This has to be the best cupcake and icing I have ever made at home! Overall, these cupcakes are super easy to make and the icing (though it sounds like a lot of work), is the easiest / most fail proof out there if you have a stand mixer. Times on the icing should be followed to a "t;" you can feel free to omit the cocoa if you want white frosting too. Sub out low-fat buttermilk for the half & half and whole milk amounts; works great. For the cakes, use cake flour in lieu of all pupose and don't omit the alcohol (honey whiskey or spiced rum work well) - the flavor is needed to balance the potato starch. The fluffy, oh so chocolate-y icing can be mounded high and tastes just amazing on these moist cakes. I only got 18 cupcakes from the batter; the cupcake wells were almost full and the bake time was about 3 min longer in my oven than called for in the recipe. Everyone loved these desserts and were amazed I made them myself; no one believed they were "light." ENLOY!
Buttery Yellow Cupcakes with Chocolate Meringue Frosting
jmeleeS Posted: 01/14/13