C is for Cupcake

I have a confession:  I LOVE cupcakes!  I know, I know...I sound like every other person in the world right now, but seriously...anything that comes in a mini size, sounds good to me!  You know..that was the allure to cupcakes...way back in the day!  They were a miniature cake.  Now, of course, there are mini cupcakes, which is almost like a double negative.  But still, this is the original and I love them!

This recipe is taken from cupcakes!, a nice little cookbook given by a dear friend:

• 1 and 1/4 cups unbleached all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon bakings soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup sugar
• 1/2 cup canola or corn oil
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Preheat the oven to 350.

Sift the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

In a large bowl, using an electric mixer on medium speed, beat the egg and yolk, and sugar until thickened and lightened to a cream color, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  On low speed, mix in the oil and vanilla until blended.  Mix in the sour cream until no white streaks remain.  Mix in the flour mixture until its incorporated and the batter is smooth.  Scoop into cupcake pan and bake for 23 minutes.

For the Chocolate Buttercream Frosting:

• 3 ounces unsweetened chocolate, chopped
• 2 and 1/2 cups powdered sugar
• 1 and 1/2 tablespoons unsweetened Dutch-process cocoa powder
• 1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
• 1 teaspoon vanilla extract
• 1/2 heavy whipping cream, at room temperature

Put the chocolate in a heat proof bowl or the top of a double broiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double broiler).  Stir the chocolate until it is melted and smooth.  Remove from the water and set aside to cool slightly.

Sift the powdered sugar and cocoa powder into a large bowl.  Add the butter, and using an electric mixer on low speed, beat until smoothly blended, about 2 minutes.  At first the mixture will look crumbly, but then it will form a smooth mass.  Beat in the melted chocolate.  Add the vanilla and cream, mixing to incorporate.  On medium speed, beat the frosting for at least 3 minutes, until it looks smooth and creamy and the color lightens.  Using a small spatula, spread about 3 tablespoons of frosting on top of each cupcake, mounding the frosting in the center.  The cupcakes can be covered and stored at room temperature for up to 3 days.

I love the combo of yellow cake and chocolate frosting...it keeps the cupcake light but still rich...if that even makes sense!  What's your favorite cupcake?

Hope you enjoy!  Bon Appetit!

xo natasha

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