Classic Chocolate Cupcakes with Vanilla Frosting

Chocolate cupcakes 1 2The cat and I decided to bake. I had fully intended to have a very lazy day. I had it all planned out: curling up with a book on the couch with the Food Channel on in the background. Then I thought “why should I watch Cake Boss all day when I can bake my own cupcakes?”. Indeed. Also, the cat took up residence on the kitchen counter and would not stop meowing. I took that as another sign that I needed to bake!

This is a classic chocolate cupcake recipe but instead of using buttermilk or sour cream, I used Bulgarian yoghurt. You can use any of the above in equal quantities and the result is moist, delicious, chocolatey cupcakes. I topped them off with a basic vanilla frosting to balance the chocolate. This recipe makes 12 – 16 (there are, however, only 8 left 24 hours later!). I blame the cat. Had she not screamed at me from the kitchen counter, I probably would not have baked. That last part may or may not be true.

Chocolate cupcakes ingredients 21 cup (100g) flour
¾ cup (75g) cocoa
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
½ cup butter, room temperature
½ cup (80g) white sugar
½ cup (80g) brown sugar
2 large eggs, room temperature
3 tablespoons Bulgarian yoghurt
2 teaspoons vanilla essence

Chocolate cupcakes 4 2Preheat your oven to 180°C (375°F).
Whisk the butter and sugar on high until well mixed.
Sift in the flour, cocoa, baking soda, baking powder and salt and whisk on low for 10 seconds. The batter will be crumbly.

Whisk in the eggs, one at a time, until just combined, scraping down the sides and bottom well.
Whisk in the yoghurt and vanilla essence, beat on low for 15 seconds. Scrape down the sides and bottom and give it one last beat, about 5 seconds.

Chocolate cupcakes 5 2Fill the muffin cups half full and bake for 15-20 minutes until a toothpick inserted in the centre comes our clear.

 

 

 

 

 

For the vanilla frosting:

4 cups icing sugar
4 tablespoons room temperature butter
2 tablespoons Bulgarian yoghurt (or sour cream or milk)
2 teaspoons vanilla essence

Chocolate cupcakes 7 2In a medium bowl, sift the icing sugar and add the butter. Beat on high for 1 minute until fully mixed. Scrape down the sides and bottom. Pour in the yoghurt/sour cream/milk and beat again on high until fully blended and smooth. Add the vanilla essence, scrape the sides and bottom again and beat once more to fully mix in the vanilla essence.

 

Chocolate cupcakes 9 2Decorate as desired. I used blue food colouring and red sprinkles.

Again, for the cupcake batter, remember you can use buttermilk or sour cream instead of Bulgarian yoghurt.

 

 

 

 

 

 

 

 

 

 

 

 

Red Velvet Cupcakes

I have a very good sweet tooth. Very. It’s good at demanding cake, cupcakes, tarts – anything sugary. The problem is that it’s just The Husband and I so when I bake, we end up eating ourselves into near-diabetic comas. I will look for any excuse or reason to bake. Oh look, it’s sunny, I should bake. The Stormers won the rugby, let’s bake! (I don’t follow rugby at all and have no idea who our captain is but it’s as good an excuse as any.) Do you see where I’m going with this? So when, last week, my step-mom was planning The Father’s 60th birthday, I jumped at the opportunity to provide the cake. I have a bit of a love affair going on with red velvet – I love it and, in turn, it loves my hips. No lies. Now, at the risk of sounding rather obnoxious, these red velvet cupcakes are the superlative choice for special occasions. They have a mild chocolatey flavour and the buttermilk provides a creamy taste and keeps them perfectly moist.

If you’re wondering why vinegar is used – it’s actually quite a common practice in baking. Vinegar, when used with baking soda, acts as a raising agent. Don’t worry about the cupcakes tasting weird, there are so many other flavours so you can’t taste it at all.

This recipe makes 24 cupcakes.

Red velvet cupcakes ingredients120g/½ cup butter
1½ cups white sugar
2 eggs
½ cup cocoa powder
40ml red food colouring
2 teaspoons vanilla essence
250ml/1 cup buttermilk
2½ cups plain flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar

Red velvet cupcakes 1 1Preheat your oven to 180°C (350°F). In a medium-sized bowl, mix the butter and sugar on medium-high for about 2 minutes until it’s well blended and light. Add the eggs, one at a time, beating on low after each addition, until fully blended.

 

 

 

 

Red velvet cupcakes 2 1In a large bowl, sift the cocoa and pour in the food colouring, mixing with a spoon until smooth. Add into the batter, scraping down the sides with a spatula and beat on low for 10-20 seconds. Stir in the vanilla. Stop beating and scrape the bottom of the bowl with a spatula, loosening the batter at the bottom.

 

 

 

Red velvet cupcakes 3 1In a separate bowl, sift the flour and sprinkle half of it into the mixture, beating on low. Pour in half of the buttermilk, mix, sprinkle the remaining flour, beat, and finally add the remaining buttermilk, beating until fully mixed.

 

 

 

Red velvet cupcakes 4 1Add the salt, baking soda and vinegar and stir well with a spatula or wooden spoon until mixed. Beat on high for 30 seconds – 1 minute until fully mixed.

 

 

 

 

Red velvet cupcakes 5 1Pour the batter into the muffin cups, filling them ⅔. Bake in a preheated oven for 20 minutes until a toothpick inserted in the middle comes out clear.

 

 

 

 

For the frosting:

Red velvet cupcakes 7200g butter, room temperature
230ml plain cream cheese, also room temperature
5 cups icing sugar
2 teaspoons vanilla essence

 

 

 

 

Red velvet cupcakes 10Cut the butter into small cubes and allow to reach room temperature. In a large bowl, beat the butter and cream cheese on high until light and fluffy, 3 – 4 minutes. Sift in the icing sugar, stir with a spatula or wooden spoon until loosely combined, then beat until fully combined, about 30 seconds, scraping down the sides and bottom of the bowl. Add the vanilla essence and give the frosting one last beat. Decorate as desired. I used a large piping nozzle (thicker than my thumb) in a large plastic piping bag to make thick swirls, then sprinkled some edible glitter and hearts, but you can decorate the cupcakes however you like!

 

Red velvet cupcakes 8 1

 

 

 

 

 

 

Red velvet cupcakes 9