Cupcake Recipe

Brenda, who works with my husband and lives just a hop, skip and jump away from me, commented on the cupcakes I sent to work with Vince today.  I love compliments so I’ll just share it here so you can all read it several times! 🙂

Thanks for the cupcakes today. Vince did share with us they melt in your mouth – SOOO GOOOD! I’m not a frosting person, but this frosting was great. Can you share the recipe? I’m going to get that carrier, great idea! I don’t have anything to carry pies or cupcakes. Thanks for sharing! HAPPY EASTER!

I’ll share the recipe here:

Chocolate Cake – This makes 36 cupcakes or you can make a sheet cake or a 2 layer cake.

2-1/4 cups all purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
3/4 tsp. salt
2/3 cup cocoa powder
2 cups sugar
1-1/2 sticks butter, softened but not melted
3 large eggs or 4 small eggs, at room temp
1-1/2 c. milk
1 tsp. vanilla

Preheat oven to 350. If using cake pans, grease and flour pans. If making cupcakes, line pans with paper liners.
Sift together flour, cocoa powder, baking soda, baking powder and salt.
Cream together sugar and butter.  Add eggs one at a time, beating well after each.
Add flour mixture, alternating with milk.
Add vanilla.
Pour into prepared pans. For cake, bake 30 – 35 minutes. For cupcakes, bake 15 – 20 minutes. Check with tester/toothpick.

Cool completely and frost. I used Buttercream Icing.

2 sticks butter, softened but not melted
1 pound powdered sugar
Cream or Half & Half to get to desired consistency (I use cream)
Flavoring (I mostly use almond for my icing but you could use any flavor you like)

Cream butter til fluffy and smooth. Add powdered sugar. Add cream til it reaches the desired consistency. Add flavoring . . different brands are stronger so use whatever it takes to achieve the flavor you want. Food coloring can also be added at this point.