Thursday, May 13, 2010

The Best Chocolate Sheet Cake Cupcakes. Ever.

First things first: I made The Best Chocolate Sheet Cake (pictured above) Cupcakes. They’re the best cupcakes around.


Here’s the recipe:

The Best Chocolate Sheet Cake (or Cupcakes!) Ever.

Let your cupcakes (or cake) cool completely.
Begin by pouring 5 Tblsps of flour into 1 cup of milk.

After adding the flour, whisk it together until combined, then place the saucepan over medium heat. Whisk it as it heats up and thickens, & stop when the mixture is very thick.

Cool the mixture completely.

The mixture will be very, very thick.
Add 1 tsp of vanilla to the cooled flour & milk mixture. Stir it around to combine. Pour one cup of sugar into a bowl with one cup of butter.

Whip it around until it’s light & fluffy, scraping the bowl once or twice to make sure it’s all mixed well.

Add the cooled flour, milk, & vanilla mixture. Make sure it’s not the least bit warm!
Next, just whip it on medium-high until the mixture resembles whipped cream.

This was tricky for me, as I was afraid of overbeating the mixture & causing everything to start breaking down &
falling apart. I’d say this is about 45 seconds of pretty hard beating.

The frosting definitely has a whipped cream consistency; it’s not thick like a decorator icing.

Now you can frost these cupcakes, using a butter knife or a piping bag if you wish. You can then decorate with sprinkles if desired.

Using sprinkles to decorate makes for a crunchy cupcake!

Here’s the frosting recipe:

The Best Frosting I’ve Ever Had

Note: Make  the frosting on the same day you intend to serve it.

5 Tblps Flour
1 cup Milk
1 tsp Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)

Bake your favorite chocolate cake and let it cool.

In a small saucepan, whisk flour into milk & heat, stirring constantly, until it thickens. Remove from heat & let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.

While the mixture is cooling, cream the butter & sugar together until light & fluffy. Then add the cooled milk, flour,
& vanilla mixture & beat until it all combines & resembles whipped cream.

Grab a spoon & taste this wonderful goodness. If there is any left after your taste test, spread it on a cooled chocolate cake.

Cut yourself a piece & put it on a pretty plate. Grab a fork & prepare to experience the most divine pairing you can imagine. This frosting on chocolate cake is to die for. Sure, the recipe sounds strange — it has flour in it — but it’s sublime. Try it, you’ll see. You’ll love it so much you won’t go back.

Makes 12 servings.

Frosting Recipe Originally from MissyDew submitted to Tasty Kitchen on August 12, 2009.

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