Yellow Cupcakes + Chocolate Frosting
I am a purest. I'm not sure if this makes me an old lady or I'm just a girl who loves the classics. Mint chip ice cream, jeans and a white button down, the first Fast & the Furious... The same applies to my eating habits as well. You're probably aware of my love for vanilla cupcakes, but these treats would also fall into my classic category.
Yellow cake with chocolate frosting is my husband's favorite and if this was his blog post he would try to tell you that I NEVER bake them...
I of course felt it was my wifely duty to prove him wrong and so I made these for his birthday last month!
- 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
- 1 egg yolk
- 6 oz AP flour
- 3 oz cake flour
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 cup half-n-half
- 1 Tbsp vanilla extract
Preheat oven to 350 degrees F.
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 or sieve the flours, salt, and baking powder. In a (2-cup/16oz) 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 (and tasty).
Pour batter into cupcake liners, and bounce them gently on the counter to remove air bubbles and to make the batter even. Bake the batter for 18 minutes, you should end up with about 22 cupcakes.
For the frosting I usually make it up as I go along, but I start off with William Sonoma’s ‘Quick Chocolate Buttercream’.
Since then I've upgraded my baking pans to Gold Touch line by William Sonoma. Partly because I wanted to be fancy and partly because we still hadn't used all our gift cards from the wedding, but I haven't quite decided if I love them. If any bakers are reading this - what muffin tins or bakeware do you prefer?