Tag Archives: chocolate buttercream

First Love: Yellow Cupcakes with Chocolate Frosting

10 Jan

Remember when you were just a kid and your favorite dessert was the basic yellow cake and chocolate icing? Always so moist and perfectly sweet, great for every birthday.

Well that’s what we’ve got here.

My first batch was dry and honestly overcooked by a couple of minutes. I thought I’d try something new and substitute sour cream for the milk just to see if this really made for a moister cake. Sure enough it did!

I loved the flavor of this cake. While still being a more dense little cuppie, it kept a beautiful texture and taste. I must warn you though this frosting may be a little rich for all the kids. For me though, a big chocolate lover, it was heavenly.

 

Recipe

(Printable Version)

Classic Yellow Cupcakes

  • 1 1/4 cups AP Flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 2 large
  • 1 cup granulated sugar
  • 1/2 cup (1 STICK) unsalted butter at room temperature
  • 1 1/2 tsp vanilla extract
  • 1/2 cup of sour cream

Directions

Sift flour, baking powder, and baking soda in a bowl. Set aside.

Beat butter on high until soft. Add sugar and continue beating on medium-high until light and fluffy (3 minutes). Then add eggs one at a time as usual, beating slightly in between. Make sure this mixture is well mixed and fluffy before adding the dry ingredients.

Measure sour cream and vanilla. Add 1/3 of the dry ingredients followed by 1/2 of the sour cream and so on and so on ending with flour.

Scoop batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake for 17-20 minutes or until a cake tester comes out clean.

Rich Chocolate Buttercream

  • 4 T butter room temp
  • 3 oz baker’s chocolate melted
  • 2 cups powdered sugar
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 1/2 tsp whipping cream

Melt chocolate and set aside.

Beat butter then add melted chocolate and vanilla to mixing bowl. Mix ingredients together completely, scraping the sides of the bowl to incorporate all ingredients.

Slowly add the powdered sugar, milk and whipping cream to chocolate mixture alternating between dry and wet ingredients. Continue to beat until the frosting has reached a light and fluffy consistency.

Perfecting a Basic Yellow Cake

9 Jul

My first attempt at the yellow cake was an epic fail. I found a pretty general recipe that had five stars and basically followed it to a tee. The end result was a very dense, very dry yellow cupcake. I’m wondering how it had five stars, but I guess we’ll never know. The bright side here was that the flavor was good.

A yellow cake can’t be that hard!

I’m a Food Network junkie and have always heard cooks whine about how detailed baking is. I guess I never really understood what they were complaining about until this dry cupcake entered my life. After a little research I realized the actual importance of the way you beat the butter and sugar mixture as well as the flour, how sifting can change a cake and a secret ingredient that did miracles.

Thanks to Google, my second attempt was a complete success.

Yellow Cupcakes (makes one dozen)

  • 1/2 cup of unsalted butter
  • 1 cup of sugar
  • 1 package vanilla pudding
  • 3/4 teaspoon vanilla extract
  • 2 eggs
  • 1 1/2 cups of sifted flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup of milk

As a beginner to this whole baking thing, I like to get all my ingredients set out before I begin baking. It just makes the whole experience less stressful. Plus, the butter and eggs need to be room temperature so you’ve got to be prepared! This is one of those little details in baking that can make a big difference. Who knew.

Start by creaming the butter in an electric mixer. Once it looks nice and fluffy go ahead and add your sugar. Okay, now this is important, take the time to beat this mixture now because once you add the dry ingredients you want to beat it as little as possible. Add the eggs one by one as well as the vanilla and beat well.

Now, add the flour, baking powder, pudding and salt mixture. Like I said, my first attempt was super dry so I found that many people made a moister cake with a package of pudding. This I had to try! To my surprise it worked very well!

Important: Add 1/3 of the dry ingredients followed by 1/2 of the milk and so on and so on. Also, be sure you scrape the sides and bottom of your bowl, you don’t want flour stuck to the sides when you think you’re finished. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full.

Bake at 350 for about 20 minutes. My current oven cooks super hot so be sure you get to know your oven.

I had a little extra batter and naively added more to a few of the tins. This resulted in a slight overflow and some edges to be a little overcooked. Don’t do this! If you have extra batter take the time and make the few extra cupcakes!

Chocolate Buttercream Frosting

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter room temperature
  • 1/4 cup sifted unsweetened cocoa
  • 1 teaspoon vanilla extract
  • 4 cups sifted confectioners’ sugar
  • 2 tablespoons milk (substituting one tablespoon of whipping cream makes for a fluffier frosting)

Beat the shortening, butter and vanilla together. Add sifted sugar and cocoa one cup at a time. You should now have a dry mixture, so scrape the sides and add the milk as you continue to beat. As listed in the recipe, adding whipping cream makes for a fluffier frosting which makes it just that much better!

(Typically I’ll be posting pictures of the good, the bad and the ugly, but the first failure and success weren’t documented.)