Bake Gourmet Cupcakes: 6 Recipes from Famous Bakeries

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Crumbs Bake Shop is no more, and if you believe the hype, it could be the beginning of the end. Slate says the cupcake bubble has burst, and The Wall Street Journal notes that other cupcake bakeries will face similar issues as the trend wanes. The best way to combat these cupcake woes? Indulging in a bakery-style cupcake at home, of course. When the cupcake trend was hot, bakeries shared recipes with various outlets, and we’ve found six cupcakes straight from the trendy bakers themselves that you need to make at home.

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1. Magnolia’s Vanilla Cupcake and Vanilla Buttercream

Sometimes, basic is best. To ease your way into gourmet cupcakes at home, make Magnolia Bakery’s vanilla cupcakes using the recipe the bakery provided to Epicurious.

Ingredients:

  • 1½ cups self-rising flour
  • 1¼ 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

Frosting

  • 1 cup (2 sticks) unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 pound)
  • 2 to 3 tablespoons milk

Directions: First, make the cupcakes. Preheat oven to 350 degrees Fahrenheit and 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 to 25 minutes, or until a cake tester inserted into 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.

For the icing, in large bowl, cream butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

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