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The cupcakes tasted delicious! The chocolate cupcake was the perfect center to a vanilla cupcake! Mini Chocolate Cupcakes (from Martha Stewart) Yield: Makes 18 to 24 full cupcakes (you can cut this in half) - 3/4 cup unsweetened cocoa powder - 1 1/2 cups all-purpose flour - 1 1/2 cups sugar - 1 1/2 teaspoons baking soda - 3/4 teaspoon baking powder - 3/4 teaspoon salt - 2 large eggs - 3/4 cup warm water - 3/4 cup buttermilk - 3 tablespoons canola oil - 1 teaspoon pure vanilla extract Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely. Chocolate Frosting (adapted from Martha Stewart) - 2 1/4 cups powdered sugar - 1/2 cup Hershey's Special Dark cocoa powder - 6 tablespoons (3/4 stick) unsalted butter, room temperature - 1/4 cup whole milk, room temperature - 1 teaspoons pure vanilla extract Add the butter, milk, and vanilla Beat until Smooth Add more powdered sugar if frosting is too thin Vanilla Cupcakes (from Cupcake Project) Yield: 16 cupcakes - 1 cup granulated sugar - 1 T vanilla bean paste - 1 3/4 cake flour - 1 1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1/4 unsalted butter, room temperature - 2 large eggs, room temperature - 1/3 cup full-fat sour cream - 1/4 cup canola oil - 1 tablespoon pure vanilla extract - 2/3 cup whole milk In a small bowl, combine sugar and vanilla bean paste Mix together cake flour, baking powder, baking soda, and salt. Add the vanilla sugar and mix until well combined. Add butter and mix on medium-low speed for three minutes. In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth. Add the egg mixture to the flour mixture and beat on medium speed until just combined. Slowly add milk and mix on low speed until just combined. Fill cupcake liners 1/4 of the way up. Place a mini-cupcake on top, cover with additional batter. Bake for 14 minutes When the cupcakes are done, remove them immediately from the tins. - 3 cups confectioners' sugar (add more until it reaches your preferred consistency) - 1cup unsalted butter, room temperature - 4 teaspoons vanilla bean paste (add more to taste) - 2 tablespoon milk Add vanilla bean paste and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more confectioners' sugar to make it stiffer
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Potrebno je: 1½ šoljica brašna, 1 šoljica šećera, 1½ kašika praška za pecivo, ½ kašike soli, 8 kašika maslaca (cca 113g), na sobnoj tempreaturi, ½ šoljica kiselog vrhnja, 1 veće jaje (na sobnoj temperaturi), 2 veća žutanjka (na sobnoj temperaturi), 1½ kašike vanilin ekstrakta. Priprema: Pomešati zajedno brašno, šećer, prašak za pecivo i so. Dodati maslac, kiselo vrhnje, jaje i žutanjke i vanilin ekstrakt. Miksati oko dok ne dobijete glatko testo. Zagrejati pećnicu na 180 stepeni. Podeliti cupcakese na 12 košarica ( u kalupu za muffine) i peći oko 20-ak minuta (provera čačkalicom). Ostaviti ih da se ohlade na sobnoj temperaturi pre nanošenja kreme. krema: 1 šoljice maslaca (na sobnoj temperaturi), 2½ šoljice šećera u prahu, 1 kašika vanilin ekstrakta.Miksati maslac dok ne postane penast. Polagano dodavati šećer u prahu i mešati dok ne umešate sav šećer. Na kraju dodati vanilin ekstrakt. Miksati još dve minute dok se sve fino ne poveže.Ukrasiti cupcakese s kremom. Potrebno je: