So, today is Boss’s Day. Really. What did you do for your boss today? Us over here at the Family Kitchen? Naturally, we had Magnolia Bakery in New York deliver cupcakes to our fearless Babble bosses because we love them so much.

With all of us Family Kitchen writers living all over the place, we really wanted to come together to show our bosses some appreciation today, and Magnolia Bakery was the answer. Their cupcakes and icebox cakes are sought-after treasures. In fact, just the other day I was watching a show where one of the characters was trying to find Magnolia when they were in New York. Featured on several TV shows and movies, like Sex and the City and The Devil Wears Prada, their menu also includes specialty cakes and pies and their famous banana pudding that our Babble bosses raved about this morning.


With locations in New York City, Los Angeles and Dubai, if you’re looking to impress your boss, send a birthday gift, a thank you or just pick a few up for your next special occasion, Magnolia Bakery is a great option. Check out their new, updated website, and stay tuned, because I hear they’ll be shipping nationally in 2011!

If you’re like me, waiting for that national delivery to kick in, you can make their cupcakes in your very own home until then. I hope you enjoy!

Vanilla Cupcakes

1 ½ cups self-rising flour
1 ¼ cups all-purpose flour
1 cup softened unsalted butter
2 cups sugar
4 large room temperature eggs
1 cup milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees. In a small bowl, sift cake flour and set aside. On medium speed of an electric mixer, cream the butter until smooth. Add in the sugar and vanilla and beat until fluffy, about 3 minutes. One at a time, add the eggs, beating well after each addition and then mix in the milk. Slowly add in flour just until mixed.

Scrape down the batter in the bowl to make sure the ingredients are thoroughly mixed in, and then carefully spoon the batter into the cupcake liners about three-quarters full.

Bake for 20-25 minutes. Cool the cupcakes in the tins for 15 minutes before removing. Cool completely on wire rack and then ice them with the vanilla buttercream below.

Vanilla Buttercream Icing

1 cup softened unsalted butter
6-8 cups powdered sugar
½ cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the powdered sugar and then the milk and vanilla. On medium speed in an electric mixer, beat until smooth and creamy. Gradually add in the remaining sugar, 1 cup at a time, beating well after each addition until the icing is thick enough spread. You may not need to add all of the sugar. If desired, add a few drops of food coloring for a colorful treat. Icing can be stored in an airtight container at room temperature for up to 3 days.

All photos courtesy of Magnolia Bakery.

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