Monday, May 28, 2012

Classic Vanilla Cupcakes with Chocolate Cake Batter Frosting

These cupcakes were so delicious! Fluffy, melt in your mouth, chocolaty, creamy bliss in every bite-- definitely a winner in my book. Last week in Mexico, we celebrated Students Day, so I thought I would make some treats to celebrate them. The students simply devoured them and it was hard to walk through the halls without kids trying tot tackle me for them... even the teachers couldn't resist. I even left some at home with the hubby and they had vanished, except for one... which is actually a rather hilarious story. We had gone to bed for the evening and in the middle of the night I woke up to find my husband in bed with the LAST cupcake, it was too funny :)
I have mentioned earlier that I actually don't own a whisk or let alone an electric mixer... so I use a wooden spoon or fork and often times get frustrated that I can't always get the consistency a recipe calls for... which was my exact worry for this frosting. But I was out of powdered sugar and found this recipe thinking I would give it a try... well I ran into a too liquid-y frosting and therefore had to improvise... but it ended up working out for the best, as the frosting is delightful and reminiscent of chocolate cake batter-- yum!

Classic Vanilla Cupcakes: (makes 24-27)
slightly adapted from Joy the Baker
Ingredients:
1 stick (1/2 cup) unsalted butter, softened
1/2 cup unsweetened applesauce
1 3/4 cup granulated sugar
4 large eggs
1 cup whole milk
1 tablespoon pure vanilla extract
2 3/4 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt

Directions:
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners. 
In a medium bowl, whisk together flour, baking powder and salt. 
In a small bowl, whisk together milk and vanilla extract. 
In a large bowl, cream together the butter, apple sauce and sugar with a wooden spoon very fast (if you have a mixer, use here) until thoroughly mixed and fluffy--this takes a few minutes. Scrape down the sides of the bowl to make sure everything is well incorporated.
Add the eggs, one at a time, stirring (beating) for one minute after each addition.
Now, while stirring, alternately add the flour mixture and the vanilla milk mixture in three separate batches, starting with the flour. Mix the batter until all ingredients are well incorporated.
Divide into the lined cupcake pan about 3/4 full and bake for 25 minutes or until golden and a cake tester inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before removing to cool and allow to completely cool before frosting.

Classic Vanilla Cupcakes:




 Chocolate Cake Batter Frosting: (frosts 27 + cupcakes)
Adapted from Tasty Kitchen
Ingredients: 
5 tablespoons + 1/3 cup all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 cup granulated sugar
1 cup unsalted butter
1/2 cup cocoa powder

Directions:
Pour milk into a small sauce pan. Next add the 5 tbs flour to the milk. Whisk together until well combined and then place pan over medium heat. Continue to whisk until mixture thickens. Remove from heat and let cool completely. 
Add vanilla to the cooled flour/milk mixture and stir to combine.
In a separate bowl, pour sugar and add butter. Stir well with a wooden spoon (this is where a mixer is ideal!) and whip around until fluffy or in my case well combined, as not using an electric mixer you don't ever achieve a light and airy frosting. 
Add the cooled flour mixture and stir (or whip) until well combined. Next sift, cocoa powder over frosting and mix well. Add in the remaining flour in small increments until the frosting thickens up, scraping the sides of the bowl a few times to be sure it’s all mixed well.
Refrigerate for at least an hour to thicken up completely and easily spread on cupcakes. I had leftover frosting and just storing in the refrigerator for my next baking adventure. This frosting does not use your typical ingredients, but sure does taste heavenly!! 

 Chocolate Cake Batter Frosting:


 These cupcakes turned out so delicious and wish it was a never-ending supply, I hope you give these a try and if you do have a mixer, feel free to pull that baby our-- one day I will have my own...

On another note, tomorrow I am leaving for San Diego again to witness my Big sister's wedding! I couldn't be more ecstatic for them, and looking forward to their beautiful Rose Garden Wedding, Congratulations you two!! Therefore, for the next week I will actually not be posting and taking a short vacation from the blog, but will bring back some lovely memories to share with you all :)

Thanks everyone, many blessings to you this next week!

" Rejoice in the Lord always; again I will say, rejoice! Let your gentle spirit be known to all men.The Lord is near.  Be anxious for nothing, but in everything by prayer and supplication with thanksgiving let your requests be made known to God. And the peace of God, which surpasses all comprehension, will guard your hearts and your minds in Christ Jesus. "
Philippians 4: 4-7


And one last very important note:
THANK YOU to ALL our SOLDIERS who have SERVED our COUNTRY and SACRIFICED their LIVES, in MEMORY of all those MEN and WOMEN!

 
Happy Memorial Day!

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