I haven't made cupcakes in quite a while or any sort of cake. I wanted to bake for once finally again after about a month of not baking and being out of whole foods. I made a very basic cake and icing. I originally wanted to do a white chocolate peppermint cupcake, and while I have had all of the ingredients for it since October, as well as ingredients for gingerbread cupcakes, I felt like the window for those flavors has passed. I also didn't make them for two other reasons. Reason number one, Chris hates peppermint, and I wanted him to be able to try them and enjoy them. Reason number two, the peppermint extract I bought was actually just called "mint extract", and it smells too much of spearmint to me, and I didn't want to risk ruining the icing. I don't care what people say, spearmint and peppermint are not the same, and far apart from one another, in my opinion.
This was the basic vanilla bean recipe from "The Cupcake Diaries" I have gotten back to baking out of that book, but I am wanting to bake more things now other than just cupcakes. I just took their basic vanilla bean recipe and added white chocolate chips to the cake batter.
You know the drill, creaming together the butter and sugar.
Add one egg at a time.
Then alternate adding the flour/salt/baking powder mixture with the milk/vanilla in intervals of three
Here is a few photos of the batter.
And I just added in the chips afterwards and mixed only until just combined so the chips didn't break.
And the texture was perfection. The texture of the recipes in "The Cupcake Diaries" is seriously my very favorite cake texture.
A nice fluffy and perfectly airy cake every time.
I love the way the chips melted into the cake, giving it the extra hint of chocolate and sweetness, but not over doing it. Some of the chips got caught at the bottom on the paper liner, but they were still delicious.
I am actually going to post the recipe for this because I found it online, but this recipe 100 percent is owned by Sophie and Katherine of Georgetown cupcake, it is not owned by me.
I was going to do blue snowflakes on top of the cakes, but I didn't have info icing.
Georgetown Cupcake Chocolate White Chocolate Chip Cupcakes with Vanilla Frosting
Makes 18 cupcakes
Ingredients
For the cupcakes:
• 1 1/4 cups all-purpose flour, sifted
• 1/2 teaspoon baking soda, sifted
• 1/4 teaspoon salt
• 1 cup milk
• 1 1/4 teaspoons pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/4 cups sugar
• 2 large eggs, room temperature
• 1/2 cup cocoa powder, sifted
• 1/2 cup white chocolate chips
For the frosting:
• 4 tablespoons unsalted butter, room temperature
• 4 cups confectioners' sugar, sifted
• 1/4 teaspoon pure vanilla extract
• 6 ounces cream cheese, room temperature
Directions
1. Preheat oven to 350 degrees. Line 2 standard cupcake pan with 12 cupcake liners and set aside.
2. In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined. Mix in white chocolate chips until just combined.
4. Fill each baking cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
5. For the frosting: Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.
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