Now is an hour past midnight and here I am typing away this post. Just about 2 hours ago, I suddenly felt like baking these Yellow Cupcakes with Chocolate Frosting. So after putting Shern to sleep, I whipped out these beautiful yellow cupcakes in less than an hour.
This recipe from Joyofbaking is simple. Just dump all the dry ingredient into the mixer and then add in all the wet ingredient and then beat them together. Takes you only 15 minutes or less to do so. Then bake them in the oven and 30 mins later, you get these beautiful yellow cupcakes.
While the cupcakes were baking in the oven, I made the Chocolate Frosting. Being me, I tweaked the recipe a little. I did not have bittersweet chocolate, so I used semi-sweet. I reduced the icing sugar and I used less butter because I ran out of it.
End results? My Chocolate Frosting was too runny and not thick enough. Sigh.
Added in some colourful sprinkles to make them fun! Notice some of the Chocolate Frosting dripping down?
But man, the cupcakes were delicious. Hubby and I each had a cupcake at midnight! *grin
And Shern will be having them for breakfast tomorrow.
Recipe: Yellow Cupcakes with Chocolate Frosting (copied directly from Joy Of Baking)
1 1/2 cups (195 grams) all purpose flour
1 cup (200 grams) granulated white sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature (cut into pieces)
1 large egg, room temperature
2 large egg yolks, room temperature
1 1/2 teaspoons pure vanilla extract
1/2 cup (120 ml) sour cream or whole plain yogurt, room temperature (I used low-fat natural yogurt)
Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped (I used semi-sweet chocolate)
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted (I reduced the sugar to 100g)
1 1/2 teaspoons pure vanilla extract (I used 1 tsp)
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.
In the bowl of your electric mixer, or with a hand mixer, beat to combine the flour, sugar, baking powder, and salt. Add the butter, egg, egg yolks, vanilla extract, and sour cream. Beat the wet and dry ingredients together at medium speed until the batter is smooth and satiny, about 30 seconds. Scrape down the sides of the bowl. If necessary, stir the batter with a rubber spatula until the flour is fully incorporated.
Evenly fill the muffin cups with the batter and bake for about 20-25 minutes or until pale gold 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 or closed star tip to make lovely swirls. These cupcakes are best the day they are made, although they will keep for a few days at room temperature.
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes 12 cupcakes
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