Friday, January 9, 2009
Cupcake of the Month - Chocolate with Vanilla Icing
Sometimes I see a recipe in a magazine or a segment on a show and I can't forget how good it looked and how I'd like to try it for myself. This was the case with these cupcakes. The recipe was first shown on the Martha Stewart Living Show right around the presidential election, by the owners of Georgetown Cupcake in D.C. They mentioned that they sell 900 cupcakes daily! I had to see what was so special about these cupcakes. I was a little leary about putting a cream cheese icing on a chocolate cupcake - i'd never heard of this before - on a carrot cake, yes, but chocolate? I gave it a try and it was fantastic! The cake itself was moist and delicious and the icing was perfect! I felt mildly guilty for having the last cupcake for breakfast this morning but I couldn't resist. The recipe is simple to make, just be sure to beat the butter and sugar together for the full 5 minutes and work with room temperature ingredients. You'll never go back to boxed cake mix again! Our cat was even eyeing these up (see the background of the photo above) :)
Chocolate Cupcakes with Vanilla Icing
From Martha Stewart, courtesy of Georgetown Cupcake.
Makes 16-17 cupcakes.
1 1/4 cups all-purpose flour, sifted
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
1 cup milk
1 1/4 teaspoons pure vanilla extract
1/2 cup (1 stick) unsalted butter, preferably European-style, room temperature
1 1/4 cups sugar
2 large eggs, room temperature
1/2 cup cocoa powder, sifted
Preheat oven to 350 degrees. Line a standard muffin tin with 16-17 cupcake liners; set aside.
In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.
Fill each muffin cup two-thirds full with batter. (Do not overfill!) Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
Pipe or spread frosting onto cooled cupcakes.
Makes enough for at least 2 dozen cupcakes.
4 tablespoons unsalted butter, room temperature
4 cups confectioners' sugar, sifted
1/4 teaspoon pure vanilla extract
6 ounces cream cheese, room temperature
Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined. Add a tablespoon of milk if the icing seems too thick and beat well.
Labels: Cakes and cupcakes