Happy Nomiversary (to me…)


Vanilla Cupcakes With Nutella Buttercream Frosting

Chocolate Cupcakes With Vanilla Buttercream Frosting

*Recipe follows story 

Last week marked one year of noms. 

Yes, a Nomiversary.
Yes, my longest relationship ever.
Yes, I’m proud.
Yes, it figures my world would be rocked by all kinds of food.   

So, to celebrate, I made cupcakes because nothing says Nomiversary like salt, sprinkles and Nutella. I’ve never made cupcakes from scratch before - so it was awesome to also check one more thing off of my baking to do list.  

Oren was kind enough to share Rachel’s cupcake recipe which hailed from Cook’s Illustrated.  For the first round of cupcakes, I went with chocolate cake with vanilla buttercream frosting and for round two, I was feeling brazen - so I went and made my own vanilla cake recipe (riffing off of Nigela Lawson’s mini-bundt proportions and the Cook’s Illustrated Chocolate Cake recipe and method I had on hand).  As well, I used the Cook’s Illustrated Chocolate Buttercream frosting recipe to craft the most nommy Nutella Buttercream ever by reducing the amount of confectioners sugar and butter to compensate for the naturally creamy nature of the Nutella.  

The vanilla cake came out moist and tasty and received rave reviews from my fellow nommers/samplers.  Nancy DePoalo, yellow cake aficionado of Astoria said: I’m usually only a fan of Duncan Hines yellow cake, but this is really good. Jocelyn Thomas Kramer, another yellow cake fanatic from Astoria, was in my apartment watching the mad baking science unfold.  She can also attest to the nommy nature of said cupcake. 

The majority of the cupcakes were brought to work and I’ve more nom drop-offs to make this week.

I’m glad I’ve developed the best unpaid job for myself, ever, by food blogging and sharing.  It’s like kitchen time in kindergarten, but better, and without the kids I never really liked anyway.  

Nom on.

Vanilla Cupcakes With Nutella Buttercream Frosting
*makes 12-14 1/2 c. cupcakes 

12 T. butter (melted)
1 1/2 c. flour
1/2 tsp. baking soda
3/4 tsp baking powder
3 large eggs
3/4 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
1 c. sour cream

-Preheat oven to 350 degrees
-Line standard-sized muffinpan with baking-cup liners
-Place butter in a medium sized heat-proof bowl and set over a  saucepan containing lightly simmering water and melt butter
-
Whisk flour,baking soda, and baking powder in a small bowl to combine
-
Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add butter and whisk until combined
-Sift about one-third of flour mixture over butter-egg mixture and whisk until combined
-Whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is
  thick
-Divide batter evenly among muffin pan cups and bake until toothpick inserted into center of cupcakes comes out clean, 16-18 minutes
-
Cool cupcakes in muffin pan on wire rack until cool enough to handle
-Remove each cupcake from muffin pan and set on wire rack
-Cool to room temperature before icing, about 30 minutes

Nutella Buttercream Frosting

6 T. unsalted butter (softened to room temperature) 
1/2 c. confectioners sugar
Pinch of salt
3/4 c. Nutella

-Using a standing mixer, fit with a whisk attachment, cream butter until fluffy
-Add confectioners sugar and pinch of salt and whip until fully incorporated and all sugar is absorbed
-Add Nutella and whip on medium speed until fluffy, about 3 minutes  

Chocolate Cupcakes With Vanilla Buttercream Frosting
*these recipes were passed down courtesy of Oren and Rachel via Cook’s Illustrated
*makes 12 1/2 c. cupcakes

8 T unsalted butter
2 oz. bittersweet chocolate  (chopped) 
1/2  c. Dutch-processed cocoa 
3/4  c. unbleached all-purpose flour
1/2  tsp. baking soda 
3/4  tsp. baking powder
2 large eggs 
3/4  c. sugar 
1 tsp. vanilla extract 
1/2  tsp. table salt 
1/2  c. sour cream 

-Preheat oven to 350 degrees
-Line standard-sized muffinpan with baking-cup liners
-Place butter, cocoa and bittersweet chocolate in a medium sized heat-proof bowl and set over a  saucepan containing lightly simmering water and melt chocolate mixture and whisk until smooth and combined
-Set aside to cool
-Whisk flour, baking soda, and baking powder in a small bowl to combine
-Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated
-Add chocolate mixture to eggs and whisk until combined
-Sift about one-third of flour mixture over combined chocolate mixture and whisk until combined
-Whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is thick
-Divide batter evenly among muffin pan cups and bake until toothpick inserted into center of cupcakes comes out clean, 16-18 minutes
-Cool cupcakes in muffin pan on wire rack until cool enough to handle
-Remove each cupcake from muffin pan and set on wire rack
-Cool to room temperature before icing, about 30 minutes

Vanilla Buttercream Frosting

10 T. unsalted butter (softened to room temperature) 
1 c. confectioners sugar
Pinch of salt
1 1/2 tsp. vanilla extract
1 T. heavy cream

-Using a standing mixer, fit with a whisk attachment, cream butter until fluffy
-Add confectioners sugar and pinch of salt and whip until fully incorporated and all sugar is absorbed
-Add vanilla extract and heavy cream and whip on medium speed until fluffy, about 4-5 minutes  

*Cupcakes can be stored in the refrigerator, but should be eaten at room temperature
*Extra buttercream frosting can also be stored in a sealed container, in the refrigerator, and should sit for 40 minutes and re-mixed before using  


Monday, March 21, 2011 — 6 notes   ()