It was my roommates birthday yesterday and I wanted to make a little cake (Happy Birthday Kate!). Actually a dozen little cakes. I asked her what her favorite type of cake was and I got an immediate response. Yellow cake with chocolate butter cream. So I made Yellow Cupcakes with Chocolate Buttercream.
The sugar circles on top give the cupcakes a polished look. Plus they are pure sugar and are extremely tasty.
Yellow Cupcakes – (From Wilton)
- 3 cups cake flour sifted
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 3/4 cup sugar
- 2/3 cup butter, softened
- 2 eggs
- 1 1/2 tsp pure vanilla
- 1 1/4 cups milk
Chocolate Buttercream – (From Ghirardelli)
- 6 tbs butter, softened
- 2 2/3 cups confectioners’ sugar
- 1/2 cup unsweetened cocoa
- 1/3 cup milk
- 1/2 tsp vanilla
Preheat the oven to 350 degrees. Grease a muffin pan or place paper cups into the pan.
Using a hand or stand mixer cream together the sugar and butter until light and fluffly.
While the butter and sugar are creaming sift the flour, salt and baking powder.
When the sugar and butter are light and fluffy add the eggs and vanilla. Continue to beat until mixed.
While the mixer is on low, alternate between adding flour and milk until mixed completely. Once all of the flour and milk has been added, continue to beat on medium low for one minute.
Partition the batter into the paper muffin cups and bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly. When cooked remove from the oven and let completely cool before decorating.
I totally forgot to take photos of the cooked cupcakes before being decorated. Actually I forgot to take a picture of batter filled muffin cups. Oops.
Using a hand mixer or stand mixer beat the butter until it is light and fluffy. In a separate bowl combine the confectioners’ sugar and cocoa powder. Whisk it together. Now alternate between adding the sugar mixture and the milk. Beat well after each addition. Once the sugar and milk are incorporated blend in the vanilla.
Time to decorate the cupcakes. I piped the buttercream onto the cupcakes using a plastic bag and a icing tip. I then started in the center and slowly worked my way to the edges. Once again I do not have photos of me accomplishing this task as my hands were completely covered with buttercream.
After piping the buttercream onto the cupcakes I topped them with a red sugar circle that my roommate picked up. This is totally optional but gives them a polished look.Share this Recipe: