Devil's Food and Butter Cake Cupcakes

Make homemade cupcakes and save yourself a trip to the bakery with these buttery vanilla cupcakes and devil's food chocolate cupcakes with butter cream frosting.

Wednesday, August 12th 2009, 7:39 pm

By: News 9


BUTTER CAKE CUPCAKES:

Ingredients:
2 sticks unsalted butter, softened
3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
2 cups sugar
4 large eggs
1 tsp pure vanilla extract
1 cup whole milk

Directions:
1) Preheat oven to 350 degrees, line a standard muffin tin with paper liners. Set aside.
2) Whisk together flour, baking powder and salt in a medium bowl, set aside.
3) Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium high speed until pale (2-3 minutes).
4) On medium speed add eggs one at a time, mixing well after each addition. Add vanilla and mix, scraping down sides of bowl.
5) With the mixer on low speed, add the flour mixture in three batches, alternating with two batches of milk. Stir with a rubber spatula until the batter is evenly blended.
6) Pour batter into lined cups, filling each two-thirds full.
7) Bake until a cake tester inserted into centers comes out clean (15-18 minutes).
8) Let cool in pans on wire racks 20 minutes. Remove cupcakes from pans and cool completely on racks. Wrap in plastic wrap and refrigerate until ready to decorate.

DEVIL'S FOOD CUPCAKES:

Ingredients:
¾ cup unsweetened Dutch-process cocoa powder
¾ cup hot water
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 ¼ tsp course salt
1 ½ cups (3 sticks) unsalted butter
2 ¼ cups sugar
4 large eggs (room temperature).
1 tbls plus 1 tsp pure vanilla extract
1 cup sour cream (room temperature).
Chocolate Curls for decorating

Directions:
1) Preheat oven to 350 degrees. Line standard muffin tins with paper liners.
2) Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
3) Melt butter with sugar in a saucepan over medium low heat, stirring to combine. Remove from heat and pour into a mixing bowl. With an electric mixer on medium low speed, beat until mixture is cooled (4-5 minutes).
4) Add eggs to mixer, one at a time beating until each is incorporated, scraping down the sides of the bowl as needed.
5) Add vanilla, then cocoa mixture in two batches, alternating with the sour cream and dry mixture beating until just combined after each.
6) Divide batter evenly among lined cups, filling each three-quarters full.
7) Bake, rotating tins half way through, until a cake tester inserted in centers comes out clean (about 20 minutes).
8) Transfer tins to wire racks to cool 15 minutes; turn our cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature or frozen up to 2 months in air tight containers.
9) To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.


BUTTER CREAM FROSTING:

Ingredients:
2 pounds butter- room temperature
1 1/2 cups egg whites
2 pounds sugar
6 oz shortening (chilled)

Directions:
1) Slice butter and lay flat on sheet pan to come to room temp.
2) Heat egg whites and sugar on double broiler till hot (no grains of sugar remaining when rubbed together in finger tips.
3) Strain sugar mixture in fine china cap.
4) Whip until completely cool.
5) Add shortening and butter, slowly and whip till smooth.

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