Vanilla Cupcakes With Chocolate Whipped-Cream Frosting
Compassionate kid Isabella makes and sells cupcakes like these so she can afford to sponsor children! You can make this recipe to give away, sell as a fundraiser or eat!
Adult help needed.
(Adult help needed.) Preheat your oven to 350°F.
TO MAKE THE CUPCAKES: Line your pan with 12 cupcake liners. Line a second pan with 2 liners, since this recipe makes about 14 cupcakes. Set aside.
Whisk together the cake flour, baking powder, baking soda and salt. Set aside.
With a handheld or stand mixer (fitted with a paddle attachment), beat the butter on high until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 2 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
Add the egg whites and vanilla and beat for at least 2 minutes on medium-high speed until smooth and mixed well. Scrape as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients. With the mixer on low, slowly pour in the milk until combined. Be careful not to overmix. You can mix by hand to make sure there are no lumps at the bottom of the bowl. You should have a slightly thick batter.
Spoon the batter into the cupcake liners, filling only 2/3 full. Bake 19–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
TO MAKE THE FROSTING: Using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it starts to thicken. Sift the cocoa and powdered sugar into the cream and continue to beat until it’s thick enough to hold firm peaks. Take care not to overbeat or the cream will become butter!
After frosting each cupcake, add decorative toppings if you’d like. Chill if not eaten right away. Enjoy!
Ingredients
Directions
(Adult help needed.) Preheat your oven to 350°F.
TO MAKE THE CUPCAKES: Line your pan with 12 cupcake liners. Line a second pan with 2 liners, since this recipe makes about 14 cupcakes. Set aside.
Whisk together the cake flour, baking powder, baking soda and salt. Set aside.
With a handheld or stand mixer (fitted with a paddle attachment), beat the butter on high until smooth and creamy, about 1 minute. Add the sugar and beat on high speed until creamed together, about 2 minutes. Use a rubber spatula to scrape the sides and bottom of the bowl as needed.
Add the egg whites and vanilla and beat for at least 2 minutes on medium-high speed until smooth and mixed well. Scrape as needed and then beat in the sour cream. With the mixer on low speed, add the dry ingredients. With the mixer on low, slowly pour in the milk until combined. Be careful not to overmix. You can mix by hand to make sure there are no lumps at the bottom of the bowl. You should have a slightly thick batter.
Spoon the batter into the cupcake liners, filling only 2/3 full. Bake 19–22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.
TO MAKE THE FROSTING: Using a chilled metal bowl and chilled beaters, whip the cream for a few minutes until it starts to thicken. Sift the cocoa and powdered sugar into the cream and continue to beat until it’s thick enough to hold firm peaks. Take care not to overbeat or the cream will become butter!
After frosting each cupcake, add decorative toppings if you’d like. Chill if not eaten right away. Enjoy!
Notes
