Vanilla Cupcakes with Chocolate Frosting

Name: Vanilla Cupcakes with Chocolate Frosting
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoon almond extract; 4 teaspoons baking powder; 532 milliliters cake flour; 118 milliliters confectioners sugar, sifted; 59 milliliters Dutch-process cocoa powder; 6 egg whites; 59 milliliters heavy whipping cream, room temperature; 177 milliliters milk, room temperature; 1 pinch Pinch of salt; 454 grams semi-sweet chocolate, melted and cooled; 414 milliliters sugar; 355 milliliters unsalted butter, room temp; 1 teaspoon vanilla bean paste; 59 milliliters boiling water

The recipe Vanilla Cupcakes with Chocolate Frosting could satisfy your American craving in around 45 minutes. One portion of this dish contains around 4g of protein, 20g of fat, and a total of 341 calories. This recipe serves 24. Plenty of people really liked this dessert. Head to the store and pick up almond extract, egg whites, vanilla bean paste, and a few other things to make it today.

Instructions

Preheat oven to 350° F and line cupcake tins with paper liners

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Using a small bowl, combine milk, cream, eggs whites and almond extract and vanilla bean with a fork and set aside.Using paddle attachment on electric mixer, combine flour, sugar, baking powder and salt on low speed.

Ingredients you will need

Almond Extract

Baking Powder

Vanilla Bean

Cream

All Purpose Flour

Sugar

Egg

Milk

Salt

Equipment you will use

Hand Mixer

Bowl

Add butter and continue beating at slow speed until mixture looks like wet sand.

Ingredients you will need

Butter

Add all but 1/2 cup of milk mixture and beat at medium speed for 1 1/2 minutes.

Ingredients you will need

Milk

Add remaining milk mixture and beat for an additional 30 seconds, scraping the sides of the bowl if necessary. Do not over mix.Divide batter evenly between cupcake wells and gently shake to smooth batter.

Ingredients you will need

Cupcakes

Shake

Milk

Equipment you will use

Bowl

Bake 18-20 minutes or until toothpick inserted into the center cupcakes comes out clean.

Ingredients you will need

Cupcakes

Equipment you will use

Toothpicks

Oven

Let cupcakes cool completely before frosting. Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.

Ingredients you will need

Cupcakes

Frosting

Combine the cocoa and boiling water, stirring until the cocoa has dissolved. With an electric mixer on medium high speed, beat butter, confectioners’ sugar and salt until pale and fluffy.Reduce speed to low.

Ingredients you will need

Butter

Cocoa Powder

Sugar

Water

Salt

Equipment you will use

Hand Mixer

Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture.If not using immediately, frosting can be refrigerated up to 5 days or frozen up to 1 month, in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again.

Ingredients you will need

Chocolate