Yellow Cake with Chocolate Buttercream Icing
For the cake~
2 1/4 sticks unsalted butter
3 c. sugar
Add the zest of 1 lemon
And beat in 6 eggs, 1 at a time
Add 1 1/2 tsp. vanilla and 1 c. sour cream
3 c. all-purpose flour
1/3 c. corn starch
1 tsp. baking powder
1 tsp. salt
Add dry ingredients to wet and mix until combined.
This recipe will make enough batter for a half-sheet pan (approx. 12x18", 1 1/4" deep) but Evie wanted cupcakes.
Bake at 350 for 20-25 minutes and be prepared if you make cupcakes, to have a lot!
(And don't over bake your first batch like I did.)
Cool and ice.
For the icing~
Melt, 24 oz. semi-sweet chocolate chips & 1 1/2 c. heavy cream over a double boiler.
Stir until melted and shiny.
Off the heat add, 2 T. corn syrup & 1 1/2 tsp. vanilla
Let the chocolate mix cool (so take it off the double boiler and set it on the counter) and then beat in 1/2 stick butter till fluffy. There is no picture of this step as I let my chocolate mix cool, but when I added the butter it just stayed loose like ganache. Not sure what happened, but I noticed the extra icing I stored in the fridge thickened up nicely. So you could make this ahead and let it thicken in the fridge if it doesn't do that right away for you.
Since my icing was so liquidly I used the "dip and swirl" method to ice the cupcakes. They turned out alright, with this cute little curl on the top.
I found this cute set of cupcake liners and princess cutouts in the sale bin at Sur la Tab, so that's how we decorated the cupcakes.
Evie asked for ribs, mashed potatoes, biscuits and green beans for dinner. The kid has never liked "kid" food - hotdogs and mac & cheese were never her "thing" but butter, sour cream and anything with fat, she's been a fan of. It's a good thing she's naturally skinny.
We gave Evie the gift of pierced ears for her birthday and she got jammies for her American Girl doll from the Grandparents Mackensen and some cash to go shoppin' from the Grandparents Earley!
She's a happy, happy girl!