Cup Cakes With Vanilla And Chocolate Icings Recipe - Cooking Index
Cup Cakes With Vanilla And Chocolate Icings Recipe - Cooking Index
| Cupcakes | ||
| 1 | Egg - cracked (large) | |
| 4 oz | 113g | Unsalted butter - (1 stick) - softened |
| 1 1/2 cups | 93g / 3.3oz | Flour |
| 1/2 cup | 55g / 1.9oz | Sifted cocoa powder |
| = (optional for chocolate cupcakes) | ||
| 1/2 cup | 118ml | Buttermilk |
| 1 teaspoon | 5ml | Vanilla extract |
| 1 teaspoon | 5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 198g / 7oz | Sugar |
| 1/2 cup | 118ml | Hot water |
| Icings | ||
| 3 cups | 594g / 20oz | Powdered sugar - sifted |
| 3 tablespoons | 45ml | Sifted cocoa powder |
| = (optional for chocolate icing) | ||
| 2 tablespoons | 30ml | Whole milk |
| 2 tablespoons | 30ml | Buttermilk |
| 4 tablespoons | 60ml | Unsalted butter - softened |
| 1 teaspoon | 5ml | Vanilla extract |
| 1/8 teaspoon | 0.6ml | Salt |
| Optional Toppings | ||
| Chocolate sprinkles | ||
| Multi-colored sprinkles | ||
| Colored sugar | ||
| Silver dragees (balls) | ||
| Mini-chocolate chips | ||
| Candy covered chocolates | ||
| Crushed chocolate sandwich cookies | ||
| Fresh blueberries | ||
| Toasted chopped nuts |
Preheat the oven to 350 degrees and make sure the oven rack is in the center position.
Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.
Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.
Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake). If desired, place optional toppings on separate plates and dip the cupcakes into desired toppings and serve.
This recipe yields 16 cupcakes.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E81) - from the TV FOOD NETWORK
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