I love cupcakes, especially yellow cupcakes with bitter chocolate frosting.
I recently discovered a local company, The Baker’s Kitchen, in Toledo, Ohio, that makes different confetti. Out of their huge selection, I came accross brightly colored pigs and different colored cows and wanted to add a little pizzazz to my cupcakes.
Yellow cake is buttery and delicious, and it’s perfect for baking a cake, and using lemon curd filling and chocolate frosting. So be sure to try different variations and make this your go to yellow cake.
Barnyard Cupcakes – 10 cupcakes
1 1/2 cups all-purpose flour, sifted
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, room temperature
1 cup sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk
Preheat the oven to 350 degrees F. And prepare a cupcake pan with 10 cupcake liners.
In a large bowl sift together flour, baking powder, and salt. Stir and set aside.
In another large bowl, cream the butter until smooth, and add sugar, beat until well mixed. Beat in the eggs on at a time, and blend in vanilla.
Add the dry ingredients and milk alternating between the both, mix until well blended and smooth. Using an ice cream scoop, divide batter among cupcake liners.
Bake for 25 to 30 minutes. Remove from oven and cool on cookie rack. Prepare frosting.
Bitter Chocolate Buttercream
1 stick (1/2 cup) unsalted butter, room temperature
5 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
3/4 cups powdered sugar (you can use up to 1 1/2 cups, but frosting won’t be bitter)
3 tablespoons milk
In a large bowl, cream butter until smooth, add cocoa powder, vanilla and half the powdered sugar, beat until smooth. Add remaining powdered sugar and milk. Continue to beat until desired consistency is reached.
To prepare Barnyard Cupcakes:
Once the cupcakes have cooled, top with a generous amount of frosting, and garnish with barnyard animals (or whatever other adorable sprinkles you have).
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