Chocolate cupcakes

Servings: 16 cupcakes or one 9 inch round

Time: 1 hr

Ingredients

1 1/2 cups flour, sifted
1 cup granulated sugar
1 tsp baking soda
1 tsp salt
1/3 cup cocoa powder, sifted

1/2 cup canola oil
1 cup water
1 tsp vanilla extract
1 tbsp vinegar

Directions 

For cupcakes

Preheat oven to 350 degrees. 

Mix dry ingredients together in a medium bowl.

In a large bowl, mix the wet ingredients together. 

Slowly add the dry ingredients to the wet ingredients, mixing after each addition. 

Pour into cupcake cups and bake for 20-25 minutes. (I use 22 minutes in my current oven)

Remove and let cool on a wire rack before frosting/decorating.



For cake

** To make a layer cake (two 9 inch rounds) double the recipe above

Preheat oven to 350 degrees. 

Mix dry ingredients together in a medium bowl.

In a large bowl, mix the wet ingredients together. 

Slowly add the dry ingredients to the wet ingredients, mixing after each addition. 

Pour into a 9 inch round cake pan and bake for 35 minutes.

Remove and let cool on a wire rack before frosting/decorating.


From Food.com

Swiss Meringue Buttercream (aka the best frosting EVER)

Yield: 10 cups

Time: 1 hr + 30 minutes

Ingredients

10 large egg whites (300g)
2 1/2 cups sugar (500g)
3 cups unsalted butter (680g), cut into cubes and cool but not cold  (Note: consider reducing in a trial)
1 Tbsp + 1 tsp vanilla extract
Pinch of salt

Directions 

Wipe the bowl of an electric mixer, a whisk, a candy thermometer, and the mixer whisk attachment with paper towels and vinegar to remove any trace of grease. 

Add egg whites and sugar to the bowl and simmer over a pot of water whisking constantly but gently until the temperature reaches 140 degrees F. 

Move the bowl to the stand mixer and begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (approx 10 minutes). Don't add butter until the bowl is neutral - not warm!

Switch to a paddle attachment and with the mixer on low speed add butter cubes one at a time until incorporated and the mixture has reached a silky smooth texture. 

* If it curdles, keep mixing and it will come back to smooth. 

*If the mixture is too runny, refrigerate for about 15 minutes and continue mixing with the paddle attachment until it comes together. 

Add vanilla and salt and continue to beat on low speed until combined. 

Add additional flavors/colorings if desired.


Storing

Keep in an airtight container in the refrigerator for up to 1 week. Leave out at room temperature when needed, rewhipping in the mixer for 5 minutes. 

Freeze for up to 6-8 weeks. To thaw, place on counter overnight and rewhip for 5 minutes with paddle attachment in a mixer. 

If buttercream still does not have its satiny finish after rewhipping, microwave 1/3 of the buttercream approximately 10 seconds and add to the remaining buttercream in mixer bowl, beating for a few moments to incorporate. 

Alterations

Chocolate buttercream - Add 300g (1 1/2 cups before melting) melted bittersweet chocolate for every 5 cups of buttercream and beat until incorporated. 

Strawberry buttercream (or other fruit) - Add fruit puree to taste, approximately 1/2 cup for 5 cups of buttercream.

Vanilla bean - Add 1 tablespoon of vanilla bean paste or 1 vanilla bean, scraped for every 5 cups of buttercream. 

Lemon buttercream - Eliminate vanilla extract and add 1 tsp of pure lemon extract for every 5 cups of buttercream. 


From Sweetapolita