Cup cakes with vanilla and chocolate icings

  • Time cooking time: 25 minutes
  • Yield makes 16 cup cakes


    1 large egg
    4 ounces (1 stick) unsalted butter, softened
    1 1/2 cups flour
    1/2 cup sifted cocoa powder (optional for chocolate cupcakes)
    1/2 cup buttermilk
    1 teaspoon vanilla extract
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sugar
    1/2 cup hot water

    3 cups powdered sugar, sifted
    3 tablespoons sifted cocoa powder (optional for chocolate icing)
    2 tablespoons whole milk
    2 tablespoons buttermilk
    4 tablespoons unsalted butter, softened
    1 teaspoon vanilla extract
    1/8 teaspoon salt


    Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.

    Line a 12-cup muffin tin with paper cups, and place 4 paper cups inside a second muffin tin. Add 2 tablespoons of water to each of the remaining empty muffin wells.

    Combine all the cupcake ingredients in a bowl, adding the water last. Beat with an electric mixer until smooth. Divide the batter evenly between the lined muffin cups. Bake until risen and golden in color and a toothpick inserted into the center of 1 cupcake comes out clean, 20 to 25 minutes.

    To make the icing, combine all the ingredients in a large mixing bowl. Blend with a hand-held mixer until smooth and creamy.

    Remove from the oven and carefully transfer to a wire rack to cool completely. Using a small spatula or butter knife, spread either Vanilla or Chocolate icing onto each cupcake (using about 2 tablespoons per cupcake).
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