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
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.
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.