I recently found a list on Pioneer's Woman's website of all her recipes. It is a wonderful little page to bookmark, if you're like me and like to visit all the time. Overall, this recipe stood out the most to me. I am one of the few people on Earth that just don't care for chocolate. I know it's weird, but I do like homemade chocolate icing on white cake for some reason, and these look just about as good as it gets! I just wish I could get my pictures to look as good as hers.... one day.
2 cups Cake Flour
2 teaspoons Baking Powder
¾ teaspoons Salt
½ cups Unsalted Butter, Softened
1 cup Sugar
3 whole Eggs Room Temperature
2 teaspoons Vanilla
¾ cups (plus A Tad More) Whole Milk
FOR THE ICING:
¾ cups Sweetened, Condensed Milk
6 ounces, weight Semi-sweet Chocolate
2 Tablespoons Butter
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, and salt.
3. With an electric mixer, mix butter and sugar on high speed until fluffy. Scrape sides of bowl and mix for a few more seconds. Add eggs, one at a time, mixing well after each addition. Add vanilla. Mix to combine.
4. Alternate adding dry ingredients and milk in three batches, mixing for a few seconds after each addition.
5. Scrape sides of bowl, then mix one final time.
6. Fill paper-lined muffin tins 3/4 full with batter. Bake for 20 to 22 minutes, or until poufy but not brown. Cool before icing.
Sticky Chocolate Icing:
1. Mix ingredients together in a small/medium saucepan. Melt ingredients over medium low heat, stirring gently. Icing is ready when all ingredients are melted and combined.
2. Spoon warm icing over warm cupcakes, stirring icing to smooth after every third cupcake or so. Allow iced cupcakes to sit at least ten minutes before serving.
Mollye really enjoyed this cupcake as you can see! I really liked this icing, but the cake was a little heavy. I'm not sure if this is because of my horrible baking abilities or the recipe. The flavor is good, I just like my cake lighter and fluffier.