BUTTERMILK CUPCAKES WITH CHOCOLATE ICING
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 50m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
- In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
- Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
- Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
- For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.
BUTTERMILK-CHOCOLATE BUTTERCREAM FROSTING
Perfect buttermilk-chocolate buttercream frosting to frost devil's food cake. Rich, buttery, and chocolaty with just a hint of almond, yummy. It took me a while to get this frosting right.
Provided by melis
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Cream butter in a large bowl with an electric mixer. Mix in 2 cups powdered sugar, cocoa powder, almond extract, vanilla extract, and salt. Add buttermilk in small amounts until well combined. Add remaining 2 cups powdered sugar.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26.8 g, Cholesterol 24.6 mg, Fat 9.7 g, Fiber 1 g, Protein 0.8 g, SaturatedFat 6.1 g, Sodium 20.9 mg, Sugar 24.8 g
BUTTERMILK CHOCOLATE CUPCAKES
Good any time of the year, a chocolate cupcake recipe make a great get-up-and-go treat on busy summer days. These buttermilk chocolate cupcakes have been a frosted favorite with family and friends for at least 35 years. They're really popular at bake sales. -Ellen Moore, Springfield, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and water. Add dry ingredients to creamed mixture alternately with buttermilk and water, beating well after each addition., Fill paper-lined muffin cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in melted chocolate, milk, vanilla and salt. Frost cupcakes; garnish with chocolate sprinkles.
Nutrition Facts : Calories 239 calories, Fat 9g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 191mg sodium, Carbohydrate 39g carbohydrate (30g sugars, Fiber 1g fiber), Protein 2g protein.
FROSTED CHOCOLATE-BUTTERMILK CUPCAKES
Dutch-process cocoa powder has a more mellow flavor and darker color than regular cocoa powder, which works well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
- With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
- Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
- Use an offset spatula or butter knife to spread Light Cream-Cheese Icing over tops. Decorate as desired.
Nutrition Facts : Calories 180 g, Fat 5 g, Protein 3 g
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