The name of this post alone is a mouth full. I made one frosting and used it on two different, fairly simple batters.
So the first cupcake I made was the Ultimate Vanilla Cupcake from The Cupcake Project. I've been looking at this recipe for quite some time, and I just had to make it one day. The majority of vanilla cupcakes I've tried have not been that good. Sometimes they'll come out a little more like corn bread. Gross. Unless of course you want to make corn bread, but that clearly was never my intention. Anyway, I tried the batter (because that's probably one of my favorite parts of baking) and yea, it was easily the best vanilla batter I've ever had. Ever. I could probably eat it by the spoonful if I was allowed. It uses a full vanilla bean! My first time baking with those, and let me tell you, one vanilla bean can cost between $4 and $6! My advice is to go to Home Goods and pick them up there. Overall, delicious cupcake, Go try it.
Cutting the vanilla bean :)
Chocolate Velvet Cupcakes
1 1/2 cups cake flour
3/4 tsp baking soda
1/2 tsp salt
1 Tbsp cocoa powder
6 oz. good chocolate
3/4 stick (6 Tbsp) unsalted butter, softened
3/4 cup packed light brown sugar
1/2 Tbsp vanilla extract
2 large eggs, room temperature
2/3 cup sour cream
2/3 cup hot water
Preheat oven to 350 degrees and prepare your muffin tin.
In a small bowl, mix together the flour, baking soda, and salt.
In a microwave-safe bowl, microwave the chocolate until melted. Mix the chocolate every 30 seconds for about 1 1/2 minutes.
In the base of a stand mixer, beat the butter and brown sugar. Add the vanilla, then add the eggs one at a time just until incorporated. Add the melted chocolate and beat just until combined.
Slowly mix in the flour mixture. Alternate this with the sour cream until combined. Lastly, in the hot water, fully dissolve the cocoa powder. Once dissolved, pour into the batter and mix until smooth.
Fill each muffin tin about 2/3 full. Place in the oven for 16-18 minutes. After removing the tin from the oven, remove each cupcake to cool on a wire rack.
Browned Butter Cinnamon Cream Cheese Frosting
Makes 5 cups
1/2 cup butter
2 (8-oz.) packages cream cheese, softened
32 oz. package powdered sugar
1 Tbsp cinnamon
2 tsp vanilla extract
Cook butter in a small saucepan on medium heat for 5-7 minutes, until butter begins to turn golden brown. Remove from heat. Pour butter into a heat-safe bowl, cover, and place in the refrigerator for an hour, when the butter starts to solidify.
Beat butter and cream cheese on medium-high speed for about 5 minutes, until creamy. Gradually add the powdered sugar, about one cup at a time. Stir in cinnamon and vanilla.
These combinations of flavors worked out so well together I was extremelyy happy.
I used a large star tip to pipe the frosting on to each one. Mmm yummy vanilla.
I also made a massive cupcake to decorate with a "25" made from chocolate as well as a ton of candles. Works well for a mini birthday cake!