So, here it is, a simple yet very worth while and much needed blog post. A cupcake that has so much potential it can be any combo of flavors you would want and is my “go to” recipe for any sort of celebration. This is one of the recipes I get the most compliments on. It’s moist with a robust chocolate flavor. It holds 2 different types of chocolate, buttermilk, and a whopping cup and a half of coffee in the batter. I’d say it’s most definitely a hit. Enjoy!
Quote of the week and for all those recent college grads!..it’s fun right? …:)
“Your vision will be clear only when u look into ur heart. Who looks outside, dreams. Who looks inside, awakens” by Carl Jung
Chocolate Cake Recipe
https://oliveoilandfeta.com/2012/07/22/very-chocolate-cake/ – Use this recipe exactly (besides baking time and pan used). Scoop batter into lined cupcake pans. Bake for about 18-20 minutes or until toothpick comes out just about clean. A few crumbs on the tooth pick is OK.
Now for the frosting
For this specific cupcake refer to the Vanilla Butter Cream Frosting I helped work on when I interned at Grey Dog Media http://www.hy-vee.com/webres/File/seasons_spring_13v3.pdf page 20. There are a ton of fun frostings you can experiment with in this magazine that I worked on. This is my FAVORITE butter cream frosting I’ve ever used. It was tested many times to get the best texture and flavor.
11⁄4 cups unsalted butter, softened
6 cups powdered sugar
3 tablespoons milk
1 tablespoon vanilla extract
1⁄4 teaspoon salt
Combine all ingredients in a mixing bowl. Beat with an electric mixer on low speed for 30 seconds then increase speed to medium and beat 1 more minute until smooth and creamy. This recipe makes 31⁄2 cups.