Yes We Can ... eat cupcakes to celebrate the inaguration

This is my go-to recipe for cupcakes - always gets raves. That's why I offered to bring a bunch to an inauguration party. I'd estimate that, depending on the amount of batter you pour into each cup, the recipe makes about 36 cupcakes -the perfect amount for my new toy, the cupcake courier.

Gold Cake
by Alton Brown
3/4 cup butter flavored vegetable shortening, 140 grams
1 1/4 cup sugar, 300 grams
2 1/2 cups cake flour, sifted, 300 grams
3 teaspoons baking powder, 14 grams
1/4 teaspoon salt
8 egg yolks, beaten, 130 grams
3/4 cup milk, 180 grams
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Prep muffin pans with paper cups, cooking spray or butter.
Cream together the shortening and the sugar.

Combine the flour, baking powder, and salt.

Slowly alternate adding the egg yolks and milk with the dry ingredients and mix until well combined. Add the vanilla and mix well.

Pour batter in cups, filling each halfway.

Bake 10-15 minutes until edges are golden brown and tester comes out clean. Remove from oven and pans and cool on a rack.

Fudge Frosting

Adapted from Bon Appétit

Yield: Makes 4 cups

3/4 cup (1 1/2 sticks) unsalted butter
3/4 cup sugar
3/4 cup half and half
1 teaspoon instant espresso powder
6 ounces unsweetened chocolate, chopped
4 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Combine butter, 3/4 cup sugar, half and half and espresso powder in large saucepan. Stir over medium heat until sugar and powder dissolve and mixture simmers. Remove from heat.

Add both chocolates; whisk until smooth. Whisk in vanilla.

Pour chocolate mixture into large bowl. Sift in powdered sugar; whisk to blend.

Press plastic onto surface of frosting. Chill just until firm enough to spread, stirring occasionally, about 1 1/2 hours. Frost your cupcakes generously!

Sorry about the dim lighting here, it was a party.