Description
Classic Vanilla Cupcakes with Chocolate Drizzle
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1/2 cup milk
For the Frosting:
1 cup unsalted butter, softened
3 cups powdered sugar
2 teaspoons vanilla extract
2 tablespoons heavy cream
For the Chocolate Drizzle:
1/2 cup chocolate chips
1 tablespoon heavy cream
Instructions:
1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In another bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with milk, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool completely.
7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar, then mix in the vanilla extract and heavy cream until fluffy.
8. Pipe the frosting onto the cooled cupcakes.
9. For the drizzle, melt the chocolate chips with heavy cream in a microwave-safe bowl, stirring until smooth. Drizzle over the frosted cupcakes.
Step-by-Step Guide
Follow these detailed steps for perfect cupcakes. First, ensure all ingredients are at room temperature for optimal blending. When creaming the butter and sugar, beat for a full 3-5 minutes until pale and fluffy; this incorporates air for a light crumb. When adding the dry and wet ingredients, use the “fold and stir” method: add one-third of the flour mixture, mix on low until just combined, then half the milk. Repeat, ending with the final third of flour. Overmixing at this stage develops gluten, leading to dense cupcakes. For baking, rotate the pan halfway through for even browning. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack.
Serving Suggestions
These versatile cupcakes are perfect for any occasion. For a festive touch, top with sprinkles, edible glitter, or gold leaf before the chocolate drizzle sets. Serve alongside fresh berries and a dollop of whipped cream for a dessert platter. For a coffee pairing, add a teaspoon of instant espresso powder to the batter. They also freeze beautifully; store unfrosted cupcakes in an airtight container for up to 3 months.
How-to Summary
In summary: Whisk dry ingredients. Cream butter and sugar until fluffy. Incorporate eggs and vanilla. Alternate adding dry mix and milk. Fill liners 2/3 full. Bake at 350°F for 18-20 minutes. Cool completely. For frosting, whip butter, add powdered sugar, vanilla, and cream. Pipe onto cupcakes. For drizzle, melt chocolate with cream and drizzle over frosting.
Frequently Asked Questions
Can I use cake flour instead of all-purpose? Yes. Substitute with 1 1/2 cups + 3 tablespoons cake flour for a more tender, delicate crumb.
Why did my cupcakes sink in the middle? This is often due to underbaking, opening the oven door too early, or over-leavening. Ensure your baking powder is fresh and avoid overfilling the liners.
How can I make dairy-free cupcakes? Use plant-based butter and milk (like almond or oat). For the frosting, use a dairy-free butter alternative and coconut cream.
My frosting is too runny. How do I fix it? Gradually add more sifted powdered sugar, a quarter cup at a time, until it reaches the desired consistency. Ensure your butter is softened, not melted.
Can I make the batter ahead of time? It’s not recommended. The baking powder begins activating once mixed with the wet ingredients, which can result in less rise if the batter sits too long.
Common Mistakes to Avoid
- Overmixing the batter: This develops gluten, making cupcakes tough and rubbery. Mix until ingredients are just combined.
- Incorrect oven temperature: Use an oven thermometer to verify accuracy. An oven that runs hot will cause dry, domed tops.
- Using cold ingredients: Cold butter and eggs won’t emulsify properly, leading to a curdled batter and dense texture.
- Overfilling cupcake liners: Filling more than 2/3 full causes batter to overflow, creating messy, flat-topped cupcakes.
- Frosting warm cupcakes: The frosting will melt and slide off. Ensure cupcakes are completely cool to the touch.
Conclusion
Mastering the classic vanilla cupcake is a foundational baking skill. By following this detailed guide, avoiding common pitfalls, and using quality ingredients like pure vanilla extract, you can create a consistently perfect treat. The rich buttercream and simple chocolate drizzle elevate them for any event. Remember, baking is a science, but don’t be afraid to add your own creative flair with decorations and flavors. Happy baking!