Yellow Cupcakes With Chocolate Buttercream

I do not like to use shortening in my recipes, but I had some leftover from a pie crust I had made recently and didn’t want it to go to waste.  I used it in a recipe from a KitchenAid stand mixer instruction manual, which was for a quick yellow cake.

I changed the recipe slightly to make cupcakes, instead of a layer cake.  After tasting, I can say that I don’t like this cake!  It could have been a mistake on my part, but the cupcakes were a bit on the dry side and I didn’t like the taste, either.  I was disappointed, as the photo accompanying the recipe showed an extremely moist-looking yellow cake.

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The chocolate buttercream is an all-time favorite of mine.  That recipe can be found at Cupcakes Take The Cake.  The frosting is coated in chocolate jimmies.

I’ll go ahead and post the recipe from the KitchenAid stand mixer instruction manual, but I don’t recommend trying it.  If you’re after a moist and tender yellow cake, I would highly recommend the recipe that Bakerella posted here (I also have made her yellow cake before, here).

Quick Yellow Cake
Adapted from KitchenAid Stand Mixer instruction manual
Makes 18-20 cupcakes, or 2-layer 8- or 9-inch cake

Ingredients
2 1/4 cups all-purpose flour
1 1/3 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup low-fat milk
1 teaspoon vanilla
2 eggs

Method
Preheat oven to 350F. Line 2 cupcake pans with paper liners. Set aside.

Combine dry ingredients in mixer bowl. Add shortening, milk and vanilla. Mix on low speed (or speed 2 of stand mixer) about 1 minute. Stop and scrape bowl. Add eggs. Continuing on low speed, or speed 2, mix about 30 seconds. Stop and scrape bowl. Turn to medium speed, or speed 6, and beat about 1 minute.

Scoop batter evenly into cupcake pans. Bake for 20-22 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Cool in pan 10 minutes, then remove and cool cupcakes completely on wire rack.

To bake 2-layer cake: Pour batter into two greased and floured 8- or 9-inch round baking pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely on wire rack.

Frost as desired.

6 thoughts on “Yellow Cupcakes With Chocolate Buttercream

  1. Pingback: Cake / Bun Sale « illegible handwriting

  2. WishMaster

    Disappointing, mine weren’t very sweet and the tops went a little crunchy :( I had high hopes for this recipe

    Reply
    1. Jamieanne Post author

      WishMaster, like I said in my post, I didn’t care for the cake recipe either! I definitely won’t be making it again. If you do want a nice yellow cake recipe, click on the link to Bakerella’s recipe in my post. :)

      Reply
  3. Pingback: Cake / Bun Sale « Organisation for Students

  4. LisaPizza

    I adapted this recipe from my Kitchenaid book to cupcakes for the same reason (leftover shortening). One change I made was to reduce the baking time to 25-26 minutes. They’re not the best cupcakes I’ve ever made, but they were moist and not crispy so I’m sure they’ll still be enjoyed!

    Reply

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