Wednesday, 26 December 2012

Vanilla cupcake with chocolate cream cheese frosting

I posted an entry of the red velvet cupcakes that I made recently and they all look so cute and adorable. So now I am quite into cupcakes.

And this time, I made vanilla cupcakes with Chocolate creamcheese frosting for a Christmas lunch gathering at my friend's place.

It was a great Christmas day celebration with great company and good food.

Merry Merry Christmas!!

For the cupcake


1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup oil (vegetable, canola or extra light olive oil)
1/2 cup buttermilk *

* If you can't find buttermilk, you can also use the following substitute
- 1/2 cup milk plus 1/2 teaspoon white vinegar or lemon juice - set aside for 5 minutes before using
- 1/2 cup yogurt


* Preheat oven to 350*F (180 Deg C)

* In a medium bowl, add cake flour, baking powder, baking soda and salt.  Stir together with whisk, and set aside.

* In the bowl of an electric mixer, add eggs and beat 10-20 seconds.  Add sugar and continue to beat on medium speed about 30 seconds.  Add vanilla and oil, beat.

* Reduce mixer speed to low and slowly add about half of the flour mixture.  Add half of the milk, then the rest of the flour and the rest of the milk.  Beat until just combined.  Scrap down the side of the bowl.

* The batter will be thin.   Pour batter into a muffin pan prepared with paper liners.  Fill liners about 2/3 full.

* Bake cupcakes in pre-heated oven for 12-14 minutes.

* Cool in pan 1-2 minutes, then remove cupcakes from pan (carefully) and finish cooling on a wire rack.

* Frost as desired when fully cool.

For the frosting


½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
8 oz. cream cheese (directly from fridge)
1/2 cup unsweetened cocoa
1 teaspoon vanilla extract (always use pure vanilla extract if possible)
4 cups powdered confectioners sugar
1 to 4 Tablespoons heavy cream, heavy whipping cream


* Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.

* Add cocoa powder and blend until combined.

* Add vanilla extract and powdered sugar and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

* Slowly add the heavy cream, a little bit at a time until desired consistency is met. (Don’t add too much if you want the frosting to stay in place when piped on cupcakes.)

* Beat until fluffy, about 1 minute.

*Use at once or keep refrigerated. (This frosting will keep well in the refrigerator for several days, but you may need to re-beat it for the best texture.)

Happy Holidays everyone!

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