Vanilla Pound Cake Cup Cakes with Chocolate Butter Cream Icing
Updated: Apr 27
I received a request for this recipe. So here it is; now I have not made this since a dinner party we had several years ago and I think this is the complete recipe, my notes for this recipe are sort of on four pages, and judging by my notes it took several tries until a got it right.
3 cups of unbleached all-purpose flour
1 teaspoon of ground cardamon
1 teaspoon of baking powder
1/2 teaspoon baking soda
1/2 teaspoon of salt
2 1/4 sticks of unsalted butter. room temp
1 1/2 cups raw sugar
2 vanilla beans, cut in half the long way, seeds removed
4 large eggs
1 tablespoon fresh lemon juice
1 cup whole milk
2 sticks of unsalted butter room temp
1/2 cup powder sugar
1/2 cup Green & Blacks Cocoa powder
Preheat oven to 350 degrees
Line a cupcake sheet with paper liners
In a large bowl whisk together the flour, cardamom, baking powder & soda and salt.
In a stand mixer cream butter and raw sugar until smooth and light. Next, add the vanilla seeds into the butter mixture. Now add one egg at a time: do not add the next egg until the egg before is well combined. After all the eggs have been incorporated add the lemon juice. Reduce the speed on the mixer: alternating the following, dry ingredients with the milk. Note: you want to start and end with the dry ingredients. I divided the dry into 3 parts and the milk into two. Once the last of the dry has been combined turn off the mixer.
Spoon batter into the cupcake liner to about 2/3rds full. Place cupcake tins in another deep pan and fill the pan with warm water so that the cupcake tins are in about 1 inch of water. Bake for about 30 to 45 minutes or until a toothpick comes out clean. On my notes, I have several different times listed so I am not quite sure of the time.
Remove from oven and place on a cooling rack for at least an hour.
Place butter, powder sugar and cocoa powder in the stand mixer and whip until smooth and creamy. If the icing is not sweet enough for your taste add more powder sugar.
Place Cupcakes of cooled pipe on icing. Depending on how warm or cool your place is you may want to place the finished cupcakes in the fridge so that the icing does not melt. Just remove from the fridge 45 minutes before serving