Somewhere over the years I've seen parts of my mom in me - like her need to have festive decorations for each holiday. While I'm not at the level that she is at (and I hope I never get there - Mom I love you but we all joke that you have an issue when your attic is more than half full with decorations), I do have fun spatulas and baking items for holidays and seasons. Having recently gotten a spring/summer spatula and some extremely fun cupcake liners (polka dots and fun stripes in spring colors) I was happy to use them.
|one of my new fun |
|im getting good|
with my piping skills
Yellow Cupcakes with Chocolate Frosting
3 cups cake flour
1 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups butter, melted
1 1/4 cups sugar
2/3 cup milk
1 1/2 tsp vanilla extract
4 large eggs
- Preheat oven to 350 degrees. Line cupcake tins with paper liners. Mix cake flour, baking powder, salt and baking soda; set aside. Beat butter and sugar in a large bowl with electric mixer on high speed until fluffy. Beat in flour mixture, milk, vanilla and eggs on medium speed until blended, scraping bowl occasionally. Beat for 2 minutes. Fill each cupcake 2/3 way full.
- Bake for 19-23 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes; remove from tins. Let cool completely on wire rack.
- Frost cupcakes
makes about 5 cups
1 pound semisweet chocolate, finely chopped
6 tbsp cocoa powder
6 tbsp boiling water
3 sticks (1 1/2 cups) unsalted butter, room temperature
1/2 cup confectioners sugar
pinch of salt
splash of strong coffee or coffee flavored liquer
Place chocolate in a heatproof bowl set over (but not touching) simmering water. Turn off the heat; stir occasionally until chocolate has melted completely, about 15 minutes. Set bowl on countertop and let chocolate cool to room temperature, 25-30 minutes. Meanwhile, combine cocoa powder and boiling water in a small bowl; stir until cocoa is dissolved.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter, confectioners sugar and salt on medium-high speed until light and fluffy, 3-4 minutes. Add melted chocolate; beat on low speed until combined, 1-2 minutes, scraping down the sides of the bowl as needed. Beat in the cocoa mixture. Add coffee and mix until combined. Use immediately. Left over frosting can be stored in an airtight container in the freezer (it holds up well). Just let thaw and then beat for a few minutes in mixer until fluffy and then use.