November 5, 2015

Yellow Cupcakes with Chocolate Buttercream

My favorite cupcakes are yellow cake with chocolate buttercream, white cake with chocolate buttercream, and chocolate cake with peanut butter buttercream.   I like very traditional flavors.  What are your favorites?

I made these cupcakes for a small Halloween "party" at our house.  I was watching Cupcake Wars recently on the Cooking Channel, and Cudjoe said that he thought that the cupcake craze was slowing down.  Perhaps that's true, but don't we all love a good cupcake?  There's just something about their size and "cuteness"!

Yes, these cupcakes are made from a mix.  Please don't judge.  I like to use mixes.  However,  I do make a few changes to them (think Cake Doctor).

Here's the sweet lowdown:

For the Cake Batter

1 box Pillsbury Cake Mix
1/2 cup butter at room temperature
1 cup of milk
2 eggs at room temperature
1 teaspoon of vanilla

Preheat oven to 350 degrees.

Mix all ingredients together on low on stand mixer (or handheld mixer).  Turn on high and beat for two minutes.

Using an ice-cream scoop, scoop batter into cupcake liners placed in a cupcake pan.

Bake for 15 to 18 minutes.  (Check at 15 minutes.  If they're not done, bake for a few minutes more.  You don't want to over bake them.)

Chocolate Buttercream

1/2 cup butter at room temperature
4 cups powdered sugar (sifted)
4 tablespoons of cocoa (sifted with powdered sugar)
1 teaspoon of vanilla
3 to 4 tablespoons of heavy cream

Whip butter on high with mixer for a couple of minutes.  Add powdered sugar in batches (so you don't make a mess).  Add vanilla, and then add cream until you reach the desired consistency.

I piped my frosting on using a large piping tip.

For the Fondant Cut-Outs

I purchased Wilton's prepared fondant at the Hobby Lobby.  It was already tinted orange.  Roll fondant out to desired thickness.  Using a small leaf-shaped cookie cutter, cut out leaves and place on each cupcake.  Easy!

Serve to family, friends, and yourself!!


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