Day 30 – Vanilla Cupcakes with Chocolate Buttercream

30 Aug

Okay!  I wanna bring it back down to the basics for the end of the month!  We’ve had some fun ones, wild ones, odd ones.  Let’s end with simple and understandable, shall we?.  And these Vanilla Cupcakes with Chocolate Buttercream (recipe below from Cucina Nicolina) seem like the ticket.

Vanilla Cupcake     Mini Vanilla Cupcake

The cake is almost wet, very moist.  Sticks to the fingers.  It’s a lot like a yellow box cake.  Not amazing, but not bad.  There’s a bit of a weird taste at the first bite, but it fades…

Chocolate Buttercream

The frosting is extremely smooth and silky.  It’s definitely a frosting spatula buttercream and not a piping one.  Nice, even chocolate flavor.  Semisweet is a good choice – not too milky, not too dark.

Vanilla Cupcake with Chocolate Buttercream     Mini Vanilla Cupcake with Chocolate Buttercream

Balance is ok.  It’s mostly about the buttercream.  The cake almost feels insubstantial – like it’s not even there.

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 4

– Overall Taste: 3

– Appearance: 3

– Ease of Making: 3.5

– TOTAL: 16.5


Vanilla Cupcakes with Chocolate Buttercream (recipe from Cucina Nicolina)

Vanilla Cupcakes

6 tablespoons butter, softened
1 cup sugar
2 eggs, separated
1 1/2 tsp. vanilla
1 3/4 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup milk

Chocolate Buttercream Frosting

4 oz. unsweetened (or bittersweet) chocolate, chopped
3 cups confectioners’ sugar
1 stick butter or margarine
2-3 Tbs. [soy] milk, plus more, if needed
1 tsp. vanilla extract
1 tsp. salt

For directions visit Cucina Nicolina.

*Tomorrow: Sour Cream Vanilla Cupcakes*

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