Representatives of the Moscow bakery shared withour readers recipe for the famous Carrie cupcake! (the ingredients are designed to make 2 dozen cupcakes) Sponge cake: 1 ½ cup self-rising flour 1 ¼ cup baking flour 1 cup unsalted, softened, butter 2 cups sugar 4 large eggs at temperature 1 cup milk 1 teaspoon vanilla extract 1 Preheat oven to 350 degrees. 2. You will need two baking sheets for 12 muffins in which you need to put paper baking dishes. 3. In a small bowl, combine the two flours and set aside. 4. In a large bowl on a medium speed electric mixer, beat the butter until creamy. 5. Gradually add sugar to the resulting mixture until it becomes fluffy (about 3 minutes). 6. Add eggs, whisking after each egg is added. 7. Add dry ingredients in three passes, alternating with milk and vanilla extract. 8. With each subsequent addition, beat the ingredients thoroughly until they are completely combined. 9. Using a rubber spatula, scrape the dough off the sides of the bowl to make sure all ingredients are mixed. Pour the dough gently into the molds, filling each hole about three quarters. 11. Bake for 20-25 minutes, or until the tester stick (to check if the dough is ready) is dry. 12. Chill the cupcakes for 15 minutes before removing them from the mold and starting to glaze. Magnolia Bakery Vanilla Cream: 1 cup unsalted, softened butter 4 cups powdered sugar 2–3 tablespoons milk 1 teaspoon vanilla extract Whisk butter until creamy in the mixer. Add vanilla extract. Add the icing sugar gradually, whisking after each cup is added. Scrape the cream off the sides of the bowl. When the mixture begins to thicken and looks “dry”, add two tablespoons of milk. Whisk on medium speed with an electric mixer until smooth, soft and creamy for 2-4 minutes. Add another tablespoon of milk if you want a thinner consistency. Add a couple of drops of pink food coloring and mix thoroughly. Store the cream at room temperature. This cream can only be stored in an airtight container, no more than 3 days.
