Martha Stewart Cupcake Episode and Butter Lane

Fantastic show Martha! Butterlane your recipe is delicious! Photo and recipe from Martha's website. YUM

The Recipe:
Recipe for Butter Lane's chocolate cupcakes

This comes from Marthastewart.com, where you can also watch the episode featuring Butter Lane that aired on Wednesday.


Butter Lane Chocolate Cupcakes

Ingredients

Makes 40 cupcakes

* 2 3/4 cups cake flour (not self-rising)
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 2 1/2 cups sugar
* 1 cup (2 sticks) unsalted butter, room temperature
* 6 ounces unsweetened chocolate, melted and cooled to room temperature
* 4 extra-large eggs
* 1 tablespoon plus 1 teaspoon pure vanilla extract
* 1 cup sour cream
* Vanilla French Buttercream (see below)

Directions

1. Preheat oven to 325 degrees. Line 40 standard muffin cups with cupcake liners and set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together sugar and butter until light and fluffy, 3 to 5 minutes. Add chocolate and beat on medium speed until well combined, 1 to 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add sour cream and vanilla and mix until well combined, 1 to 2 minutes.
4. With mixer on low speed, add flour mixture in three parts, alternating with 1 cup water and beginning and ending with flour; beat until just combined, 1 to 3 minutes.
5. Fill prepared muffin cups three-quarters full with batter. Transfer to oven and bake for 10 minutes. Rotate muffin pans and continue baking until a cake tester inserted into the center of a cupcake comes out clean, about 10 minutes more. Let cool completely before frosting.

Vanilla French Buttercream

Ingredients

Makes about 1 quart

* 7 extra-large egg whites
* 2 1/2 cups sugar
* 2 teaspoons cream of tartar
* 1 cup (2 sticks) unsalted butter, cut into small pieces and chilled
* 1 teaspoon pure vanilla extract
* 2 vanilla beans, halved lengthwise

Directions

1. In a large heatproof bowl set over (but not touching) simmering water, whisk together egg whites and sugar until sugar is melted and mixture reaches 140 degrees on a candy thermometer, 7 to 10 minutes.
2. Transfer mixture to the bowl of an electric mixture fitted with the whisk attachment; beat on high until stiff peaks form, 12 to 15 minutes. Add cream of tartar and beat for one minute more.
3. Reduce speed to medium and add butter, a few pieces at a time, mixing well after each addition. Add vanilla extract and scrape vanilla bean seeds into mixture; beat until well combined, about 2 minutes. Transfer to refrigerator; chill for 15 minutes before using.