Summer Cupcakes

I had my pretty Whitty in town last week, and together we did what we love to do: we baked for friends!!

I was one of our dear friend’s birthday celebration, so we went for a basic chocolate cupcake with butter cream frosting.  We adapted a delicious chocolate cupcake recipe, and whipped up my go-to frosting.

Chocolate Cupcakes

Ingredients

Directions

1. Preheat ovento 350 degrees, and line your muffin tins.  We made 24 cupcakes with this recipe, though I can neither confirm nor deny that they all made it to the birthday party.

2. Dump everything except the chocolate chips into the bowl of a mixer.  Beat until it’s blended — it’ll be pretty thick.  Mix in the chips.

3. Fill liners about half way, and bake according to the back of the cake box.  You may need to add a few more minutes to be sure you get a clean toothpick out of it.

Sprinkles never hurt.

And my go-to Vanilla Butter Cream recipe (double it if you are making a cake):

Ingredients

1 cup unsalted butter, softened
1/4 cup milk
1 teaspoon vanilla extract
3-4 cups powdered sugar

Directions

1. Place butter in the bowl of a mixer, and add 3 cups sugar, milk, and vanilla.

2. Beat until smooth and creamy on medium speed, about 3-5 minutes.

3. Gradually add the remaining sugar, one cup at a time and beating after each addition, until the frosting is a good, spreadable consistency.  You may not need all the sugar.

This frosting sets if it is chilled, so store at room temperature until you have frosted your cupcakes!!

nom nom nom…