GDH Cupcake Recipes


Posted on November 4, 2011 at 10:55 AM

Devil’s Food Cupcakes

  • 2 cups sugar
  • 1¾ cup all-purpose flour
  • ¾ cup + 1 tablespoon cocoa powder
  • 1½ teaspoons baking powder
  • 1½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water

Preheat oven to 350°.  Line 2 standard muffin tins with cupcake liners; set aside.  Sift sugar, flour, cocoa powder, baking powder, baking soda and salt together into the bowl of an electric mixer.  Using the paddle attachment, mix ingredients together on low speed.  In a large bowl, whisk together eggs, milk, oil and vanilla.  Add to flour mixture and beat on medium speed for 30 seconds.  Scrape down the sides of the bowl and continue mixing on medium speed for 2 minutes.  Add boiling water and stir it to combine.  Fill muffin cups three-quarters full with cake batter.  Bake for 18-20 minutes, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean.  Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes.  Remove cupcakes from pan and let cool completely.


Traditional Vanilla Birthday Cupcakes

  • 2 sticks unsalted butter, room temperature
  • 2 cups of sugar
  • 4 large eggs, at room temperature
  • 1½ cups self-rising flour
  • 1¼ cups all-purpose flour
  • 1 cup milk
  • 1 teaspoon vanilla extract


Preheat oven to 350°F.

Grease and lightly flour three 9x2-inch round cake pans, then line the bottoms with waxed paper.

To make the cake: in a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.  Add the sugar gradually and beat until fluffy, about 3 minutes.  Add the eggs one at a time, beating well after each addition.  Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.  Divide batter among the cake pans.  Bake for 20-25 minutes or until a cake tester inserted into center of cake comes out clean.  Let cakes cool in pans for 10 minutes.  Remove from pans and cool completely on a wire rack.

If you are making cupcakes, line two 12-cup muffin tins with cupcake papers.  Spoon the batter into the cups about three-quarters full.  Bake until the tops spring back when lightly touched, about 20-22 minutes.  Remove cupcakes from pans and cool completely on a rack before icing.


Chocolate Buttercream

  • 1 cup unsalted butter, very soft
  • 1 tablespoon + 1 teaspoon milk
  • 6 ounces semisweet chocolate, melted and cooled to lukewarm
  • 1 teaspoon vanilla extract
  • 1¼ cups sifted powdered sugar

In the bowl of an electric mixer, beat the butter until creamy, about 3 minutes.  Add the milk carefully and beat until smooth.  Add the melted chocolate and beat well.  Add the vanilla extract and beat for 3 minutes.  Gradually add the sugar and beat until creamy and of the desired consistency.