Magnolia bakery banana pudding

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Magnolia bakery banana pudding

On one of my trips to New York, I bought Magnolia Bakery’s pastry book : Magnolia Bakery CookBook. Some of you definitely have the same cupcake addiction as I do, so I’m sharing Magnolia Bakery’s Chocolate Cupcake with Vanilla Frosting with you !

* Magnolia bakery banana pudding Dough ingredients:

° 220 g (2 cups) flour

° 1 tablespoon of baking soda (1 tsp)

° 225 g (1 cup) unsalted butter

° 200 g (1 cup) white sugar

° 200 g (1 cup) brown sugar

° 4 eggs

° 170 g of melted chocolate

° ½ glass (1 cup) cream of milk

° 1 tablespoon of vanilla extract (1 tbsp)

* Ingredients for Frosting:

° 225 g (1 cup) unsalted butter

° 660 g to 880 g (6 to 8 cups) icing sugar

° 118 ml milk

° 2 tablespoons of vanilla extract

* preparation:

The cupcake batter:

*Melt the chocolate:

Preheat the oven to 170 degrees and prepare the molds to put the cupcakes by placing the papers in the holes.

In a little bowl blend flour also baking soda.

And in other, larger bowl, blend butter, white sugar also brown sugar with a mixer until you get a smooth mixture. Add the eggs and mix.

Take the bowl of flour and baking soda that you had prepared and add it to the mixture little by little, alternating with the cream of milk. Mix well so as not to make lumps.

Place blending in cupcake molds. Don’t fill it all in, just add a little more than half.

Leave in the oven for 20-25 minutes then cool.

* Frosting (Vanilla Buttercream):

Put the butter in a bowl.

Add the milk and vanilla. Beat on medium speed for 3-5 minutes until the mixture becomes creamy.

Gradually add the icing sugar, beat each time you add a little. If you see that the frosting is starting to take on its consistency, stop adding the sugar. The frosting is ready.