bakerhi:

Recipe Time! Vanilla Cupcakes (adapted from Joy The Baker) and Vanilla Buttercream Frosting (thanks mom!)

For The Cupcakes:

• 2 sticks (1 cup) unsalted butter, softened
• 1 3/4 cup granulated sugar 
• 4 large eggs 
• 1 cup skim milk 
• 1 1/2 tablespoon pure vanilla extract 
• 2 3/4 cup all-purpose flour 
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon salt

Quickie Instructions:

• Preheat to 350 degrees, baking time 25 minutes, yields 24 delicious munchies.
• Mix flour, baking powder, salt in a bowl
• Mix vanilla and milk in another bowl
• Cream butter and sugar together, gradually add eggs - switch off adding a little milk mixture and a little flour mixture.

If you want to tint yours a color like I did, I think I put roughly 1/2-1 tbsp of food coloring in there. I was afraid that it would change the consistency (the batter was very liquid-y) but it didn’t, and they still taste good. (: 

For the Frosting:

• 1 16oz box confectioners sugar (4 cups)
• 1 stick softened butter
• 2-3 tbsp milk 
• 1/2 tsp vanilla 

As always, I’ll tell you that if you’re not careful with the milk, your frosting will be runny. ): And hand mixers/stand mixers are your best friends in making this.

Enjoy!! And Happy Belated St. Patricks Day.

(Source: bakerhi, via cupcakesoftheday)

cupcakesoftheday:

From my food blog, Mangiare Bene!

Nutella-filled Chocolate Cupcakes with Nutella Buttercream and Chocolate Tuille

Ingredients:

For the cake:

• 3/4 C unsweetened cocoa powder

• 1 1/2 C all-purpose flour

• 1 1/2 C sugar

• 1 1/2 tsp baking soda

• 3/4 tsp baking powder

• 3/4 tsp salt

• 2 large eggs

• 1 1/2 Tbsp. good coffee liqueur (I used Starbucks)

• 3/4 cup buttermilk

• 3 tablespoons vegetable oil

• 1 teaspoon pure vanilla extract

• 1/4 C chocolate chips

• Nutella for filling, about 1 tsp per cupcake

For the frosting:

• 4 sticks unsalted butter, softened

• 1 13-ounce jar of Nutella

• pinch of fine grain sea salt

• 1 tablespoon clear vanilla extract

• 2 pounds confectioners’ sugar, sifted

• 6-8 tablespoons heavy cream or milk

*Note: You may not need all four sticks of butter… The recipe calls for 2, but I had to increase to 4 to get the right consistency. Use your judgment

Process:

1. Preheat the oven to 350 degrees. Line standard muffin tins with paper liners.

2. Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, coffee liqueur, buttermilk, oil and vanilla. Beat until smooth with an electric mixer, about 3 minutes. Scrape down the sides and bottom of bowl to make sure batter is well-mixed. Dust chocolate chips with flour and fold into batter.
3. Divide batter evenly among muffin cups, filling each cup no more than 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool completely before frosting.
4. When cupcakes have cooled completely, use an apple corer to remove the centers and fill each with 1 tsp Nutella.
5. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
6. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.

cupcakejunkie:

(by You’ve Been Cupcaked)

cupcakejunkie:

Louis Vuitton Cupcakes (by Isa Herzog)

THESE ARE ABSOLUTELY ADORABLE!

cupcakesoftheday:

(by littleladylove)

bakerhi:

Chocolate Cake with Mint Buttercream Frosting (recipe!)

For the Cake: (From the recipe book Chocolate Bar)

• 2 2/3 cups all purpose flour
• 1 1/2 cups granulated sugar
• 1 cup light brown sugar
• 1/2 cup unsweetened nonalkalized cocoa powder (I use hershey’s, and I put in closer to 3/4 cup because it’s really weak.)
• 2 tsp baking powder
• 1 tsp baking soda (NOTE THE DIFFERENCE.)
• 1/2 tsp salt
• 3 large eggs, room temp
• 2/3 cup sour cream, room temp
• 1 tbsp vanilla extract
• 1 1/2 sticks unsalted butter
• 1/2 cup corn oil
• 1 1/4 cups cold (or ice) water

Preheat to 350 - bake cupcakes for 19-22 minutes (Mini cupcakes go in for 15 minutes).

1. Mix dry ingredients (flours sugars, baking soda, powder, cocoa and salt) in a bowl, set aside.
2. Mix sour cream, eggs and vanilla until well blended. 
3. Melt the butter, then mix in the water and corn oil. Put this mixture into the sour cream mixture, and mix together. 
4. Slowly add the dry ingredients. Pour into cupcake cups and super enjoy.

For the Frosting (I made this up - I suggest not tinting this blue because it looks like toothpaste - does not TASTE like toothpaste, but its a good reminder):

• 4 cups of confectioners sugar
• 1 stick of butter
• 2-3 tbsp milk
• 1/2 tsp vanilla extract
• 1/2 tsp mint extract 

Mix with a hand or stand mixer - make sure that the butter is softened, otherwise it doesn’t quite gel right.

Enjoy guys! (: Thanks for following, and please leave me messages, I love chatting.

(Source: bakerhi, via cupcakesoftheday)

(via cupcakesoftheday)