Recipe
Additional info: makes 16 cup cakes
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CUP CAKES WITH VANILLA AND CHOCOLATE ICINGS
Serves: 16
Preparation time: 25 minutes If they like it, it serves 16 otherwise
Cooking time: 25 minutes
Totaltime: 0 minutes Additional info: makes 16 cup cakes
Ingredients
- Cupcakes:
- 1 large egg
- 4 ounces (1 stick) unsalted butter, softened
- 1 1/2 cups flour
- 1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup hot water
- Icings:
- 3 cups powdered sugar, sifted
- 3 tablespoons sifted cocoa powder (optional for chocolate icing)
- 2 tablespoons whole milk
- 2 tablespoons buttermilk
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Preparation
-
Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.
Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.
Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.
Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).
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on The World Cuisine
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