Favorite Chocolate Cupcakes ♥

This recipe has become my go-to, signature cupcake recipe and a favorite when I need a quick dessert!  It's easy, foolproof and delivers delicious results.

I had an excuse to make them this past weekend when we were invited to watch our two oldest grandsons play 1st grade and 3rd grade basketball and have dinner afterward with the whole family at their home.  So much fun to watch them ♥

I know they love these cupcakes as I've made them for my boys several times before, but usually topped with a chocolate ganache frosting.  This time, I decided to try my friend, Debbie, from Mountain Breaths' Magnolia Bakery Buttercream Frosting and it was delicious!  When I asked my grandsons how they liked the new frosting, they both put up their thumbs as they couldn't speak while devouring their cupcake.  Two thumbs up!  I tinted the buttercream pink for Valentine's Day and found some Valentine's Day sprinkles.  They love jimmies and sprinkles on their cupcakes :)

My daughter and I still love the chocolate ganache so made 6 of each.

Happy Valentine's Day!

Shop for Valentine's Day Cupcake Liners HERE! (Affiliate Link)

Favorite Chocolate Cupcakes

Printable Recipe

Makes 12

Notes: Make sure your baking soda is fresh. I like to replace mine every six months.

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup minus 1 tablespoon of AP flour
1 tablespoon of cornstarch added to above flour
1 scant cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder  (I use Ghirardelli) 
3/4 teaspoon baking soda (1/2 + 1/4 tsp)
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk (real buttermilk give the best results but you can make your own buttermilk substitute by stirring in 1/2 teaspoon of vinegar to 1/4 cup regular milk and allow it to sit for 10 minutes, stir before adding) 
1 teaspoon pure vanilla extract

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil cupcake liners.

In a small saucepan, melt the butter with the vegetable oil and water over low heat and remove from heat as soon as the butter is melted.

In a large bowl, sift the flour, cornstarch, sugar, cocoa powder, baking soda and salt together. Stir until blended. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat and then add the buttermilk and vanilla. Beat until smooth for about one minute, scraping the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Bake the cupcakes in the center of the oven for about 22-25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

Magnolia Bakery Buttercream Frosting

Adapted from Mountain Breaths

Note: This recipe can be cut in half. I used heavy cream rather than milk as I had some on hand.

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Chocolate Ganache Frosting 

This recipe can be cut in half.

4 ounces bittersweet chocolate, finely chopped. I used Ghirardelli 60% Bittersweet baking bar
1/2 cup heavy cream
3 tablespoons butter
1 tablespoon light corn syrup (I only use 1 teaspoon)
1/8 teaspoon salt

Put the chopped chocolate into a heatproof bowl, such as a 4-cup Pyrex measuring bowl. In a small saucepan, heat the cream, butter, corn syrup and salt until hot but not boiling. Pour the hot mixture over the chocolate and leave alone for 1-2 minutes. Then start stirinbg , and then stir until smooth and dark with no remaining traces of cream (start stirring in circles in the center and then work outward).

Let the frosting cool, stirring occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, place in refrigerator and stir every 5 minutes until it’s firm enough to use as frosting. If it becomes too stiff just bring it back to room temperature. The frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.

Adapted from Food and Wine

Easy Chocolate Ganache Cupcakes and China Lights

Happy Halloween!  Here is a treat that is not trick at all to make.  These easy chocolate cupcakes are made with ingredients that you probably already have in your frig and pantry.  I've made them three times in the past month and they have been no fail cupcakes for me.  This weekend, I made them for my grandsons when they came to dinner Saturday night along with our daughter to join us for the China Lights lantern festival display at the nearby botanical gardens.  More about that later :)

The crowning glory to these easy and delicious cupcakes is also very easy to make.  Chocolate ganache only needs 4 ingredients....a 4-ounce bittersweet chocolate baking bar, heavy cream, butter and corn syrup.  No candy timers, easy to make and Oh-so delicious!

The recipe is supposed to make 12 cupcakes but I like my cupcakes higher on top so only get 11 out of this recipe.

The cupcakes you see above were dipped in warm ganache but you can allow the ganache to cool a bit and frost them normally as in my first cupcake photos.  No matter how you decide to adorn them, the ganache frosting is so delicious and pairs perfectly with these easy chocolate cupcakes. Give them a try, you won't be disappointed!

As I mentioned earlier, I made these cupcakes yesterday for our daughter and two oldest grandsons who came for an early dinner, after which we all went to Wisconsin China Lights Lantern Festival.  Located in the Boerner Botanical Gardens nearby, the event is very well attended and there were quite a few people there last night.  A steady stream of buses transfer people to the gardens from outlying parking lots.

It was so worth the effort to see!  Magical. Beautiful. Breathtaking. Creative. Spectacular.  Amazing lantern structures, made by artists in China, some of which are 2-3 stories high and some animated.  The theme this year was Panda-Mania with life-sized and larger-than-life pandas.  Here are a few highlights from our visit.  Click on any photo to enlarge it.

The first panda you see on the left is 2 stories high and its body includes more than 30,000 ping pong balls glued together!  The flowers in the tree filled with life-sized pandas kept changing beautiful colors.

One of the highlights was the wooden walking bridge photo in the center with beautiful lanterns overhead and soothing Chinese music playing.  You can see some of my videos on Instagram @savoringtime.

I thought the giant tarantula was spooky enough for Halloween :)

If you do a Google search for Chinese Lantern Festival you may find there is a festival display somewhere near you.

Easy Chocolate Cupcakes with Chocolate Ganache Frosting

Printable Recipe

Makes 11 cupcakes (yes, that's not a typo).  Use less batter in each cupcake liner if you want 12 cupcakes...I like mine a little higher.

4 tablespoons unsalted butter
1/4 cup vegetable oil
1/2 cup water
1 cup cake flour (for easy homemade cake flour, measure 1 cup flour into a bowl, remove 1 tablespoon flour and then add 1 tablespoon corn starch in its place – blend with a fork or whisk)
1 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process), I used Ghirardelli
3/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg
1/4 cup buttermilk (you can make your own buttermilk by stirring in 1/2 teaspoon of vinegar to 1/4 cup regular milk and allow it to sit for 10 minutes, stir again before using)
1 teaspoon pure vanilla extract

Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil cupcake liners.

In a small saucepan, melt the butter with the vegetable oil and water over low heat. As soon as the butter is melted, remove from heat.

In a large bowl, sift the flour, sugar, cocoa powder, baking soda and salt together. Stir until blended together.  Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Beat in the egg and then the buttermilk and vanilla.  Beat until smooth for about one minute, scraping the bottom and sides of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full.

Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

Chocolate Ganache Frosting

4 ounces bittersweet chocolate, finely chopped. I used Ghirardelli 60% Bittersweet Chocolate Bar
1/2 cup heavy cream
3 tablespoons butter
1 tablespoon light corn syrup (I only use 1 teaspoon)
1/8 teaspoon salt

Put the chopped chocolate into a heatproof bowl, such as a 4-cup Pyrex measuring bowl. In a small saucepan, heat the cream, butter, corn syrup and salt until hot but not boiling. Pour the hot mixture over the chocolate and leave alone for 1-2 minutes.  Then start stirinbg , and then stir until smooth and dark with no remaining traces of cream (start stirring in circles in the center and then work outward).

Let the frosting cool, stirring occasionally, until thick enough for dipping and glazing the cupcakes, about 30 minutes. For a frosting firm enough to spread, place in refrigerator and stir every 5 minutes until it’s firm enough to use as frosting. If it becomes too stiff just bring it back to room temperature.  The frosting can be refrigerated in an airtight container for up to 3 days. Return to room temperature before using.

Adapted from Food and Wine

Old-Fashioned Yellow Cupcakes with Vanilla Buttercream Frosting

Now that I have your attention with the cupcakes, relax and let me tell about my last three weeks :)

We were very fortunate to be able to take a short vacation to Southern California with good friends at the end of February where we enjoyed a little golf, hiking and relaxation. With all the rain they've had in California prior to our trip, everything was so lush and green! Even though the temps were slightly cooler than we would have liked, it was perfect weather for golf, hiking and scenic drives.  I was a very happy gal to be able to golf for the first time after breaking my wrist last summer. And there were flowers!  For a gardener from the Midwest, they were a sight for sore eyes. 

In the photo below, you can see a few shots of the Scenic 'Palms to Pines' drive we took on Highway 74 near Palm Desert. The view from the lookout point was so beautiful that it was worth my white knuckles as we drove the steep hair-pin turns!  

While golfing one day, we witnessed a crazy golf cart accident on the hole right next to us which you can also see below.  Someone tipped over a golf cart while driving on a hill. Luckily, no one was injured (except for their pride, I'm sure). The cart landed nose up with the rear sinking into a drainage hole trapping their golf clubs. 

The weekend after we returned home, we took care of our grandsons the entire weekend while our daughter and son-in-law enjoyed a special birthday weekend away.  We tag-teamed with our son-in-law's parents.  We took care of the baby on Friday through Saturday afternoon and they took the big boys.  Saturday afternoon we met them and switched the baby for the two oldest boys for the rest of the weekend.  It worked out really well, but after traveling and babysitting we definitely needed a few days to recuperate :)

It was while my grandsons were here last weekend that I made them these wonderful vanilla cupcakes with vanilla buttercream frosting.  The big boys loved them!   The baby had less messy treats :)

Has this ever happened to you after cleaning your pastry bag and tips?  The garbage disposal is not very kind to them.  I guess I was a little tired :)

Watching my boys enjoy their cupcakes was worth it! 

And, there's nothing a few flowering primulas can't cure ♥

Old Fashioned Yellow Cupcakes with Vanilla Buttercream Frosting

Printable Recipe

Yield: About 12 cupcakes

8 tablespoons butter, softened
1/2 cup sugar (use ultra fine, if possible)
2 eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract
1-1/2 cups all-purpose flour
3/4 teaspoon (1/2 + 1/4) baking powder
1/4 teaspoon salt
1/2 cup whole milk

Preheat oven to 350F

Place cupcake liners in muffin tin and spray lightly with non-stick spray.

In a stand mixer with paddle attachment, cream together butter and sugar. Add eggs, one at a time and beat well after each addition, scraping down sides of bowl. Mix in vanilla and almond flour. Combine the flour, baking powder and salt in a small bowl and add to the creamed mixture alternately with milk. Beat on medium speed for two minutes. Pour into prepared cupcake liners.

Bake 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cupcakes from pan to a wire rack to cool completely.

Vanilla Buttercream Icing

3 cups powdered sugar
1/3 cup butter or margarine, softened
1-1/2 teaspoons vanilla
1 to 2 tablespoons milk
A few drops of food coloring, if desired

In medium bowl, mix powdered sugar and butter with an electric mixer on low speed. Stir in vanilla and 1 tablespoon of the milk.

Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

I used a large, Wilton 1M Pastry Tip to pipe the frosting (you will need the Large Coupler for your piping bag) and I sprinkled the tops with Swedish Pearl Sugar.

Adapted from Williams Sonoma’s Heritage Cake Recipe (1/2 recipe), and Betty Crocker's Vanilla Buttercream Frosting

Irish Pub Cupcakes

Most of you know these as Irish Car Bomb cupcakes which are named after the cocktail of the same name but I prefer my name ~ a kinder, more gentle cupcake :)  They do contain 3 of the most popular Irish pub beverages, Guiness stout, Irish whiskey and Bailey's Irish Cream liqueur.

This is the first time I've made these cupcakes and it won't be the last - they would be delicious not just for St. Patrick's Day but any time of year! Even though I'm not a big fan of Guiness stout or Irish whiskey they blend to make one of most delightful cupcakes I've ever had.

The recipe I'm sharing is based on two recipes.  One is from a local restaurant, that was requested and given on a recent visit, and the other is from Food Network.  I mingled them both, added my own personal twist to the frosting and added a Bailey's Irish Cream drizzle to soak into each cupcake while warm. 

The end result will bring peace, happiness and good luck to all ♣ :)  All of our non-Irish eyes were shining while eating these last weekend!

Irish Pub Cupcakes

Printable Recipe

Makes about 24 cupcakes (recipe can be easily cut in half)

For the Cupcakes:

¾ cup cocoa powder
2 cups sugar
2 cups flour
2-1/2 teaspoons baking soda
Pinch of sea salt
1 cup Guinness stout
½ cup butter (1 stick), melted
1 tablespoon vanilla extract
¾ cup sour cream
2 extra large eggs
Baileys Irish Cream for drizzling over cupcakes

For the Whipped Frosting:

8 oz cream cheese, room temperature
4 cups confectioners (powdered) sugar
2 tablespoons Baileys Irish Cream
2 tablespoons Jameson Irish whiskey
1 pint of heavy whipping cream
1 tablespoon Bailey’s Irish Cream
2 tablespoons Jameson Irish whiskey

To make the cupcakes:

In a bowl with pouring spout, whisk together the cocoa, sugar, flour, baking soda, and salt.

In the bowl of a stand mixer, or with an electric hand mixer, combine the stout, melted butter, and vanilla. Mix in the sour cream until blended then beat in eggs, 1 at time. Gradually add the dry ingredients into the wet mixture, scraping down the sides of the mixing bowl once or twice.

Lightly grease 24 muffin tins, line with cupcakes liners or spray with Bakers Joy, which I use.

Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake another 11 to 12 minutes until an inserted toothpick comes out clean. Cool for 10 minutes. Take a toothpick and poke several holes in the top of each cupcake around the center. Drizzle each cupcake with 1 teaspoon of Baileys Irish Cream slowly until it soaks into the cupcake. Carefully remove from muffin tins and cool completely on a baking rack. Store the unfrosted cupcakes in a covered container in the refrigerator. When ready to use, remove as many cupcakes as you wish to serve from refrigerator for about 30 minutes before serving.

To make the whipped frosting:

In a large bowl, beat the cream cheese with an electric mixer until soft and fluffy. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Add the Baileys liqueur and Jameson whiskey and mix until incorporated. Refrigerate until ready to use.

Using an electric mixer with the whisk attachment, beat the heavy cream with the Baileys and Jameson until it forms stiff peaks. Fold the whipped cream mixture into the cream cheese mixture. Pipe the whipped cream flavored frosting onto the cupcakes.

Dust with cocoa powder, if desired, and serve immediately.

Notes:

I used a 1M Wilton tip with extra large coupler on a Size 12 pastry bag.  The frosting without the whipped cream added will keep about two weeks in the refrigerator.  Once the whipped cream is added to the cream cheese frosting I would use it within 2-3 days.

I've also read that whipped cream can last much longer if a little gelatin is added while making the whipped cream.  If found the following information here.


To make this stabilizing agent, dissolving a teaspoon of unflavored gelatin in 2 tablespoons of hot tap water and stir until dissolved. Let the gelatin mixture cool while preparing the whipped cream. The cooled gelatin mixture can be added after the sugar and vanilla. Once blended, cover the bowl with clear wrap and store in the refrigerator. Whipped cream prepared in this way will keep for up to three or four days in the refrigerator.

Linzer Heart Cupcakes

I have done a pretty good job of staying away from desserts since the holidays (excluding my Superbowl party post from earlier this week), but with Valentine's Day, I couldn't resist sharing this recipe I found at Faith's wonderful blog, An Edible Mosaic.

Please stop in to see all of her wonderful tips for making these delightful cupcakes. And by the way, her cupcake recipe is delicious!  I will be giving away the rest of the cupcakes to friends this weekend!

After the (slightly-overfilled) cupcakes are baked, the tops are cut off and a heart shape is cut into them. Since I've had lemon on my mind recently, I made some easy, microwave lemon curd to use as the filling which is piled onto the bottom part of the cupcake.

The tops are then dusted with powdered sugar and placed back on the cupcake over the the filling.

Voila!  Lemon Curd Linzer Cupcakes for your Valentine! Feel free to substitute strawberry or cherry pudding in place of the lemon curd.

Faith's Linzer Cupcakes
Adapted from Linzer Cupcakes by An Edible Mosaic
Printable Recipe

1 1/2 cups white sugar
3/4 cup canola oil
3 eggs
3/4 cup whole milk
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

About 1 1/2 cups lemon curd (recipe follows) or pudding of your choice
Powdered sugar for dusting

Preheat the oven to 350F. Beat together the sugar and oil, then cream in the eggs until light and fluffy, and then stir in the milk and extracts. In a separate bowl, mix together the flour, baking powder, and salt. Gradually beat the dry ingredients into the wet, stirring until just combined. Do not over-mix.

Line the cupcake baking pan* with cupcake liners and fill each cupcake liner 7/8 full of batter (3/4 full for regular cupcakes). Bake for 18-22 minutes, or until light golden around the edges and a toothpick inserted into the cupcake comes out clean Cool for 5-10 minutes in the cupcake baking pan and then remove to a wire rack to finish cooling. Cool completely before proceeding.

Cut off the tops of the cupcakes just above the cupcake liner using a serrated knife. Using a heart-shaped cookie cutter, cut a heart shape in each cupcake top. Place a good dollop of lemon curd or jam on top of the cupcake bottoms. Dust the cut-out cupcake tops with powdered sugar and gently place back on top of the filled cupcake bottoms.

*Note: the tops of my cupcakes stuck to the baking pan since they are intentionally over-filled for this recipe. Luckily I used a non-stick muffin pan, but it might be a good idea to

Easy Microwave Lemon Curd

4 ounces butter (NOT margarine)
The grated zest from 3 lemons
3/4 cup lemon juice (from the 3 lemons)
I also add about 1 tablespoon of my homemade Limoncello, which I keep in the freezer.
1 cup sugar
4-5 eggs, thoroughly beaten

Put butter, sugar, lemon juice and lemon rind into a micro-safe bowl. Cook on high about 3 minutes, stirring halfway through. Butter should be melted and sugar dissolved.

Beat in eggs and microwave in 30-second intervals until it thickens, about 2 minutes. Whisk after each 30-second interval. Cool and pour into sterilized jars. Cover immediately. Store in refrigerator. Will last for about one week.

Makes about 3 medium sized jars.

Lavender-Lemon Pound Cakes and Happy Valentine's Day!

Wishing all of my blogging friends and readers a very Happy Valentine's Day and weekend! Thank you all for your friendship and kindness and I wish you all the very best in return!


This recipe for Lavender Pound Cakes was first shared by my friend, Mimi at In The Middle of Nowhere a couple of years ago on another cooking forum. They are delicious and I hope you try them! Topped with a strawberry 'heart' they are a delicious treat for Valentine's Day.  Even better if you have the silicone heart molds :)

Lavender-Lemon Pound Cakes with Lemon Glaze
Recipe Courtesy of Monica Glass, Pastry Chef
Printable Recipe

12 miniature cake molds or cupcake molds

For the cake:

2½ cups sifted all-purpose flour*
1½ teaspoons baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
2 egg yolks
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons dried lavender, coarsely crushed or ground
¾ cup buttermilk, room temperature

For the sugar glaze:
2 cups powdered sugar, sifted
3 tablespoons heavy cream
1 tablespoon lemon juice
Finely grated zest of 1 lemon

Generously grease two 6-cup mini Bundt pans or muffin cups with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven.

Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla.

Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not over mix.

Spoon the batter into each cup, filling it only ¾ full and distributing it evenly between the 12 Bundt or muffin cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden. Do not open the oven until at least 30 minutes into baking so your cakes will not fall.

Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point.

Prepare the glaze:

Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve.

Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.

*Sift the flour, then measure for accurate results.

Vanilla Cupcakes ~ Baby Cakes

Today I decided to make cupcakes for a very special person who is on the way. Our little 'Babycake' or 'Cupcake' is due to arrive in the middle of September and I will be a grandmother for the very first time! Congratulations to our daughter and son-in-law! We love you!





What are little babies made of, made of?
What are little babies made of?
Diapers and crumbs and sucking their thumbs;
That's what little babies are made of.

What are little boys made of, made of?
What are little boys made of?
Snips and snails and puppy-dog tails;
That's what little boys are made of.

What are little girls made of, made of?
What are little girls made of?
Sugar and spice and everything nice;
That's what little girls are made of.

~Traditional Nursery Rhyme

Will it be a girl...


-or a boy?


It doesn't really matter - happy and healthy is all that's important ;) Update:  I was a Boy :)

By the way, these cupcakes were very tasty and I will certainly make them again. I loved the addition of the lemon zest.

Vanilla Cupcakes
Printable Recipe
from Joy of Baking

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (210 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest.

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.

Buttercream Frosting

If you want a thick frosting, it might be wise to double this recipe.

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream

Assorted food colors (if desired)

In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color.

Did you know that the name "cupcake" was used differently back in the 1800s. Then the name "cup cake" simply referred to a cake where the ingredients were 'measured' not 'weighed'. It seems that before the 1880s ingredients for cake baking were actually weighed so when recipes started to be given in 'cup' measurements, the cake recipes were named 'cup cakes' to reflect this difference. Greg Patent also tells us in his book 'Baking in America' that a woman named Mrs. Rorer (in 1902) was the first to actually print a recipe for the cupcakes (with frosting) we all enjoy today.

Click to see a Baby Cake being made on You Tube

Lemon Angel Food Cupcakes Float like a Butterfly

"The butterfly is a flying flower,
The flower a tethered butterfly."

~Ponce Denis Écouchard Lebrun

I wanted to make a REALLY light cupcake. These lemon angel food cupcakes from Cooking Light are decorated only with unsweetened whipped cream with just a hint of lemon extract. The lightness of a butterfly without the 'sting' of calories.



Airy and light! Even with the lemon frosting recipe included below, they are only 144 calories per cupcake. 

From Cooking Light:

Lemon Angel Food Cupcakes

Sifting the flour mixture thoroughly three times incorporates the powdered sugar for a light, tender cupcake. Top with tiny edible pansy blossoms or rosebuds for decoration. Store extra cupcakes in an airtight container, or send them home with guests as party favors.

CUPCAKES:

1/2 cup cake flour (about 2 ounces)
3/4 cup powdered sugar
3/4 cup egg whites (about 5 large eggs)
1/8 teaspoon salt
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons grated lemon rind

LEMON FROSTING:

1/4 cup butter, softened
2 cups powdered sugar
1 tablespoon 1% low-fat milk
1 to 2 tablespoons freshly squeezed lemon juice
Edible flowers such as pansies or rosebuds (optional)

Preheat oven to 350°.

Place 16 paper muffin cup liners in muffin cups. Set aside.

Lightly spoon cake flour into dry measuring cups; level with a knife. Sift together flour and 3/4 cup powdered sugar into a medium bowl; repeat the procedure 2 times.

Beat egg whites and salt with a mixer at high speed until frothy (about 1 minute). Add cream of tartar, and beat until soft peaks form. Add 1/2 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Sprinkle flour mixture over egg white mixture, 1/4 cup at a time; fold in after each addition. Stir in vanilla and rind.

Divide batter evenly among prepared muffin cups. Bake at 350° for 18 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack.

To prepare frosting, beat butter with a mixer at high speed until fluffy. Gradually add 2 cups powdered sugar; beat at low speed just until blended. Add milk and lemon juice; beat until fluffy. Add more lemon juice as needed to adjust the consistency. Spread 2 tablespoons lemon frosting over each cupcake. Garnish with edible pansies and rosebuds, if desired.

Yield: 16 cupcakes (serving size: 1 cupcake)

CALORIES 144 (18% from fat); FAT 2.9g (sat 1.8g,mono 0.8g,poly 0.1g); IRON 0.3mg; CHOLESTEROL 8mg; CALCIUM 4mg; CARBOHYDRATE 28.9g; SODIUM 58mg; PROTEIN 1.6g; FIBER 0.1g

Cooking Light, MAY 2006

Lavender Pound Cake with Lemon Glaze...When Life Gives You Lemons~

When life gives you lemons - make Lavender Lemon Poundcakes!






Lavender Pound Cakes with Lemon Glaze:
Adapted from a recipe by Monica Glass

Makes 12 miniature cakes or 18 half-cup size jello molds

Ingredients

For the cake:
2½ cups sifted all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
1 cup butter, room temperature
2 cups sugar
4 eggs
2 egg yolks
Finely grated zest of 1 lemon
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons dried lavender, coarsely crushed or ground
¾ cup buttermilk, room temperature

For the sugar glaze:
2 cups powdered sugar, sifted
3 tablespoons heavy cream
1 tablespoon lemon juice
Finely grated zest of 1 lemon

Preparation

Generously grease two 6-cup mini Bundt pans with butter or non-stick cooking spray and dust lightly with flour, knocking out excess. Do not preheat oven.

Sprinkle the lavender into the buttermilk and let sit for 10 minutes. Sift the flour, baking powder and salt together. Set aside.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium speed until creamy, about 30 seconds. Gradually add the granulated sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl using a rubber spatula. Then beat in the eggs one at a time, beating only until incorporated after each addition. Mix in the zest, lemon juice and vanilla.

Mix in the flour mixture and buttermilk alternately, starting and ending with the flour. Beat the final addition only until smooth. Do not over mix.

Spoon the batter into each cup, filling it only ¾ full and distributing it evenly between the 12 Bundt cups. Tap each pan several times on the counter to eliminate air bubbles and level the tops. Place both pans in the cold oven and turn the oven to 325? F. Bake for 30-35 minutes until the tops (which will eventually become the cake bottoms) are risen and golden.

Let the cakes cool in the pans for about 30 minutes, then run a thin knife around outer edge of each cake to loosen and unmold by inverting the pan over onto a wire rack. The cakes will be right-side-up at this point.

Prepare the glaze:
Combine the powdered sugar, heavy cream and lemon juice in a small bowl. Stir with a rubber spatula until the glaze is smooth and of drizzling consistency. Spoon the glaze over the top of each slightly cooled cake, letting some run down unevenly on the sides. Zest the lemon over the tops of the glaze and serve.

Notes: When preparing the Bundt pan for baking, thoroughly grease and flour the molds to ensure the cake will release easily from the pan.

When a recipe calls for sifted flour, it means sift the flour, then measure for accurate results.

This cake also bakes well in a variety of pans - two 8½ x 4½ x 2½-inch loaf pans or one larger 10 x 3½- inch Bundt pan. Just be sure to adjust the baking time to suit.

DO NOT OPEN THE OVEN until at least 30 minutes into baking so your cakes will not fall.

Wrapped in plastic or aluminum foil, the cakes will keep for 3-5 days at room temperature and for up to 3 months in the freezer.