Vanilla Cupcakes with Chocolate Frosting

I promised you all a new baking post.  Time to stop cooking and time to start baking…Again!  Even though NY has been experiencing mild temperatures as of late (except for the past 2 days), I haven’t felt like baking much.  Sometimes, however, the urge to bake strikes and I start taking out all the necessary ingredients and equipment.  I decided to give vanilla cupcakes a go since in the past, I have never ever been able to create a delicious vanilla cupcake.  Chocolate?  Yes.  Mango?  Oh, hell yeah!  Vanilla?  Nope, not so much.  So I went to Martha Stewart since her recipes never lead me in the wrong direction and worked my way from there.  The recipe below is based off her vanilla cupcake recipe with my own take on chocolate frosting.

  • Cupcake Ingredients:
  • 3 cups AP flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temp.
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 1/2 teaspoons pure vanilla extract
  • 1 1/4 cups milk (I used almond milk and it worked out just fine)
  1. Preheat oven to 350 degrees F.  Line cupcake pans with liners, set aside.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In the bowl of a stand mixer fixed with the paddle attachment, cream together the butter and sugar until light and fluffy.
  4. Add eggs, one at a time, to the butter and sugar mixture and mix until fully incorporated.
  5. Stop the mixer, scrape down the sides of the bowl, turn the mixer back on, and beat in the vanilla.
  6. Add flour mixture and milk alternatively, beginning and ending with flour mixture.  Scrape down sides and the bottom of the bowl.
  7. Divide batter evenly among liners, filling each about three-quarters full.  Bake for 20 minutes or until the tops spring back when touched.  Rotate the pans once, if needed.
  8. Transfer to cooling racks and start to make your frosting.
They should look like this prior to frosting them.

They should look like this prior to frosting them.

  • Frosting Ingredients:
  • 2 sticks butter, room temp.
  • 1/2 cup dutch-processed cocoa powder
  • 3 1/4 cups powdered sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 5-6 tablespoons of milk (eyeball this, no need for an exact measurement)
  1. In the bowl of a stand mixer, fixed with the paddle attachment, whip together butter and cocoa powder until smooth.
  2. Remove the bowl from the mixer and stir in the powdered sugar and vanilla.
  3. Put the bowl back on the mixer and slowly stream in the milk until you reach your desired consistency.
  4. Scrape sides and whip again until light, fluffy, and smooth.

Vanilla Cupcakes with Chocolate Frosting Vanilla Cupcakes with Chocolate Frosting

 

I’m not a big fan of chocolate, however, these came out great.  I think I finally nailed the perfect (or almost perfect) vanilla cupcake!  The cupcakes held together well in the wrappers yet were still moist in the middle.  The frosting is a bit on the thinner side due to the amount of milk I used but you can use less milk and have a thicker frosting, if that’s what you fancy.  Keep these babies in the fridge during those warm summer months.  Makes 2 dozen…So if you’re like me and don’t eat a lot of cupcakes, well, start handing them off to some friends.

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