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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 8 |
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From the TV show Everyday Baking on PBS ( ). If you make just vanilla or chocolate cupcakes, you will get 12. If you make black and white cupcakes, you will get 24. Ingredients:
1/2 cup unsalted butter, room temperature, plus more |
unsalted butter, for pan |
1 3/4 cups all-purpose flour, plus more for pan |
2 teaspoons baking powder |
1/2 teaspoon salt |
3/4 cup sugar |
2 large eggs, room temperature |
1 teaspoon pure vanilla extract |
1/2 cup whole milk |
Directions:
1. For Chocolate Cupcakes: reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.
2. Black and White Cupcakes: Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.
3. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder and salt; set aside.
4. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).
5. Divide batter among prepared muffin cups, filling 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of buttercream.
6. Buttercream Three Ways.
7. Vanilla Buttercream: With an electric mixer, beat 1 stick room temperature unsalted butter until light and fluffy. On medium speed, beat in 1 1/2 cups confectioners' sugar, 1/2 cup at a time, beating well after each addition and scraping down bowl as necessary. Mix in 1/2 teaspoon pure vanilla extract. Increase speed to high, and beat until light and fluffy, about 5 minutes. Makes 1 1/2 cups.
8. Raspberry Buttercream: Make vanilla buttercream, then beat in 3 to 4 teaspoons seedless raspberry jam.
9. Chocolate Buttercream: Place 4 ounces bittersweet chocolate in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionaaly, until smooth, 2 to 3 minutes. Remove from heat, and cool to room temperature. Make vanilla buttercream, then beat in melted chocolate.
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