Food Network: Classic Yellow Cupcakes with Milk Chocolate Frosting

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Classic Yellow Cupcakes with Milk Chocolate Frosting
From Food Network Kitchens

Ingredients
Cupcakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk

Icing:
3 1/2 ounces milk chocolate
3 ounces semisweet chocolate
2 cups confectioners' sugar, sifted
1/4 cup milk

1/4 cup (1/2 stick) unsalted butter, softened
2 teaspoons pure vanilla extract
1/4 teaspoon salt
Decorative sugar cookies or marshmallow candies to decorate

Equipment: Standard 12 (1/2 cup) muffin tin

Directions
Preheat the oven to 350 degrees F. Line the muffin tin with cupcake
liners.

Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about
2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest
of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the

prepared tin (about 1/3 cup batter per cup cake.)

Bake until a tester inserted in the center of the cakes comes out clean, 20 to 25 minutes. Cool
cupcakes on a rack in the tin for 10 minutes, then remove. Cool on the rack completely.

For icing: Put the chocolates in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so
of water to a very slow simmer; set the bowl over, but not touching, the water. Stir the chocolate
occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe
bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat
until completely melted, about 1 to 2 minutes more.)
Add the confectioners' sugar, milk, butter, vanilla extract, and salt and beat with an electric
mixer until smooth and creamy. Divide icing evenly between cupcakes and swirl with the back of a
spoon or an offset spatula. Top with a sugar cookie or marshmallow candies. Serve.

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