Yellow Cupcakes with Chocolate Frosting

  Yellow Cupcakes with Chocolate Buttercream Frosting

  **A true classic 

 Cake: 

 2 3/4 cups cake flour 

 1 1/2 cups sugar

 3 3/4 tsp. baking powder

 3/4  tsp. salt 

 12 Tbsp. unsalted butter, room temperature 

 3/4 cup milk, room temperature

 1 1/2 tsp. vanilla extract

 4 eggs, room temperature 

 Frosting: 

1/2 cup (1 stick) butter or margarine

2/3 cup Cocoa

3 cups powdered sugar

1/3 cup milk

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  

Fill the cupcake pans with cupcake liners or grease cake pans (2 9×2 inch round or whatever shape you feel like) with cooking spray and line the bottoms with parchment paper or waxed paper. Sift the cake flour, sugar, baking powder and salt into a large bowl, or kitchen aid mixer bowl. Cut the butter into 1/2 inch cubes and mix them into the flour mixture on low speed.  The mix should be lumpy. Add the milk and the vanilla extract.  Mix on medium for another minute.  Add the eggs one at a time and mixing in between each addition. Pour the batter into the cupcake pan or the two pans equally. Bake 15-20 minutes for cupcakes and about 30-35 minutes for the cakes.  Let cool completely on a wire rack.  

To remove from the pans, run a butter knife around the edges and flip upside down to release each cake.  Don't forget to peel of the paper on the bottom!! 

 Now for the frosting!! Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

oooooh! Chocolate frosting!! 

So old-fashion and so yummy!!

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