Wednesday, August 13, 2014

How NOT to Make: Mini-Chip Cupcakes

Wanna make some of these? Uh-huh. Thought so.
Maybe just rather eat a few? Good news: they're easy. I made these little gems before church on Sunday, they cooled while we were out, and I whipped up the frosting when we got back. Half the batch was eaten by the end of the day.
I have to admit, I'm a little bit of a rebel when it comes to following instructions (especially if I don't see a point to said instructions). You can follow the recipe here, but I'd like to give you a little crash course in what you don't want to do* while making these pretty cupcakes. Learn from my mistakes.
*Whatever. They'll still be delicious. They're cupcakes.

 1. Lining the muffin tin.
Don't wait until your beautiful batter is sitting there, waiting to be baked into delicious glory, to fumble your fingers over the edges of cupcake wrappers, peeling them apart. No, no. Get it done while the oven is warming up.

2. Butter
Don't use salted butter, adjusting the added salt accordingly. Nope: Make sure you have some unsalted on hand so that you can best control your salt.

3. Filling the muffin tin
Don't use a teaspoon (too small!) to fill the tin while sitting on your kitchen floor in front of your baby, two dogs circling the batter like they've been watching too much Shark Week.
Go for a tablespoon and fill 24 regular-sized muffin cups about 2/3 full.

4. Frosting
Don't cut a really conservatively sized hole in the corner of a plastic sandwich bag. Don't be afraid: Make that hole as wide as your thumb. Otherwise, you'll get these little wormy tubes of frosting on top. 

Seriously, though, whatever you do, these are gonna be good. DO share them with everyone you love. I mean, really love. Not just like. You're better than that.

The Recipes

Mini Chip White Cupcakes
Yield: 24 cupcakes
1 3/4 cups +2 tbsp. all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated white sugar
3 large eggs
3/4 cup whole milk
3/4 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Preheat the oven to 325°F. Paper line or grease 24 mini cupcake molds. Sift together the flour, baking powder, and salt. On medium speed, beat the butter and sugar in large bowl until light. Add the eggs, one at a time, beating well after each addition. Stir together the milk, lemon juice and the vanilla. On low speed, add half the milk mixture. Mix until well incorporated. Add the remaining milk mixture and the dry ingredients in the same manner. Add 1 cup mini chocolate chips to the batter and stir. Fill each cavity to the top. Bake on the middle oven rack for about 20-22 minutes or until a tester inserted in the center of the cupcakes comes out clean. Cool cupcakes in their pans for 10 minutes. Then unmold and cool on a wire rack. Frost the top of each cupcake and sprinkle them with the remaining ¼ cup mini chocolate chips.

From; I used half this recipe for 24 cupcakes. It was plenty. Also substituted whole milk in place of whipping cream.

Quick Vanilla Buttercream Frosting
Total Time:
12 min
2 min
10 min
Yield:10 to 12 servings

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
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