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Posts Tagged ‘vanilla’

One thing we do not lack for in medicine is exams.  As such, finding ways to make studying more exciting is a constant occupation.  Somehow carrot sticks just don’t aways cut it.  A surefire way to liven up any study session is cupcakes.  Who doesn’t love cupcakes?  They are the perfect sugar boost in anyone’s day – especially when covered in delicious chocolate icing!

This particular study session happened to fall on my cousin’s birthday, so to make them more fun, I decided to add sprinkles to a Martha Stewart Recipe.  The chocolate buttercream icing is a time-tested family recipe.  I suspect the confetti will be a regular addition to my future cupcake baking adventures 🙂

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Vanilla Confetti Cupcakes with Chocolate Buttercream Icing

(Makes 24 cupcakes)

 

Ingredients

Vanilla Confetti Cupcakes

3 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon salt

12 tablespoons (or 3/4 cup) unsalted butter, room temperature

1 1/2 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups milk

Multicoloured sprinkles

 

Chocolate Buttercream Icing

3ish tablespoons butter, room temperature

3 or 4 tablespoons of cocoa powder

2-3 tablespoons of cold coffee (the stronger, the tastier)

A lot of icing sugar

 

Directions

Preheat the oven to 350 degrees. Line cupcake pan with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.

Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.  Add as many sprinkles as you desire (I used about 1/4 cup).

Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.

Meanwhile, make the icing. Cream together the butter, cocoa powder, and coffee.  Incorporate icing sugar until chocolate-mocha icing is thick, yet spreadable.

When the cupcakes are cool, generally frost with the chocolate buttercream icing.  Top with a few extra sprinkles.  Delicious with a cold glass of milk!

– Catherine

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