mariadnoca
Moderator
Today I watched my neighbor's 5 yro twins, so as a project we decided to make St. Patrick's Day cupcakes together. To know me is to know I use every opportunity to try a new recipe and this was no different. I must say, the icing was delish! More like whipped cream than icing as it's so airy and not overly sweet. The chocolate cupcake was also a keeper. Next time you need some cupcakes, I'd put these on your try list. This is now my go-to recipe for chocolate cupcakes.
Note: I didn't have superfine sugar on hand so added regular by weight. I also used powdered buttermilk.
Chocolate Party Cupcakes with Vanilla Swirl Frosting
Ingredients
For the cupcakes:
3/4 cup (95 grams) all-purpose flour
3/4 cup (150 grams) superfine sugar
1/2 cup (60 grams) dark Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) buttermilk, room temperature
1/3 cup (80 ml) coffee, hot
3 tablespoons (45 ml) vegetable oil
2 teaspoons pure vanilla extract
1 egg, room temperature
For the frosting:
1 cup (227 grams) unsalted butter, room temperature
3 cups (375 grams) confectioners' sugar, sifted
2 tablespoons (45 ml) milk
2 teaspoons pure vanilla extract
Pinch of salt
Few drops AmeriColor gel paste food colour (optional)
Sprinkles (optional)
Instructions
For the cupcakes:
Preheat oven to 360° F. Line a standard cupcake pan with your favourite cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 3/4 full).
Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 18-20 minutes. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
For the frosting:
In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes.
Add confectioners' sugar, milk, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.
Decorate the cupcakes:
Divide the frosting into 3 parts. Tint one part of the frosting bright turquoise using Turquoise, one part pastel blue using Sky Blue, and leave the remaining part white.
Into a medium or large pastry bag fitted with a large closed star tip (or swirl tip, such as #887), add a spatula-full of each frosting colour. Twist the top of the bag and pipe a generous swirl on each cupcake, working in a circular motion from the outside in. Top with sprinkles.
The cupcakes will keep at room temperature in a container with some airflow for up to 3 days.
http://sweetapolita.com/2014/05/my-favourite-chocolate-party-cupcakes-with-vanilla-swirl-frosting/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/b9a5ccda-6f45-4734-8348-887580c4e3b5_zpsgtefwmze.jpg
Note: I didn't have superfine sugar on hand so added regular by weight. I also used powdered buttermilk.
Chocolate Party Cupcakes with Vanilla Swirl Frosting
Ingredients
For the cupcakes:
3/4 cup (95 grams) all-purpose flour
3/4 cup (150 grams) superfine sugar
1/2 cup (60 grams) dark Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) buttermilk, room temperature
1/3 cup (80 ml) coffee, hot
3 tablespoons (45 ml) vegetable oil
2 teaspoons pure vanilla extract
1 egg, room temperature
For the frosting:
1 cup (227 grams) unsalted butter, room temperature
3 cups (375 grams) confectioners' sugar, sifted
2 tablespoons (45 ml) milk
2 teaspoons pure vanilla extract
Pinch of salt
Few drops AmeriColor gel paste food colour (optional)
Sprinkles (optional)
Instructions
For the cupcakes:
Preheat oven to 360° F. Line a standard cupcake pan with your favourite cupcake liners.
In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
Add liquid mixture to dry ingredients and whisk until smooth, about 1 minute. Divide batter among the liners (about 3/4 full).
Bake until a wooden pick inserted into the centre of the cupcake comes out with a only a few crumbs, about 18-20 minutes. Try not to over-bake. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.
For the frosting:
In a bowl of stand mixer fitted with paddle attachment, beat the butter on medium speed until very light and fluffy, about 6 minutes.
Add confectioners' sugar, milk, vanilla, and salt, and beat on low speed until well combined. Increase the speed to medium and beat until very light and fluffy once again, about 6 more minutes.
Decorate the cupcakes:
Divide the frosting into 3 parts. Tint one part of the frosting bright turquoise using Turquoise, one part pastel blue using Sky Blue, and leave the remaining part white.
Into a medium or large pastry bag fitted with a large closed star tip (or swirl tip, such as #887), add a spatula-full of each frosting colour. Twist the top of the bag and pipe a generous swirl on each cupcake, working in a circular motion from the outside in. Top with sprinkles.
The cupcakes will keep at room temperature in a container with some airflow for up to 3 days.
http://sweetapolita.com/2014/05/my-favourite-chocolate-party-cupcakes-with-vanilla-swirl-frosting/
http://i788.photobucket.com/albums/yy163/4ebay_bucket/Food/b9a5ccda-6f45-4734-8348-887580c4e3b5_zpsgtefwmze.jpg