Golden Dome Cupcakes

Two of my favorite people fell in love under the golden dome of the Massachusetts State House.  Now they are married and expecting a baby boy.  In honor the where they first met (and still currently work)  my dear friends requested golden dome cupcakes for baby shower favors.

I used a buttermilk devils food recipe for the cupcake.  I like this recipe because it has the rich chocolate flavor but the buttermilk also keeps it moist.  I topped the cupcakes with a vanilla buttercream, and added golden sprinkles to complete the golden dome look. 

The Massachusetts State House which inspired these cupcakes!

Devil Food Cupcakes

3/4 cup butter, softened

1 1/2 cups sugar

1 1/2 teaspoons vanilla

2 eggs

1 3/4 cups all-purpose flour

1/2 cup cocoa

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup boiling water

In a mixing bowl, cream butter with sugar and vanilla, beating until light and fluffy. Add eggs, beating well after each addition. In a separate bowl, combine flour, cocoa, baking soda, and salt; add to creamed mixture, alternating with buttermilk, beating well after each addition. Add boiling water; beat until smooth. Pour batter into muffin tins lined with cupcake liners. Bake at 350° for 18 to 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Vanilla Buttercream

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar.