Chocolate Buttercream Frosting (Magnolia Bakery Copycat!)
1. Preheat oven to 350 °. 2. Grease and lightly flour three 9″ round cake pans, then line the bottoms with parchment. 3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 4. Add the sugar gradually and beat until fluffy, about 3 minutes. 5.
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To make the buttercream: In a large mixing bowl, beat the butter using an electric mixer on MEDIUM speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add in the sugar and beat on LOW speed until creamy.
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Preparation. In a large mixing bowl, beat the butter using an electric mixer on medium speed for about 3 minutes or until creamy. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well for 2 minutes. Add the vanilla and beat for 3 minutes.
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If you are using a hand mixer, place the bowl on the counter and use a hand mixer to cream the butter. Once the butter is creamy, turn the mixer speed down to the lowest setting and slowly incorporate the powdered sugar and cocoa powder into the butter. First, add the cocoa powder, and then add the powdered sugar.
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In the bowl of a stand mixer, beat butter until smooth. Slowly add sugar and beat until fluffy. Add eggs one at a time and beat until combined. Add the flour mixture in three parts, alternating with milk and vanilla extract. Mix until smooth, then divide among cupcake liners. Bake until a cake tester inserted into the center comes out clean.
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Add the powdered sugar, vanilla extract, salt, and milk or coffee. Beat on low speed for 30 seconds. Then increase speed to high. 4. Scrape down the bowl and beat the frosting until light and fluffy. 5. Transfer the chocolate frosting to a piping bag or use an offset spatula to frost to your heart's desire!
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Instructions. Preheat the oven to 350°F (180°C). Line two 12-cup muffin tins with cupcake liners. Place the butter in a large bowl. Set your electric mixer to medium speed and cream the butter until smooth. Adding the sugar gradually, beat the butter and sugar mixture until fluffy. It should take about 3 minutes.
FOODjimoto Chocolate CupcakesMagnolia Bakery's Recipe
Melt chocolate chips in a double boiler or microwave. Set aside and let come to room temperature. Using paddle attachment of a stand mixer, beat butter for 3 minutes until light and fluffy. Add milk and vanilla and mix again. Add cooled melted chocolate and mix to combine.
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Preheat oven to 350 degrees F. Spray two or three round 9-inch cake pans with flour-added cooking spray. If you use two, bake-time will be longer. Combine the flours in a small bowl and set aside. Beat the butter until smooth. Add the sugar gradually and beat for about 5 minutes.
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Step 1. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla extract. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Add a few drops of food coloring if desired. Frost cupcakes.
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Add 4 cups of sugar, the milk and vanilla. On medium speed of an electric mixer, beat until smooth and creamy, about 5 minutes. Gradually add the remaining sugar beating well after each addition (about 2 minutes) until the icing is thick enough to be of good spreading consistency. You may not need all the sugar.
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To make the cake: Preheat the oven to 350°F. Spray a 9 x 13-inch baking pan with baking spray or grease with vegetable shortening. In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt. In a small saucepan, bring the butter, cocoa, and cola to a boil over medium-high heat, stirring until smooth.
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Preparation. Step 1. Preheat the oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers. Mix the flours together in a bowl. In a glass measure, mix the milk and vanilla. Step 2. In a large bowl, cream the butter with an electric mixer at medium speed until smooth.
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Step 3: Bake the cupcakes. Carefully spoon the batter into the cupcake liners, filling them three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.
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Preheat the oven to 350°F. Prepare three 6-inch cake pans by buttering the insides and lining the bottom with a piece of parchment paper. Create a double-boiler by filling a medium pot one-third of the way full with water. Place a medium stovetop-safe bowl atop the pot. Bring to a simmer over medium-low heat.
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magnolia bakery chocolate frosting. 1 Note: to melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes; stir occasionally until the chocolate is completely smooth and no pieces remain; remove from heat and let cool 5-15 minutes or until lukewarm. 2 To make the buttercream: In a large mixing bowl, beat the.