This recipe makes some really moist and spongy cupcakes. You’ll gotta try this. I’ve made it for countless parties, always
the first one to go. If you don't want so much icing on top, you can use the desired amount and adjust accordingly. See the very last picture of this article. =)
A Ingredients
Boiling water ½ cup
Unsweetened coco powder
40 g
B Ingredients
Butter, room temp 30 min 115 g
Brown sugar 200 g
Eggs, room temp 30 min 2 heads
C Ingredients
Milk, homogenized
90 g
Vanilla extract ½ teaspoon
D Ingredients
All purpose flour 150 g
Baking soda ¾ teaspoon
Salt ¼ teaspoon
Directions:
1. Preheat oven to 350°F/180°C
2. Line a muffin mold with muffin liners.
3. Mix A ingredients in a bowl. Measure C ingredients into a
measuring cup. Sift D ingredients into a
bowl.
4. Cream B ingredient butter, then add the brown sugar until
smooth. Beat in eggs one, scrap the
bottom to ensure a smooth batter.
5. Alternate fold in the dry and wet ingredients, start and
finish with dry ingredients.
6. Scoop the batter into the muffin liners, about 2/3 full,
bake in the oven 15-18 minutes.
7. Let cool completely before applying buttercream icing.
Sweet Vanilla Buttercream Icing
A Ingredients
Sugar
100 g
Egg whites
3 heads
Salt 1 pinch
B Ingredients
Unsalted butter
280 g
Vanilla extract
1 teaspoon
Directions:
1. Heat A ingredients in a water bath, stir constantly to
melt the sugar. Remove from heat when
all the sugar melted.
2. Pour the heated A ingredients into the mixing bowl of a
stand mixer, beat at high speed for 10 minutes to cool down, it will look like
fresh whipped cream afterwards.
3. With mixer on medium high speed, slowly beat in the
butter cubes. Beat until the butter
cream icing feels smooth and consistent.
4. Beat in vanilla extract, the icing can be used right away
or reserved for later in room temp. If refrigerated, might need to let sit at
room temp for 30 minutes, and beat again to smooth out.
Servings: 2 dozen
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