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Magnolia Bakery’s famous Red Velvet Cupcake Recipe

Today, I copied the Red Velvet cupcake recipe from Magnolia Bakery. The Red Velvet cupcake I ate at Magnolia Bakery a while ago was delicious, so I found the recipe in the Magnolia Cookbook and made it.

These cupcakes are soft and sweet combined with the creamy white cream on the top and look even more, particularly due to the red velvet color.

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Magnolia Bakery’s famous Red Velvet Cupcake Recipe

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Recipe

PRE TIME: 20 min

COOKING TIME: 20 min

TOTAL TIME: 40 min

4 SERVING

Ingredients:

Cupcake dough
2 oz. Unsalted butter
3.5 oz. Sugar
1.7 oz. Eggs
0.4 tsp. Vanilla extract
0.4 tsp. Salt
4.6 oz. Cake flour
0.24 oz. Cocoa powder
0.6 tsp. Baking soda
4.2 oz. Buttermilk (113g milk + 8g vinegar or lemon juice replaceable)
0.5 tsp. Vinegar
1 tsp. Red pigment
Vanilla Frosting
3.9 oz. Unsalted butter
1.2 oz. Sugar
3.9 oz. Milk
0.42 oz. All-purpose flour
0.4 tsp. Vanilla extract
A pinch of salt

Directions:

1

Cupcake dough: Lightly beat the soft butter at room temperature with a hand mixer.

2

Add sugar and salt and whip the butter until the color becomes white and bright and bulky.

3

Whisk the batter while adding the room temperature eggs several times.

4

Add the desired amount of red pigment and mix well.

5

Divide the powdered ingredients (cocoa powder + soft flour) in 3 times, and the buttermilk in 2 times and mix alternately.

6

After mixing baking soda and vinegar, add to the batter and mix well.

7

Divide the batter into 8 pieces of 55~60g per cup.

8

Bake in a preheated oven at 320 °F/160 °C for 20 minutes.

9

Vanilla Frosting: Put the flour and milk in a pot and mix with a whisk.

10

Add sugar and salt and mix.

11

Stir the mixture well with a whisk and cook until the center of the pot boils.

12

Sieve the cooked mixture. Then drop the temperature to 77 ℉/25 °C stirring on the ice water.

13

Put 4) in soft butter at room temperature and whip them together to make it creamy.