Anyone can go to a cupcake store and buy a dozen treats. Well, now you can play the baker! This cupcake recipe (the original is Bobby Flay's) is so easy to make and so much more delicious than you could buy at the store. They will make you famous amongst your friends.
- 1 1/4 c. Cake Flour
- 3/4 tsp. Baking Powder
- 1/8 tsp. Baking Soda
- A pinch of salt
- 3/4 cup plus 2 tbsp. Granulated Sugar
- 2/3 stick of Butter
- 1/2 c. Buttermilk
- 1 1/2 tbsp. Vegetable Oil
- 1 tsp. Vanilla Extract
- 1/2 Vanilla Bean
- 1 1/2 Egg Whites
Preheat oven to 350.
Whisk the flour, baking powder, baking soda, salt and 3/4 of a cup of sugar together in a large bowl. (You’ll be using the rest when you whisk the egg whites.) Whisk together the melted butter, buttermilk, oil, vanilla extract, vanilla seeds and egg yolks in a medium bowl.
Using a hand mixer or whisk, beat the egg whites at medium-high speed until foamy, about 20 seconds. While mixing, gradually add the remaining 2 tablespoons of sugar. Continue to beat until stiff peaks just form, 20 to 30 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.
Add the flour mixture to the now-empty mixing bowl. With the mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.
Using a rubber spatula, stir one-third of the whites into the batter to lighten. Then add the remaining whites and gently fold into the batter until no white streaks remain.
Put cupcake liners into a muffin tin, fill each 3/4 full of batter and bake until just firm - 8 to 12 minutes. Let cool, and then frost with Creamy Chocolate Frosting.
Silky Chocolate Frosting
- 1 1/4 stick of Softened Butter
- 1/2 c. Powdered Sugar
- 1/4 c. plus 2 tbsp. Unsweetened Cocoa Powder
- Pinch Salt
- 1/4 c. Light Corn Syrup
- 1/4 tsp. Vanilla
- 1/2 heaping tsp. Instant Espresso Powder
- 3 1/2 oz. Semi Sweet Baking Chocolate
Melt the semi sweet chocolate in a double boiler with a little butter to coat the bowl (this prevents sticking and makes it more silky). Set aside and let cool slightly.
Add the butter, sugar, cocoa and salt to a food processor. Process until smooth, scraping the sides of the bowl once or twice, about 30 seconds. Add the corn syrup, vanilla, and espresso powder and process just until combined, about 10 seconds. Scrape the sides of the bowl one more time, and then drizzle in the melted chocolate. Pulse until the frosting is creamy, about 15 seconds.
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