Simple Cupcake Recipe

Thank you Secret Sprinkles for sharing this easy and simple recipe for our readers. To all the readers who requested for this recipe, here you go

Ingredients

2 1/4 cups all-purpose flour

2 1/4 cups sugar

1 cup plus 2 tablespoons unsweetened cocoa powder

2 1/4 teaspoons baking soda

1 teaspoon baking powder

Salt

3 large eggs

1 cup plus 2 tablespoons warm water

1 cup plus 2 tablespoons low-fat buttermilk

1/4 cup plus 1 1/2 teaspoons safflower oil

1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Line mini muffin tins with baking cups. Sift flour, sugar, cocoa, baking soda, baking powder, and 1 teaspoon salt into a large bowl. Mix in eggs, warm water, buttermilk, oil, and vanilla, scraping down sides of bowl, until smooth, about 3 minutes.

2. Working in batches, divide batter evenly among cups, filling each two-thirds full. Bake, rotating tins halfway through, until tops spring back when pressed with a finger, about 20 minutes. Let cupcakes cool completely on a wire rack.

3. Using a pastry bag fitted with a fine star tip, pipe buttercream onto cupcakes to decorate.

Butter Cream Recipe 

There are several recipes and variations to the frosting..this according to me  is the most basic one..

INGREDIENTS
3 sticks unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
flavoring  (optional)

PREPARATION

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high).

2. Add pure vanilla , and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (If refrigerated before using, bring to room temperature, and beat on low speed until smooth.)