Wednesday, July 20, 2011

Cupcakes for the kid

It was a dark and stormy night...
Not really.  It was just a kind of a gray and rainy day.  Boredom was setting in.  Rain plus boredom equals a dangerous combination for a kiddo on the cusp of turning three.
So I asked him what he wanted to do:
Why, make cupcakes of course!
What flavor?
What kind of frosting?
Banilla. Which translated into grown-up means vanilla.
And so we made simple chocolate cupcakes with vanilla buttercream frosting.  The cupcakes were super chocolately (if a bit dry--sorry Martha!), and the vanilla buttercream was so simple and scrumptious.  I do believe I could've just eaten the bowl of frosting and been perfectly happy.
I have the cutest little sous chef in town.

Chocolate Cupcakes from Martha Stewart Living

3/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks unsalted butter) softened at room temperature
3 large eggs (room temperature is good for the eggs, too)
1 teaspoon vanilla extract--I always just splash it in until I think it's enough
1/2 cup of sour cream

Preheat the oven to 350 degrees.  Line a 12-cup muffin pan with paper liners.

In a medium bowl whisk together the cocoa, flour, baking powder, and salt.  In a mixing bowl cream the butter and sugar until beautifully light and fluffy. Let the kid have a taste.  Add the eggs one at a time, beating well after each to make sure they are incorporated.  Beat in vanilla.  Explain to the kid at least 10 times that he cannot taste it anymore because of the raw eggs.  With the mixer on low speed, let the kid pour in flour in batches, alternating with the sour cream.

Pour the batter into cups filling about 3/4 full.  I let the kiddo help by using spoons to fill the muffin cups.  Bake for about 20-25 minutes or until a toothpick inserted comes out clean.  Enjoy the chocolately aroma filling the house.

After the cupcakes have cooled, make the frosting.

Vanilla Buttercream Frosting by Brown Eyed Baker

1 cup unsalted butter at room temperature
2 1/2 cups powdered sugar
1 tablespoon vanilla extract

Using the wire whisk attachment of a standing mixer whip the butter on medium-high speed for five minutes.  Stop to scrape the bowl once or twice.  The butter will be fluffy and pale yellow.

Reduce speed to medium-low and slowly add the powdered sugar.  Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mix until blended.  Whip at medium-high speed until light and fluffy, about two more minutes.

Now you are ready to frost.  Or eat directly from bowl.

Brown Eyed Baker says you can store the frosting in the fridge, just before using let it come to room temperature and give it a quick whip.

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