Ingredients:
For the yellow cupcakes:
1 1/2 cups all-purpose flour (6.35 ounces)
1 1/4 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 stick (4 ounces) unsalted butter, at room temperature
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1/2 cup sour cream
For the chocolate chip cookie dough frosting:
2 sticks (8 ounces) unsalted butter, at room temperature
3/4 cup light brown sugar
1 1/4 cups all-purpose flour
1/2 teaspoon fine salt
1 teaspoon vanilla extract
3 to 4 tablespoons milk (any kind)
Miniature chocolate chips
Directions:
For the cupcakes:
Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
In a large bowl, sift the flour and baking powder. Add in the salt.
In the bowl of an electric mixer, beat the sugar and butter on medium-high speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and beat until well combined. Add the sour cream and then the flour mixture, beating well after each addition. Continue beating for another minute, or until the batter is thoroughly mixed.
Fill each muffin cup 2/3 full. Bake for 18 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes in the pan on a rack before removing the cupcakes to the rack to cool completely.
For the frosting:
In the bowl of an electric mixer, beat the butter on medium-high speed until light and fluffy, about 2 minutes. Add the sugar and vanilla and beat until very smooth and creamy, about 3 minutes. Add in the flour and salt and beat until combined. Add in the milk, 1 tablespoon at a time, until you reach the desired consistency.
Spread or pipe the frosting onto the cupcakes. Sprinkle with the chocolate chips. Serve or store the frosted cupcakes in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving.
Ingredienti
per i cupcake:
1 bicchiere e 1/2 di farina
1/2 bustina di lievito
1 pizzico di sale
1 bicchiere di zucchero
1/2 bicchiere di burro a temperatura ambiente
1 uovo + 1 tuorlo
1 fialetta di vaniglia
1/2 bicchiere di yogurt bianco
per il fosting:
1 bicchiere di burro morbido
1/2 bicchiere di zucchero di canna
1 bicchiere e 1/4 di farina
1 pizzico di sale
1 fialetta di vaniglia
3-4 cucchiai di latte
gocce di cioccolato
Riscaldate il forno a 180°c.
Lavorate burro e zucchero fino a diventare leggere e spumosi. Aggiungete uova, vaniglia, Infine lo yogurt e lavorate bene. Infine aggingete il resto degli ingredienti fino a ben incorporati.
Distribuite l’impasto nei pirottini e infornate per circa 18 minuti.
Lasciate raffreddare completamente.
Per il frosting lavorate il burro fino a diventare chiaro e spumoso. Aggiungete zucchero e vaniglia e lavorate fino a diventare cremoso. Aggiungete farina e sale ed amalgamate il tutto, poi il latte fino a che raggiunge la consistenza desiderata.
Ora decorate con il frosting e gocce di cioccolato!
