Vanilla Cupcakes With Chocolate Frosting Food

SIMPLE CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Steps:

• Preheat oven to 350° F. Grease or paper-line a muffin pan with 12 cups.
• Combine flour, cocoa, baking powder, baking soda, and salt in a medium bowl and stir to mix. Set aside.
• Combine sugar, eggs, milk, oil, and vanilla in large bowl. Whisk until well mixed.
• Add the flour mixture to the egg mixture in two or three additions, mixing with a wooden spoon or a spatula between additions, scraping down the sides of the bowl as needed. Fold in chocolate chips.
• Fill the prepared muffin cups about halfway and bake until they spring back when lightly pressed with a finger, about 15 to 20 minutes. Let cool in pan for 5 minutes before removing to a rack. Cool completely before frosting.
• For the frosting, combine butter, 3 cups powdered sugar, 3 tablespoons milk, vanilla, and salt in a large bowl. Using a wooden spoon or the paddle of an electric mixer, beat ingredients together until light and fluffy, adding more powdered sugar or milk as needed to achieve a smooth, creamy consistency that will hold up on your cupcakes. Pipe frosting on cooled cupcakes or spread it on generously with a thin, flexible spatula.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Pre-heat the oven to 180ºC/350°F. Grease and line a 12-hole muffin tray with cupcake liners.
• Sift all the dry ingredients into a large bowl.
• In a seperate bowl or jug, whisk the egg, milk, oil and vanilla extract and combine with the dry ingredients. Beat until the mixture is smooth.
• Slowly add the boiling water and mix until combined.
• Distribute the batter between the cupcake liners and place in the oven.
• Bake for 20-25 minutes until a skewer inserted comes out clean.
• Remove from the oven and allow to cool completely before decorating.
• To make the frosting, beat the butter until light and fluffy then add the icing sugar and beat until well incorporated. Add the cream and cocoa powder and beat well. Scrape the bowl with a spatula and beat until smooth. Slowly pour in the melted chocolate and beat until light and fluffy.
• Transfer the frosting to a piping bag and pipe onto the cooled cupcakes.

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• Preheat the oven to 180°C (160°C for a fan oven). Line a muffin tray with cupcake liners
• In a large mixing bowl, beat the butter for 3-4 minutes until creamy
• Add in the sugar and beat until light and fluffy
• Add the eggs one at a time, mixing well after each egg. Mix in the vanilla extract
• Fold in the flour and baking powder until combined. Don't overmix
• Scoop the cupcake batter evenly into the cupcake liners (I used an ice cream scoop)
• Bake for 12-15 minutes, until golden brown
• Leave to cool for two minutes in the tray, then move the cupcakes onto a cooling rack to cool completely
• In a large mixing bowl, cream the butter for 5 minutes
• Add a few spoonfuls of icing sugar and cocoa powder, and whisk until combined. Repeat until all icing sugar and cocoa powder is mixed in
• Using a piping bag with a tip of your choice (I used Wilton 1M), pipe the buttercream frosting onto the cupcakes.
• Top with sprinkles if you like

VANILLA CUPCAKES WITH CHOCOLATE FROSTING

Steps:

• In a medium bowl, combine coconut flour, salt and baking soda.
• In a small bowl, blend together eggs, grapeseed oil, agave and vanilla.
• Mix wet ingredients into dry and blend with a mixer or hand blender until smooth.
• Pour batter into well oiled muffin tins.
• Bake at 350 degrees for 20 minutes.
• Cool completely.
• Top with chocolate frosting.

MINI VANILLA BEAN YELLOW CUPCAKES WITH CREAMY CHOCOLATE FROSTING

Steps:

• Adjust the oven rack to the middle position and preheat the oven to 350 F. Fill mini-muffin tins with cupcake liners and spray the liners with baking spray.
• Whisk the flour, baking powder, baking soda, salt and 1 1/2 cups cane sugar together in a large bowl. Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
• In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar. Continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
• Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed with the whisk attachment, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
• Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
• Fill the mini-muffin tin liners three-quarters full and bake until just firm, 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
• Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the chocolate. Pulse until the frosting is creamy, about 15 seconds.

CHOCOLATE CHERRY CUPCAKES WITH VANILLA BEAN FROSTING

Steps:

• Preheat oven to 350 degrees.
• Line 2 muffin pans with 16 paper liners.
• In a small saucepan, combine cherries with water. Bring to a boil. Transfer mixture (cherries and water) to a food processor. Add cocoa, chocolate and butter, and pulse until combined. Cool 1 minute. Add brown sugar, vanilla extract and a pinch of salt, and puree until almost smooth.
• Pulse in eggs until well combined. Whisk together flour and baking soda in a bowl and add to food processor. Pulse until just combined.
• Divide batter evenly among pans. Bake in upper and lower thirds of oven until tops are slightly domed and firm to the touch, 18 to 20 minutes. Remove from oven and cool cupcakes in pans on rack for 10 minutes. Remove from pans and cool completely on rack.
• Scrape vanilla bean seeds into bowl. Add cream cheese and confectioners' sugar and beat well. Pipe or spread frosting on to cupcakes.