After dinner of Fajitas (mmmmm) I felt like trying out this Martha Stewart recipe for chocolate cupcakes that I found on the ‘net. I don’t bake much cos really I don’t have the time or the inclination but hey every so often, why not?
The cupcakes turned out REALLY yummy but the icing recipe was in my opinion pretty gross. It’s mostly butter and confectioners sugar which to me tastes like, well buttery sugar.. (blah)I’m not an icing person to start with so to me it was bad news.
After they cooled I iced them (oh yeah another thing, the recipe said it’s to frost a dozen cupcakes? Well yeah maybe if the icing is ten inches thick!!
We were all supposed to decorate a few, but Chris abdicated which gave us four each to do. K’ we all kinda sucked at this!
Good thing they taste good (especially with the icing scraped off!) I think a nice icing sugar, hot water glaze type icing would be better…
Anyway, here is the cupcake recipe which I would highly recommend..
Makes 12; Prep time: 30 minutes; Total time: 1 hour
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing
1. Preheat oven to 350Â° Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with sour cream and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Easy White Icing using a table knife or small offset spatula. Decorate with sprinkles, if desired.