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@g3boq: رياكشن الأرجنتين الجديد. ايي ذي الجودة الصح #ميسي #الأرجنتين #رياكشن #كاس_العالم

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Saturday 11 July 2026 12:13:26 GMT
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Classic Birthday Cupcakes Welcome back to By the Dozen where I’m sharing recipes that just make 12 cupcakes! I’ve been having a blast with these series and it seems y’all love it too. These are classic yellow cupcakes with the most delicious chocolate buttercream frosting. I hope you love them as much as I do🎉🥳 Recipe below or on my Substack (link in bio - click “full recipes”) Enjoy!! For the Yellow Cupcakes: 180g (1½ cups, spooned and leveled) cake flour ½ teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon fine sea salt ¼ cup (57g) unsalted butter, softened at room temperature ¼ cup (60ml) neutral oil (I use avocado oil but vegetable oil works too) 1 cup (200g) granulated sugar 2 large eggs, room temperature 1½ teaspoons pure vanilla extract ⅓ cup (60ml) buttermilk, room temperature ¼ cup (60g) sour cream or full-fat Greek yogurt, room temperature For the Chocolate Buttercream Frosting: 3 oz (85g) semi-sweet chocolate, chips or chopped 6 tablespoons (56g) heavy cream ¾ cup - 1½ sticks (170g) unsalted butter, softened at room temperature 1½ cups (180g) powdered sugar, sifted 2 tablespoons Dutch-process cocoa powder ½ teaspoons fine sea salt 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350°F (175°C) and line a 12 cup cupcake pan with liners. In a bowl, sift then whisk together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, add the sugar, butter and oil and cream together until smooth and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Add half of the dry ingredients and mix until just combined. Pour in the buttermilk and mix again, then add the remaining dry ingredients and mix until just combined. Fold in the sour cream or Greek yogurt by hand until smooth, being careful not to overmix. Divide batter evenly between cupcake liners (I use a ¼ cup ice cream scoop). Bake for 15-18 minutes until a toothpick comes out clean or with a few moist crumbs. Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. To make the chocolate buttercream, start by making the chocolate ganache. Heat the cream until just steaming either in the microwave or on the stovetop (do not boil). Pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy. Refrigerate for about 30 minutes, stirring occasionally until it becomes thick but still spreadable, similar to the consistency of peanut butter. Using the whisk attachment, beat the butter alone on medium-high speed for 4-5 minutes, until very pale and fluffy. Gradually add cocoa powder and powdered sugar. Beat for 1 minute. Add the cooled ganache, vanilla, and salt. Beat on medium-high speed for 2-3 more minutes until smooth, whipped, and silky. Assembly: Transfer to piping bag fitted with tip of choice (I used Ateco 809). Pipe frosting onto cooled cupcakes and top with rainbow sprinkles if desired. Enjoy! Storage: Store cupcakes in an airtight container for up for 1 day or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for best results! #birthdaycakecupcakes #yellowcake #chocolatefrosting #cupcakerecipe #classicrecipes
Classic Birthday Cupcakes Welcome back to By the Dozen where I’m sharing recipes that just make 12 cupcakes! I’ve been having a blast with these series and it seems y’all love it too. These are classic yellow cupcakes with the most delicious chocolate buttercream frosting. I hope you love them as much as I do🎉🥳 Recipe below or on my Substack (link in bio - click “full recipes”) Enjoy!! For the Yellow Cupcakes: 180g (1½ cups, spooned and leveled) cake flour ½ teaspoon baking powder ½ teaspoon baking soda ¾ teaspoon fine sea salt ¼ cup (57g) unsalted butter, softened at room temperature ¼ cup (60ml) neutral oil (I use avocado oil but vegetable oil works too) 1 cup (200g) granulated sugar 2 large eggs, room temperature 1½ teaspoons pure vanilla extract ⅓ cup (60ml) buttermilk, room temperature ¼ cup (60g) sour cream or full-fat Greek yogurt, room temperature For the Chocolate Buttercream Frosting: 3 oz (85g) semi-sweet chocolate, chips or chopped 6 tablespoons (56g) heavy cream ¾ cup - 1½ sticks (170g) unsalted butter, softened at room temperature 1½ cups (180g) powdered sugar, sifted 2 tablespoons Dutch-process cocoa powder ½ teaspoons fine sea salt 1 teaspoon pure vanilla extract Instructions: Preheat oven to 350°F (175°C) and line a 12 cup cupcake pan with liners. In a bowl, sift then whisk together the cake flour, baking powder, baking soda, and salt. In a separate large bowl, add the sugar, butter and oil and cream together until smooth and fluffy, about 2–3 minutes. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Add half of the dry ingredients and mix until just combined. Pour in the buttermilk and mix again, then add the remaining dry ingredients and mix until just combined. Fold in the sour cream or Greek yogurt by hand until smooth, being careful not to overmix. Divide batter evenly between cupcake liners (I use a ¼ cup ice cream scoop). Bake for 15-18 minutes until a toothpick comes out clean or with a few moist crumbs. Allow to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. To make the chocolate buttercream, start by making the chocolate ganache. Heat the cream until just steaming either in the microwave or on the stovetop (do not boil). Pour over the chocolate. Let sit for 2-3 minutes, then stir until smooth and glossy. Refrigerate for about 30 minutes, stirring occasionally until it becomes thick but still spreadable, similar to the consistency of peanut butter. Using the whisk attachment, beat the butter alone on medium-high speed for 4-5 minutes, until very pale and fluffy. Gradually add cocoa powder and powdered sugar. Beat for 1 minute. Add the cooled ganache, vanilla, and salt. Beat on medium-high speed for 2-3 more minutes until smooth, whipped, and silky. Assembly: Transfer to piping bag fitted with tip of choice (I used Ateco 809). Pipe frosting onto cooled cupcakes and top with rainbow sprinkles if desired. Enjoy! Storage: Store cupcakes in an airtight container for up for 1 day or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for best results! #birthdaycakecupcakes #yellowcake #chocolatefrosting #cupcakerecipe #classicrecipes

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