Friday, May 31, 2013

Yellow Cupcakes and a Classic Chocolate Butter Cream Frosting

The last two cupcakes...
Birthday Party! I made some yellow cupcakes and a chocolate butter cream frosting.

The cupcakes were dense, similar to a pound cake. I would use that for a short cake type of cupcake, but not for a frosted type cake... Because these cupcakes were so dense they did not rise a lot, so fill them 3/4 of the way.

However, since I made coffee cake with the sour cream, I think that I mixed the sour cream in too soon/over mixed the batter. The coffee cake was very light and fluffy, so I feel that the cupcakes should have been as well. Anyone want to be a taster for me for my next batch?

The chocolate butter cream was delish! However make sure the butter is softened and been at room temperature for at least an hour. Otherwise the butter pieces will stay chunky and the frosting won't be as smooth.

Perfect Yellow Cupcakes
(adapted from Can You Stay for Dinner )
makes 12 regular size cupcakes or 24 mini + 3 regular

1 ½ cups all-purpose flour
¾ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
8 tablespoons unsalted butter, room temperature
½ cup sour cream
2 large eggs, room temperature
2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Line a 12 cup standard sized cupcake tin with paper liners.

Whisk flour, sugar, baking powder, and salt in the bowl of a standing electric mixer. Add butter, sour cream, eggs, and vanilla. Beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl and mix until smooth and no clumps of flour are visible.

Evenly divide the batter among the cups in your prepared pan. Bake until cupcake tops are pale gold and a toothpick inserted into the center comes out clean, 20 to 22 minutes. Remove the cupcakes from the pan carefully and let them cool completely on a wire rack.

Chocolate Butter Cream Frosting
Adapted from
Makes 3 cups
1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) 
3 - 3 1/2 cups confectioners (powdered) sugar
½ cup cocoa powder
½ teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer.

In separate bowl combine 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.

Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes.

Note: 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.

No comments:

Post a Comment