Yellow Cupcakes & Chocolate Buttercream Frosting
In true G fashion I filmed my 2nd Baking video & well forgot a few steps but hey its real life unprofessional professional baking for dummies HAHAH!! jk. But seriously, this took forever. Hope you enjoy! I have a few more baking videos to post so be sure to send me some feedback or what you would like to see me do next!! XO Please be sure to subscribe to this channel for more future videos & be sure to subscribe and check out all of our daily vlogs & links below. Daily Vlogs on Youtube: http://youtube.com/aceandg Follow me on Twitter: http://twitter.com/ginabonelli Friend me on Facebook: http://facebook.com/gcbonelli Follow me on Instagram: http://instagram.com/ginabonelli The recipe I used is below & thanks to thesavorysweetlife.com for the recipe - be sure to check out the site & the cake recipe!! Yellow Cake Recipe: Ingredients 4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising) 2 teaspoons (10 grams) baking powder 1 1/2 teaspoons baking soda 1 teaspoon (5 grams) table salt 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened 2 cups (400 grams) sugar 2 teaspoons (10 ml) pure vanilla extract 4 large eggs, at room temperature 2 cups buttermilk (475 ml), well-shaken Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.) Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated. Then I add yellow food color for added color (just a few drops) and go ahead and fill the cupcake pan (pre-lined) and bake for 15-17 minutes. (NOTE: time may vary depending on how much batter you fill your cupcakes with and/or your oven.) Recipe Yields: 22-24 cupcakes or if made as a CAKE yields two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake -- If you make the cakes follow these steps instead: Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour. Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake. --------------------------------------------------------- Chocolate Buttercream Frosting Recipe: Ingredients 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) 3½ cups confectioners (powdered) sugar ½ cup cocoa powder ½ teaspoon table salt 2 teaspoons vanilla extract or 1 teaspoon almond extract 4 tablespoons milk or heavy cream Instructions Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.
In true G fashion I filmed my 2nd Baking video & well forgot a few steps but hey its real life unprofessional professional baking for dummies HAHAH!! jk. But seriously, this took forever. Hope you enjoy! I have a few more baking videos to post so be sure to send me some feedback or what you would like to see me do next!! XO Please be sure to subscribe to this channel for more future videos & be sure to subscribe and check out all of our daily vlogs & links below. Daily Vlogs on Youtube: http://youtube.com/aceandg Follow me on Twitter: http://twitter.com/ginabonelli Friend me on Facebook: http://facebook.com/gcbonelli Follow me on Instagram: http://instagram.com/ginabonelli The recipe I used is below & thanks to thesavorysweetlife.com for the recipe - be sure to check out the site & the cake recipe!! Yellow Cake Recipe: Ingredients 4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising) 2 teaspoons (10 grams) baking powder 1 1/2 teaspoons baking soda 1 teaspoon (5 grams) table salt 2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened 2 cups (400 grams) sugar 2 teaspoons (10 ml) pure vanilla extract 4 large eggs, at room temperature 2 cups buttermilk (475 ml), well-shaken Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.) Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated. Then I add yellow food color for added color (just a few drops) and go ahead and fill the cupcake pan (pre-lined) and bake for 15-17 minutes. (NOTE: time may vary depending on how much batter you fill your cupcakes with and/or your oven.) Recipe Yields: 22-24 cupcakes or if made as a CAKE yields two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake -- If you make the cakes follow these steps instead: Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour. Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake. --------------------------------------------------------- Chocolate Buttercream Frosting Recipe: Ingredients 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) 3½ cups confectioners (powdered) sugar ½ cup cocoa powder ½ teaspoon table salt 2 teaspoons vanilla extract or 1 teaspoon almond extract 4 tablespoons milk or heavy cream Instructions Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.