Cupcakes for Easter (or a Bridal Shower)May 6, 2011 at 7:00 am | Posted in Dessert | 14 Comments
Jen and I made these cupcakes for
a Bridal Shower Easter! Now that they have been tested they are ready for the big time! (Big Time meaning somebody’s bridal shower coming up on May 21… who could that be??) The chocolate cupcake shown below could not have tasted better. Yep, I am seriously tooting our horns, well actually its Molly Wizenberg’s horn because that girl knows whats up! And we Easter-fied it with these tart bunny rabbit decorations. Doesn’t it just scream Easter?? Hahaha…
Jen and I went searching for the perfect Bridal Shower cake forms and found this post on the Kitchn. We were intrigued, could these really be the best?? Better than my standby Ina Garten chocolate cupcake recipe? Yup, it was confirmed… and this chocolate cupcake just screamed chocolateyness! NO seriously it was the most chocolately thing I had ever made (in cupcake form at least) and wasn’t too heavy feeling (like how the Ina recipe can get) And in addition to that chocolate amazingness, we made a vanilla cupcake. A perfectly good vanilla cupcake that was moist and fluffy and had a perfect vanilla flavor, what more can you ask?
So lets get to it! Go check out some more pictures…
To make the chocolate cupcakes, we had to melt some good chocolate into hot coffee… (this is the secret ingredient to the chocolateyness)
And since we were doing half and 1/3 batches of these recipes, we got out the tiny whisk attachment and got those eggs whipped in the big bowl!
Coffee, chocolate, egg mixture…
And voila! We have batter! Amazing what pictures can do.
We baked them and I piped the chocolate icing. Check out my flour stains on my pants… and while we are tooting our horns today, I would like to note how skinny my legs look in that picture! Thank you exercise regime (Evenings with Kennie + spin + running!)
Then we got to the vanilla cupcakes. The recipe starts out pretty weird, you beat all of the dry ingredients together and then you beat in the butter. I cut the butter into 1/4 cubes and really beat the butter into the dry ingredients til it looked really sandy (hardly any butter chunks!)
Beautiful batter. Tasted realllllll good.
And all iced and Easter decorated! Next time we are going to use a little less milk and a little more confectionary sugar to make the icing stand up a little better.
Makes about 36 cupcakes
3 oz fine-quality semisweet chocolate
1 ½ cups hot brewed coffee
3 cups sugar
2 ½ cups unbleached all-purpose flour
1 ½ cups unsweetened cocoa powder (not Dutch process; I use Ghirardelli)
2 tsp baking soda
¾ tsp baking powder
1 ¼ tsp salt
3 large eggs
¾ cup canola oil
1 ½ cups well-shaken buttermilk
¾ tsp pure vanilla extract
Preheat oven to 300 degrees. If you’re making cupcakes, line the wells of your pans with fluted paper liners, or grease and dust them with flour or cocoa. If you’re making larger cakes, grease pans and line bottoms with rounds of wax paper. Grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another (very) large bowl, beat eggs with an electric mixer until thickened slightly and lemon-colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed, bracing yourself against puffs of cocoa-and-flour dust, until just combined well.
Divide batter between pans. Bake in middle of oven 20 to 25 minutes for cupcakes, or 50 to 70 minutes for larger cakes, until a tester inserted in center comes out clean.
Cool cakes completely in pans on racks. Run a thin knife around edges of pans and remove cupcakes, or invert larger cakes onto racks. If making larger cakes, carefully remove wax paper. Cakes may be made one day ahead and kept, wrapped well in plastic wrap, at room temperature.
Makes about 30 cupcakes
1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into
1-inch cubes More like 1/4 inch cubes!
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour, this took a good 3-4 minutes to get the right crumb size!
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Billy’s Vanilla Buttercream
Colored sprinkles, for decorating (optional)
Makes enough for 30 cupcakes
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners’ sugar
1/2 cup milk
1 teaspoon pure vanilla extract
1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
To Make Chocolate buttercream – we took half of the vanilla buttercream and added 8 oz of cooled, melted semi-sweet chocolate. It had a better consistency than the vanilla buttercream!