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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 Energy Raising Snacks.
We all know that consuming healthy snacks can help us feel better within our bodies. Increasing our daily allowance of sensible foods while decreasing the intake of unhealthy kinds plays a role in a more wholesome feeling. A salad allows us to feel much better than a piece of pizza (physically at any rate). Choosing healthier food choices can be challenging when it is snack time. Shopping for goodies can be a challenge because you have so many options. There’s nothing like one of these healthy foods when you really need an energy-boosting snack.
Whole grain foods are an outstanding choice for a fast wholesome snack. A mid-morning snack of whole grain bread coupled with some protein will maintain you until it’s time for lunch break. Eating on the run can easily be more healthy with wholesome chips and crackers. Whole grains are usually better than highly processed grains included in white bread.
A large assortment of easy health snacks is easily obtainable. Deciding to live a healthy lifestyle can be as uncomplicated as you want it to be.
We hope you got benefit from reading it, now let’s go back to vanilla cupcakes with chocolate buttercream frosting recipe. To make vanilla cupcakes with chocolate buttercream frosting you need 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Vanilla cupcakes with chocolate buttercream frosting:
- You need 1 stick unsalted butter, melted
- Provide 3 tbsps vegetable oil
- Take 2 tsp vanilla extract
- Use 1 cup sugar
- Prepare 2 large eggs at room temperature
- Take 1 cup all-purpose flour
- Use 1/2 tsp baking soda and 1 tsp baking powder
- Provide 1/2 tsp salt
- Get 1/2 cup milk
- Take For the Chocolate frosting:
- Get 100 gms dark chocolate, chopped
- Provide 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
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