Cupcake Recipes Ingredients: 1/2 cup Dutch-processed cocoa...

Cupcake Recipes


1/2 cup Dutch-processed cocoa powder 2 teaspoons pure vanilla extract 1 cup boiling water 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1 cup granulated white sugar 2 large eggs Vanilla Butter Cream Frosting 1 cup unsalted butter (at room temperature) 6 to 8 cups powdered sugar 1/2 cup milk 1.5 teaspoon vanilla extract

Procedure (cupcake):

  1. Preheat oven to 190 degrees Celsius. Line with paper liners or lightly butter 16 muffin cups.

  2. Put boiling water and cocoa powder in a small bowl and stir until smooth. Allow it to cool at room temperature.

  3. Whisk the flour, salt and baking powder in a separate bowl.

  4. Beat the butter and sugar until light and fluffy in the bowl of your hand or electric mixer. Add eggs one at a time and beat until smooth.

  5. Fill each muffin cup about two-thirds full with batter then bake for about 16 to 20 minutes or until risen. It should be springy to touch and a toothpick inserted into it must come out clean.

  6. Remove the cupcakes from the oven and place in a wire rack to cool.

  7. You may now frost with icing once the cupcakes have completely cooled. Use a small spatula or a piping to spread the frosting on cupcakes.

  8. While cupcakes are best served the day they are made, you may cover and store them for a few days. Procedure (butter cream frosting):

  9. Mix the butter until smooth and creamy using an electric mixing bowl or electric mixer. Add milk, 4 cups of sugar and vanilla on low speed mix until combined.

10.Add two more cups of sugar on low speed until it becomes light and fluffy. Check f you need to add the remaining two cups of sugar.

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