Featured Cookbook

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1. Magnolia's Raspberry Cream Cheese Breakfast Buns

2. Magnolia’s Vanilla Cupcakes

3. Magnolia’s Chocolate Cupcakes

4. Magnolia's Vanilla Buttercream Frosting

5. Magnolia’s Famous Banana Pudding

Book Description

A cupcake can change your life. Ever since Magnolia Bakery opened its doors in 1996, people have been lining up day and night to satisfy their sugar cravings -- patiently waiting in line at the old-fashioned yet funky bake shop to buy cupcakes, layer cakes, pudding, and ice cream, much to the surprise and delight of owner Allysa Torey. Now, from the baker who brought cupcakes to everyone's attention, come even more recipes from Greenwich Village's favorite bakery and her home kitchen.

... (more)

More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen

Authors: Allysa Torey, Photographs Zeva Oelbaum

Date: October 2004

ISBN: 0743246616

Publisher: Simon & Schuster

Hardcover

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These buns have been our most popular breakfast item at the bakery since the first day we opened our doors. The flavors of the cream cheese and the preserves work really well together.

Makes 9 buns

• BUN:

• 1 3/4 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 pound (one 8-ounce package) cream cheese, softened

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup sugar

• 2 large eggs, at room temperature

• 1/4 cup milk

• 1/2 teaspoon vanilla extract

• TOPPING:

• 1/2 cup raspberry preserves

• Garnish

• Confectioners’ sugar

1. Preheat oven to 350 degrees.

2. Grease and lightly flour 9 large muffin cups.

3. In a small bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

4. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter, and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the muffin cups, filling them about two-thirds full. Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and, using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25–30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

5. Allow the buns to cool for about 30 minutes before sprinkling with confectioners’ sugar and serving.

More From This Book:

1. Magnolia's Raspberry Cream Cheese Breakfast Buns

2. Magnolia’s Vanilla Cupcakes

3. Magnolia’s Chocolate Cupcakes

4. Magnolia's Vanilla Buttercream Frosting

5. Magnolia’s Famous Banana Pudding

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