Cupcakes Galore

As you all know I’m a sucker for sweets. Chocolate, fudge, candy, cookies, brownies, I love them all. But I especially love cake and therefore adore cupcakes, which I think are just a cuter version of the latter. With that in mind, and possibly his own interest at heart, my boyfriend got me cupcake classes for Christmas. I haven’t gotten a chance to go to them yet, but tried my hand at making these lovely treats last weekend.  I ended up making yellow cake cupcakes with two different frostings: a semi-sweet chocolate and a delicious cream cheese frosting. They both came out pretty good, especially for a first timer but I personally preferred the cream cheese which was a recipe from my favorite fatty yummy cook Paula Deen

Yellow Cupcakes

What you’ll need

  • 3/4 cup butter
  •  3 eggs
  •  2 1/2 cup all-purpose flour
  •  1/2 teaspoons baking powder
  •  1/2 teaspoon salt
  •  1 3/4 cups sugar
  •  1 1/4 cups milk
  •  3 1/2 ounces milk chocolate
  •  3 ounces semisweet chocolate
  •  2 cups confectioners’ sugar, sifted
  •  1/4 cup milk

What to do

Preheat oven to 350 degrees. In a medium bowl stir together flour, baking powder and salt. In a larger bowl beat butter (room temperature) for 30 seconds. Gradually add sugar, about 1/4 cup at a time. Beat until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Alternately add the flour mixture and milk to the butter mixture, until the whole thing is combined. 

Line 24 muffin cups with paper bake cups and spoon in the batter. Fill each cup one-half to two-thirds full. Bake for 20-25 minutes or until a toothpick (fork for me) inserted in the middle comes out clean. Let the cupcakes cool before you frost them, otherwise the frosting with melt right off of them. 

Semi-Sweet Chocolate Frosting 

What you’ll need

  • 3 1/2 ounces milk chocolate
  • 3 ounces semisweet chocolate
  • 2 cups confectioners sugar, sifted (make sure to sift or your frosting will be lumpy)
  • 1/4 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon salt

What to do

Melt the chocolate (double boiler or microwave, whatever is easier for you). Then add the confectioners’ sugar, milk, butter, vanilla extract, and salt and beat with an electric mixer until smooth and creamy. 

Cream Cheese Frosting

What you’ll need

  • 8 ounces cream cheese (room temperature)
  • 3 tablespoons unsalted butter (room temperature) 
  • 2 1/2 cups confectioners’ sugar, sifted 
  • 1 tsp vanilla extract

What to do

Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla extract and get ready to lick the bowl clean. 

You can play around with these frosting. I filled some of my cupcakes with the chocolate frosting then topped them off with the cream cheese one, for a double frosting extravaganza. Even my boyfriend and sous chef had a little fun decorating. 

Note: To preserve your cupcake and make sure they’re as soft and yummy as they were the minute you made them, store them in an air tight container. These can be saved for up to 4 days the most.


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