2.01.2011

Tuesday Treats: Vanilla Cupcakes w/ Mocha Frosting

Last week I shared the chocolate cake recipe that we used for our wedding cupcakes, which is a fabulously moist chocolate cake; my absolute favorite chocolate. I'm a chocolate lover. Dessert is not dessert without chocolate. But when we were planning our wedding we were super focused on making sure our guests enjoyed every bit of the day, so I knew we had to have a vanilla cupcake option. Honestly, I kind of dreaded testing vanilla recipes. I just wanted a recipe that was fluffy and light with a large crumb feel - like a boxed cake mix, but from scratch.

We tested no less than a dozen recipes before I threw in the towel, pulled out my science of baking book, consulted my friend Google and came up with our own recipe for vanilla cake. And the vanilla, oh the vanilla! I'm a convert. Put our chocolate cupcake and this vanilla cupcake with mocha frosting in front of me and I'll fight you for the vanilla. With a glass of milk. . . . If last week's chocolate cake was heaven, this is nirvana.
Vanilla Cupcakes with Mocha Frosting
2 dozen cupcakes

1 c. butter (2 sticks), at room temperature
2 c. sugar
4 eggs, at room temperature
1 T. vanilla extract
1 c. milk
2 1/2 c. flour
1 T. baking powder
1 t. salt

Preheat oven to 350 degrees and line 24 cupcake tins with paper liners
1. With the paddle attachment on a stand mixer, beat butter and sugar until light and fluffy
2. Add eggs one at a time, beating well after each addition and scraping down the sides and bottom of the bowl. Mix in vanilla
3. In a separate bowl, combine dry ingredients, whisking to combine
4. Add dry ingredients to butter/sugar mixture alternating with milk and beating well after each addition, until batter is smooth
5. Divide the batter evenly among the 24 prepared cupcake tins and bake at 350 for 18-20 minutes until the centers spring back when touched and a cake tester inserted into the centers comes out with a few crumbs on it.

Allow to cool in the pan for a few minutes before carefully removing the cupcakes to racks. Cool completely before frosting

Mocha Frosting
This recipe frosts a dozen cupcakes generously, double it for a batch of vanilla cupcakes or do as we do and whip up a few varieties of frosting for each batch.

4 oz. unsweetened chocolate squared
16 oz. powdered sugar
½ c. butter (1 stick), at room temperature
2 t. vanilla
1/3 c. milk
1 t. instant espresso powder, or more to taste

1. Melt chocolate in a microwave safe bowl for 90 seconds, stirring every 30 seconds. Stir until melted, cool completely
2. Dissolve the espresso powder in half of the milk
3. With the paddle attachment on a stand mixer, mix sugar, chocolate, butter and vanilla. Slowly add the milk & espresso mixture with the mixture on low, add remaining milk until frosting is a smooth, spreading consistency, adding more espresso powder if desired. Beat well until fluffy. If frosting is too thick, add more milk one tablespoon at a time.
4. Dollop frosting evenly among the 24 cupcakes, spread to cover.

This post originally appeared as a guest post at Domestic Adventure.

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3 comments:

  1. Thanks again for guest posting!!

    ReplyDelete
  2. These sound so great! YUM!

    ReplyDelete
  3. Yummy! I bet the mocha frosting is amazing! :)

    ReplyDelete

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