Friday, January 23, 2009

Rosemary Cupcakes With Chocolate Butterecream




Makes 24 cupcakes



These cupcakes are best eaten on the day they are made. The frosting can be made ahead and refrigerated. However, the frosting must stand at room temperature to soften before use.


INGREDIENTS:
For Cupcakes
3 cups unbleached all purpose flour
2 cups granulated sugar
3 teaspoons baking soda
1 1/4 teaspoon fresh, minced rosemary
1 teaspoon salt
16 tablespoons unsalted butter (2 sticks), room temperature
1 cup sour cream
3 whole large eggs plus 2 large egg yolks, room temperature
3 teaspoons vanilla extract

For Frosting
18 tablespoons butter
2 cups confectioner’s sugar
pinch of salt
1 1/4 teaspoon vanilla extract
8 ounces of semisweet chocolate, melted and cooled
2 tablespoons cocoa powder

INSTRUCTIONS:
1. For Cupcakes: Adjust oven rack to middle position; heat oven to 350 degrees. Line two cupcake tins with cupcake liners.
2. Whisk together flour, sugar, baking powder, fresh rosemary, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tins ( you may want to use a 2-ounce ice cream scoop). Bake until cupcake tops are pale gold and a toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.

4.For Frosting: In a standing mixer, beat butter at medium-high speed until smooth, about 20 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and beat at medium speed until incorporated, about 10 seconds, then reduce speed to low and gradually beat in chocolate and cocoa powder. Increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.
5. Spread frosting onto cupcakes, garnish with a bit of rosemary and enjoy!

Recipe by Cristina Paul

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