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Before you jump to Vanilla cupcakes with chocolate buttercream frosting recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.
Mostly, people have been conditioned to think that “comfort” foods are bad for the body and need to be avoided. At times, if your comfort food is basically candy or other junk foods, this can be true. Other times, though, comfort foods can be totally healthy and it’s good for you to eat them. There are a number of foods that really can boost your moods when you consume them. If you are feeling a little bit down and in need of an emotional pick me up, try several of these.
Eggs, believe it or not, are terrific for helping you battle depression. Just see to it that you do not throw out the yolk. The yolk is the most crucial part of the egg in terms of helping raise your mood. Eggs, the egg yolks particularly, are high in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because these vitamins help your neural transmitters–the parts of your brain that dictate your mood–run better. Try consuming some eggs to cheer up!
As you can see, you don’t need junk food or foods that are terrible for you so you can feel better! Try some of these instead!
We hope you got insight from reading it, now let’s go back to vanilla cupcakes with chocolate buttercream frosting recipe. To cook vanilla cupcakes with chocolate buttercream frosting you only need 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Vanilla cupcakes with chocolate buttercream frosting:
- You need 1 stick unsalted butter, melted
- Use 3 tbsps vegetable oil
- Get 2 tsp vanilla extract
- Prepare 1 cup sugar
- You need 2 large eggs at room temperature
- Prepare 1 cup all-purpose flour
- Take 1/2 tsp baking soda and 1 tsp baking powder
- Use 1/2 tsp salt
- Provide 1/2 cup milk
- Use For the Chocolate frosting:
- Get 100 gms dark chocolate, chopped
- Get 100 gms heavy cream
Instructions to make Vanilla cupcakes with chocolate buttercream frosting:
- Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and light grease them with oil.
- In a microwave safe bowl, melt the butter. Add in the oil, and vanilla and whisk smooth. Add in the sugar and whisk until well combined. Add in the eggs, one at a time, beating well after each addition.
- Sift the dry ingredients in a large bowl with a large sieve and add in to the wet ingredients and lightly combine them with a whisk before beating them into the mixture. Whisk in the milk and whisk the batter smooth.
- Divide the batter among the lined cupcake moulds, filling them 3/4th of the way full. Bake for 20-22mins or until a toothpick inserted in the centre comes out clean. Cool completely before frosting.
- For the Chocolate frosting:
- In a large saucepan, boil the heavy cream just until it comes to a simmer. Remove it from the flame and pour it over the chocolate and then let it sit for around 2 minutes. Give it a good mix and refrigerate for about 20 mins. Then using an hand mixer, beat the mixture until it thickens. Once the cupcakes have completely cooled, spread the frosting over the cupcakes or use a piping bag to pipe it into decorative swirls. Store these cupcakes in the fridge, covered, for upt
Place the chopped chocolate and cocoa powder in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Vanilla buttercream is my first choice- I love sweet, creamy vanilla with chocolate cupcakes and sprinkles. Kids love these as birthday treats, too. If you want to take it a step further, try swirled frosting instead!
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