Recipe courtesy of The Neelys
Recipe courtesy of The Neelys
Episode:
If Pat's a Good Boy: Pat's Favorites
Buttermilk Cupcakes with Chocolate Icing
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- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 508
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 1 g
- Sugar
- 48 g
- Protein
- 4 g
- Cholesterol
- 103 mg
- Sodium
- 195 mg
- Level: Easy
- Total: 50 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 20 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 508
- Total Fat
- 29 g
- Saturated Fat
- 18 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 1 g
- Sugar
- 48 g
- Protein
- 4 g
- Cholesterol
- 103 mg
- Sodium
- 195 mg
Ingredients
Chocolate Cream Cheese Frosting:
Directions
Special equipment:
12 muffin cups- Preheat oven to 350 degrees F.
- Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
- In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
- Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
- Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
- For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.
