At first I wasn’t exactly sure what recipe to try for my first cupcake blog but then, here in southeastern Virginia, we had a major (for us) snowfall and a subsequent snow day! This provided me the perfect idea and a generous amount of time for baking. I got the idea from Pinterest, but when I followed the link I couldn’t find any recipe, just the decorating idea. That was okay though because I have this little cupcake recipe book that had basic cupcake and buttercream frosting recipes that I decided try.
So this week’s cupcake is a chocolate cupcake with vanilla frosting. I made the little snowflake toppers by melting and piping the shapes with Wilton’s Candy Melts. I did this by hand but it would have been much easier and the snowflakes would’ve turned out better if I had a snowflake mold. To color the frosting, I used Wilton’s Icing Colors in teal. The most adventurous part of this week’s recipe is that fact that the cupcakes were completely from scratch, not from a box at all. I was a little nervous but they actually had a nice texture & flavor. It was a very basic recipe so it wasn’t an extremely moist cake, but the frosting’s creaminess made up for that.
Overall, they were good little cupcakes. I will definitely keep this recipe around and try out some of the other variations!
Basic Chocolate Cupcakes
- 1/2 cup butter, softened
- generous 1/2 cup granulated sugar
- 2 eggs, slightly beaten
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- generous 3/4 cup self-rising flour
- 1 tbsp milk
- Preheat the oven to 350ºF/180ºC. Put 12 paper liners in a shallow muffin pan.
- Put the butter and sugar into a large bowl. Using a wooden spoon or an electric mixer, beat together until the batter is pale, light, and fluffy.
- Gradually beat in the eggs. Add about 1 tablespoonful at a time and beat thoroughly after each addition.
- Beat in the vanilla extract. Using a large metal strainer or a sifter, sift the flour into the bowl.
- Using a metal spoon, gently fold the flour into the batter until thoroughly incorporated.
- Add the milk and fold gently into the batter.
- The cupcake batter should have a smooth consistency and drop easily from the spoon if tapped on the side of the bowl.
- Carefully spoon the batter into the paper liners, being careful not to overfill them.
- Bake in the preheated oven for 15-20 minutes, or until the cupcakes are risen, golden, and just firm to the touch.
- Let the cupcakes cool in the pan for about 10 minutes, then carefully transfer to a wire rack. Let cool completely.
Vanilla Buttercream Frosting
- scant 3/4 cup unsalted butter, softened
- 1 tsp vanilla extract
- 2 1/4 cups confectioners’ sugar
- 1-2 tbsp milk
- Place the butter and vanilla extract in a large mixing bowl and, using an electric mixer, beat the butter until very soft and pale.
- Gradually sift in the confectioners’ sugar, beating well after each addition. The more you beat at this stage, the lighter and fluffier the frosting will be. Beat in the milk to produce a softer consistency for piping.