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1
Chocolate Buttercream Frosting.
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2
In a large bowl, sift together the confectioners sugar and cocoa, and set aside.
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3
In another large bowl, cream butter until smooth.
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4
Gradually add in one quarter of the sugar mixture, 2 Tbsps at a time.
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5
Add in all of the vanilla, then another quarter of the sugar mixture, two tablespoons at a time.
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6
The mixture should be firm. At this point, gradually add the milk, about a 1/2 tablespoon at at a time, alternating with 2 tablespoons at a time of the rest of the sugar mixture.
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7
Classic Vanilla Cupcakes.
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8
Preheat oven to 350 degrees.
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9
Put the flour, sugar, baking powder, salt and butter in an electric mixer with a paddle attachment (or use a hand-held electric whisk) and beat on slow until you get a sandy consistency and everything is combined.
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10
Gradually pour in half the milk and beat until the milk is just incorporated.
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Whisk the eggs, vanilla extract, and remaining milk together in a separate bowl for a few seconds, then pour into the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
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12
Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
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13
Pour the mixture into a muffin pan lined with paper cases until two thirds full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched (smaller cupcakes will need 3-5 minutes less baking time).
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14
A toothpick inserted in the center should come out clean.
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15
Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
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16
When the cupcakes are cold, frost with chocolate buttercream frosting.
