Wednesday, February 22, 2012

Vanilla Cupcakes With Chocolate Buttercream

Happy 21st Birthday Desiree

I made these cupcakes for a coworkers birthday.  She said she liked white bottom with chocolate frosting.  I decided to make the vanilla bottom that I love, and I found a new recipe for the buttercream.  The cupcake is light and fluffy as always, so good you can eat it plain.  The buttercream turned out perfectly chocolatey and smooth.  Best chocolate buttercream ever.  I sprinkled some decoration on top and ta-da, they were finished.  These taste better then store bought but are just as easy!!

Vanilla Cupcakes - Adapted from my Churro Cupcakes
Yield: 12 cupcakes
1/2 Cup Butter, unsalted and room temperature
1 Cups Sugar
2 Large Eggs, separated
1 1/3 Cup Flour
3/4 Teaspoon Baking Powder
1 Pinch of Salt
1/2 Cup Milk
1 1/2 Teaspoon Vanilla

  1. Preheat your oven to 350˚F and line a muffin tin with baking cups.
  2. Beat the butter in the bowl of a stand mixer on medium speed. Once the butter is smooth and creamy, turn the mixer to low speed and add the sugar. Keep beating the butter and sugar mixture until light and fluffy. 
  3. Add the egg yolks one at a time, making sure to mix well after each addition. 
  4. In a medium bowl, whisk together the dry ingredients: flour, baking powder, and salt.
  5. In a small bowl, stir the vanilla into the milk. Alternate adding the flour mixture and the milk mixture to the butter-and-sugar mixture. You’ll want to start and end with the flour, and mix just until incorporated after each addition.
  6. In a medium bowl, using a hand mixer, beat the egg whites until soft peaks form. It’ll be white and foamy. Fold the egg whites into the batter.
  7. Fill your lined muffin cups about ¾ full of batter. Bake for about 18 minutes or until a cake tester stuck in the middle comes out clean. 
  8. Let cupcakes cool completely. Frost.

Chocolate Buttercream - Adapted from
Yield: 3 Cups - too much for 12 cupcakes...
1 Cup Unsalted Butter, room temperature
3 1/2 Cups Confectioners Sugar
1/2 Cup Cocoa Powder
1/4 Teaspoon Salt
2 Teaspoons Vanilla
3-4 Tablespoons Milk

  1. Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. 
  2. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. 
  3. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
  4. Frost!

1 comment:

  1. Oh those look so good. I'm sure your coworker is really appreciative.