Wednesday, July 30, 2008

Honey Chocolate Cupcakes

At the second of two baby showers, this one held by my sister and sister-in-law, I was requested to make some dessert, so I decided to make some cupcakes, which my beautiful Bride could decorate beautifully. No pictures of the decorated cupcakes, my camera went on the fritz, but they did taste really good, the combination of chocolate and honey made for a moist cupcake; the pairing with the vanilla buttercream worked well.

Honey Chocolate Cupcakes
1/4 cup butter, room temperature
3/4 cup runny honey
1 egg, room temperature
1/3 cup skim milk
1 tsp vanilla extract
1 cup all-purpose flour
3 Tbsp unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt

In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light; gradually add honey, beating until light and creamy. Beat in egg, vanilla and milk. In small bowl, combine flour, cocoa, baking soda and salt; gradually add to butter mixture, mixing until well blended. Spoon batter into 12 paper-lined or greased muffin cups, filling each 3/4 full.

Bake at 350F for 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from oven to wire rack. Let cool in pan for 5 minutes. Remove from pan to wire rack to cool completely.

Magnolia Bakery Vanilla Buttercream
adapted from a recipe from the World Famous Magnolia Bakery and Allysa Torey's Home Kitchen
1/2 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners' sugar
1/4 cup milk
1 tsp pure vanilla extract

In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 3 cups sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes. If needed, gradually add remaining sugar, beating for about 2 minutes after each addition, until icing reaches desired consistency.

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