Week 5: Birthday Cupcakes
My sister is a flight attendant and she travels all over the world every month. She comes home with anchovy-stuffed olives, chocolate from France, and stories of amazing meals in outdoor markets. The one thing she always wants on her birthday though, is yellow cake with chocolate frosting. She would be just as happy with box cake and canned frosting, but I like to make them from scratch for her. A hand mixer is ideal for this recipe–it makes the frosting nice and light, and the batter comes together in a pinch.
The cake is the sour cream cake from the pineapple upside down cupcakes, and the frosting is a simple cocoa buttercream. The chocolate fans are just a little flourish, these are just as good with sprinkles or plain.
- 1 cup sugar
- 1 cup butter, softened
- 3 eggs
- 1 cup sour cream
- 1 tsp vanilla
- 1 3/4 cup all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 -1 cup chocolate chips (for decorations)
Preheat the oven to 350 degrees. In a bowl, combine the flour, baking powder, and baking soda. In another bowl, cream together the butter and sugar until smooth. Add the sour cream, vanilla and eggs, mix well. Add your dry ingredients in 3 steps–do not overmix, just make sure everything is combined. Put one heaping tablespoon of batter into each cupcake liner and bake for 18-20 minutes. You should end up with 22-24 good sized cupcakes.
While the cupcakes are baking, melt a handful of chocolate chips in the microwave, 30 seconds at a time. Stir after each 30 seconds until the chocolate is all smooth. Pour the melted chocolate into a plastic sandwich bag and snip off the tip. Pipe small shapes onto a sheet of aluminum foil and store in the freezer until you are ready to use them.
2 cups powdered sugar
2 oz butter
3 Tbsp cocoa
3 Tbsp hot milk
Mix all together and whip until fluffy. Spoon the frosting into a sandwich bag, snip off the end and swirl onto each cupcake. Double the recipe for 20+ cupcakes if you like alot of frosting. This is a crusting buttercream, so add sprinkles quickly before it dries.
Frosting is from here: http://chowhound.chow.com/topics/357091