Cup Cakes with Vanilla and Chocolate Icings Recipe

Name: Cup Cakes with Vanilla and Chocolate Icings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg, cracked; 4 ounces (1 stick) unsalted butter, softened; 1 1/2 cups flour; 1/2 cup sifted cocoa powder (optional for chocolate cupcakes); 1/2 cup buttermilk; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup sugar; 1/2 cup hot water; 3 cups powdered sugar, sifted; 3 tablespoons sifted cocoa powder (optional for chocolate icing); 2 tablespoons whole milk; 2 tablespoons buttermilk; 4 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; 1/8 teaspoon salt; Chocolate sprinkles; Multi-colored sprinkles; Colored sugar; Silver dragees (balls); Mini-chocolate chips; Candy covered chocolates; Crushed chocolate sandwich cookies; Fresh blueberries; Toasted chopped nuts

Servings: persons

1 large egg, cracked
4 ounces (1 stick) unsalted butter, softened
1 1/2 cups flour
1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
1/2 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup hot water
3 cups powdered sugar, sifted
3 tablespoons sifted cocoa powder (optional for chocolate icing)
2 tablespoons whole milk
2 tablespoons buttermilk
4 tablespoons unsalted butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
Chocolate sprinkles
Multi-colored sprinkles
Colored sugar
Silver dragees (balls)
Mini-chocolate chips
Candy covered chocolates
Crushed chocolate sandwich cookies
Fresh blueberries
Toasted chopped nuts

1
Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.
2
Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin.
3
Add 2 tablespoons of water to each of the remaining empty muffin wells.
4
Combine all the cupcake ingredients in a bowl, adding the water last.
5
Beat with an electric mixer until smooth.
6
Divide the batter evenly between the lined muffin cups.
7
Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.
8
To make the icing, combine all the ingredients in a large mixing bowl.
9
Blend with a hand-held mixer until smooth and creamy.
10
Remove from the oven and carefully transfer to a wire rack to cool completely.
11
Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).
12
If desired, place optional toppings on separate plates and dip the cupcakes into desired toppings and serve.

1360

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 1 large egg, cracked, 4 ounces (1 stick) unsalted butter, softened, 1 1/2 cups flour, 1/2 cup sifted cocoa powder (optional for chocolate cupcakes), and more.

Yes, Cup Cakes with Vanilla and Chocolate Icings falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cup Cakes with Vanilla and Chocolate Icings

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