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The long awaited day has come. The day when I have to face my fear and dive right in. The day when I have to get over my fear and just do it. Okay, this is becoming too dramatic even for my tastes.

I haven’t stated this, but I’m deathly afraid of shortening. There is just something about that white goop that just really scares me. I don’t know why, but it just does.

In order to make this buttercream that I’ve been hearing all about, I knew that I had to use shortening. As soon as I saw shortening on the list of ingredients required, a little piece of me died. Another little piece had decided right then and there that I was not going to make buttercream.

Despite all of the little voices in my head telling me not to do it, I knew that I needed to grow up and just do it.

The biggest part of this recipe, for me, was making the buttercream. I’ve made yellow cupcakes before and tasted even more. But I’ve never made nor tasted buttercream.

Maybe it was the way I made it, or maybe it was just the icing, but it sure didn’t live up to my expectations. In my head, I was anticipating something better than just plain chocolate.

It was chocolatey, but it tasted like almost pure confectioner’s sugar. Everyone else had a positive reaction to the icing, but my Mom and I were just not satisfied with the results. Maybe I will try just plain buttercream instead of chocolate. Maybe? I don’t know at this point.

The cupcakes, however, we’re delicious. They were rich and fluffy. I can always count on Martha Stewart to help me through anything. And I don’t care what anyone says, Martha is and always will be my hero.

I still get into arguments on Queen Martha’s behalf to this very day. Some people just do not know when to let things go. If you ever want to ruffle my feathers, don’t ask me about my political affiliation or tell me that that music I listen to  is terrible, tell me that Martha is a bad person.

I will always defend Queen Martha. Always and forever. Maybe I should consider getting that as a tattoo someday?

Oh, I forgot to mention that I filled the cupcakes with more chocolate buttercream.

It was really bad because I tried to use a round-tip for the icing, but it ended up looking like poop. Needless to say, my Mom and I ate those two cupcakes. Not that we were complaining or anything.

When I was finally done icing the cupcakes, I was up to my eyeballs in buttercream. It was all over my arms, the counter, and pans, and anything else in my general vicinity. It looked like World War III was fought in my kitchen using buttercream.

Yellow Cupcakes

Makes 12

  • 1 1/2 cups all-purpose flour.
  • 1 1/2 teaspoons all-purpose baking powder.
  • 1/2 teaspoon salt.
  • 1/2 cup  milk.
  • 1 teaspoon pure vanilla extract.
  • 1/2 cup (1 stick) unsalted butter at room temperature.
  • 3/4 cup sugar.
  • 2 large eggs.

Directions:

  1. Preheat oven to 350 degrees and line a standard cupcake pan (12 cups) with paper liners.
  2. In a small bowl, whisk together flour, baking powder, and salt; set aside.
  3. In a liquid measuring cup, mix milk and vanilla; set aside.
  4. In a large bowl with an electric mixer, beat butter and sugar until light and fluffy (3-4 minutes).
  5. Add eggs into butter-sugar mixture one at a time and beat well after each addition.
  6. With the mixer on low speed, add half of the dry ingredients (Step 2), followed by the milk-vanilla mixture (step 3), and then the remaining dry ingredients. Mix well, but do not overmix.
  7. Divide the batter evenly among prepared muffin cups.
  8. Bake cupcakes until a toothpick can be inserted into the center of the cupcake and come out clean (20-25 minutes).
  9. Cool the cupcakes in the tin (5-10 minutes), remove and cool completely on a rack before frosting.

Chocolate Buttercream Icing

Makes 3 cups

  • 1/2 cup solid vegetable shortening.
  • 1/2 cup (1 stick) unsalted butter, softened.
  • 3/4 cup cocoa powder.
  • 1 teaspoon vanilla extract.
  • 4 cups sifted confectioner’s sugar.
  • 3-4 tablespoons milk.

Directions:

  1. In large bowl, cream shortening and butter with electric mixer.
  2. Add cocoa and vanilla. The gradually add sugar, one cup at a time, beating well after each addition on medium speed.
  3. Scrape sides and bottom of bowel often. When all sugar has been mixed in, icing will appear dry.
  4. Add milk and beat at medium speed until light and fluffy.
  5. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing in bowl in refrigerator when not in use.
  6. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before using.

Time Spent: 30 minutes prepping cupcakes, 25 minutes cooking, 35 minutes cooling, 30 minutes prepping icing, 30 minutes making icing, 20 minutes icing/filling cupcakes, 20 minutes for blogging ~ 3 hours spent.

 

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