Cupcakes Original

VANILLA CUPCAKES
YIELD: 28 cupcakes
Ingredients:
2 3/4 cups all-purpose flour

1 Tbsp. baking powder
1/2 tsp. salt
1 cup unsalted butter, at room temperature (2 sticks)
2 cups sugar
5 large eggs, at room temperature
1 1/4 cups buttermilk, at room temperature
3 tbsp. vanilla extract
Directions:
1. Preheat the oven to 350 F. Line two cupcake pans with paper liners. Set
aside.
2. In a mixing bowl, combine the cake flour, baking powder and salt. Whisk
together and set aside. Add the butter to the bowl of an electric mixer fitted
with the paddle attachment. Beat on medium-high speed for 2 minutes, until
light and creamy in color. Add in the sugar, and beat for 2 minutes more.
Scrape down the sides of the bowl and beat for one more minute.
3. Mix in the eggs one at a time until incorporated. Scrape down the sides of
the bowl after each addition. Combine the buttermilk and the vanilla extract
in a liquid measuring cup. With the mixer on low speed, add the dry
ingredients alternately with the wet ingredients, beginning and ending with
the dry ingredients and mixing just until incorporated. Scrape down the
sides of the bowl and mix for 15 seconds longer.
4. Divide the batter between the prepared paper liners, filling each about 2/3
of the way full (you will likely have batter left over after filling 24 wells.)
Bake 18-22 minutes, or until a toothpick inserted in the center comes out
clean. Allow them to cool in the pans 5-10 minutes then transfer to a
cooling rack to cool completely. Replace paper liners and bake remaining
batter if desired. Frost cooled cupcakes as desired.
RED VELVET CUPCAKES

YIELD: 24 CUPCAKES
Ingredients:
2 1/2 cups sifted cake flour (not all-purpose flour)

1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda
Directions:
1. Preheat oven to 350 degrees. Line 24 muffin tins with cupcake papers.
2. Sift together the cake flour, baking powder, and salt into a medium bowl; set
aside. In a small bowl, mix food coloring and cocoa powder to form a thin
paste without lumps then set aside.
3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar
together until light and fluffy, about three minutes. Beat in eggs, one at a time,
and then beat in vanilla and the red cocoa paste, scraping down the bowl with a
spatula as you go. Add one third of the flour mixture to the butter mixture beat
well then beat in half of the buttermilk. Beat in another third of flour mixture
then second half of buttermilk. End with the last third of the flour mixture; beat
until well combined, making sure to scrape down the bowl with a spatula.
4. In a small bowl, mix vinegar and baking soda. (Yes, it will fizz!) Add vinegar
mixture to the cake batter and stir well to combine. Fill cupcake cups with cake
batter until they are about 3/4 full. (I like to use an ice-cream scoop for this!)
Bake for approximately 20-22 minutes, rotating pans halfway through.
Cupcakes are done when a toothpick inserted in the center comes out clean.
Check early and dont over bake!
5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove
and allow them to cool completely before frosting.
CHOCOLATE CUPCAKES
YIELD: 12 cupcakes
Ingredients:
3 ounces bittersweet chocolate, finely chopped

cup Dutch-processed cocoa powder
cup hot coffee
cup bread flour
cup granulated sugar
tsp. salt
tsp. baking soda
6 tbsp. vegetable oil
2 eggs
2 tsp. white vinegar
1 tsp. vanilla extract
1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size

muffin pan with liners. Place the chopped chocolate and cocoa powder in a
medium bowl. Pour the hot coffee over the mixture and whisk until smooth.
Refrigerate mixture for 20 minutes.
2. Meanwhile, whisk together the flour, sugar, salt and baking soda in a
medium bowl; set aside.
3. Whisk the oil, eggs, vinegar and vanilla extract into the cooled chocolate
mixture until smooth. Add the flour mixture and whisk until smooth.
4. Divide the batter evenly between the muffin pan cups. Bake until the
cupcakes are set and just firm to the touch, 17 to 19 minutes. Cool the cupcakes
in the pan on a wire rack for 10 minutes, then remove the cupcakes from the
pan and place on the wire rack to cool completely, about 1 hour.

Cupcakes Original

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VANILLA CUPCAKES

2 3/4 cups all-purpose flour

RED VELVET CUPCAKES

2 1/2 cups sifted cake flour (not all-purpose flour)

3 ounces bittersweet chocolate, finely chopped

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a standard-size

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