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Chocolate and Vanilla Election Day Cupcakes

22

Make these cupcakes to celebrate Election Day -- the delicious recipe is courtesy of Georgetown Cupcake.

  • Yield: Makes 1 dozen

Source: The Martha Stewart Show, November Fall 2008

Ingredients

  • 1 1/4 cups all-purpose flour, sifted
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 1/4 teaspoons pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, preferably European-style, room temperature
  • 1 1/4 cups sugar
  • 2 large eggs, room temperature
  • 1/2 cup cocoa powder, sifted
  • Georgetown Cupcake's Vanilla Frosting
  • 1 (24-ounce) package fondant
  • Red or blue paste food coloring
  • Silver edible glitter
  • Red, white, and blue nonpareils

Directions

  1. Preheat oven to 350 degrees. Line a standard muffin tin with 12 cupcake liners; set aside.

  2. In a large bowl, whisk together flour, baking soda, and salt; set aside. In a small bowl, add milk and vanilla extract; stir to combine and set aside.

  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 5 minutes. With the mixer on low, add eggs, one at a time, mixing well after each addition. Add flour mixture in three parts, alternating with milk mixture; beat until just combined. Add cocoa powder and beat until just combined.

  4. Fill each muffin cup two-thirds full with batter. Transfer to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let cool in pans for two minutes before transferring to a wire rack to cool completely.

  5. Transfer frosting to a pastry bag fitted with a large 5/8-inch round tip (such as Ateco No. 808). Pipe frosting onto cooled cupcakes and set aside.

  6. Meanwhile, press your thumb into the center of the fondant to make a well. Place a small amount of food coloring (red for Republican, blue for Democrat) in the well and knead fondant until color is well blended. Continue to add more food coloring to fondant until desired color is achieved. Roll out into a 1/16-inch-thick sheet.

  7. To make Republican elephants, cut out 12 elephant shapes using 2-inch elephant cutters. Sprinkle with edible glitter. To make Democrat donkeys, cut out 12 bear shapes using a 2-inch bear cutter. Using a 2-inch daisy cutter, cut out enough daisy shapes so that you have 36 petals; sprinkle bear shaped and daisy petal fondant with edible glitter. Top each cupcake with a fondant elephant or bear, using two daisy petals to make donkey ears on each bear and one petal to make the tail. Sprinkle cupcakes with nonpareils and serve.

Reviews Add a comment

  • Yosseth
    1 MAR, 2011
    where can I buy the miniature cookie cutters ?
    Reply
  • koide
    18 SEP, 2010
    the cupcakes are so moist and rated the best batch yet (according to my fiance). but i think i need better or more cocoa to bring out the chocolate flavor. The frosting recipe is perfect! i used whipped cream cheese and it came out really fluffy.
    Reply
  • AKnamedK
    8 FEB, 2010
    Not that awesome. Very moist but lacks depth of flavor. If you want a good cupcake on this website try: George's Vanilla cupcakes! They are fabulous (just don't overbake!)
    Reply
  • govespago
    7 APR, 2009
    I made these for an election night party back in November, and they were the hit of the night. I'm probably going to make them again for Easter, but perhaps top them with peeps, or some other cute springtime treat.
    Reply
  • kareneap
    7 MAR, 2009
    I made these for a barbecue last weekend and they were a hit! Not too sweet and very fluffy and moist. Probably isn't the best for kids, as it is very cocoa-y. I used normal vanilla buttercream and I'll definitely be making these again and again!
    Reply
  • JenniferYanover
    25 JAN, 2009
    cupcakes usually have more sugar and often have frosting. Muffins are more like quickbreads and use leavener. The line is often blurred though, and most Americans feel that it's okay to eat two muffins because they're healthier :)
    Reply
  • eiso4ever
    6 DEC, 2008
    i tried this recipe and it was very delicious and the frosting too but i didnt put cream cheese and it was more flufy
    Reply
  • Mai-Britt
    5 DEC, 2008
    I am a danish ignorant when it comes to the blessings of american baking. Someone please enlight me: Whats the difference of CUPCAKES and MUFFINS?? I have tried to compare recipes but fail to see what make the diff.
    Reply
  • photosfromhome
    28 NOV, 2008
    I made these chocolate cupcakes with all organic ingredients and they were dense and delicious. This vanilla frosting recipe (with the cream cheese) would be better matched with carrot cupcakes. Next time I'll top the chocolate cupcakes with Nutella Chocolate Hazelnut Spread or a basic vanilla icing.
    Reply
  • graziela
    12 NOV, 2008
    Here is the recipe for the frosting. Ingredients Makes enough for 1 dozen cupcakes 4 tablespoons unsalted butter, room temperature 4 cups confectioners' sugar, sifted 1/4 teaspoon pure vanilla extract 6 ounces cream cheese, room temperature Directions Place all ingredients in the bowl of an electric mixer fitted with the paddle attachment; beat until well combined.
    Reply