The Perfect Yellow Cupcake...

The Perfect Yellow Cupcake and Chocolate Buttercream Icing

     On the search I went... and this time I wanted a cupcake that was simple, plain, and elegant.  On my journey I found a yellow cupcake recipe that seemed delicious.  I didn't particularly like the Icing which was paired with the yellow cupcake, so I decided to try a chocolate buttercream.    The cake was extremely easy to make, and as each time passes I am becoming quicker and quicker at making the batter (and doing the dishes as well!!).  As for the icing I absolutely love chocolate, but this was very rich.  I decided to tone it down with a "vanilla butter nut" extract.  All in all they were very yummy!

Cupcakes:

•  1 cup unsalted butter
• 2 cups sugar
• 1 1/4 teaspoons vanilla extract
• 4 eggs
• 3 cups sifted cake flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
  
• Regular or silver cupcake paper liners

Directions:

Preheat the oven to 350 degrees F.

In a mixer with a whip attachment, cream the butter until light and fluffy. Add the sugar and continue to cream. Gradually add the vanilla and eggs and mix in well. Sift together the dry ingredients; then mix into the butter mixture alternating with the milk. Pour batter into cupcake paper-lined muffin tins filling them 3/4 full. Bake until puffed and firm in the center and light golden brown on top, about 20 to 25 minutes. Let cool. (Freeze at this point, if necessary.). 

Ingredients for Icing:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 3-4 tablespoons milk

Makes:

About 3 cups of icing.

Instructions:

Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. 


Enjoy & Happy Baking!!