Cupcakes Three Ways Vanilla Cupcakes With Chocolat... |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
Stir up one batter three ways, and then add on buttery icing, plus cute flourishes, Ingredients:
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan |
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup sugar |
2 large eggs, room temperature |
1 teaspoon pure vanilla extract |
1/2 cup whole milk |
vanilla, raspberry, or chocolate buttercream |
Directions:
1. Chocolate Cupcakes
2. Reduce Flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
3. Black-and-White Cupcakes
4. Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
5. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
6. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
7. Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
8. Buttercream Three Ways
9. Vanilla Buttercream
10. With an electric mixer, beat 8 tablespoons (1 stick) room-temperature unsalted butter until light and fluffy. On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. Mix in 1/2 teaspoon pure vanilla extract. Increase speed to high, and beat until light and fluffy, about 5 minutes. Makes 1 1/2 cups.
11. Rasberry Buttercream
12. Make Vanilla Buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.
13. Chocolate Buttercream
14. Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes. Remove from heat, and cool to room temperature. Make Vanilla Buttercream, then beat in melted chocolate.
|
|