Sunday, September 25, 2011

Vanilla Cupcakes with Chocolate frosting...and a wedding

It was a beautiful wedding.

Yesterday Zack and I attended the wedding of two friends, Monica and Justin.  The wedding was beautiful, fun, and full of joy.  Everything a wedding should be.  In addition to being guests at the wedding, I was fortunate enough to be chosen by Monica and Justin to make cupcakes and a small cake for their wedding.  This was a fun project for me.  They ordered 150 cupcakes in four flavors, Chocolate Cupcakes with Vanilla Frosting, Vanilla Cupcakes with Chocolate Frosting (featured here), Lemon Cupcakes with Strawberry Frosting, and my Chocolate Oreo Cupcakes with Cookies and Cream Frosting.  I also recreated the Lilac Cake that was featured on "i am baker" earlier this summer.  I plan to share the rest of the cupcakes and cake with you in due time.  I really love the classic combination of chocolate and vanilla in this cupcake.  Top it with some rainbow sprinkles and I think it would make a perfect birthday cupcake.

Congratulations Monica and Justin!

Vanilla Cupcakes with Chocolate Frosting
recipe from Baked Perfection

For the cupcakes:

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Preheat oven to 350 degrees Fahrenheit.  In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

For the Frosting:

1 cup butter, softened
6 cups confectioner's sugar
2/3 cup  cocoa powder
1 teaspoon vanilla extract
1/2 cup heavy cream (or milk)
generous pinch of salt

Cream the butter on medium speed until it is very light in texture, add salt and vanilla.  Slowly add the cocoa powder.  Add the confectioner's sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency.  Adjust the amount of cream as needed.

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