Big or small, young or old, everyone likes cupcakes. You may fool yourself and say you don’t, but deep down you love them. They aren’t good for you, get frosting on your nose and leave crumbs and sprinkles everywhere. But if you find yourself low on self control at the exact moment a dozen free cupcakes sit on your counter, you will have one — might just be a scientific fact.
There are plenty of variations of cupcakes: fancy ones that deserve their own sections in magazines; cupcakes on sticks that appeal to the masses at weddings; tiny bite-sized ones.
They all have one thing in common: they’re delicious.
Since I bought the Kitchenaid stand mixer, I have developed a new love for baking things. From my never-ending quest to find a good pizza dough recipe to walnut chocolate chip cookies, I keep it busy. So when I was flipping through the Easter issue of Food and Wine and saw bunny rabbit cupcakes, I thought it was the perfect opportunity to use the mixer some more.
I like vanilla on vanilla with more vanilla thrown in. My wife would probably enjoy steak more if it was dipped in chocolate first. So needless to say, we had to compromise; although thinking back, I could have just had a dozen vanilla cupcakes all to myself, but the last thing this frame needs is a dozen cupcakes to itself.
To lighten the sting of tarnishing my vanilla cupcakes with chocolate frosting, I added ½ teaspoon of espresso grounds to it. I’m glad I stopped there because any more and it would have overpowered everything. But, as is, they turned out pretty fantastic, I’m not going to lie.
I hope you enjoy them as much as we did!
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
½ cup unsalted butter, at room temperature
½ cup sour cream, at room temperature
1 egg, at room temperature
2 egg yolks, at room temperature
1½ teaspoons vanilla extract
1. Preheat oven to 350 degrees
2. Line standard muffin/cupcake tin with paper or foil liners.
3. Whisk together flour, sugar, baking powder and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks and vanilla; beat at medium speed until smooth and satiny (about 30 seconds). Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
4. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and a toothpick or skewer inserted into center comes out clean (20 to 24 minutes). Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
1/4 cup margarine, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1/2 teaspoon ground espresso beans
1 teaspoon vanilla extract
3 1/2 cups confectioners’ sugar
1. In a large bowl, beat margarine, espresso beans and cocoa together until combined. Add milk and vanilla; beat until smooth. Gradually beat in confectioners’ sugar until desired consistency is achieved. Adjust with more milk or confectioners’ sugar if necessary.