Classic Yellow Cupcakes

Oh goodness me. Can someone teach me how to frost a cupcake? Apparently, I suck at this. These cupcakes were so cute out of the oven, and then I pulled out my piping bag, tips and all. Next thing you know, there I was, "piping" globs of frosting on them, desperately trying to maintain some coherent design, but really just creating what I can only describe as poo-like piles. Sorry for the description, but I need some pointers! Fellow bakers, how do you frost your cupcakes so beautifully, and why do mine always look so...strange? I read all the tips in Joy of Baking, even watched some videos, but something always goes astray. Either I pull away too quickly and end up with skinny tubes, or pipe for too long and end up with big puddles. Maybe I just need a different piping tip. Yup, that must be it. Blame it on the tools, not the handy man woman.

Luckily, I was able to somewhat salvage these cupcakes by using the frosting as more of a glue and sticking on some little chocolate chips (another reason why I love chocolate chips!). And in all seriousness, these cupcakes were rich, moist, and just sweet enough with a subtle hint of vanilla. Utterly delicious - botched-up frosting and all.

Yellow Cupcakes with Chocolate Frosting (adapted from Hummingbird Bakery Cookbook, makes about 18 cupcakes)

*2 cups all-purpose flour
*1 1/2 cup sugar
*2 teaspoons baking powder
*1 teaspoon baking soda
*pinch of salt
*6 tablespoons unsalted butter, at room temperature
*1 cup whole milk
*2 eggs
*1 teaspoon vanilla extract

Chocolate Buttercream Frosting
* 2 1/4 cup confectioner's sugar
* 8 Tb cocoa powder
* 6 Tb butter, at room temperature
* 1 tsp vanilla
* 2 Tb milk

1. In a large bowl, sift together the confectioners sugar and cocoa, and set aside.
2. In another large bowl, cream butter until smooth. Gradually add in one quarter of the sugar mixture, 2 Tb at a time. Add in all of the vanilla, then another quarter of the sugar mixture, two tablespoons at a time. The mixture should be firm. At this point, gradually add the milk, about a 1/2 tablespoon at at a time, alternating with 2 tablespoons at a time of the rest of the sugar mixture.

1. Preheat oven to 350 degrees.
2. Put the flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow until you get a sandy consistency and everything is combined. Gradually pour in half the milk and beat until the milk is just incorporated.
3. Whisk the eggs, vanilla extract, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
4. Pour the mixture into a muffin pan lined with paper cases until two thirds full and bake in the preheated oven for 20–25 minutes, or until light golden and the sponge bounces back when touched (smaller cupcakes will need 3-5 minutes less baking time).
5. A toothpick inserted in the center should come out clean. Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
6. When the cupcakes are cold, frost with chocolate buttercream frosting. To

Chocolate Cupcakes

As I've mentioned a few times on this blog, I am a lover of all things desserts. Brownies, cookies, and pies are high up on the list, but my all time favorite dessert is chocolate cake with vanilla frosting. OK, I know it's not the most exciting dessert, but something about the contrast of the rich chocolate and the creamy sweet frosting is incredibly satisfying.

This is the chocolate cake recipe that I always make. Although Ina Garten is a culinary genius, she is not known for making low-fat recipes (take a look at this). But as I was preparing the batter for these cupcakes, I realized they are actually relatively low in fat: 14 (unfrosted) cupcakes require just 1 egg, and only 1/4 cup of oil. So that's 1/14 of an egg and .85 teaspoons (NOT tablespoons) of oil per cupcake. The frosting is a bit more sinful, but only a small amount is needed per cupcake. Me? I start with a small amount, but always have more on the side for dipping. Yum.

I'm not a big fan of sprinkles, but since I was making these cupcakes for a birthday party, I decided to be festive.

Chocolate Cupcakes (adapted from Ina Garten)
*3/4 cup + 2 tablespoons all-purpose flour
*1 cups sugar
*1/4 cup + 2 heaping tablespoons cocoa powder
*1 teaspoon baking soda
*1/2 teaspoon baking powder
*1/2 teaspoon kosher salt
*1/2 cup buttermilk, shaken
*1/4 cup vegetable oil (I use canola)
*1 egg at room temperature
*1/2 teaspoon vanilla extract
*1/2 cup strong brewed
*sprinkles (optional)

Vanilla Buttercream Frosting (adapted from Smitten Kitchen)

*2 cups confections sugar
*1/2 stick butter, at room temperature
*1/2 tablespoons milk
*1/4 tsp pure vanilla extract

To make the Frosting:
1. Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes, until light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.
2. When the frosting looks thick enough to spread, add 2 more tablespoons of the confectioners sugar, one at a time. Drizzle in the milk, and mix it until combined. Add one more tablespoon of the sugar, then drizzle in the vanilla and mix until combined.

To make the cupcakes:
1. Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
2. Sift the flour, sugar, cocoa, baking soda, and baking powder into a large bowl. Add salt. Mix with an electric mixer (if using stand mixer, use paddle attachment) on low speed until combined.
3. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.
4.Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center cupcake comes out clean. Place cupcakes out onto a cooling rack and cool completely.
5. Frost with vanilla frosting and top with sprinkles.