Happy Birthday to my sweet baby girl!
A vanilla cupcake with chocolate buttercream frosting was in order for this birthday girl. She just tore it up and ate the whole thing. She looooved having an audience, too.
The chocolate buttercream frosting was insane and loved it with the rich vanilla cake. If you need a cupcake recipe for your next child's birthday (or for YOUR bday), I've included the recipe below....
Double Vanilla Cupcakes
Source: Simply Recipes
(adapted from Garrett McCord of Vanilla Garlic)
Ingredients
1 ½ cups + 2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
1 1/4 teaspoons baking powder
1/2 cup unsalted butter, room temperature
1 cup sugar
1 egg plus 2 egg whites
1/2 cup whole milk
1/4 cup sour cream
1 1/2 teaspoons of vanilla extract
Directions
Preheat oven to 350 degrees F. Beat the butter for about 3 minutes on medium speed, then
add the sugar and beat until light and fluffy, about 3 minutes. Add the
egg and beat for 30 seconds. Add the egg whites, one at a time, beating
for 30 seconds each.
In one bowl sift together the flour, baking powder, and
salt. In another whisk together the vanilla steeped milk, vanilla
extract, and sour cream.
Add the flour mixture and the milk mixture to the butter
sugar egg mixture in alternating additions (dry-wet-dry method),
starting and ending with the flour. Mix until just combined being sure
to not overbeat.
Divide the batter into cupcake papers in a muffin tin and
bake at 350F for 18-20 minutes or until slightly golden brown. Be sure
to rotate the cupcakes after the first 15 minutes to ensure even
baking. Be sure to keep a close eye as these can get overbaked quickly.
Allow to cool on a wire rack. Frost when cooled.
The Best Chocolate Buttercream Frosting
Source: Joy the Baker
(adapted from Delilah Bakery, which happens to be one of our family's favorite bakeries)
Ingredients:
1 1/2 cup (3 sticks) unsalted butter, softened
1 cup cocoa powder
3/4 teaspoon salt
4 cups powdered sugar
2 teaspoons vanilla
1/4 cup milk
1 cup heavy cream
2/3 cup Ovaltine
Directions:
Cream together butter, cocoa powder and
salt. Butter mixture will be very thick. Turn off the mixer, scrape
down the sides of the bowl and add powdered sugar. Turn mixer on low
and mix in powdered sugar while adding milk and vanilla extract. As the
sugar incorporates, raise the speed of the mixer to beat the frosting.
Beat until smooth. In a 2 cup measuring glass, stir together heavy
cream and Ovaltine. Turn mixer speed to medium and pour cream mixture
into frosting in a slow, steady stream, until you’ve reached your
desired consistency. You may not need the full amount of Ovaltine and
cream.
