I have mentioned several times in my posts about my Chocolate Cake Recipe. It's a guarantee, I guarantee it! In fact, if you don't like it, I will double your money back. Oh wait, there's no money involved in this transaction. Ok, I tell you what, I'll read one of your posts twice then, how's that?

Well, perhaps you should start your quest soon. I wish you the best of luck.

RECIPE

Yields 16-18 cupcakes:

Ingredients

For the chocolate batter:
1/2 cup sugar
1/4 cup (1/2 stick) butter
1/3 cup buttermilk
1 egg
1/4 teaspoons salt
1/2 teaspoons vanilla
1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 tablespoons cocoa powder
1/2 cup flour

For the vanilla batter:
1/2 cup sugar
2 Tbs butter, softened
2 tablespoons oil of choice (I used sunflower)
3 tablespoons heavy cream
1/3 cup buttermilk
1 egg
1/2 tablespoon vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 fresh vanilla bean (optional)
3/4 cup flour

Frosting:
3/4 cup butter (1 1/2 sticks)
1 tablespoon vanilla extract
4 1/2 cups powdered sugar
1/4 cup milk, separated
1/4 teaspoon salt

Instructions

1. Preheat oven to 350° F(180° C). For vanilla batter combine butter, oil, and sugar in large mixing bowl and whisk until smooth. Then add cream, buttermilk. Beat in eggs. Add salt, vanilla, baking powder, and vanilla bean. Last add flour and stir until smooth.
2. In separate bowl for the chocolate combine butter and sugar in large mixing bowl and whisk until smooth. Then add buttermilk and eggs. Add salt, vanilla, baking powder, baking soda, cocoa powder and flour and stir until smooth.
3. Line cupcake pans with cupcake liners. Use a flat spatula to separate each cup as you add some of each batter to the same cup. pull spatula straight up slowly and repeat for each cupcake. If you end up with an uneven amount of batter that's okay, just make a few solid cupcakes. I had extra vanilla. Bake for 18 - 20 minutes until toothpick comes out clean. 4. Remove from oven and cool before frosting.

For the frosting:
Beat butter until smooth. Add 3 tablespoons of milk, salt, and vanilla and beat more. Add powdered sugar 1 cup at a time and beat until light and fluffy. Separate half of frosting and add cocoa powder and 1 tablespoon of milk. To frost cupcakes with striped frosting fill two separate piping bags (without tips) with each flavor. Put both bags in a larger piping bag with large tip and pipe frosting on your cupcakes.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!! 

   

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