A year ago (well a year ago yesterday) one of my favorite couples got married! I was so lucky to get to be a part of the big day with a very important role (in my opinion...). Meghann's birthday was on a Friday and Brent's was on a Sunday, so they decided to get married on that Saturday in between! While they had a huge wedding cake with birthday candles, they also had birthday cupcakes with candles as the favor for people to take home.... or eat in the privacy of their hotel room where nobody knew they had already had two pieces of cake. No clue who did that... I was honored to be asked to make these cupcakes for Meghann and Brent. Plus, I felt it was appropriate since Brent spent about the first six months he knew me calling me "cupcake boob"
|Me, Brent and Maureen on his wedding day|
|Meghann and I on her wedding day|
So fast forward a year, and M&B are getting ready to celebrate their anniversary. They had not saved the top tier of the cake since a) who would want to eat year old cake, b) who has the willpower to not eat it for a year and c) who has the freezer space?? At their actual wedding I had made two different types of cupcakes, devils food with vanilla buttercream and yellow cake with chocolate buttercream, which were differentiated by their different color bows on the boxes. I simplified life a little bit for their anniversary by just making the devils food with vanilla buttercream. I affectionately call these cupcakes "the Meghann". I figured it was a perfect way for them to celebrate all three events over the weekend!
The cupcakes turned out excellent and by starting early in the morning (or procrastinating until 3 hours before Meghann was picking them up...) I was able to avoid the heat issue that had plagued my Red White and Blue Velvet. All in all, I was pleased with how they turned out and hopefully helped Meghann and Brent celebrate their first year of marriage!
Devils Food Cupcakes
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- Preheat oven to 350 degrees.
- Line standard muffin tins with paper liners.
- Whisk together cocoa and hot water until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl.
- With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes.
- Add eggs, one at a time, beating until each is incorporated
- Add vanilla, then cocoa mixture, and beat until combined.
- Reduce speed to low and add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three-quarters full.
- Bake until a cake tester inserted in centers comes out clean, about 20 minutes.
- Transfer tins to wire racks to cool 15 minutes
Vanilla Buttercream Recipe
(for approximately 24 cupcakes.. depending on how much icing you like)
2-1/2 sticks of butter (room temperature)
6 Tablespoons shortening
8-10 cups of powdered sugar (I tend to end up using one whole 2lb bag)
3 Tablespoons Vanilla Extract
1-2 Tablespoons milk (to get it to the right consistency)
- Cream butter and shortening together and until soft
- Add powdered sugar with mixer on low, one cup at a time
- After eight cups of sugar, add in the vanilla
- Using a clean spoon, taste the icing and then add in more sugar and milk to get it to the desired taste and consistency.
Icing adapted from a recipe from Sweet Revenge Bakery in NYC