3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for tins
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
Directions
1. Preheat oven to 350 F. Line your muffin tins. Whisk together cake flour, baking soda, and salt.
2.With an electric mixer on medium-high speed, butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Leave to cool for 10 minutes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
4.To finish, spread a heaping tablespoon of frosting on top of each cupcake. Serve immediately.
2 cups cake flour (not self-rising), sifted, plus more for tins
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups sugar
3 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
5 ounces semisweet chocolate, melted and cooled
Coconut-Pecan Frosting
Directions
1. Preheat oven to 350 F. Line your muffin tins. Whisk together cake flour, baking soda, and salt.
2.With an electric mixer on medium-high speed, butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each. Beat in chocolate until combined.
3. Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 20 minutes. Leave to cool for 10 minutes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
4.To finish, spread a heaping tablespoon of frosting on top of each cupcake. Serve immediately.
No comments:
Post a Comment