Chocolate Cupcake 1/3 cup unsweetend cocoa powder 1/2 tsp baking soda 1/2 cup boiling water 1/4 cup unsalted butter , melted 2 1/2 Tbsp vegetable or canola oil 3/4 cup + 2 Tbsp granulated sugar 3/4 tsp vanilla extract 1/4 tsp salt 1 large egg 1 large egg yolk (reserve white for white portion of cupcake) 1/4 cup heavy cream 1 cup all-purpose flour White Vanilla Cupcake 1 1/2 cups cake flour 1 1/2 tsp baking powder 1/4 tsp salt 7 Tbsp unsalted butter , softened 3/4 cup granulated sugar Seeds of 1/2 large vanilla bean I sell them! 3 large egg whites 1/2 cup milk (anything but skim) 1/2 tsp vanilla extract
For the chocolate cupcake:
Preheat oven to 350 degrees. In large heat proof mixing bowl, whisk together cocoa powder and baking soda. Carefully pour in boiling water and whisk until bubbling subsides and mixture is well blended, allow to cool for 5 minutes. Meanwhile, in a separate large mixing bowl, using an electric hand mixer set on low speed, blend together melted butter, vegetable oil, granulated sugar, vanilla and salt until well combined, about 30 seconds. Stir in egg and egg yolk. Blend in cocoa mixture then blend in heavy cream. Slowly mix in flour and blend until combined, while scraping down sides and bottom of bowl. Spoon an even 1/8 cup (2 Tbsp) into bottom of 22 paper lined muffin cups and spread into an even layer, set aside. For the white vanilla cupcake: Sift cake flour into a medium mixing bowl. Add baking powder and salt and whisk mixture 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and sugar with vanilla bean seeds on medium-high speed until pale and fluffy. In separate mixing bowl whisk together milk, egg whites and vanilla extract until well blended. Add 1/3 of the flour mixture to butter/sugar mixture, then mix until combined, then add 1/2 of the milk/egg mixture and mix on low speed until combined then increase to medium speed and mix 1 minute (if you are using a paddle attachment that doesn't constantly scrape bowl, then mix 1 1/2 minutes and occasionally scrape down sides and bottom of bowl throughout mixing. Batter should become fluffy). Add another 1/3 of the flour mixture and mix until combined, then add remaining 1/2 of the milk/egg mixture and mix on low until combined then increase to medium and mix 1 minute (1 1/2 minutes with regular paddle attachment, it should have the consistency similar to fluffy mousse). Add last 1/3 of the flour mixture and mix until well combined. Gently dollop a heaping 1/8 cup over chocolate layer in cupcake wells and carefully spread batter evenly to edges. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 16 - 19 minutes. Cool in baking sheet several minutes then transfer to a wire rack to cool completely (once cool immediately store in an airtight container). Pipe or spread strawberry frosting over cupcakes. Frosting Ingredients 3/4 cup unsalted butter , at room temperature* 1 cup (15g) freeze dried strawberries 2 1/2 Tbsp heavy cream 2 cups (230g) powdered sugar Instructions
In the bowl of an electric stand mixer, fitted with paddle attachment, whip butter on medium-high speed until very pale and fluffy 6 - 8 minutes, frequently scraping down sides and bottom of bowl. Meanwhile, pulverize freeze dried strawberries in a food processor** until finely ground (wait about 10 second before opening food processor allowing the powder in the air to settle a bit. There should have 3 1/2 Tbsp of the strawberry powder). Transfer strawberry powder to whipped butter and blend mixture until combine. Stir in heavy cream followed by powdered sugar and whip mixture 4 - 5 minute longer on medium-high speed, until very pale and fluffy, frequently scraping down sides and bottom of bowl. For best results frost and serve within an hour. *or softened in microwave on HIGH power in 4 - 5 second intervals, rotating butter to next side between intervals until lightly softened. **if you don't own a food processor, you can place the strawberries in a resealable bag, seal bag and crush to fine powder with a rolling pin. Recipe Source: Cooking Classy
