Saturday, February 5, 2011

PBG: Vanilla- Lemon and Chocolate-Mint Buttermilk Cupcakes

Today was a first for the Peanut Butter Gurl.  I made and decorated cupcakes for the very first time...ever.  And, according to my family anyway, they were fantastic.  I made Vanilla cupcakes with lemon frosting and Chocolate cupcakes with chocolate chips and peppermint frosting.  I am certain you could add any type of flavouring to the frosting - orange, lime, or just plain old vanilla would be yummy.  Truth be told they are not the prettiest cupcakes in the world, but it was my first time decorating with a piping bag. 




Ingredients
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks butter, softened to room temperature
1 cup granulated white sugar
2 large eggs
1 large egg yolk
2 teaspoons pure vanilla extract
1/2 cup buttermilk

3 tbsp cocoa
1/2 cup mini chocolate chips

Directions
1.  Preheat oven to 350.
2.  Line about 12 - 16 muffin cups with liners and set aside.
3.  In a medium bowl, whisk together dry ingredients.
4.  In a large bowl, beat butter and sugar until fluffy, about 2 minutes, scraping down the bowl as needed.
5.  Mix in eggs and egg yolk one at a time and then mix in the vanilla.
6.  Add 1/3 of the flour mixture to the wet ingredients. Combine.
7.  Add 1/4 cup of the buttermilk. Combine.
8.  Add another 1/3 of the dry ingredients. Mix. Add the final 1/4 cup of the buttermilk.
9.  Mix and then add the final 1/3 of the dry ingredients. Mix until combined and the batter is smooth.
10.  Spoon 1/2 of the batter into lined cupcake pan, filling 3/4 of the way.
11.  Add cocoa and chocolate chips to the remaining batter and mix until fully combined.
12.  Spoon the remaining batter into the lined cupcake pan, filling 3/4 of the way.
13.  Bake for about 15-18 minutes (depending on the heat of your oven based on the type of muffin pan you have), until a toothpick inserted into the middle of a cupcake comes out with moist crumbs.
14.  Remove the cupcakes to a wire rack to cool completely.  Frost your cupcakes with the frosting below.

Lemon Cream Cheese Frosting
1/2 cup (1 stick) butter, softened
1 pkg.  (8 oz.) Cream Cheese, softened
4 cups powdered sugar
4-1/2 tsp.  lemon juice
Zest of one lemon
Few drops yellow food coloring
 
Peppermint Cream Cheese Frosting
1/2 cup (1 stick) butter, softened
1 pkg.  (8 oz.) Cream Cheese, softened
4 cups powdered sugar
1 tsp peppermint extract 
Few drops green food coloring
 
Directions

Beat butter and cream cheese in large bowl with electric mixer on medium speed until well blended.
Add sugar gradually, beating after each addition until light and fluffy.
Blend in lemon juice/lemon zest or peppermint extract. Add food coloring; beat until evenly tinted.


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