WHITE CUPCAKES WITH CHOCOLATE FUDGE FROSTING

Midnight baking with your girlfriend is a special kind of baking. It means vodka, sugar, and life lessons. Although, prep time will double or triple because you’ll be busy laughing and bitching about the world.

These cupcakes originally had a butter frosting, but my uterus demanded that I replace it with chocolate fudge. It was a good choice.

Rating: Fuck that’s good.

WHITE CUPCAKES
2 large eggs
1 3/4 cups cake flour
2 tsp  baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar
1 tsp  vanilla extract
1/2 cup milk
1/8 tsp cream of tartar

Separate the eggs. Place the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl whisk flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Scrape down the sides of the bowl. Add egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.  

In a clean bowl of your electric mixer beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. Gently fold a little of the whites into the batter to lighten it. Then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Evenly fill the 12 muffin cups and bake for about 18 - 20 minutes .

CHOCOLATE FUDGE FROSTING
4 ounces unsweetened chocolate, coarsely chopped
2/3 cup  unsalted butter, room temperature
1 1/3 cups  confectioners sugar
1 1/2 tsp  vanilla extract

Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Decorate.