Vanilla Cupcakes
Chocolate frosting
Serves
12
Active Time
~20 min
Total Time
~50 min
Ingredients
- Cupcakes:
- 1½ cups cake flour
- 1½ teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- Chocolate Frosting:
- ½ cup heavy cream
- ¼ cup sugar
- 5 oz dark chocolate, chopped
- 6 tablespoons unsalted butter, at room temperature
From Your Pantry
None
Equipment
stand mixer (optional)
mixing bowls
sifter
Brava muffin tin
paper muffin cups
rubber spatula
whisk
saucepan
wire cooling rack
Nutrition Information
Allergens: Eggs, Wheat (Gluten), Milk
-
1
Prep cupcake batter
- In medium bowl, stir together flour, baking powder and salt.
- In bowl of stand mixer fitted with paddle attachment, or in large bowl with wooden spoon, beat together butter and sugar until fluffy and well incorporated.
- Add eggs one at a time and beat or stir until combined, then beat in vanilla extract.
- Add flour mixture and buttermilk, alternating between flour and buttermilk; mix well.
- Line Brava muffin tin with paper muffin cups. Using rubber spatula, divide batter among cups, filling each three-fourths full.
-
2
Bake cupcakes
- Press green button to begin preheating.
- When Brava is preheated, slide muffin tin into top shelf. Press green button again to begin baking.
- When your food is done, transfer muffin tin to wire rack and let cool completely.
- While cupcakes cool, prepare frosting.
-
3
Make chocolate frosting & frost cupcakes
- In small saucepan over medium heat, combine cream and sugar and heat, stirring occasionally, until sugar is dissolved.
- In medium bowl, combine chocolate and warm cream; allow chocolate to melt. Mix until smooth.
- Whisk butter, 1 or 2 tablespoons at a time, into chocolate mixture, whisking until incorporated before adding more. Let frosting cool until spreadable.
- Spread frosting on cooled cupcakes.
