Vanilla Cupcakes with Chocolate Buttercream

Ingredients:

Make 2 dozen cupcakes

1 1/2 stick (3/4 cup) unsalted butter
1 3/4 cups sugar
2 large egg
2 teaspoon vanilla
2/4 teaspoon salt
2 1/2 teaspoons baking powder
2 1/2 cups flour
3/4 cup milk

Directions:

1. Preheat over to 350 degrees.

2. In large bowl, cream together butter and sugar.

3. Beat in eggs, vanilla, salt and baking powder.

4. Add flour in 3 batches, alternating with milk.

5. Mix until batter is smooth with no lumps. Do not overbeat.

6. Divide batter evenly among cups. Bake for 16 to 20 minutes or until tops are pale gold and toothpick inserted into center comes out clean.

7. Cool on wire rack for 45 minutes or until at room temperature.


Chocolate Buttercream Frosting

1 cup cocoa powder

2 cup confectioner’s sugar

1/4 cup milk

1/2 cup (1 stick) unsalted butter, room temp

1 tsp vanilla extract

pinch salt

Directions:

Add the cocoa powder and confectioners’ sugar, and salt; beat at medium-low speed until most of the sugar is moistened. Scrape bowl, add vanilla and milk, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

The frosting was a bit too dry and thick according to the recipe. I added more milk (3-4 teaspoons).

Reciped by: Amy Sedaris I Like You & /milkandhoneycafe.blogspot.com