Magnolia Bakery Red Velvet Cupcakes

Wednesday, 15 June 2011
Thanks to Sex And The City, I think everyone knows about the much hyped red velvet cupcakes from Magnolia Bakery in NYC. My first attempt was a disaster after trying to halve the recipe whilst converting the US measurement to metric and doing it all wrong. I'd also used standard plain flour and the result was a much denser cake which I detest. Various converters gave me different measurements for sticks of butter, cup for milk and flour. According to one website, the conversion from cup to gram for flour is different to that of butter. Furthermore, I was uncomfortable about using 3 tablespoons of artificial red coloring which in my book is a lot! Secondly, there's a chemical like after taste - I just can't describe it.

After drooling after my friend's red velvet cupcakes on Facebook, I decided to give it another go. The actual recipe makes 36 cupcakes which is way too many! My friends and neighbors have already blamed me for their weight gain. I did a happy dance after finding this version of Magnolia Bakery Red Velvet recipe in metric. I've adjusted the figures for 18 cupcakes. I've reduced the sugar content to 220gm instead of 282.5gm which I felt is sweet enough. Due to the fact that I used a natural red coloring from beetroot, the cupcakes ended up looking more reddish brown as opposed to a vibrant red. For your information, I used Dr Oetker Natural Red coloring. My second attempt has been far more successful. The result was extremely pleasing. Delicious scent wafted through the entire apartment. The cupcakes were sublime and very moist. Yum!


Here's the adjusted measurement for 18 cupcakes

202g cake flour (I used 00 flour which worked just as well)
80ml butter
220g sugar
2 small eggs, at room temperature
3 tablespoon red food coloring
1 1/2 tablespoons unsweetened cocoa
3/4 teaspoons vanilla extract
3/4 teaspoons salt
187ml buttermilk
3/4 cider vinegar



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6 comments:

  1. I love cupcakes, I make some almost every week. The latest recipe I tried was the Magnolia vanilla recipe and it was a success. Thanks for sharing the red velvet too! I will try it out as soon as possible!

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  2. My pleasure, Lily. What's the texture of the Magnolia vanilla cupcakes? I tried the Primrose Hill bakery recipe and was very disappointed. Very dense and dry. I've heard that the one from Hummingbird wasn't that impressive either.

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  3. I only made 1/3 of the original recipe and I made mini cup cakes that came out quite moist. Not dry at all, but then again the weather can play a role there. I loved the cakes but not the icing. The icing looks good as decorations but imho it was too sweet. I prefer glazing to be honest.

    here is the link to the recipe:
    http://cupcakestakethecake.blogspot.com/2008/10/cupcake-recipes-from-magnolia-bakery.html

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  4. Thank you! I'll give the recipe a go. You're right. I detest most icing and I've tried plenty. The only one I like so far is a recipe by Harry Eastwood which I'll post on the blog shortly. It contains a mere 50gm of butter but tastes divine.

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  5. I have enjoyed reading your articles. It is well written. It looks like you spend a large amount of time and effort in writing the blog. I am appreciating your effort. . Baking Equipment for Sale

    ReplyDelete
  6. Priya, thank you the lovely comment. Much appreciated.

    ReplyDelete

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