When I’m tucking Luli in at night, we like to talk about what we are going to do the next day. Sometimes we make plans to do mundane stuff like read books or play with blocks; other times it is more exotic things like make bacon or go to the bank. Luli really likes going to the bank. Anyhow, the other night Luli asked if we could make cupcakes, and I of course said ‘sure’ because I am not some sort of monster. Also, I like cupcakes.
The next day Luli arose all excited for cupcake makin’. Truth be told, I did, too. But while I love cupcakes as much as the next person, I didn’t feel like using any of my usual recipes; nor did I feel like making the usual 2 – 3 dozen. I figured a nice dozen would be enough. Luli requested chocolate frosting. I agreed.
This recipe is loosely based on Beranbaum’s Yellow Butter Cake recipe (from the Cake Bible); I’ve noticed the Joy of Cooking recipe is almost identical. I don’t know which came first. Mine is different. As I’ve prattled about elsewhere, I follow much of what the fabulous Rose Levy Beranbaum teaches, but not all. As a southerner, I generally find her cakes to be a tad on the dry side — especially if you have to refrigerate layers during frosting and filling. Anyhow, I wanted a quick easy dozen cupcakes with a simplified, non-meringue buttercream, and here is what I came up with:
The Hussy’s Quick and Dirty Dozen Butter Cupcakes with Milk Chocolate Buttercream
- 4 large egg yolks
- 2 T canola oil
- 1/2 cup plus 1 T whole milk
- 2 t pure vanilla extract
- 1 1/2 cups sifted cake flour
- 3/4 cups sugar
- 2 t baking powder
- 1/2 teaspoon salt
- 6 tablespoons room temp unsalted butter, cut into pieces
- 8 oz milk chocolate chips
- 8 T room temp unsalted butter
Preheat oven to 350.
In a small bowl, lightly combine the egg yolks, oil, T milk, and vanilla extract.
In the bowl of your electric mixer combine the dry ingredients (flour, sugar, baking powder, and salt). Add the butter and remaining milk. Mix on low speed until the dry ingredients are moistened, then beat on medium for about 3 minutes. Scrape down the sides of the bowl. Turn speed to low and slowly add the egg mixture. Beat on med for about one minute.
Divide the batter and pour into lined cupcake tin. If you only fill the tins halfway, this will make about 14 cupcakes. So either fill the tins a little more and just make a dozen, or bake the excess in a mini-pan and let your kids have their way with it.
You might want to give them an off-set spatula to use.
So, if you’re lucky, you will get something like this:
Anyhow, back to the cupcakes.
Bake 17 to 20 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. Remove cupcakes and cool on rack.
While cupcakes are cooling, melt chocolate in double broiler. Remove from heat and stir until smooth. Let chocolate come down to room temp. Add butter and beat until smooth and shiny.
Frost your completely cooled cupcakes. Put remaining buttercream in jar and refrigerate; this makes the perfect late night pretzel dip or can just be scooped out and eaten while one pretends to look for the mustard.
Cupcakes will best retain moisture when kept in an airtight container like tupperware or Vader’s hyperbolic chamber.