The first time I tasted a Magnolia Bakery cupcake was in the fall of 2008 while I was in New York for The Rachael Ray Show. For those not familiar with Magnolia Bakery, it gained wide-spread recognition outside of NYC when Carrie Bradshaw, aka Sarah Jessica Parker, on Sex and the City declared the bakery her favorite place for a mini-cake fix. Being a devoted SATC fan, I was determined to play Carrie Bradshaw for the day (er…5 minutes) despite the cold, wind, and rain.
There are multiple Magnolia locations, but only the original on Bleeker Street would do for me. The shop was little, and unassuming with standing room only and a line outside the door that seemed to shout, “delicious cupcakes inside!” Delicious cupcakes indeed. I can still vividly remember my fist bite while walking and window shopping. The light, fluffy, perfectly balanced vanilla cake with a seriously sweet buttercream had me swooning. And while New Yorkers seem to have very strong opinions on what cupcakes are the best in the city, my outsider’s vote goes to Magnolia.
Soon after returning home from New York I Googled the recipe for Magnolia’s Vanilla Cupcakes and was shocked and delighted that it was both available online and unblieveably easy. I’ve been making these cupcakes ever since, to the delight of many. And this week at work I was gifted with something from one of my co-workers: The Magnolia Bakery Cookbook. Reason enough to make a couple dozen cupcakes, even if I have already been making the cupcakes for over a year.