So when your child had a birthday in the summer and never gets to celebrate with her classmates you end up making cupcakes for her halfy birthday. Which isn’t a bad thing in the middle of winter. So tonight we made these easy and lovely Halfy Birthday Cupcakes.
Halfy Birthday Cupcakes
- 1 cup and 2 Tbs all-purpose flour
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 c milk
- 1/4 cup neutral oil (sunflower or safflower)
- 1 egg
- 1/2 c boiling water
Preheat the oven to 350°F. Put the flour, sugar, cocoa powder, baking powder, baking soda, and salt into the bowl of a mixer. Mix well. Add in all the rest of the ingredients except the boiling water. Beat for a minute then scrape the sides and beat for 2 minutes on medium. While the mixer is going on slow slowly pour the boiling water into the bowl then beat for a minute. Scrape the sides then mix for 2 minutes on medium-medium fast. Meanwhile, put cupcake papers into the pans. This’ll make ~12-14 regular sized cupcakes, ~8 large ones, or ~40 minis. Fill the papers 3/4 full and bake in the oven until a knife inserted in the middle comes out clean (12-14 minutes for regular, 8-10 for minis, 16-20 for jumbos.) Set them on a rack or plate to cool. Make the butter cream frosting while they are cooling.
Chocolate and Vanilla Butter Cream Frosting
- 1 1/2 sticks butter (3/8 pound), softened to room temperature
- ~2 1/2 cups powdered sugar
- 2-4 tsp milk, as needed
- 1/4 cup semi-sweet chocolate
Melt the chocolate then set aside to cool slightly. Beat the butter in a mixer with the whip attachment until very light and airy. Scrape the sides of the bowl then beat in the powdered sugar, 1/4 cup at a time beating after each addition. Thin with a small amount of milk at a time, scraping the bowl after a minute or so, beating multiple times until very light. Split the frosting in half, leaving half in the bowl and putting the other half aside. Beat 2 tsp vanilla into the frosting in the mixer. If you need to thicken it slightly add a little powdered sugar at a time until you get the right consistency. Scrape the bowl and beat until very light. Scrape the frosting out of the bowl and put in a Ziploc bag (or piping bag). Put the rest of the frosting into the mixing bowl and add in the cooled liquid chocolate. Beat well, scraping the bowl often and whipping until the consistency is right. Put into another Ziploc. Cut a small corner off each of the bags then pipe frosting onto the cupcakes, as you like. Either stripes side-by-side or one on top of another. Either serve as is or sprinkle with decorating sugar.