White Cupcakes with Chocolate Frosting


My brother and his girlfriend got engaged this summer.  Not only did they ask me to be in their wedding, but they also asked me to make their wedding cake!  I'm very honored that they would think to ask me and I am up for the challenge.  I have a little under a year to find every excuse under the sun to practice different recipes to find the perfect pairing of cake and frosting flavors.

Lucky for me, last week, my assistant coach and I planned a team activity after practice.  We celebrated all of the girls' birthdays (which is especially nice for those who do not celebrate their birthday during our season), as well as made posters to hang up for our home meets.  I thought it would be easiest to make cupcakes for the girls, so I found this cupcake recipe and this frosting recipe, both from Beantown Baker.

Cupcakes:
2 1/4 cups Cake Flour
1 cup + 2 tablespoons Whole Milk, at room temperature (I used skim and didn't see a difference)
6 Large Egg Whites, at room temperature
2 teaspoons Almond Extract
1 teaspoon Vanilla Extract
1 1/2 cups + 2 tablespoons Sugar
4 teaspoons Baking Powder
1 teaspoon Table Salt
12 tablespoons Unsalted Butter, softened but still cool

Pour the milk, egg whites, and extracts into a glass measuring cup and mix, with a fork, until blended.  Mix the flour, sugar, baking powder, and salt in the bowl of a stand mixer and mix at a slow speed.  Add the butter.  Continue beating at a slow speed until the mixture resembles moist crumbs, with no powdery streaks remaining.  Add all but 1/2 cup of the milk mixture to the crumbs and beat at a medium speed for 1.5 minutes.  Add the remaining 1/2 cup of milk mixture and beat for 30 more seconds.  Stop the mixer, scrape the sides of the bowl, and return the mixer to medium speed for 20 more seconds.  Divide the batter into paper lined cupcake pans and bake at 350 degrees for 15-17 minutes.

*Using 1/4 cup of batter in each cupcake liner, I was able to make 24 cupcakes and a small (9x4-ish) cake for my brother to try.  I probably would have been able to make 30 cupcakes.


Frosting:
6 tablespoons Butter
2 teaspoons Vanilla Extract
3 cups Powdered Sugar
3/4 cup Dark Cocoa Powder
1/3 cup Milk

Using a mixer, cream the butter and vanilla.  In a separate bowl, combine the powdered sugar and cocoa powder.  Add the dry ingredients to the creamed mixture.  Slowly add the milk, while mixing, until the frosting reaches the desired consistency.  Then, continue to beat the frosting for another 5 minutes until it is creamy.

*This was enough to pipe onto all of the cupcakes as well as the majority of the cake.