Cute Cupcake Photo Of The Day: Narwhale Cupcake!

Narwhales rule!

Brownie Mission: Fat Witch Bakery NYC

Fat Witch Bakery has two locations in Manhattan.

West Chelsea
74 Ninth Avenue,
New York, NY 10011
inside the Chelsea Market -
15th St and 9th Avenue.
A,C,E AND L Subway Trains

Uptown NYC. ::
at the Fat Witch Factory -
in Harlem NY.
By Appointment Only.




Fat Witch Brownies



14 Tbsp unsalted butter
1/2 cup plus 2 Tbsp bittersweet chocolate chips (Ghiradelli)
1 1/4 cups sugar
4 large eggs
1 tsp vanilla
1/2 cup plus 2 Tbsp unbleached flour
pinch of salt

Grease and flour a 9x9 baking pan. Preheat oven to 350F. Melt the butter and chocolate in a small saucepan over low heat, stirring frequently. Set aside to cool.

Cream the sugar, eggs and vanilla together. Add the cooled chocolate and mix until well blended. Sift flour and salt directly into the chocolate mixture. Gently mix the batter until well blended and no trace of the dry ingredients remain.

Spread batter evenly into prepared pan and bake 33 minutes or until a toothpick comes out clean or with only crumbs, no batter on it. Allow to cool for 1 hour. Cut into 16 squares.





Tasty!

Hey...Halloween won't be back for another nine months but Fat Witch made this cute little video.

Cupcake Mission: Magnolia's Bakery - Bleecker St, NYC

Promoted in HBO's hit series Sex and the City, Magnolia's Bakery is a must-see for any adoring fan. This tiny bakery, originally located in NYC's West Village, boasts fresh and delicious cupcakes made from scratch. Outside this bustling bakery is an enticing aroma that can entice any passerby.

Address:
Magnolia's Bakery - West Village
401 Bleecker St, NY 10014

The Cupcake Breakdown:

Classic cupcakes are $2.75 each.
Vanilla, Chocolate, Minis

Specialty Cupcakes

-Red Velvet
-Devil's Food
-Coconut
-Lemon
-Caramel
-Banana
-Hummingbird
-Carrot
-German
-Pumpkin
-Truffled Chocolate
-Sno-cap
-S'mores
-Orange
-Snickerdoodle
-Gingerbread

Other locations are currently throughout New York City, Los Angeles, and even Dubai.

Just recently announced: Magnolia Is Shipping Soon To Your Hometown

Expected to open its oven doors in early Spring 2011, Magnolia’s brand new Mail Order Facility will soon be delivering its most popular freshly baked goods right to your front door. Nationwide shipping will launch simultaneously with our online “General Store” stocked with all kinds of merchandise offerings such as aprons, tees, hand colored sprinkle sets, cookbooks and more. Now Magnolia can be your neighborhood bakery wherever you live.


Recommendation:
Try Magnolia's recipe for their Red Velvet Cupcakes. These cupcakes make a delicious addition to any party.

Magnolia Bakery’s Red Velvet Cupcakes

Here is their recipe for a great Valentine’s treat!

Red Velvet Cupcakes

3 1/2 cups cake flour (not self-rising)
3/4 cup (1 1/2 sticks) unsalted butter, softened
2 ½ cups sugar
3 large eggs, at room temperature
6 tbsp red food coloring
3 tbsp unsweetened cocoa
1 1/2 tsp vanilla extract
1 1/2 tsp salt
1 1/2 cups buttermilk
1 1/2 tsp cider vinegar
1 1/2 tsp baking soda
1 batch Creamy Vanilla Frosting (see below)


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 minutes. 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. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes, switching positions of the pans halfway through baking, 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. To ice, mound about 1/4 cup of frosting on top of each cupcake and use an icing spatula to make a swirl on top. If desired, decorate with colored sprinkles.

Creamy Vanilla Frosting

6 tablespoons all-purpose flour
2 cups milk
2 cups (4 sticks) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract

In a medium-size saucepan, whisk the flour into the milk until smooth. Place over medium heat and, stirring constantly, cook until the mixture becomes very thick and begins to bubble, 10-15 minutes. Cover with waxed paper placed directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, on the medium high speed of an electric mixer, beat the butter for 3 minutes, until smooth and creamy. Gradually add the sugar, beating continuously for 3 minutes until fluffy. Add the vanilla and beat well.

Add the cooled milk mixture, and continue to beat on the medium high speed for 5 minutes, until very smooth and noticeably whiter in color. Cover and refrigerate for 15 minutes (no less and no longer—set a timer!). Use immediately.

These Superbowl cupcakes are just totally adorable. Don't you think?