Recipes....

Old-Fashioned Chocolate Cupcake with Vanilla Frosting

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Ingredients For Cupcakes:

Directions:

  1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
  2. Add eggs, one at a time, beating 30 seconds after each addition.
  3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
  4. Measure the milk and vanilla into a measuring thing.
  5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
  6. Scoop batter into cupcake cups about 3/4ís full. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Ingredients for Vanilla Frosting:

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Directions:

  1. In a small bowl, whisk together the milk, vanilla, lemon juice, and zest.
  2. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer and a bowl, combine the butter and sugar and mix on low until incorporated. Raise the speed to high and mix until light and fluffy, about 10 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.)
  3. Reduce the speed of the mixer to low. Add the milk mixture in 3 batches, waiting for each batch to be fully incorporated before adding the next (scrape the bowl down occasionally). Raise the speed to high and mix briefly until fluffy. Use as desired. May be stored, covered, in the refrigerator for 3 days.