|Chocolate Cupcakes with Blue Confectioner's Frosting|
I made these cupcakes in a jiffy. Nice and chocolatey cupcakes with a spike of color. Perfect for any party.
I miss making cupcakes. I suppose that is why, without really thinking about it, I spent a little fortune in Guordo's a couple of days ago on pricey vanilla extracts and colorful cupcake paper cups. And there is that new icing tip I've bought quite a while back that's still waiting to be used...
A cupcake party next weekend may be in the works. After all, the only thing more fun about making cupcakes is sharing them with friends.
Until then, let me share with you some of the cupcakes I've made before, starting with this one:
Chocolate Cupcakes Recipe
1/2 cup (50 grams) Dutch-processed cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate Cupcakes: Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls.
4 cups (460 grams) confectioners sugar (icing or powdered sugar), sifted
1 cup (226 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons milk or light cream
Assorted food colors (if desired)
Confectioners Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). If not using right away, cover with plastic wrap to prevent the frosting from drying out.
This frosting can be stored in the refrigerator for up to 10 days. Bring to room temperature and re-whip before using. Add a little milk or sugar if needed to get the right consistency.
Tint portions of frosting with desired food color (I use the gel paste food coloring that is available at cake decorating stores and party stores).
To make a Chocolate Frosting prepare the above recipe but beat into finished frosting, four ounces (120 grams) of melted and cooled unsweetened chocolate. Add a little extra milk if needed.
This recipe makes enough to fill and frost one 8- or 9- inch (20 - 23 cm) cake.
Note: For a softer and fluffier frosting use a combination of 1/2 cup (113 grams) unsalted butter and 1/2 cup (113 grams) shortening.