I promised the recipes earlier this week, and here they are! These are not my original recipes, I actually got them from an old book (I would cite the author, but the cover no longer exists.)
Chocolate Cupcakes with Chocolate Buttercream
Ingredients:
Chocolate Cupcakes
- 2 cups (500 mL) all-purpose flour
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 eggs plus enough buttermilk to measure 2 cups
- 2 tsp vanilla
- 2 cups sugar
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup vegetable oil
- 2 eggs plus enough buttermilk to measure 2 cups
- 2 tsp vanilla
Directions:
1. Preheat oven to 350′F.
2. In mixer, on low speed, mix together flour, sugar, cocoa powder and salt.
2. In mixer, on low speed, mix together flour, sugar, cocoa powder and salt.
3. Add oil, eggs, buttermilk and vanilla. Beat for about 2 minutes on medium-high speed, until well combined.
4. Spoon into paper-lined muffin cups, 2/3 halfway.
5. Bake for about 15 minutes or until a tester comes out clean.
5. Bake for about 15 minutes or until a tester comes out clean.
6. Allow them to cool…no sneaking a taste yet!!:)
Chocolate Buttercream
- 1 cup butter or margarine, softened
- 2/3 cup cocoa (sifted) or three 1 oz. unsweetened chocolate squares, melted
- 2 cups sifted confectioners’ sugar
- 4-5 tablespoons milk (depending on the consistency you want)
- 1 tsp vanilla extract (you can replace the extract for a different flavour:)
Directions:
1. In large bowl, cream butter or margarine with electric mixer.
2. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
4.Add milk and beat at medium speed until light and fluffy.
5. Keep bowl covered with cling wrap, or store it in a sealable bag. For best results, keep icing bowl in refrigerator when not in use.
6.Refrigerated in an airtight container, this icing can be stored 2 weeks. Make sure you re-whip before using though.
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Vanilla Cupcakes with Vanilla Buttercream
Ingredients
Vanilla Cupcakes
- 1/2 cup of butter at room temperature
- 2/3 cup of sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 1/2 tsp baking powder
- 1 1/2 cup all purpose flour
- 1 tsp lemon zest
- 1 tsp of salt
1. Pre-heat oven to 350 degrees F (177 C), and line cupcake tin with paper liners
2. Cream butter an sugar until light and fluffy. Add eggs one at a time, and mix well.
3. Add zest and vanilla extract, and stir until fully mixed. Set aside
4. In a separate bowl, mix flour, and salt.
5. Slowly add the flour mixture and milk to the the butter and sugar.
6. Mix well, and fill the cupcake tin. If making mini-cupcakes, bake for about 8-10 minutes, for larger cupcakes, takes about 18-20 minutes (or until a toothpick inserted comes out clean).
*Allow to cool before frosting. Makes about 12 Large cupcakes, or 50 Mini Cupcakes
Buttercream Frosting
2 cups of SIFTED powdered sugar (also called icing or confectioners sugar)
1/2 cup butter or margarine, room temperature
1 tsp vanilla extract
2 tbsp light cream or milk
Icing color (optional)
1. Cream the butter or margarine until smooth. Add vanilla extract
2. Gradually beat in sugar.
3. Add the milk, and beat on high until the frosting is light and fluffy. * Add more milk or sugar if needed
4. Tint the frosting with icing color if desired
Taa-Daa
February 5th, 2009 at 4:15 am
those look fantastic!
February 28th, 2009 at 4:12 pm
i loooove this duo of flavours. the perfect chocolate cupcake and the perfect vanilla cupcake are truly to die for!
December 26th, 2010 at 6:33 am
I baked the vanilla cupcakes today.It is OUTTA THIS WORLD! It really is the perfect vanill cupcake recipe.Thanks for posting.
October 3rd, 2011 at 8:31 pm
Excuse me, what does
“1/2 butter or margarine, room temperature”
1/2 butter equate to in metric? I presume its 1/2 a stick of butter? down under butter comes in 250g or 500g blocks, how heavy is a stick of butter, and can anyone confimr if my assumptions are correct?
October 4th, 2011 at 1:17 am
Hi Waldo,
You caught my mistake– it is 1 cup butter.
1 cup of butter is approximately 250g, or 2 sticks of butter.
October 4th, 2011 at 2:29 am
awesome thanks, I can feel my hips getting bigger already