These comments are from their cookbook:
"At Magnolia we decided to make our cake not quite a traditional yellow cake or a traditional sponge cake, given the use of whole eggs in our recipe. We're sure you'll agree this recipe is moist, delicious and makes a beautiful layer cake or cupcakes for birthdays or any celebration. Frost with pink buttercream icing and lots of colored sprinkles as we do, and feel as though you're at your seventh birthday party all over again!"
I got the original recipe for these from recipegoldmine, but I've made a few tweaks and think they are delicious! They are really light and fluffy with serious lemon flavour, great for any lemon lovers!
A beautiful cupcake for Christmas -- or Valentine's Day. The cake has become almost traditional for the upcoming season and now here is an individual-sized serving to highlight a dessert tray. The recipe came from a book of cupcake recipes and decorating ideas. I'm sorry to say I know neither the name of the book nor the author but am grateful to have gotten such a great recipe! Note that the recipe for a suggested frosting is included at the end of the recipe, but any white frosting of your choice may be used.
Edited to add: The recipe comes from the book "Hey There, Cupcake!" by Clare Crespo. It contains lots of decorating ideas.
Cupcakes are coming into their own. Here in California, many new brides are choosing wedding cakes composed of intricate arrangements of hundreds of cupcakes! This especially delicious little morsel comes courtesy of Elizabeth Falkner, pastry chef-owner of Citizen Cupcake in San Francisco and was published recently in the local paper.
From the Cake Mix Doctor. A friend brought these to a dinner party and half were gone before the main course! Being the amazing person she is, however, she conveniently tucked a few copies of the recipe in her purse to dole out! Hope all of you get as much enjoyment out of these as we did!
For pretty pastel coloured cupcakes, add in a few drop of desired food colouring my recipe#80118 goes wonderful with these cupcakes --- I use 2 cups icing sugar and 1/2 cup white granulated sugar instead of processing the sugar, it works out fine this way.
This recipe was given to my mom by a next door neighbor many years ago. It makes a wonderful dark chocolate cupcake, or double the recipe for a sheet or layer cake. It has become a family favorite and is always requested at birthdays.