Baked's Pistachio Cake with Honey Buttercream. Very Vanilla Cupcakes. My favorite homemade very vanilla cupcake recipe. Ditch that boxed mix, these are 1000% better! What a week it has been! Yesterday was a bittersweet day for me – my last day at my office job. My job in the corporate financial world has been a part of my life for 4 years. Without the experience learned in my career, I would not be where I am today with my website. I am so thankful for my time there! A new chapter is about to unfold and you may be seeing a lot more of me. Today I’m bringing you something simple. After I shared my Easy Homemade Funfetti Cupcake recipe with you, I had many readers write to me and ask for a plain vanilla cupcake recipe.
I took the funfetti cupcake recipe, tossed the egg yolk, added in an extra egg white, used vanilla yogurt, and loaded the batter with fresh vanilla bean. I bought a jar of vanilla beans at Whole Foods for only $6. Wait until you smell these cupcakes baking in your kitchen… After the cupcakes cool, make your frosting. Love cupcakes? Print Notes. Nutella Cupcakes Recipe. Today is World Nutella Day, so you knew there was no way I’d forgo posting something that utilizes this delicious Chocolate Hazlenut spread. As I have stated once or twice, I love Nutella and I’m pretty certain you could smear the stuff on a piece of cardboard and I’d be completely content! Taking a simple chocolate cupcake recipe and filling the middle with that awesome Nutella lusciousness, definitely quenches that hazelnut craving that I get more frequently than I’d like to admit. Top off with Nutella buttercream, and these are truly irresistible to those Nutella fanatics that I know are plentiful!
Just a word of caution…these babies are rich, so have a glass of milk near by and don’t be tempted to eat more than one in a single sitting. This post is not your typical MBA post; meaning it’s not a complete recipe. This is more like a framework which will help you to build your Nutella masterpiece. The Method: A Few Notes: -New to making buttercream frosting? German Chocolate Cupcakes. Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting. I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops.
Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. They were very well received nevertheless. Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar For the frosting: 1 lb cream cheese, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature½ cup sour cream, cold, right from the fridge2 cups icing sugar, sifted Zest of 1 large lemon Make the cupcakes: Make the frosting:
Mint Chocolate Chip Cupcakes. Last week, Brian came home from work and said that his boss had cheated on me. Say what? Apparently said boss ate a Mint Chocolate Chip Cupcake from a local bakery and thought it was amazing. I shrugged my shoulders because I didn’t really know that an exclusivity clause came with consuming my cupcakes.
Then came the words, We were wondering if you can make a better batch? My game face lasted about 2 minutes because I realized that I had no more than 1/4 cup of cocoa powder in the house. However, after a quick fridge scan, I realized that I did have all the ingredients for my favorite boxed mix recipe. I figured if anything, I could play around with mint-chocolate buttercream to get the recipe just right and then test out a scratch recipe later. Since I wanted the mint flavor to really shine through in both the cupcakes and the frosting, I took advantage of the bag of Andes Crème de Menthe baking chips that I have been taking up space in my pantry for months.