'Yummy Cupcakes' classic vanilla cupcakes & chocolate cupcakes - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

'Yummy Cupcakes' classic vanilla cupcakes & chocolate cupcakes

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(WJBK) -

Get this recipe courtesy of Lori Horton, owner of Yummy Cupcakes in Bloomfield Hills. Learn more about her bakery here.

Classic Vanilla Cupcake & Vanilla Buttercream Frosting Recipe:

YIELD: 12 cupcakes
PREP TIME: 25 minutes
COOK TIME: 20 to 24 minutes
TOTAL TIME: 50 minutes

Vanilla Cupcakes:
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract

1.Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2.Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3.Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
4.Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
5.Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6.You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Classic Chocolate Cupcake & Chocolate Frosting Recipe:

YIELD: 12 cupcakes
PREP TIME: 10 minutes
COOK TIME: 22 minutes
TOTAL TIME: 32 minutes

Chocolate Cupcakes:
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon salt
1cup granulated sugar
1 cup mayonnaise
1 teaspoon vanilla extract
1 cup cold water 

Chocolate Frosting:
3 cups confectioners' sugar
2/4 cup unsweetened cocoa
1 stick butter, softened
3-4 tablespoons heavy cream
1 teaspoon vanilla

1.Preheat oven to 350 degrees F. Line 12-cup muffin pan with paper liners.
2.In a small bowl, whisk flour, cocoa powder, baking soda and salt.
3.In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.
4.Bake 22 to 24 minutes or until a toothpick is inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool complete.
5.For frosting, sift sugar ad cocoa together in a large bowl.
6.In another bowl, combine 1 cup of sugar mixture with butter and 1 tablespoon heavy cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy.
7.Beat in vanilla.
8.Spread frosting on top of cupcakes.

Yummy Cupcakes' Tips to Spook Up Your Cupcakes
Vampire Bite:
Frost your favorite cupcake and use a small round pastry tip to poke two smalls about an inch apart, just below the visible surface of the cupcake. Fill the hole with the red piping gel and allow it to flow out onto the frosting just a bit. This will look like the vampires fangs bit into the cupcake.
From the Grave:
Use white fondant to roll an eyeball and an edible pen to draw the veins. Frost the cupcake with a thin layer of chocolate frosting and place the eyeball on the frosting. To make "grave dirt" roll the frosted cupcake in finely crushed chocolate cookies. 
Spider Web:
Place parchment paper on a sheet pan, and use a fork to drizzle pre-melted white chocolate from left to right and top to bottom. After the chocolate cools, break off pieces and add to the top of a cupcake, standing straight up.
Bloody Brain:
Remove center of a vanilla cupcake with an apple corer and fill with vanilla pudding. Next, place a few drops of grenadine syrup on top of pudding filling and frost the cupcake with vanilla buttercream using a large grass tip and covering the surface of the cupcake. Melt white chocolate and add red food dye. Finally, drizzle a small amount of the red-dyed melted chocolate over the top of the frosted cupcake.
Popcorn Ball:
Sprinkle sea salt on a vanilla cupcake with vanilla buttercream, cover with kettle corn (microwave kettle corn works great) and drizzle with caramel to create a cupcake version of a popcorn ball. This is great Halloween nostalgia!

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