Cupcakes two ways - vanilla and chocolate

I'm working a summer music camp this week. This involves me and my friend Jessica and 31 kids who play string instruments. One of our coaches/student volunteers turned 18 today. I made cupcakes for everyone to celebrate. The birthday boy's favorite cake flavor was chocolate, but knowing that not all kids like chocolate, I also made vanilla cupcakes.

A while back, I was on a cake decorating kick. I got these two books for cupcakes, which ended up sitting on the shelf.


I finally tried a recipe from each. The vanilla cupcakes turned out a little on the dense side, and just a tad dry. I altered the order in which the ingredients were mixed, so this may have contributed to the dryness. They would be perfect for recipes where the middle gets cut out and replaced with a yummy filing. The chocolate cupcakes turned out incredibly moist, but just a bit on the delicate side. They would work better for recipes with lighter or plain toppings.

I had never done a swirl design for the frosting before, but got the idea from Annie's blog. I loved this for two reasons: 1) I wasn't sure I had enough frosting for the 40 cupcakes I had made, and 2) I'm not a fan of frosting in the first place, so the thin layer was the perfect amount for my taste.



Vanilla Cupcakes
from Bake Me I'm Yours...Cupcake
by Joan and Graham Belgrave

1 c unsalted butter, softened
1 c superfine sugar
4 eggs
1 tsp vanilla extract
2 c self rising flour

Preheat oven to 350 degrees. Line muffin tin with liners.

Cream butter and sugar until fluffy. Add eggs, one at a time, until well mixed. Add vanilla. Mix in flour, blending until just combined.

Spoon into muffin cups, filling until just half full. Bake until tops spring back when lightly touched, about 16-18 minutes. Cool on a wire rack for 10 minutes, remove from tins, and cool completely. Makes about 18 cupcakes.

These cupcakes are super moist, spongy, and light. Handle carefully, as they are not too sturdy.

Chocolate Sour Cream Cupcakes
from Cupcakes!
by Elinor Klivans

3 oz unsweetened chocolate, chopped
1 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c (1 stick) butter, room temperature
1 1/4 c sugar
2 eggs
1 tsp vanilla extract
1/2 c sour cream
1/2 c water

Preheat oven to 350 degrees. Line muffin tin with liners.

Melt the chocolate in a double boiler, or in a saucepan over very low heat. Stir until smooth. Remove from heat and cool to tepid.

Sift flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugar until fluffy. Scrape down sides as needed. Mix in the melted chocolate. Add eggs one at a time, mixing well after each addition. Add the vanilla, and beat until mixture looks creamy and the color has lightened slightly. Mix in the sour cream until no white streaks remain.

Add half the flour mixture, and mix on low until just incorporated. Stir in the water. Add in remaining flour mixture.

Spoon batter into liners, filling until 2/3 full. Bake until toothpick comes clean when inserted, about 17-19 minutes. Cool in pan for 10 minutes; remove cupcakes from tins, and cool completely.

Cream Cheese Frosting

6 oz cream cheese, softened

3 Tbs butter

4 c powdered sugar

1 tsp vanilla extract

Cream the cream cheese and butter together. Gradually add the powdered sugar, and beat until smooth. Beat in the vanilla.