Billy's Vanilla Cupcake + Sprinkles Chocolate Frosting

I have heard lots of great things about Billy's Bakery in NYC... therefore, it is on my list of cupcakes to bake. He was on Martha awhile back and unveiled his Vanilla Cupcake recipe, so I thought I'd give it a shot.

Overall, I was disappointed in the cupcake. First, they did not rise. All of my cupcakes looked stubby and wimpy. Secondly, those things were as heavy as bricks! The texture was definitely more like a pound cake than a cupcake. I will say though, that the flavor was superb.

I had hoped that Sprinkles, my all-time favorite cupcake would save the cake with the chocolate icing, but I'm sorry to report, that wasn't the case. I have tried to make this frosting before about 6 months again, and ended up throwing it out because it didn't work. So this time, I was extra careful to follow the directions and measurements exactly. Again, it turned out horrible. The texture wasn't smooth - it was lumpy and gritty. So I piped the icing, hoping that would conceal the texture of the icing, but it didn't. Very disappointing. This absolutely cannot be the real Sprinkles Chocolate Buttercream recipe... they are totally holding out on us! Here's the recipe anyway:

Billy's Vanilla Cupcakes
Makes about 30 cupcakes

1 ¾ cups cake flour, not self-rising
1 ¼ cups unbleached all-purpose flour2 cups sugar
1 tablespoon baking powder
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

Directions:Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Sprinkles Chocolate Frosting

6 oz. butterPinch of salt
2 ½ C confectioner’s sugar, sifted
¼ teaspoon vanilla extract
3 oz. bittersweet chocolate, melted and cooled.


Beat butter and salt in stand mixer until light and fluffy, about 2 mins. Reduce speed, gradually add the sugar, until incorporated, stopping the mixer to occasionally scrape the sides of the bowl. Add the vanilla and chocolate, mix until combined, careful not to over mix and incorporate too much air.