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Vanilla & chocolate cupcakes

June 28, 2008

It’s back to basics with plain and simple no frills vanilla cupcakes and chocolate cupcakes frosted with vanilla buttercream and chocolate frosting. Whew! That was a mouthful!

I decided to do 4 different combination of cupcakes : Vanilla – vanilla frosting, vanilla-choc frosting, choc-vanilla frosting and choc-choc frosting.

And I am very very pleased to announce that …………….

.

.

1) The recipe is really idiot proof. Anybody can make it. Trust me!

2) My favourite combination is chocolate on chocolate. DUHHH!

Okay recipes are here:

Vanilla cupcakes

(Yields 12 cupcakes)

110g butter, softened
1/2 cup castor sugar
1 cup self-rising flour
1/2 tsp baking powder
2 eggs (>59g each)
1 tsp vanilla essence/extract

1) Preheat oven to 170 deg.
2) Place all ingredients in a medium bowl and beat with electric mixer until smooth and pale (about 2-3 mins)
3) Spoon mixture into cups and bake for 20 mins (or less..depending on your oven).
4) Remove pan from oven and cool for 5 mins. Then remove cupcakes and cool on a rack and frost!

Chocolate cupcakes

(Yields 13 cupcakes)

110g butter, softened
1/2 cup castor sugar
3/4 cup self rising flour
2 tbsp cocoa powder
1/2 tsp baking powder
2 eggs (>59g each)
1/2 cup (OR MORE!) semi sweet choc chips or choc chunks

1) Preheat oven to 170 deg.
2) Combine all ingredients in a mixing bowl, except choc chips, and beat with electric mixer until smooth (abt 2-3 mins). Stir in choc chips.
3) Spoon batter into cups and bake for 20 mins.
4) Remove pan from oven and cool for 5 mins. Then remove cupcakes and cool on a rack and frost!

Vanilla buttercream

I always use the same recipe for this!

110g butter, softened
1-3 cups icing sugar
Milk
1 tsp vanilla essence

1) Cream butter for about 2-3 minutes until soft and fluffy.
2) Add 1 cup of icing sugar & vanilla essence and mix well. Usually I don’t bother measuring the icing sugar. I’ll just gradually add it into the mixture until it reaches the consistency that I want. If it’s too stiff, add 2 tbsp of milk.

Note: Try not to add sugar after adding the milk or the frosting would be toooooooo sweet and runny.

Chocolate frosting

I got the recipe here, but I kinda tweaked it abit.

1 cup Hershey semi sweet choc chips
3 tbsp cocoa powder
4 tbsp boiling water
115g butter, softened
1/2 cup powdered sugar

1) Melt the choc chips in microwave oven (about 2 mins on defrost***)
2) Dissolve cocoa powder in boiling water in a small bowl and set aside
3) Beat butter until creamy using an electric mixer (about 2-3 mins)
4) Add powdered sugar and beat to combine
5) Add melted choc chips and beat to combine
6) Add cocoa paste and beat to combine. At this point my frosting had alot of undissolved cocoa bits so I had to sieve the whole frosting.

*** The choc chips will be shiny, not runny. You need to remove it from the oven and stir it so that it’s all melted. An alternative method is to melt it in a heat proof bowl over a pan of gently simmering water. In this case, the chocolate would become runny and need to be cooled for 20 mins before it can be used.

Be careful not to let ANY moisture into the chocolate or it will start to seize (start to become grainy). Don’t overheat the chocolate either or it will burn and become grainy. Dark chocolate is the best because it’s less temperamental than milk chocolate.

Okay I’m officially going on hiatus from baking cupcakes. Request for other stuff please!

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