These cupcakes were posted on The Pioneer Woman’s website recently and I decided they’d be a perfect treat to send to work with Shane on Friday for Valentine’s Day! Plus, I’d picked up some really cute Valentine’s Day paper liners at Target that I wanted to use. I wanted to do mini cupcakes so I started with my mini-muffin pan, which makes 24 mini muffins. Then I put the rest of the batter into a regular cupcake pan and got about 7 cupcakes. It was actually Shane’s idea to add a little conversation heart to the top of each cupcake and they really looked cute when I’d finished. The cupcakes themselves were good, but not my favorite. The batter, though, that’s another story. I could have eaten the whole bowl.
Yellow Cupcakes with Sticky Chocolate Icing
from The Pioneer Woman Cooks
2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 eggs, at room temperature
2 teaspoons vanilla
3/4 cup whole milk
Preheat oven to 350 F.
Sift together cake flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on high speed until fluffy, about 3 minutes. Scrape the sides of the bowl and mix for a few more seconds. Add the eggs, 1 at a time, mixing for about a minute after each addition. Add the vanilla and mix to combine. Next, add the sifted dry ingredients and the milk alternately in 3 additions each (starting with dry ingredients and ending with milk), mixing for a few seconds after each addition. Scrape the sides of the bowl, then mix one final time.
Fill paper-lined muffin tins 3/4 full with batter. Bake for 20-22 minutes. The cupcakes should be poufy but not brown. Cool completely before icing.
Makes about 14 cupcakes.
3/4 cup sweetened condensed milk
6 oz semisweet chocolate
2 tablespoons butter
Mix ingredients together in a medium saucepan. Melt ingredients over medium-low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
Spoon warm icing over cooled cupcakes. Stir icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least 10 minutes before serving.