Chocolate And Vanilla Election Day Cupcakes Recipes

CHOCOLATE AND VANILLA ELECTION DAY CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line a standard muffin tin with 12 cupcake liners; set aside.
• In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.
• Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.
• Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco No. 808). Pipe frosting onto cooled cupcakes and set aside.
• Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring (red for Republican, blue for Democrat) in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet.
• To make Republican elephants, cut out 12 elephant shapes using 2-inch elephant cutters. Sprinkle with edible glitter. To make Democrat donkeys, cut out 12 bear shapes using a 2-inch bear cutter. Using a 2-inch daisy cutter, cut out enough daisy shapes so that you have 36 petals; sprinkle bear shaped and daisy petal fondant with edible glitter. Top each cupcake with a fondant elephant or bear, using two daisy petals to make donkey ears on each bear and one petal to make the tail. Sprinkle cupcakes with nonpareils and serve.

CHOCOLATE CUPCAKES

Steps:

• Heat the oven to 350 degrees and line 4 6-cup muffin tins with cupcake liners. Sift together the flour, soda, salt, and cocoa powder and set aside. Use a standing mixer or hand-mixer to cream the butter. Add the sugar and vanilla and mix to combine. Add the eggs one at a time, beating after each one until smooth.
• On the lowest speed, alternately add the dry ingredients in three additions and the milk in two. Beat only until smooth and fully combined, you don't want to overwork the batter.
• Scoop the batter into the prepared pans filling each about two-thirds full (don't bother to smooth the tops--the batter will level itself as it cooks). Bake the cupcakes for about 25 minutes, or until the tops are puffed and spring back when lightly pressed. Be careful not to overbake the cakes, but know that if you take them out too early they may sink a bit. Cool the cakes in the muffin tins for about 5 minutes and then remove them to a rack and let cool completely.
• To make the ganache, put all the ingredients in a small, deep saucepan over medium-low heat. Cook, whisking occasionally to combine, until the chocolate and butter are nearly melted. Take the pan off the heat and whisk continuously until all the chocolate is melted; the ganache should be shiny and without any lumps.
• When the ganache is about room temperature, use a butter knife to spread it evenly on top of the cakes; sprinkle with nonpareil if you like. The cakes can be made a day in advance and refrigerated (they actually get better) or frozen in an airtight container.

CHOCOLATE AND VANILLA CUPCAKES

Steps:

• Preheat the oven to 180 degrees and arrange 10-12 cupcake cases in a cupcake tin.
• Cream the butter and sugar until light and fluffy. And gradually add the eggs making sure you don't curdle the mixture.
• Sift in the flour and cocoa powder, and gentle stir it into the mixture, being careful not to knock any air out.
• Evenly distribute the mixture between the cupcakes cases.
• Bake for 15-17 minutes or until a skewer comes out clean.
• Leave to cool over night.
• For the buttercream, slightly melt the butter in the microwave and then add the icing sugar and vanilla essence to the bowl. Using an electric whisk, mix the ingredients together and add milk if the mixtures too thick.

CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
• Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.