Friday, May 14, 2010

Black & White Cupcakes

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
2 tsps baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk or sour milk*
2 eggs
1 cup boiling water
1/2 cup vegetable oil
1 tsp vanilla extract
Vanilla Frosting (recipe follows)
"Perfectly Chocolate" Chocolate Frosting (recipe follows)

Heat oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper baking cups.

Combine dry ingredients in large bowl. Add buttermilk, eggs, water, oil & vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill paper baking cups 2/3 full with batter.

Bake 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pan. Cool completely. Frost with Vanilla Frosting &/or "Perfectly Chocolate" Chocolate Frosting.

*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup,


Makes 30 cupcakes.

Vanilla Frosting:

Beat 1/4 cup (1/2 stick) softened butter, 1/4 cup shortening & 2 tsps vanilla extract. Add 1 cup powdered sugar; beat until creamy. Add 3 cups powdered sugar alternately with 3 to 4 Tblsps milk, beating to spreading consistency.

Makes about 2 1/3 cups.

"Perfectly Chocolate" Chocolate Frosting:
 
Melt 1 stick (1/2 cup) butter; stir in 2/3 cup cocoa. Add 3 cups powdered sugar alternately with 1/3 cup milk & 1 tsp vanilla extract beating to spreading consistency.
 
Makes about 2 cups frosting.
 
Source
Recipe taken from Hershey's Kitchens.

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