Mia's Birthday Party Cupcakes

I can not believe my little one turned 1! It seems like just yesterday she was born, and I have no idea where this past year has gone to!

Mia’s birthday cupcake was going to be the first taste of cake she’s ever had, and I didn’t want to go too wild so I stuck to vanilla and chocolate. Both cupcakes were super yummy, but the chocolate ones stole the show. And finally, the frosting was perfect…not too sugary, and it whipped up light.

These cupcake toppers were my favorite element of her party. We call this Mia's "super smile".

Mia being sung to.

Mia enjoying her cupcake!

Yellow Cupcakes

Cook’s Note: These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at room temperature for up to 3 days. To double the recipe, use 3 whole eggs and 2 yolks, and double the remaining ingredients.

Ingredients:

1 ½ C unbleached all-purpose flour (7 1/2 ounces)

1 C granulated sugar (7 ounces)

1 ½ t baking powder

½ t table salt

8 T unsalted butter (1 stick), room temperature

½ C sour cream

1 large egg, room temperature

2 large egg yolks, room temperature

1 ½ t vanilla extract

Directions:

Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

Makes 12 Cupcakes

Source: Cook’s Illustrated

Dark Chocolate Cupcakes

Cook’s Note: This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refrigerator, but let them come to room temperature before serving.

Ingredients:

8 T unsalted butter, cut into 4 pieces

2 ounces bittersweet chocolate, chopped

1/2 C Dutch-processed cocoa (1 1/2 ounces)

3/4 C unbleached all-purpose flour (3 3/4 ounces)

1/2 t baking soda

3/4 t baking powder

2 large eggs

3/4 C sugar (5 1/4 ounces)

1 t vanilla extract

1/2 C sour cream (4 ounces)

1/2 t table salt

Directions:

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

Whisk flour, baking soda, and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.

Makes 12 Cupcakes

Source: America’s Test Kitchen

Quick & Rich Vanilla Frosting

Cook’s Note: This makes enough frosting for a two-layer, 8- or 9-inch cake or a 9 by 13-inch sheet cake. For a three-layer cake, increase the heavy cream to 3 tablespoons, the butter to 3 sticks, and the confectioners' sugar to 3 cups. Be sure to use unsalted butter here or your frosting will taste salty.

Ingredients:

2 T heavy cream

1 t vanilla extract

Pinch table salt

1 ½ C unsalted butter, softened

2 ½ C confectioners' sugar

Directions:

Stir the cream, vanilla, and salt together in a small bowl until the salt dissolves. Beat the butter with an electric mixer on medium-high speed until smooth, 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioners' sugar, and beat until smooth, 2 to 5 minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until the mixture is light and fluffy, 4 to 8 minutes.

To Make Ahead:

The frosting can be made up to 2 days ahead and refrigerated, wrapped tightly in plastic wrap. Before using, let stand at room temperature to soften, then whisk briefly to re-fluff.

Makes about 3 cups.

Source: Cook’s Illustrated