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Baked: Yellow Cupcakes with Chocolate Frosting

December 18th 07:12pm, 2013



My sister’s birthday recently past, and since I couldn’t be there to celebrate with her, I sent her some cupcakes. She loves the classic yellow cake with chocolate frosting, as do I. There are lots of snazzy cupcake flavors out there, but none so perfect in their simplicity as the basic vanilla and chocolate combo.

Everyone should have this recipe in their repertoire to pull out at special events. It has never failed me, and the frosting will have you fighting over who gets to lick the bowl clean. Because, trust me, you will want to.

The cake is fluffy and moist, and the frosting, rich and luscious. The order in which you add ingredients may seem odd, but adding the fat to the gluten first produces a more tender cake crumb. I’ve tried adding bergamot oil to the frosting, and the results were amazing, especially if you like a hint of orange with your chocolate. Other variations could include mint or lavender.

Whatever you do, these cupcakes are so delectable that you shouldn’t be surprised if you make many new friends when sharing them. Happy baking!

Yellow Cupcakes with Chocolate Frosting
Adapted from a Scientifically Sweet recipe
15 servings

1 cup all-purpose flour
½ cup cake flour
½ tsp. baking powder
½ tsp. baking soda
Pinch of salt
1 cup sugar
½ stick butter at room temperature
¼ cup full-fat sour cream at room temperature
1/3 cup milk at room temperature
1 large egg at room temperature
1 large egg yolk
2 Tbsp. canola oil
2 tsp. vanilla extract
Chocolate Frosting (Recipe follows.)

• Preheat the oven to 350 degrees. Line muffin pans with cupcake liners.
• In large bowl, sift together the flours, baking powder and salt. Add the sugar and whisk together the dry ingredients.
• Add in the butter to the dry ingredients and beat with an electric mixer on low until combined.
• In another smaller bowl, whisk together the egg, egg yolk, sour cream, oil, vanilla extract and milk until combined. Gently add the wet ingredients to the large bowl and stir to combine, making sure there are no streaks of flour on the bottom of the bowl.
• Fill each cupcake liner halfway and bake 15 to 17 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. Immediately remove them from the muffin pan and let cool completely before frosting.

Chocolate Frosting
Makes enough for about 24 cupcakes

2/3 cup sugar
1/3 cup flour
3 Tbsp. unsweetened cocoa powder plus more to taste
1 cup milk
2 sticks butter at room temperature
1 cup semi-sweet chocolate chips, melted

• In a small saucepan, whisk together the sugar, flour, cocoa powder and milk and bring to a simmer over low heat. Whisking constantly, simmer 1 to 3 minutes, until the mixture reaches the same consistency as a thin pudding. Remove from heat and strain the mixture into a bowl. Refrigerate or freeze until completely cool.
• Once cooled, beat the butter with an electric mixer until creamy, then add the chocolate mixture. Beat the butter until creamy, and then add the cooled chocolate mixture. Beat in the melted chocolate chips until well combined. Add cocoa powder to taste.
• Frosting can be stored in the freezer or refrigerator; bring to room temperature before using (Beat with electric mixer again if needed.)



By Amrita Rawat

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One Response to “Baked: Yellow Cupcakes with Chocolate Frosting”

  1. cathy ritter Says:
    December 19th, 2013 at 2:32 pm


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