Vanilla Hi-Hat
This is like the Chocolate Peanut Butter Hi Hat, only Vanilla. Duh.
:)
:)
For the cupcake, you will need:
1/2 cup unsalted butter at room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
(Same with this recipe, I was asked to omit the eggs and milk, which is why there is mayo pictured. But believe me, you can not taste it in the cupcakes.)
1/2 cup unsalted butter at room temperature
2/3 cup granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
(Same with this recipe, I was asked to omit the eggs and milk, which is why there is mayo pictured. But believe me, you can not taste it in the cupcakes.)
Preheat oven to 350 degrees F.
In a medium bowl, beat together the 1/2 cup butter and 2/3 cup white sugar until fluffy.
Add the 3 large eggs, one at a time, beating well after each egg.
Beat in 1 TSP vanilla extract.
In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 TSP baking powder and 1/4 TSP salt. (If using margarine, omit the salt.)
With mixer on low speed, alternately add in 3/4 cup of the flour mixture at a time with 1/4 cup milk.
Fill muffing cups 3/4 full and bake for about 17-20 minutes. (Mine took 18.)
Done with toothpick comes out clean.
In a medium bowl, beat together the 1/2 cup butter and 2/3 cup white sugar until fluffy.
Add the 3 large eggs, one at a time, beating well after each egg.
Beat in 1 TSP vanilla extract.
In a separate bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 TSP baking powder and 1/4 TSP salt. (If using margarine, omit the salt.)
With mixer on low speed, alternately add in 3/4 cup of the flour mixture at a time with 1/4 cup milk.
Fill muffing cups 3/4 full and bake for about 17-20 minutes. (Mine took 18.)
Done with toothpick comes out clean.
For the Buttercream Icing:
2 cups confectioner's sugar, sifted
1/2 cup unsalted butter at room temperature
1 TSP vanilla extract
2 TBSPS milk or light cream
Cream the 1/2 cup unsalted butter until smooth.
Add 1 TSP vanilla extract.
With the mixer on low speed, add in 3/4 cup of confectioner's sugar at a time, until all blended.
Add 2 TBSPS milk or light cream and beat until frosting becomes light and fluffy.
2 cups confectioner's sugar, sifted
1/2 cup unsalted butter at room temperature
1 TSP vanilla extract
2 TBSPS milk or light cream
Cream the 1/2 cup unsalted butter until smooth.
Add 1 TSP vanilla extract.
With the mixer on low speed, add in 3/4 cup of confectioner's sugar at a time, until all blended.
Add 2 TBSPS milk or light cream and beat until frosting becomes light and fluffy.
Frost cupcakes and let them set in the freezer for an hour.
Melt 2 cups of chocolate chips with 1 TBSP shortening or butter in a microwaveable safe container. (You can also melt white chocolate chips. Or go crazy! Try butterscotch or other flavors!)
(I put my chocolate in the cup for easier dipping.)
Turn cupcakes upside down and submerge in chocolate until frosting is completely covered.
Pull up and allow chocolate to drip off a bit.
Return to freezer to allow chocolate to set up.
Melt 2 cups of chocolate chips with 1 TBSP shortening or butter in a microwaveable safe container. (You can also melt white chocolate chips. Or go crazy! Try butterscotch or other flavors!)
(I put my chocolate in the cup for easier dipping.)
Turn cupcakes upside down and submerge in chocolate until frosting is completely covered.
Pull up and allow chocolate to drip off a bit.
Return to freezer to allow chocolate to set up.
Store cupcakes in refrigerator for 3 days.
(I did a few submerged completely in chocolate, and drizzed some chocolate over a few of them.)
Enjoy. :)
(I did a few submerged completely in chocolate, and drizzed some chocolate over a few of them.)
Enjoy. :)