Magnolia Bakery, made into an idiotic tourist destination due to the popularity of the television series and subsequent movies, Sex In The City (which starred the charming Sarah Jessica Parker); was recently given a temporary closing.
Why? Mice! Mice!
Personally, for me, Magnolia will always remain in my thoughts as Bird Jungle, which is what it was for several years before greed yanked a landlord by their hoisery and convinced them to get a highway robbery rent.
However this is about the now closed Magnolia.
Magnolia Bakery Shut Down
Magnolia Bakery Shut Down Over Mice Infestation
Cheese wasn’t good enough for these rodents.
The city Health Department shut down Magnolia Bakery’s flagship West Village location because of an infestation of mice, authorities said yesterday.
The popular cupcake shop, which gained fame after it was featured on “Sex and the City,” was shuttered Thursday after mouse holes and droppings were found.
“It was closed because of a mouse infestation,” confirmed Health Department spokesman Sam Miller.
“I can’t believe I came all the way from Pittsburgh for a rat-cake! Too gross!” said Dave Harshbarger, 41, though no rats were actually found.
A company spokeswoman said the mice were confined to the basement.
“Because of the flooding [from Hurricane Sandy], a lot of mice have moved inward, and that was the issue that was found in the basement,” said the spokeswoman, Sara Gramling.
She added that the bakery hoped to reopen today.
“We have had exterminators in here for the past 24 hours,” said the shop’s general manager, Eric Larios, 30.
“I used to love their vanilla cupcakes with the chocolate sprinkles,” said Leslie Hamilton, 31, who lives around the corner.
“But I don’t know. Ugh, mouse droppings? There are a lot of sprinkles on those cupcakes.”
That kind of makes this tale from local ABC affiliate all the more sickening...and disgracefully inadequate.
Read through the recipe and notice how the money grubbers from Magnolia left out the key ingredient of 'mouse droppings'.
Happy Valentines Day
February 10, 2013 -- Most people think of cupcakes when they hear "Magnolia Bakery." So, how would you like to be able to make those famous cupcakes yourself this Valentine's Day?
Representatives from the bakery came into our ABC7 studio to show us how to make them. (www.magnoliabakery.com/)
Tips for Icing Sweet Sayings Cupcakes:
1. To add the ganache, dip the cupcake into the ganache, remove and turn the cupcake to get rid of the excess chocolate.
2. Ganache needs 15-20 minutes to set. If you're in a rush, pop it in the refrigerator for 5-10 minutes. To test if it's done, touch lightly with your finger. If it's sticky, it needs a few more minutes.
3. You can ice at home with a #4 icing tip (you can get these at any bakeshop) and a piping bag. If you don't have an icing bag, you can use parchment paper in the shape of a cone.
4. Use about a one-half cup of icing in the bag - just enough so that the bag is filled, but not too much! It should fit comfortably in your hand.
5. Before adding icing to the cupcake, practice on your cutting board or a plate.
Magnolia Bakery Recipes
Devil's Food Cupcakes Yields: 20-24 Cupcakes
2 cups cake flour
1 cup Dutch process cocoa powder
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup butter, room temperature
1 ½ brown sugar, firmly packed
½ cup granulated sugar
2 teaspoons pure vanilla extract
1 ½ cups buttermilk
1. Preheat convection oven to 350 degrees.
2. Line cupcake pans with papers.
3. In a large bowl, whisk together flour, cocoa powder, baking soda and salt; sift and set aside.
4. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, granulated sugar, and brown sugar on speed 2 (medium), until light and fluffy; about 5 minutes.
5. Scrape the sides and bottom of bowl.
6. Add eggs, one at a time, mixing well after each addition.
7. Add vanilla and mix until just incorporated.
8. Scrape the sides and bottom of bowl.
9. After reducing mixer to speed 1 (low), add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
10. Scrape the sides and bottom of bowl and beat for an additional 30 seconds.
11. Divide batter into prepared pans and bake for 23-25 minutes or until cake tester comes out clean.
Yields: 1 ¼ cups
1 cup heavy cream
2 cups semi-sweet chocolate chunks
1. Pour the cream into a small saucepan and place over medium heat. Bring the cream to a gentle, rolling boil. Stir occasionally so that the bottom does not scorch.
2. Put the chocolate into a stainless steel bowl and pour the boiled cream over the chocolate. Shake the bowl to make sure that the chocolate is submerged completely.
3. Allow the mixture to stand for approximately 2 minutes to melt the chocolate.
4. Whisk the ganache until smooth. Avoid whisking too much or you will create air bubbles.
5. Cool to room temperature before glazing the cupcakes.
6. Gently dip the top of the cupcake into the glaze and allow the ganache to set before inscribing.