this was for my friend's birthday. she is obsessed with all things nautical. seriously. so, this is chocolate cupcakes. vanilla buttercream with blue food coloring mixed to look like the ocean. powered sugar doughnuts with fruit roll ups to look like life preservers. :) i thought they were cute and they were a big hit!
my go to chocolate cake/cupcake recipe if from hersheys.
what you need:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
what you do:
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans or cupcake pans.
Baking a one-pan cake: bake 35 to 40 minutes at 350° F
Baking cupcakes: line with baking cups. Fill 2/3 full with batter. Bake 22-25 minutes at 350° F
my go to vanilla buttercream is from, of course, joythebaker
vanilla buttercream
2 cups powdered sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 tablespoons whole milk
1/4 teaspoon vanilla extract
Beat the powdered sugar and butter together in an electric mixer fit with a paddle attachment on medium low speed until the mixture comes together and is well mixed. Turn the mixer speed to low. Combine the milk and the vanilla extract and slowly stream it into the butter and sugar mixture. Once incorporated, turn the mixer to high and beat until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. If you find that your frosting is getting to warm in the summer months, stop beating and set in the fridge for a few minutes. Once chilled, hook the frosting back up the the mixer and beat once more until you reach the desired consistency.
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