Chocolate Wednesdaes

Cupcake Ingredients

  • 1 3/4 cups cake flour
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3 large egg whites, room temperature
  • 2 tsp pure vanilla extract
  • 1/2 cup full-fat sour cream, room temperature
  • 1/2 cup whole milk, room temperature

Cupcake Instructions

  1. Preheat the oven to 350°F.
  2. Line a 12-cup muffin pan with cupcake liners. Line a second pan as needed.
  3. In a large bowl, whisk the cake flour, baking powder, baking soda, and salt together.
  4. In a second large bowl, cream the butter on high speed, about 1 minute.
  5. On high speed, beat in the sugar.
  6. On medium-high speed, beat in the egg whites and vanilla, about 2 minutes, then the sour cream.
  7. On low speed, slowly mix in the dry ingredients until thoroughly combined, then the milk. Do not over-mix.
  8. Pour the mixture into the liners, filling them about two-thirds.
  9. Bake for 19–22 minutes, until a toothpick inserted in the center comes out clean.

Frosting Ingredients

  • 1 cup unsalted butter, room temperature
  • 4 1/2 cups powdered sugar
  • 1 Tbsp pure vanilla extract
  • 4–5 heavy cream or whole milk

Frosting Instructions

  1. In a large bowl, cream the butter over medium speed.
  2. Slowly add the powdered sugar, then the vanilla.
  3. Beat in the heavy cream (or milk). Add more if frosting is too thick.

Glaze Ingredients

  • 1 1/2 cups powdered sugar
  • 4 Tbsp cocoa powder
  • 2 Tbsp milk
  • 2 tsp pure vanilla extract

Glaze Instructions

  1. In a large bowl, whisk the cocoa powder and powdered sugar.
  2. Slowly add the milk and vanilla, mixing until smooth.
  3. If too thick, add more milk. If too thin, add extra powdered sugar or cocoa powder. It should be the consistency of molasses.

Final Ingredients

  • Rainbow confetti sprinkles
  • Jar of pitted maraschino cherries

Final Instructions

  1. When the cupcakes have completely cooled, pipe the frosting with a large tip.
  2. Once frosting has set, carefully pipe glaze with a small tip. If the right consistency, the glaze should set within a few seconds.
  3. Scatter sprinkles on the cupcakes.
  4. Rinse the cherries and top each cupcake with one.