bag of chocolate chips
1 1/2 cups chopped pecans (optional)

Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets. Bake for 10 to 12 minutes or until edges are golden.

*This recipe can be used with almost any winter squash. See instructions above on how to prepare.

*Baker's tip, the dough is pretty runny, but because of all the baking powder and soda, they rise up quite nicely.



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