Source(google.com.pk)
preparation 15 minutes
cooking 105 minutes
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan(s) 3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pan(s) 2 cups all-purpose flour, spooned and leveled 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups sugar 2 teaspoons pure vanilla extract 3 large eggs, at room temperature 1 1/2 cups whole milk
Directions
Heat oven to 350°F. Butter the pan(s), line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. (For cupcakes, there is no need for parchment or rebuttering.) In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
Transfer the batter to the prepared pan(s) and bake until a toothpick inserted in the center comes out clean (see baking times, below). Cool the cake(s) in the pan(s) for 15 minutes, then turn out onto rack(s) to cool completely.
Baking times: For two 8-inch rounds: 30 to 35 minutes. For two 9-inch rounds: 25 to 30 minutes. For one 9-by-13-inch rectangle: 35 to 40 minutes. For 24 cupcakes: 20 to 25 minutes.
Makes 5 cups
preparation 10 minutes
cooking 25 minutes
Ingredients
12 ounces semisweet chocolate, chopped 1 1/2 cups (3 sticks) unsalted butter, at room temperature 3 cups confectioners’ sugar 3/4 cup sour cream pinch kosher salt
Directions
Heat the chocolate in a double boiler or medium heatproof bowl set over (not in) a saucepan of simmering water, stirring often, until melted and smooth. Remove from heat and let cool, 10 to 15 minutes.
Using an electric mixer, beat the butter on high until light and fluffy, 3 to 5 minutes. Reduce mixer speed to low. Gradually add the sugar and beat until smooth, scraping down the sides of the bowl as necessary. Add the chocolate, sour cream, and salt and beat to combine.
Ingredients:
Yield:
cup Units: US | Metric
2 cups powdered sugar
2 tablespoons butter or 2 tablespoons margarine, softened
2 tablespoons milk
1/2 teaspoon vanilla
Directions:
Combine ingredients and beat on medium speed until smooth and fluffy.
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Easy Frosting Recipe For Cupcakes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
Easy Frosting Recipe For Cupcakes Recipes For Cupcakes From Cupcake Wars From Sratch For Kids Vanilla For Halloween For Dogs And Cakes Pictures
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