Chocolate and Vanilla Cupcakes

I promised the recipes earlier this week, and here they are! These are not my original recipes, I actually got them from an old book (I would cite the author, but the cover no longer exists.)

xoxo

Chocolate Cupcakes with Chocolate Buttercream

Chocolate Cupcakes

2 cups (500 mL) all-purpose flour

2 cups sugar

1/2 cup cocoa powder

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup vegetable oil

2 eggs plus enough buttermilk to measure 2 cups

2 tsp vanilla

1. Preheat oven to 350'F. 
2. In mixer, on low speed, mix together flour, sugar, cocoa powder and salt.

3. Add oil, eggs, buttermilk and vanilla. Beat for about 2 minutes on medium-high speed, until well combined. 

4. Spoon into paper-lined muffin cups, 2/3 halfway.
5. Bake for about 15 minutes or until a tester comes out clean.

6. Allow them to cool...no sneaking a taste yet!!:)

Chocolate Buttercream

1 cup  butter or margarine, softened

2/3 cup cocoa (sifted) or three 1 oz. unsweetened chocolate squares, melted

2 cups sifted confectioners' sugar 

4-5 tablespoons milk (depending on the consistency you want)

1 tsp vanilla extract (you can replace the extract for a different flavour:)

1.  In large bowl, cream butter or margarine with electric mixer. 

2. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. 

3. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. 

4.Add milk and beat at medium speed until light and fluffy.

5. Keep bowl covered with cling wrap, or store it in a sealable bag. For best results, keep icing bowl in refrigerator when not in use. 

6.Refrigerated in an airtight container, this icing can be stored 2 weeks. Make sure you re-whip before using though.

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Vanilla Cupcakes with Vanilla Buttercream

Vanilla Cupcakes

1/2 cup of butter at room temperature

2/3 cup of sugar

3 eggs

1 tsp vanilla extract

1/4 cup milk

1 1/2 tsp baking powder

1 1/2 cup all purpose flour

1 tsp lemon zest

1 tsp of salt

1. Pre-heat oven to 350 degrees F (177 C), and line cupcake tin with paper liners

2. Cream butter an sugar until light and fluffy. Add eggs one at a time, and mix well. 

3. Add zest and vanilla extract, and stir until fully mixed. Set aside

4. In a separate bowl, mix flour, and salt.

5. Slowly add the flour mixture and milk to the the butter and sugar. 

6. Mix well, and fill the cupcake tin. If making mini-cupcakes, bake for about 8-10 minutes, for larger cupcakes, takes about 18-20 minutes (or until a toothpick inserted comes out clean). 

*Allow to cool before frosting. Makes about 12 Large cupcakes, or 50 Mini Cupcakes

Buttercream Frosting

2 cups of SIFTED powdered sugar (also called icing or confectioners sugar)

1/2 butter or margarine, room temperature

1 tsp vanilla extract

2 tbsp light cream or milk

Icing color (optional)

1. Cream the butter or margarine until smooth. Add vanilla extract

2. Gradually beat in sugar.

3. Add the milk, and beat on high until the frosting is light and fluffy. * Add more milk or sugar if needed

4. Tint the frosting with icing color if desired 

Taa-Daa