Celebration Time ~ Classic Yellow Cupcakes with Dark Chocolate Frosting

 

From the rich, creamy, sweet frosting to the delectable moist cake, it’s hard to be in a funk when devouring a cupcake!

The gems first appeared back in 1828 when an ingenious young woman, Eliza Leslie, published her cookbook, Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, which included the recipe for the first cupcake.

While Leslie was credited with writing the first cupcake recipe, there is no single inventor of the little cake; she probably deserves to be declared "The Mother of the Cupcake" no matter.

Eliza Leslie

Here's her recipe:

• 5 eggs
• Two large tea-cups full of molasses
• The same of brown sugar, rolled fine
• The same of fresh butter
• One cup of rich milk
• Five cups of flour, sifted
• Half a cup of powdered allspice and cloves
• Half a cup of ginger

Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool. Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard. Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.

A couple of theories hold firm about the origin of recipes titled "cupcake":

One refers to the amount of ingredients used to make the cake:  a cupful of flour, cupful of butter, cupful of sugar and so forth, similar to the way pound cakes were made. 

The other theory states these cakes were originally baked in cups, as in earthenware tea cups or other small clay baking pans.

Hostess, that great American bakery company, introduced commercial shop-bought cupcakes in 1919.

Its small size and dainty appearance was introduced as a single-portioned dessert, a

"snack cake."

These days, cupcakes can be as simple or elaborate as you want, in a wide variety of flavors and styles, infused with jams, chocolates, and creams.  Now there’s a cupcake for every occasion...

Bill’s birthday was Friday ~ a great day to celebrate with these perfect little domed cupcakes that are moist and fluffy, and absolutely delicious! 

This is the birthday guys' favorite flavor combo for a sweet treat --- yellow cake with dark chocolate frosting.  I leave the fancier decorating and piping to others.

The yellow batter is named for its signature color and its buttery, rich flavor.  It’s all about the eggs.

Eggs are the backbone of a plethora of baked goods and contribute to the products' structure. 

Egg yolk contains protein, water, and a high percentage of fat, and emulsifying lecithin. 

The yolk has the distinct ability to bind liquids and fats together, creating an emulsion which prevents them from separating. The fat in egg yolks gives baked goods that extra-rich flavor and a velvety texture, ensuring a moister product, while adding a great amount of color. 

It makes no difference at all if you’re celebrating someones first or 100th year on this planet ~ at the end of the day, it’s no wonder we all love cupcakes so much!

A little cupcake goes a long way!

Servings: 24 cupcakes

Author: Pam's Midwest Kitchen Korner

Classic Yellow Cupcakes with Dark Chocolate Frosting

These are great domed cupcakes that are moist and fluffy, and absolutely delicious with the dark chocolate frosting!

Prep time: 15 MinCooking time: 25 MinTotal time: 40 Min

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup (2 sticks) butter, slightly softened
• 1 1/2 cups white sugar
• 4 whole eggs, plus one egg yolk, room temperature
• 1 tablespoon vanilla extract
• 3/4 cup milk

Method

1. Preheat oven to 350°.
2. Prepare muffins tins by lining with 24 cupcake liners or grease and flour.
3. Sift together flour, baking powder and salt; set aside.
4. Using an electric mixer, cream together butter and sugar until light and fluffy.
5.  Beat in the egg one at a time; stir in the vanilla.
6. Alternate adding the flour mixture with the milk, mix until just incorporated. Don’t over mix.
7. Using a 1/4 cup ice cream scoop or a measuring cup, divide batter into cupcake pans, filling each of them approximately 3/4 full.
8. Bake at 350° for 15-20 minutes, until cupcake springs back when pressed in the center.
9. Remove to wire rack to cool.
10. Allow to cool completely before frosting.

DARK CHOCOLATE FROSTING:

1. ½ cup (1 stick) butter
2.  ⅔ cup Hershey’s Special Dark Cocoa
3.  3 cups powdered sugar
4.  ⅓ cup milk
5.  2 teaspoons vanilla

METHOD:

1. Melt butter, stir in cocoa.
2. Alternately add powdered sugar and milk, beating to spreading consistency.
3. Stir in vanilla.
4. Makes about 2 cups frosting.

Enjoy!