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Cup cakes with vanilla and chocolate icings A recipe from <a href="https://www.wefacecook.com/international/cuisine/US">US</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Cup cakes with vanilla and chocolate icings | wefacecook.com Cup cakes with vanilla and chocolate icings | wefacecook.com
Recipe

CUP CAKES WITH VANILLA AND CHOCOLATE ICINGS

Serves: 16
If they like it, it serves 16 otherwise  - thinking face emoji
Preparation time: 25 minutes
Cooking time: 25 minutes
Totaltime: 50 minutes
Additional info: makes 16 cup cakes

Ingredients

  • Cupcakes:
  • 1 large egg
  • 4 ounces (1 stick) unsalted butter, softened
  • 1 1/2 cups flour
  • 1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup hot water
  • Icings:
  • 3 cups powdered sugar, sifted
  • 3 tablespoons sifted cocoa powder (optional for chocolate icing)
  • 2 tablespoons whole milk
  • 2 tablespoons buttermilk
  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Preparation

  • Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.

    Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.

    Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.

    To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.

    Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).
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