CUPCAKE CRAZE

While I really love the taste and simplicity of boxed cake, I feel guilty when using it, due to the cupcake trend that seems to have exploded in recent years and the number of recipes and varieties out there.

My first attempt at making cupcakes from scratch, was a vanilla cupcake recipe from the Magnolia Bakery cookbook. While I did not have anything to compare the finished product to, having never visited the famed New York bakery, I knew right away that the texture was a little too dense; similar to that of a pound cake. After this experience I shied away from the homemade recipes for a while and went back to my boxed brands.

It wasn't until recently that a friend of mine advised that the key to great cupcakes is a batter that has sour cream. Taking note of this and searching several online sources and the many cupcake blogs, I settled on my trusty source, Barefoot Contessa, for her chocolate cupcakes. This recipe uses sour cream, buttermilk and of course, the best quality cocoa powder you can find. With sour cream AND buttermilk, this recipe was worth me pulling out my Kitchen Aid mixer once again. The results were quite pleasing, yielding a very moist and light cupcake. I piped and spread the cupcakes with a vanilla buttercream and a variety of embellishments from sparkling sprinkles, to pastel varieties to the queen of all toppings - a maraschino cherry.

Chocolate Cupcakes (makes 16-20 cupcakes)

12 T (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 t pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 T brewed coffee
1 3/4 cups all-purpose flour
1 cup cocoa powder
1 1/2 t baking soda
1/2 t kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Vanilla Buttercream Frosting

1/2 cup (1 stick) unsalted butter, at room temperature

1-1/2 - 2 cups powdered sugar, sifted

1/4 cup milk

1 t vanilla extract

Place the butter in a large mixing bowl. Add 1-1/2 cups of the sugar, milk and vanilla. With an electric mixer, beat on medium speed until smooth and creamy, about 3-5 minutes. Gradually add additional sugar as needed, until the icing is thick enough to be of good spreading or piping consistency. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.)