I don’t mess around too much with classic cupcake combos… like chocolate & vanilla. I have a fav chocolate cake recipe that I love and I’ve recently become attached to the most amazing, light & fluffy vanilla buttercream but, when it comes to dressin’ them up a bit… that’s where I get to have a little bit of fun!
I like to think that less is more… so I’m not going to hate on lots of sprinkles or anything like that… but I prefer a little bit of fancy that goes a long way. These cupcakes were for a 1st birthday party with a bumblebee theme. I saw a bunch of tutorials online that made super cute bumblebees but I didn’t really feel like messing around with fondant and I didn’t really want them to be cartoony… so I went with a modified version of a Martha Stewart tutorial.
I don’t have pics of how I piped everything, because good grief is it hard to take pics without a timer lol, but I will tell you what I did and hopefully that helps a bit! I’m making lady bugs this weekend with the same concept, so I’ll let you know how they turn out!
Cupcake Classic-Chocolate & Vanilla
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 cups flour
- ½ cup Dutch process cocoa powder
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon salt
- 2 eggs, plus 2 egg yolks
- 1 tablespoon vanilla
- Preheat oven to 350 F and line 2 muffins pans with cupcake liners.
- In a bowl mix sour cream and baking soda together; set aside.
- In a medium bowl, sift flour and cocoa powder together and set aside.
- In a standing bowl mixer cream butter and both sugars until light and fluffy, about 2-3 minutes. Add in salt and beat until combined.
- Add eggs one at a time and beat until combined. Add in egg yolks and vanilla and beat until combined.
- Turn off the mixer and use a sturdy spatula or wooden spoon and alternate adding sour cream mixture and flour mixture, beginning with the sour cream and ending with the flour mixture. Mix just until combined.
- Fill each liner with a full ice cream scoop of batter. Bake for 20-25 minutes. Remove from oven and set on a cooling rack. Allow to cool completely before frosting.
- 3 sticks unsalted butter, softened
- seeds scraped from one vanilla bean
- 2 teaspoons clear vanilla extract (or regular, if you don’t have clear, the clear helps keep the color nice & bright)
- 1 ½ pounds powdered sugar, sifted
- 4-6 tablespoons heavy cream or milk
- Cream the butter and sugar in a standing bowl mixer with the paddle attachment on medium until light and fluffy at least 3 minutes.
- With the mixer on low, slowly add the powdered sugar and mix until combined.
- Add the vanilla and 3 tablespoons of heavy cream and beat until on low until combined.
- Beat the frosting on high for at least 4-5 minutes until it is light and fluffy. If needed, add more heavy cream to reach your desired consistency.
- Vanilla buttercream
- Yellow food coloring
- Almond slices(2 for each cupcake)
- Black Decorating Frosting
- Place 1 cup of buttercream in a small bowl and mix with 2-3 drops of yellow food coloring. You can use more as needed to achieve your desired shade of yellow.
- Pipe buttercream onto cooled cupcakes with a large round tip. You want them to sort of look like clouds. I used my large round tip from Bake It Pretty.
- Using a Wilton #12 create a small yellow bumblebee on each cupcake. I started at the “front” of the bumblebee and then squeezed a small amount of frosting out until I had a little bit more than a circle and pulled up towards the back of the of the bumblebee to get a “stinger” of sorts.
- Place the black decorating frosting in a piping bag with a small round tip (Wilton #4) and draw 2 small lines over each bumblebee.
- After all of the bumblebees are completed, add 2 almonds to each bumblebee for wings. Try to match the almond slices, you want them to be relatively the same size.