Quickie Cupcakes

I made this quickie cupcakes for last Sunday treats. The decoration was not quite fancy. I brushed inside the icing bag with the food coloring, making about 4 stripes. And filled the bag with white icing. Voilla... the icing came out stripy. And that's it . No flowers decoration no glitters. (do people put glitters on the cupcakes ?)

The cupcakes itself was in mini version. It's kinda cute already (^_^). The other good things is no butter in this cupcake recipe... Well, not good news for the taste buds though. I would say for this kinda recipe, the flavour will develop after the next day. However, the frosting adds a depth and a richness to it. It's Martha Stewart's cream cheese frosting. Yeah...with buttah absolutely...

One-bowl Cupcake
Martha Stewart

2 1/2 cups all-purpose flour
1 1/4 cups Dutch-process cocoa powder
2 1/2 cups sugar
2 1/2 teaspoons baking soda
1 1/4 teaspoon baking powder
1 1/4 teaspoons salt
2 large whole eggs plus 1 large egg yolk----> rounded to 3 eggs
1 1/4 cups milk ----> I swap with vanilla yogurt
1/2 cup plus 2 tbsp vegetable oil
1 1/4 teaspoons pure vanilla extract
1 1/4 cup warm water

Preheat the oven to 350° F. Line 2 standard 12 cup muffin pans with paper liners.
Into the bowl of an electric mixer, sift together flour, cocoa, sugar, baking soda, baking powder and salt. Attach bowl to mixer fitted with the paddle attachment; add the eggs and yolk, the milk, oil, vanilla and warm water. Beat on low speed until smooth and combined, about 3 minutes; scrape down the sides of the bowl as needed.

Divided batter evenly among the muffin cups, filling each about 2/3 full. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake come out clean, 20-25 minutes. Transfer pans to a wire rack to cool slightly. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Frost cupcakes with buttercream, swirling to cover and garnish with chocolate curls.

Cupcakes can be refrigerated in an airtight container for up to 3 days.

Cream Cheese Frosting
Makes 3 Cups

* 1 package (8 ounces) cream cheese, room temperature
* 8 tablespoons (1 stick) unsalted butter, slightly softened
* 4 cups confectioners' sugar, sifted
* 1 teaspoon vanilla extract

Beat cream cheese in the bowl of a mixer fitted with the paddle until smooth; scrape down sides of bowl. Add butter; mix, scraping down sides of bowl as needed, until smooth, about 2 minutes. Gradually mix in confectioners' sugar; add vanilla. Mix until smooth, about 1 minute. Use immediately.( for me I'd like to refrigerate slightly before using on cake...)