Posts tagged ‘cupcakes’

October 7, 2011

Food: Chocolate Cupcakes with White Chocolate Buttercream.

I was so kindly asked to bake cupcakes for my friends son’s upcoming birthday. So in an effort to have the best possible cupcakes for this cupcake snob of a 1-year-old on his birthday, I have been test baking.

Like I really need an excuse for test baking, but it helps.

Oh and he isn’t a snob…I mean he is 1 years old, remember.

Mini cupcakes are more time-consuming than the regular size but serving mini’s at a party work so much better.

They are easy to eat. There are little to no crumbs.

You don’t need a napkin.

You have one mouth’s full instead of several to break up your very important conversation.

And, you can hold your beverage and eat one of these at the same time.

Chocolate Cupcakes with White Chocolate Buttercream

inspired from Barefoot Contessa at home

Yield = 72 mini cupcakes

This recipe was cooked and modified for high altitude. The oven temperature was increased by 10 degrees and flour increased by 1/4 cup.


For the cupcakes-

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 2/3 granulated sugar
  • 2/3 light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract, no alcohol
  • 1 cup buttermilk, room temperature
  • 2 tablespoons canola oil
  • 2 tablespoons brewed strong coffee
  • 2 cups all-purpose flour
  • 1 cup cocoa powder, good quality
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon Kosher salt
  • 1/4 cup Crystal Sugar, for garnish

For the buttercream-

  • 1 cup white chocolate chips, melted and cooled
  • 1 stick butter, room temperature
  • 1 8 oz block cream cheese
  • 1 teaspoon vanilla extract
  • 3-4 cups powdered sugar

Preheat oven to 350 degrees. Line cupcakes pans with paper liners and spray with cooking spray.

1. In bowl of electric mixer, cream butter and two sugars on high-speed for 5 minutes. Lower the speed to medium and add 1 egg at a time. Then add vanilla extract and combine.

2. In a separate bowl, whisk together buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds. Begin with the buttermilk mixture and end with the flour mixture. Mix only until combine. Fold batter – making sure that the batter at the bottom of the bowl is incorporated.

3. Divide the batter among the cupcake pans. Bake for 8-10 minutes. Center of cupcakes should spring back when touched with finger. Cool on rack.

4. To prepare buttercream, cream together the butter and cream cheese, until blended. Add melted yet cooled white chocolate while mixer is on low-speed. Add vanilla extract. Add one cup of powdered sugar at a time. Taste test after 3 cups – to desired sweetness.

5. Once cupcakes are cooled, frost each one with a knife or pipe on a fancy design. Dig in!



May 20, 2011

Food: Lemon Cupcakes with Vanilla Buttercream.

What to bring to a girls night? Well, cupcakes of course. Cupcakes are just perfect! Bite sized so that you don’t think about portions or having too big of a cake slice. And when you have a second and a third cupcake you still don’t feel guilty.

I love plain white cake but in the effort to jazz things up a bit – lemon became the star. A little zest, extract and food coloring did the trick!

The food coloring was a last addition – I love the nature look of white cake with the hint of lemon but I wanted the little cute cakes to look more like lemons!

*Yes, I didn’t put on a ton of Buttercream. I am more of a cake girl so the soft mountain peaks of frosting did it for me. Decorate any way you like with as much or as little frosting as you want. It’s your world.

Adapted from Jamie from My Baking Addition

Makes about 20 medium to large-sized cupcakes. Best to use an electric mixer (KitchenAid) for this recipe. 

Lemon Cupcakes


  • 2 1/4 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk, room temperature
  • 4 large egg whites, room temperature
  • 1 1/2 cups sugar
  • lemon zest from two large lemons
  • 1 stick (8 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 1 -2 teaspoons yellow food coloring, depending on how yellow you want them.

Preheat oven to 350 degrees

1. Line cupcake tins with paper liners.

2. In a large bowl, sift together the flour, baking powder and salt.

3. In a medium bowl, whisk together the milk and egg whites.

4. Place the sugar and lemon zest in the bowl of your mixer and beat for 1 minute. Add the butter and beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extracts.

5. Add one-third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter incorporated, then add the last of the dry ingredients. Add yellow food coloring and beat for 2 minutes. If the yellow color is too dull, add a few more drops and mix. Fill each cupcake mold to 2/3 full.

6. Bake for 18-22 minutes, or until a cake tester comes out clean from the center of cake. Cool on wire rack.



  • 1 stick butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • 4 cups sifted powdered sugar
  • ¼ teaspoons salt
  • 3 teaspoons vanilla extract

1. Beat all ingredients together until combined. Taste test. May need more powdered sugar.

2. Ice cooled cupcakes.

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