My husbands all-time favorite: German Chocolate. Every year for his birthday, this is his request. The frosting rocks! I piped Chocolate Buttercream around the edge of the cupcakes to create a barrier, and then filled the center with German Chocolate Frosting.
These inspired cupcakes will make your birthday celebration even sweeter. Sprinkles put the spark in these cupcakes and adds beautiful color. You can change the liners and candle to fit any theme. Try these cupcakes even if there is no birthday 😉
Yield: 24 Cupcakes
This is the killer buttercream I was talking about in the last post. No kidding, this is the one! Love…love…love it! Not too sweet…just right! I hope you make it on the vanilla cupcakes I just posted. Let me know what you think! Credit goes to Amber @ Dessert Now, Dinner Later!
- 1 (3.56oz) box white chocolate instant pudding (the 4 servings size box)
- 1/2 cup cold skim milk plus extra for thinning
- 1/2 cup unsalted butter, room temperature
- 1/2 cup shortening (can use all butter if desired)
- 1 cup powdered sugar
- 1 tsp vanilla
- Whisk pudding with milk in a small bowl. Set aside in fridge or freezer until thick/solid; about 3 minutes; it’s not very long.
- Meanwhile beat butter & shortening in a bowl with a hand mixer. Add vanilla & thickened pudding. Blend until combined.
- Add powdered sugar & blend again.
- Add milk, 1 Tbsp at a time until desired consistency is achieved. (I added about 3 to 4 Tablespoons. Fill pastry bag & pipe icing onto cupcakes or spread with a spatula onto a round cake.
*Makes about 2 1/2 to 3 cups frosting. **Use promptly after freshly being made. If prepared beforehand: thin with additional milk to a spreadable consistency. Keep refrigerated.
I hit the Jackpot twice today! (recipes that is 🙂 ) I finally found a recipe that I can honestly say is the BEST vanilla cake recipe ever! Also, the BEST buttercream frosting! How often do you find a keeper? With me, I search and search…bake and bake…and once in awhile I find a keeper. I have two for you today, and I will post the White Chocolate Pudding Buttercream Frosting after this one. You’re lucky I’m sharing this one 😉
Say I love you with Red Velvet cupcakes. Perfect for that special day. I love love love Red Velvet! This one has a secret ingredient…Espresso powder.
The espresso powder enhanced the cocoa powder in the recipe, without adding any
additional coffee flavor.
You must give this recipe a try. I have more than one Red Velvet recipe that I love, but this one is my new favorite!
I couldn’t say it better than Hummingbird on High. You really need to visit her blog, and read about this recipe.
- 2 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon natural (non-Dutched) unsweetened cocoa powder
- 1/2 teaspoon espresso powder
- 1 1/2 tablespoons liquid red food coloring
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 cup buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon cider vinegar
- 16 oz. cream cheese, softened but still chilled
- 1 cup (2 sticks) unsalted butter, softened but still chilled
- 2 teaspoons vanilla extract
- 5 cups confectioner’s sugar, sifted
- Preheat the oven to 350 (F). Grease and lightly flour 2 round, 9-inch cake pans.
- In a medium bowl, whisk together 2 1/2 cups flour and 1 teaspoon salt. Set aside.
- In a small bowl, use a rubber spatula or the back of a spoon to combine 1 tablespoon cocoa powder, 1/2 teaspoon espresso powder, and 1 1/2 tablespoons red food coloring until a thick paste forms and all the lumps are gone. Set aside.
- In the bowl of a freestanding mixer with a paddle attachment, combine 2 cups sugar and 1 cup butter until light and fluffy.
- Add 2 eggs, one at a time, mixing well after each addition.
- Add a third of the flour and salt mixture (from the second step) before adding 1/2 cup buttermilk, mixing until just combined. Add another third of the flour mixture, before adding another 1/2 cup of buttermilk, again mixing until just combined. Finish by adding the remaining third of the flour mixture, mixing until just combined. Be careful not to overmix and just keep mixing until everything is just combined, or your cake will be hard and fudge-y and I will cry for you!
- Add the cocoa powder and food coloring mixture (from the third step) until the color is evenly dispersed. Again, mix well, but just until everything is combined.
- In a small bowl or ramekin, quickly stir together 1/2 teaspoon baking soda and 1 tablespoon cider vinegar. This will foam and should be put into the batter immediately after being mixed. Blend on medium-high speed until the batter is consistent.
- When finished mixing, spoon batter evenly into pans — it will be surprisingly thick, so don’t worry! Bake for 25 – 30 minutes, or until the cake springs back when pressed in the center. Let cool in pans on a cooling rack for an additional 15 – 25 minutes, before turning out to cool on the cooling rack completely.
- In the bowl of a freestanding electric mixer fitted with a paddle attachment, beat together 16 oz. cream cheese, 1 cup butter, and 2 teaspoons vanilla until smooth.
- Turn the mixer down to a low speed and gradually pour in 5 cups confectioner’s sugar. When all the sugar is added, increase the speed to medium-high and beat until light and fluffy. Be careful not to overbeat, or the frosting will get too liquidy!
- Use immediately to frost the cooled cakes.
It’s the case with every coveted recipe. There’s a secret ingredient. My Red Velvet Cupcake recipe is no exception. When I share this recipe with friends, they see the buttermilk and say, “Ah, that’s the secret ingredient!” But it’s not. Lots of cake recipes call for buttermilk. The secret ingredient in the red velvet cupcake recipe is… add a couple dollops of sour cream. Pssssst! It also works like magic with red velvet cupcakes. It gives the cakes a moisture and richness that’s out of this world!
2-1/2 cups flour
1-1/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cocoa powder
1-1/2 cup vegetable oil
1 cup buttermilk at room temperature
2 Tablespoons sour cream
2 large eggs at room temperature
2 Tablespoons red food coloring
1 tsp. white distilled vinegar
1 tsp. Vanilla extract
Preheat oven to 350 degrees. In medium mixing bowl, sift together flour, sugar, baking soda, salt cocoa powder. In large bowl beat together the oil, buttermilk, sour cream, eggs and food coloring, vinegar, and vanilla with electric mixer. Add the dry ingredients to the bowl and mix until smooth.
Pour batter into lined cupcake tins – filling about 2/3rds full. Bake for about 18 – 20 minutes turning the pans once halfway through. Test the cupcakes with toothpick. Make sure cooked all the way. Remove from oven and cool. Then frost.
1 pound cream cheese, softened
2 sticks butter, softened
1 tsp. vanilla extract
3-1/2 cups sifted confectioner’s (white powdered) sugar
In large mixing bowl, beat cream cheese, butter and vanilla until smooth. Add the sugar and beat for 1-2 minutes. Increase the speed to high and mix until light and fluffy.
Tried a wonderful new cupcake today from Baked Perfections. The recipe was different from your normal cupcake, so I just had to give it a try. The cupcake is very delicious! Hope you give it a try.
Picture and recipe from Baked Perfections.
This is the BEST Cream Cheese Frosting! Perfect for your Red Velvet Cake.
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 2 1/2 cups powdered sugar
Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
Frosting for 2- 8 inch round cakes.
Adapted from Cooks Illustrated and the frosting is a Brown Eyed Baker original.
The cupcakes are buttery, melt-in-your-mouth delicious and the frosting definitely is the best.
Yield 12 cupcakes
1½ cups all-purpose flour
1 cup granulated sugar
1½ teaspoons baking powder
½ teaspoon table salt
8 tablespoons unsalted butter (1 stick), room temperature
½ cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature
1½ teaspoons vanilla extract
1. Adjust oven rack to middle position; heat oven to 350 degrees F. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature before frosting.
Vanilla Buttercream Frosting
Yield: Enough to frost 12 cupcakes
Prep Time: 10 minutes
1 cup (8 ounces) unsalted butter, at room temperature
2½ cups powdered sugar
1 tablespoon vanilla extract
1. Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.
2. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.
For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Preheat the oven to 350˚ F. Line cupcake pans with paper liners.
all-purpose flour. Using a spatula gently fold the berries into the cake
about ¾ full.
electric mixer. Beat on medium-high speed until well combined and smooth, about