Monday, January 28, 2008
Week 5: Childhood is Calling: Yellow Cupcakes with Thick Fudge Frosting
Hi friends! Childhood is calling. It is time for "comfort food" cupcake style! I am certain when this batch comes in to work with me everyone will be transported to their childhood - or at least to sticky fingers and chocolate mustaches - from childhood.
I have tried several yellow batter recipes but I like this recipe for yellow cupcake batter the best for two reasons 1) A larger quantity of canola oil replaces the need for butter in this recipe (heart healthy!) 2) The sour cream makes the cupcakes extremely moist. Because honestly, to me, there is nothing worse than a lovely decorated cupcake which tastes dry and flat. It is such a let down. I prefer to eat a cupcake that tastes as good as it looks. And that includes a moist, flavorful cupcake. The icing recipe came from Cupcakes! and after trying it out first - I must admit, it is very delicious.
Enjoy your memories ~ or ~ maybe you are making new ones. Either way, rest assured it's okay to lick the bowl!
Yellow Cupcake Batter
2-1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup canola oil
2 tsp. vanilla extract
1 cup sour cream
1/2 cup milk
1. Preheat the oven to 350° degrees.
2. Line cupcake pans or spray with non-stick spray. Set aside.
3. In a medium bowl, sift together the flour, baking powder, baking soda and salt.
4. In a large bowl, using an electric mixer, fitted with a paddle attachment or beaters, beat the eggs and sugar until they are thickened and lightened to a cream color. Beat for about 2 minutes on MEDIUM-HIGH speed. Be sure to scrape the sides of the bowl while your mixing.
5. Blend in the oil and vanilla. Mix in the sour cream until no white streaks remain.
6. Mix in the flour mixture alternating with the milk until it is incorporated and the batter is smooth.
(As pictured below)
7. Spoon batter into cupcake cups. Bake 20 - 23 minutes or until the cupcakes are lightly brown on top and a toothpick comes out clean.
8. VERY IMPORTANT to let cupcakes cool completely before frosting.
This is a very basic recipe for fudge frosting from Cupcakes! by Elinor Klivans. I have come to learn sometimes, less is more! Although, I must admit this frosting makes you want more, more, more. In the event you are truly transported to your childhood, it would be best to make mini-cupcakes ~ then you can pretend it's a "fun-sized" cupcake. Enjoy!
Sticky Fudge Frosting
From Cupcakes! by Elinor Klivans
2 ounces unsweetened chocolate, chopped
2 Tbsp unsalted butter
1 14-ounce can sweetened condensed milk
1/8 tsp. salt
1 tsp. vanilla extract
1. Put the chocolate, butter, milk and salt in a heatproof bowl over a double boiler.
(Mixture will look as the picture below when first combined.)
2. Continue stirring constantly, until the chocolate and butter are melted.
3. Stir for about 5 minutes total over the double boiler until frosting is thick and smooth. After you remove the mixture from the double boiler, add the vanilla.
4. Transfer this mixture to a large bowl and beat with an electric mixer at medium speed until the frosting thickens further, about 2 minutes.
(Frosting should look thick and smooth as pictured below)
5. Once the frosting has cooled to lukewarm, frost completely cooled cupcakes immediately. The frosting will firm up in about an hour at room temperature.
These taste so yummy with a tall glass of milk!