Fans of “Sex and the City” would definitely be familiar with the lovely-looking vanilla cupcakes from M Bakery thanks to its famous banana pudding and other freshly-baked classic American desserts.
Dubbed as the “Carrie cupcake,” the bakery’s vanilla cupcake, which is frosted with pink vanilla buttercream and a flower topper, was named after Carrie Bradshaw of “Sex and the City,” who was featured eating it in an episode of the television series.
Making it look very dainty is no joke though—in fact, M Bakery’s signature swirl is patented and takes about 40 hours of training to achieve perfection. If you’re ready to challenge yourself, check out the recipe of the classic vanilla cupcake and buttercream frosting that M Bakery shared.
M Bakery Vanilla Cupcakes (makes 2 dozen cupcakes)
- 1 1/2 cups self-rising flour
- 1 1/4 cups all purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees and line two 12-cup muffin tins with cupcake papers.
In a small bowl, combine the flours and set aside. In a large bowl, cream the butter using the medium speed of an electric mixer until it’s smooth.
Add the sugar gradually and beat until fluffy, which takes about three minutes. Add the eggs, one at a time, while beating well after each addition.
Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat the mixture until the ingredients are incorporated, but make sure to not overbeat.
Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well-blended.
Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted into the center of the cupcake 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.
M Bakery Vanilla Buttercream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 1 box (4 cups) confectioners’ sugar
- 2 – 3 tbsp. milk
- 1 teaspoons vanilla extract
Cream the butter in a large mixing bowl. Add the vanilla. Gradually add sugar one cup at a time. Scrape down the sides of the bowl often. When the mixture starts to thicken and appears dry add two tablespoons of milk. Beat on medium speed until smooth and creamy, which can take around two to four minutes. Add more milk as needed if you want a thinner consistency. If desired, add a few drops of food coloring as well and mix thoroughly. Store the icing at room temperature.
This icing can be stored in an airtight container for up to three days.
Photos via M Bakery
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Writer: YANN MAGCAMIT
