Cupcake with vanilla and cocoa frosting
(about 15 cupcakes)
1 ¼ cup (150 gr.) all purpose flour
2 teaspoons of baking powder
salt
½ cup (125 gr.) unsalted butter
½ cup (100 gr.) granulated sugar
2 tablespoons of Passito
2 big whole eggs
5 tablespoons of full fat milk
Frosting ingedients
½ cup (110 gr.) unsalted butter, softened
1 teaspoon powdered vanilla
less than 2 cups (200 gr.) powdered sugar
1/6 cup (35 gr.) heavy cream
3 teaspoons of sifted bitter cocoa powder
Heat the oven to 325° F. (170°) and place 15 paper candy cups in a mini-muffin pan 2 inches (5 cm.) in diameter. Sift the flour, baking powder and a pinch of salt. Cream the butter, sugar and the Passito with an electric whisk on medium speed until the cream is pale and smooth, and finally add one egg at a time. Switch to low speed and blend the dry ingredients with the milk. Pour the mixture to ¾ into the paper cups. Bake them for 20 – 25 minutes until they become golden and let them cool down. Prepare the frosting. Mix the butter, powdered sugar, powdered vanilla and the cream with a whisk until you end up with a smooth cream (for at least 10 minutes, allowing the powdered sugar to entirely dissolve). Divide the frosting in 2 bowls: add to one of the bowls the sifted cocoa. Place the frosting in a pastry bag with star nozzle. Decorate the cupcakes with a spiral of the frosting. One advice: if you use vanilla powdered sugar, do not add powdered vanilla during the preparation.
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