There are many recipes out there that claim to be from New York’s Magnolia Bakery. We’ve tried quite a few, and votes are in that this is the real thing!
Ingredients
- 3 cups cake flour (not self-rising)
- 3/4 cup unsalted butter, softened
- 2 cups sugar
3 large eggs, at room temperature - 6 tbsp red food coloring
- 3 tbsp unsweetened cocoa
- 1 tsp vanilla extract
- 1 tsp salt
- 1 cups buttermilk
- 1 tsp cider vinegar
- 1 tsp baking soda
- 1 batch Creamy Vanilla Frosting
Directions
- Preheat oven to 350°F. Grease and lightly flour 2 cupcake pans (24 cupcakes).
- To make the batter: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 mins.
- Add the eggs, one at a time, beating well after each addition.
- In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
- In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
- In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
- Divide the batter among the prepared pans. Bake until a tester comes out clean, about 20 minutes. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing.
- Frost when cool.
