The other day, I made a giant funfetti cupcake for David’s birthday– but I’m of the humble thought that nothing really beats a classic.
Yellow cake with chocolate icing is the way to go– especially if some of that icing maaagically becomes a cupcake filling, too!
We started with a box mix for the cake. I know, it’s cheating. But Gourmet magazine did a search a long time ago to try to find a yellow cake recipe that even came close to Duncan Heines. Couldn’t be done. I’d link to the article, but since Conde Nasty took down Gourmet last year, I can’t seem to find it. But trust.
But I went for home made buttercream icing for the filling and topping. It’s from the Wilton Cake Decorating Company:
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners’ sugar (approximately 1 lb.)
- 3-4 tablespoons milk
Nice and low-cal as you can see.
I started by sifting together the powdered sugar and cocoa. I creamed together the shortening and the butter with the whisk attachment in my KitchenAid. I added Vanilla, and then slowly added spoonfuls of the sugar/choco mixture. I beat the hell out of it, again, with the whisk attachment, and then slowly added nonfat milk to the machine as it beat. I kept beating until it was super light and fluffy:
When the cuppy cakes were almost cool, I stuffed the icing into a piping bag, outfitted with a star tip (technically, open star top #32). I stabbed each cake with the tip and gooshed in some icing until it started to break the top, then covered the hole with a dollop of icing.
Then I realized I had a helluva lot of icing, so I kept piping stars on top until I ran out. Turns out, I had enough icing to fill and cover 24 cupcakes, easily.