{The Girl Kyle Bakes} A Classic Cupcake

I know you've seen this recipe before.  Here and here, but it's a CLASSIC!  Aaand it's also Mr. Goddard's favorite so when I asked for a suggestion last week on what to bake for an upcoming goodbye potluck... Take a guess at what he picked ;)

Ingredients

  • 6 oz (3/4 cup or 1 1/2 sticks) unsalted butter
  • 14 oz (1 3/4 cup) superfine or regular granulated sugar (I used regular)
  • 3 large, whole eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1 cup all-purpose flour
  • 2/3 cup cake flour
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup heavy cream
  • 1/2 cup 2% milk
  • 1 Tbsp vanilla extract

Preparation

Preheat oven to 350 degrees F. Line two pans with cupcake liners.

Cream the butter and sugar for about 3-4 minutes. Add in the eggs one at time, making sure the batter is well-blended before adding another egg.

In a separate bowl, whisk the flours, salt, and baking powder. In a liquid measuring cup, mix the half-n-half and extract. Pour in a 1/3rd of the dry and a 1/3rd of the wet ingredients and continue to alternate, ending with the flour mixture. The batter should be thick.

Scoop batter into the cupcake liners, I use an ice cream scoop and the cups are about 3/4 full.  Bake the batter for 17-20 minutes, depending on your oven.

William Sonoma's Chocolate Buttercream

Ingredients

  • 8 oz. unsweetened chocolate, chopped
  • 6 cups confectioners' sugar
  • 16 Tbs. (2 sticks) unsalted butter
  • 6 Tbs. milk, plus more, if needed
  • 2 tsp. vanilla extract
  • 1/4 tsp. salt

Preparation

Have all the ingredients at room temperature.Put the chocolate in the top pan of a double boiler set over but not touching simmering water in the bottom pan. Stir until the chocolate is melted and smooth. Let cool to room temperature.In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, butter, the 6 Tbs. milk, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 4 1/2 cups.

 

I N S T A G R A M

 

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