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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 Foods That Make You Happy.
A lot of us think that comfort foods are terrible for us and that we must keep away from them. At times, if your comfort food is made of candy or other junk foods, this can be true. Otherwise, comfort foods could be super nourishing and good for you. There are some foods that really can raise your moods when you eat them. When you feel a little down and need an emotional pick-me-up, try a few of these.
Eggs, you might be amazed to find out, are terrific at combating depression. Just make sure that you don’t get rid of the yolk. The egg yolk is the part of the egg that is the most important in terms of helping elevate your mood. Eggs, the yolk particularly, are rich in B vitamins. B vitamins can genuinely help you improve your mood. This is because they help in improving the function of your neural transmitters, the parts of your brain that affect your mood. Eat an egg and be happy!
Now you can see that junk food isn’t necessarily what you need to eat when you are wanting to help your moods get better. Try several of these instead!
We hope you got insight 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 only need 12 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Vanilla cupcakes with chocolate buttercream frosting:
- Provide 1 stick unsalted butter, melted
- You need 3 tbsps vegetable oil
- Provide 2 tsp vanilla extract
- Use 1 cup sugar
- Provide 2 large eggs at room temperature
- Take 1 cup all-purpose flour
- Provide 1/2 tsp baking soda and 1 tsp baking powder
- Take 1/2 tsp salt
- You need 1/2 cup milk
- Take For the Chocolate frosting:
- Provide 100 gms dark chocolate, chopped
- Provide 100 gms heavy cream
Steps 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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