Wednesday, September 1, 2010

Chocolate Cupcakes w/Vanilla Buttercream Frosting

Cupcakes Take 2!
Now this is how cupcakes are suppose to turn out. Delish, light, moist and fluffy. I sprinkled some with instant coffee or unsweetened cocoa powder and then drizzled some with chocolate syrup. Haillie was disappointed that they were chocolate and not vanilla while Abby kept asking for one more. Next week I have to bake something for Hails.
Recipe from Food Network.
Chocolate Cupcakes
12 tbsp unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 tsp pure vanilla extract
1 cup buttermilk, at room temperature
1/2 cup sour cream, at room temperature
2 tbsp brewed coffee
1-3/4 cups all-purpose flour
1 cup good cocoa powder
1-1/2 tsp baking soda
1/2 tsp kosher salt
Preheat the oven to 350 ⁰F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Vanilla Buttercream Frosting
3 cups confectioners' sugar
1 cup butter
1 tsp vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

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