Photo: Classic Yellow Cupcakes with Milk Chocolate Frosting Recipe
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
Directions
Equipment: Standard 12 (1/2 cup) muffin tin
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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By *K*Design
on December 21, 2011
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I made these cupcakes and they came out great. Like a lot of other reviewers I tweaked the recipe a bit. For starters, I did not melt the butter that the recipe called for; instead I just used softened butter. I added two more tablespoons of sugar and I also added one and a half tablespoons of canola oil (because of the cornbread texture fear. With those changes I was really happy with the outcome. Also, the recipe says to use 1/3 c of the batter to fill the cups, this resulted in 11 extremely large cupcakes so I recommend using less batter per cup. Other than the few changes I followed the directions step-by-step. I gave this recipe 4 stars because I did have to make a few changes and the frosting is delicious, but a little too sweet. I will be giving these a try with a whip frosting instead. Happy Baking!
By *Sweet_Tooth*
on December 07, 2011
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I've made this recipe twice and both times the cupcakes were delicious! However, I must admit that I tweaked it a bit from the start so I never had a problem with the cupcakes being dry.
For starters, I added 8 oz of cream cheese which helped with the moisture. (Can maybe consider cutting out some of the butter Second, I totally disregarded the steps that were provided. (It actually was by accident because I didn't have the recipe in front of me but I am happy with my mistake
- I did not melt the butter but instead allowed it to cool at room temp. I creamed the butter, cream cheese and the sugar then added the milk and eggs.
- I sifted the dry ingredients and added them to the wet. (be sure not to over mix the batter
I know it changes the recipe but maybe those who were unhappy with their results can try my suggestions.
By sneldred_10123400
Exeter, RI
on December 04, 2011
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I used the frosting part of this recipe. I was looking for a quick recipe for milk chocolate frosting because the daughter who's birthday it was, doesn't like dark chocolate. I wanted it fast, easy and delicious, and it was! And I had everything in the pantry too.
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