Makes 12 cupcakes
- 1 cup cake flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 once bittersweet chocolate, finely chopped
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¾ cup buttermilk
1. Preheat the oven to 350°F.
2. Line 12 muffin tin cups with paper cupcake liners.
3. Sift the cake flour, cocoa powder, baking soda and baking powder into a medium bowl. Mix in the bittersweet chocolate.
4. In an electric mixer, or large bowl, beat the butter and sugar until light and fluffy.
5. Beat in the eggs one at a time until well blended, and then beat in the vanilla extract.
6. Add the buttermilk to the butter mixture on low speed and blend well. Then add the flour mixture and beat until smooth.
7. Pour the batter into the lined cupcake pan, distributing the batter equally.
8. Bake for 8 minutes, then rotate, and bake for 8 more minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
9. Place the pan on a wire rack, and cool completely.
Sweet Vanilla Buttercream Frosting
Makes enough for 12 cupcakes
- ¼ vanilla bean, seeds only
- ½ cup unsalted butter, room temperature
- ½ cup trans fat-free vegetable shortening
- 2 cups confectioners sugar
- ¾ teaspoon vanilla extract
1. Slice the vanilla bean in half lengthwise and scrape out the seeds using a paring knife. Discard the husk, and set the seeds aside.
2. In an electric mixer, or large bowl, beat the butter and vegetable shortening on medium speed until creamy.
3. Add the vanilla seeds and mix for a few seconds on medium speed.
4. In a separate bowl, sift the confectioners sugar.
5. Add the confectioners sugar to the butter mixture on low speed until it begins to incorporate.
6. Add the vanilla extract, and beat at medium to high speed until fully incorporated.
Assembly and Decorating
All Sweet decor is edible and handmade in the Sweet kitchen. To replicate this at home, purchase sprinkles and fondant from a bakery supply store and follow the directions below!
1. To decorate, allow cupcakes to cool, and the frosting should be freshly mixed and at room temperature.
2. For the Sweet style of frosting use a pastry bag to achieve our signature dollop look. If you don’t have a pastry bag available, knife-spread your frosting and smooth the edges by turning the cupcake in your hand while holding a knife alongside. Roll the edges in your red and green sprinkles (available at bakery supply stores) right away, while the frosting is still soft, so that the sprinkles will stick.
3. Ready-made fondant is available in many colors at baking supply stores. Purchase red, green and white, as well as mini cookie cutters in holiday shapes.
4. Roll out the fondant with a rolling pin until it is 1/4 inch thick, then cut out holiday shapes with your cookie cutters. Use cornstarch if the fondant is sticky and a clean paint brush to clean off your designs.
5. Place fondant shapes atop each cupcake.
6. Enjoy your Merry Christmas Cupcakes!