In celebration of Easter, our creative director Linda Facci created this stop-motion video of the Easter bunny paying his favorite Magnolia Bakery location a visit for some delicious meringues. We hope to see you this weekend!
Our creative director Linda Facci teaches us how to make your favorite classic vanilla cupcakes into cute little Easter bunnies with this simple DIY!
To make a white chocolate bunny ear cupcake, you’ll need:
- cupcakes iced with vanilla (white) buttercream and topped with shredded coconut (optional)
- parchment paper
- white chocolate (we recommend using chips)
- ziplock bag
2. Place melted white chocolate into a ziplock bag, snip off the tip
3. Start to trace the shape of your ear, creating a border
4. Start to fill in the shape with the melted white chocolate
5. Let set for about 30-60 minutes
6. Optional: Use a mini meringue as a cottontail for the bunny!
7. Place the white chocolate ears into your iced cupcake.
- Melt your white chocolate in the microwave in 20 second intervals. Stir in between.
- Place your completed bunny ears in the fridge or freezer to set faster.
- Use milk or dark chocolate instead.
- Make pastel bunny ears by adding a few drops of food coloring to the white chocolate.
Easter is around the corner and what better way to surprise and impress your loved ones than making our delicious chocolate lace meringues?
Here’s what you’ll need:
4 egg whites, warmed in the shell
1/4 tsp salt
1/4 tsp cream of tartar
1/4 tsp vanilla extract
1 cup sugar, extra fine
1/2 cup dark chocolate, shaved
1. Preheat the oven to 225 degrees.
2. Line two sheet pans with parchment paper.
3. Set oven racks in the center of the oven.
4. In the bowl of the stand mixer fitted with the whisk, beat the egg whites until foamy.
5. Add the salt and cream of tartar and beat on medium high speed until soft peaks form.
6. Gradually add the sugar about 1 tablespoon at a time every 5 seconds.
7. Continue to beat until meringue is glossy and stiff peaks form, which should be about 1 1⁄2 to 2 minutes more.
8. Add vanilla and mix for a few seconds.
9. Remove bowl from mixer and gently fold in shaved chocolate.
10. Drop meringues by the spoonful onto parchment lined baking sheets.
11. Place in oven and bake, rotating sheets front to back and trading top rack to bottom rack halfway through baking.
12. Bake about 1 to 1 1⁄2 hours. The meringues should be dry and just starting to turn golden on the bottom. Test doneness by removing a meringue from the paper. If it sticks slightly, then bake another 5-10 minutes.
13. Turn oven off and let sit in oven 2 more hours or overnight.
- Buy a block of dark chocolate and shave it using a vegetable peeler or repeatedly grinding a sharp knife against the edge.
- Do not overbeat egg whites or you may dry out the mixture.
- You will know that the mixture is ready when you no longer feel any sugar crystals.
- Divide the meringue mixture into 4 different bowls and add a small drop of food coloring to each bowl to create an assortment of fun pastel colored meringues.
We are thrilled to announce a new column, Bobbie’s Kitchen! Written by Bobbie Lloyd, Magnolia Bakery’s “Chief Baking Officer,” the column will feature baking tips, a behind-the-scenes look at new Magnolia Bakery products and share insights from Bobbie’s life in the kitchen – whether she’s busy whipping up something at the bakery or making one of her famous apple pies for her family.
Here’s a bit about Bobbie.
Where did you grow up?
I’m a Midwestern girl through and through. Born in Chicago, raised in Elgin, Illinois. My Midwestern roots run deep as generations of our family on both sides were pioneers.
When did you know you loved baking?
From baking with my mother, grandmother and great-grandmother I developed a love of being in the kitchen. Whether it was picking grapes to make jam with my Mom or picking rhubarb in the early days of spring you could always find me in the kitchen eager to roll some pie dough. When my mom went to work full time when I was eight years old, I became a key kid and offered my services to get the family dinner started when I got home from school.
Did you always know you wanted baking to be part of your career?
I knew that food would be some part of my career, but I didn’t know what direction I would take until I went to culinary school and began working in restaurants. I was fortunate enough to work for some wonderful places in my early days.
How did you get involved with Magnolia Bakery?
Steve Abrams (Magnolia Bakery’s CEO) and I were partners in two other operations, Soup to Nuts Catering and It’s a Wrap, NYC’s first wrap sandwich and smoothie restaurant. It was a seamless transition to come together with Magnolia Bakery
What’s your favorite dessert of all time?
Pie, I love PIE!
Every kind of pie. Pie is like my own nirvana. I love cream pie, fruit pies, open pies, hand pies – you name it, I love it.
What’s your favorite Magnolia Bakery recipe you’ve created?
Over the years I have introduced more and more pie recipes. I would have to say these as a whole are my favorite. My favorite single item right now is the coconut cream pie and the sea salt caramel chocolate chunk cookie.
What are some exciting recipes you’re working on now?
Coconut cream pie, ice cream sandwiches, more hand pies and open face pies (Crostadas).
Stay tuned for more delicious posts from our CBO!
Everyone knows the best part of a family meal is dessert. Why should Passover be any different? This Passover, we are offering some delicious additions to our menu that will surely be devoured by all of the guests at your seder.
Our matza crunch is indescribably delicious and is made of layers of Matza cracker, our handmade buttercrunch candy, chocolate, white chocolate and toffee pieces. We promise one bite will not be enough, so be sure to order a platter ($24/pound)!
We are also offering traditional flour-free passover treats, including our twice baked mandel bread ($8/bag), macaroons ($1.50/each), and flourless chocolate cake ($35/cake).
Satisfy your guests’ cravings after your seder! Call 1.855.MBAKERY to place an advance order for a variety of Passover desserts (available in stores starting April 14), and be sure to check out which treats we are offering in our online store as well.
Easter is right around the corner and we have a full menu of treats for you to enjoy. Take a break from your egg-hunting plans and share one of our delicious Easter menu offerings with family and friends.
Our vintage springtime cupcakes are classic chocolate or vanilla cupcakes topped with vanilla buttercream and decorated with festive Easter-themed edible images.
A box of twelve of our pastel coconut mini cupcakes are perfect to serve as a post-egg hunt snack with the kiddies!
Craving a chocolate treat? Enjoy some of our chocolate lace meringues, which are light, fluffy, and swirled with rich semi-sweet chocolate.
A package of our spring spritz cookies are buttery, tasty, and pretty in pastel. Pick up a package as a snack to complement your afternoon tea.
Want to order an Easter gift for a far-away friend? Check out our selection of Easter cupcakes available in our online store!
For the first time in New York, the world’s largest egg hunt will feature over 250 egg sculptures created by the world’s leading artists and designers!
The Fabergé Big Egg Hunt started in London in 2012. This year, Magnolia Bakery, along with a wide variety of New York-based businesses including Diane von Furstenberg, Jacques Torres, and Ralph Lauren are designing special eggs to encourage fans and New Yorkers to participate in the search.
Our egg was designed by artist/director/editor-in-chief Indira Cesarine, and is hidden in one our New York locations. Be sure to keep an eye out for the egg when you pick up your morning coffee or feed your afternoon sweet craving!
In celebration of our participation, we will be offering exclusive Big Egg Hunt cookies, buttery, egg-shaped cookies topped with festive pastel royal icing. These cookies will be featured in our stores throughout the end of April, and will be sold in packages of two for $8.00.
Have you spotted our egg yet? Be sure to share with us on Instagram by tagging @MagnoliaBakeryNYC and including #TheBigEggHuntNY in your post!
The Michael J. Fox Foundation Cupcake is Back at Magnolia Bakery
From April 1-8, we will once again be offering The Michael J. Fox Foundation cupcake at all of our US locations. With every MJFF cupcake sold, we will be donating $1.75 to The Michael J. Fox Foundation, which has thus far raised over $400 million for research for Parkinson’s disease.
The MJFF cupcake is our classic chocolate or vanilla cupcake topped with vanilla buttercream, a white chocolate Michael J. Fox Foundation disc, and orange sprinkles. The cupcakes are $3.75 each.
For more information on The Michael J. Fox Foundation, please visit their website here.
Make St. Patrick’s Day your lucky day with a special clover cupcake! This is a simple cupcake decoration from our creative director, Linda Facci, that you can create on a “flat-top” iced cupcake.
To make a clover cupcake, you’ll need:
- Green Sanding Sugar
- A picture of a clover (approx. 1” wide) printed on cardstock
- Exacto Blade
1. Print clover on card stock
2. Cut out clover (save the cutout clover)
3. Ice your cupcake with a flat top. As an option you can cover the sides of the cupcake with sanding sugar
4. Center your die-cut cardstock on top of your cupcake
5. Sprinkle your sugar on top of open area
6. Lightly pat down the sugar
7. Gently lift the cardstock to reveal your clover
8. Admire (and eat) your very own clover cupcake!
- Make sure your cupcake is freshly iced. The sugar will better adhere to cupcake.
- If your icing has already dried, you can lightly pat some water on the area where the sugar will be placed.
- Try icing your cupcake in a different color such as yellow or mint green.
- Try coating the sides of your cupcake with white sugar.
- Save the cutout clover and do the reverse on the cupcake!
This month, we are thrilled to be launching an elegant line of tiered wedding cakes. Our team looks forward to helping celebrate one of life’s sweetest moments.
You’ll have to wait to see the final product, but in the meantime, we’re sharing photos of our talented cake icers working hard to perfect every last swipe and swiss dot!