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    You are in: Home / Recipes / Yellow Cupcakes With Chocolate Frosting Recipe
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    Yellow Cupcakes With Chocolate Frosting

    Yellow Cupcakes With Chocolate Frosting. Photo by vrvrvr

    1/2 Photos of Yellow Cupcakes With Chocolate Frosting

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Roxanne J.R.'s Note:

    Adapted from Hummingbird Bakery Cookbook

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    Ingredients:

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      Chocolate Buttercream Frosting.
    2. 2
      In a large bowl, sift together the confectioners sugar and cocoa, and set aside.
    3. 3
      In another large bowl, cream butter until smooth.
    4. 4
      Gradually add in one quarter of the sugar mixture, 2 Tbsps at a time.
    5. 5
      Add in all of the vanilla, then another quarter of the sugar mixture, two tablespoons at a time.
    6. 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.
    7. 7
      Classic Vanilla Cupcakes.
    8. 8
      Preheat oven to 350 degrees.
    9. 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.
    10. 10
      Gradually pour in half the milk and beat until the milk is just incorporated.
    11. 11
      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).
    12. 12
      Continue mixing for a couple more minutes until the mixture is smooth. Do not over-mix.
    13. 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).
    14. 14
      A toothpick inserted in the center should come out clean.
    15. 15
      Leave the cupcakes to cool slightly in the tray before turning out on to a wire cooling rack to cool completely.
    16. 16
      When the cupcakes are cold, frost with chocolate buttercream frosting.

    Ratings & Reviews:

    • on May 07, 2012

      55

      These are five star cupcakes, I've gotta say. I definitely had different results than the previous reviewer. I reduced the baking soda to 1/2 teaspoon. They didn't stick to the cup liners, either, for once! I've had that happen so often and it's really annoying. The frosting is delicious as well; I tweaked it with a little additional powdered sugar and milk. Oh, and I got more than 18 cupcakes, more like 21, with a very generous amount of frosting. These are great cupcakes and I know they're going to go fast!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2010

      25

      These didn't turn out at all. They stuck to the cup liners and they didn't dome like other cupcakes. I give it a two star because while the cupcakes themselves didn't turn out the frosting was delicious. Made for New Kids On The Block Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Yellow Cupcakes With Chocolate Frosting

    Serving Size: 1 (1429 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 265.6
     
    Calories from Fat 82
    31%
    Total Fat 9.1 g
    14%
    Saturated Fat 5.5 g
    27%
    Cholesterol 42.6 mg
    14%
    Sodium 169.0 mg
    7%
    Total Carbohydrate 44.5 g
    14%
    Dietary Fiber 1.1 g
    4%
    Sugars 32.1 g
    128%
    Protein 3.1 g
    6%

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