A new day a new cupcake to try!!
So you would think that I now work at a cupcake bakery I'd be sick and tired of cupcakes. You would be wrong. It's made me love them even more! There are so many options out there, I feel like I'll never get around to trying all of them!
This week I made White Chocolate Frosted Devil's Food Cake Cupcakes. Wow that's a mouthful! The original cupcake is just your basic Devil's Food Cake, but I'm not a huge fan of boatloads of chocolate. So I thought I'd shake it up and make the frosting whit chocolate instead. They turned out pretty tasty according to my friends.
So I'll stop rambling and jump in!
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| BAM! All the stuff I needed for the recipe (which I will post at the end)! I did use almond milk and all purpose flour instead and they turned out fine! |
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| BEFORE! |
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| AND AFTER! |
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| While they cooled, I whipped up the frosting. It wasn't as thick as I would have liked, but it tasted fine. I find taste is always more important than how it looks. |
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| The finished product!! |
I'll post the recipe below and send me photos if you make your own!! #25Cupcakes
DEVIL'S FOOD CUPCAKES
for the cupcakes:
2 cups of self-rising flour (i used all purpose and it was fine)
1 tsp baking powder
1 cup packed light brown sugar
1 cup butter, softened
2 separated eggs
3 1/2 oz. semisweet chocolate, melted
1 tsp vanilla extract
1/2 cup milk (i used almond)
Preheat the oven to 350 F ( 175 C ). Place 18 paper baking cups into muffin pans. Sift the flour and baking powder and set aside. In a medium bowl, cream the sugar and butter. Add the egg yolks and beat well. Add the melted chocolate and vanilla, mixing well. Add the flour and milk alternately, beating well with each addition. Beat the egg whites in a medium bowl until soft peaks form, and gently fold them into the batter. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on the rack.
for the frosting:
1/2 cup butter, softened
1 tbsp milk
3 1/2 oz. semisweet chocolate, melted (i substituted white chocolate here)
1 tsp vanilla extract
3/4 confectioners' sugar, sifted
To make the frosting, cream the butter in a medium bowl. Beat in the milk until smooth. Stir in the chocolate and vanilla. Beat in the confectioners' sugar until thick and creamy. Spread over the cupcakes. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
Enjoy!!!
for the cupcakes:
2 cups of self-rising flour (i used all purpose and it was fine)
1 tsp baking powder
1 cup packed light brown sugar
1 cup butter, softened
2 separated eggs
3 1/2 oz. semisweet chocolate, melted
1 tsp vanilla extract
1/2 cup milk (i used almond)
Preheat the oven to 350 F ( 175 C ). Place 18 paper baking cups into muffin pans. Sift the flour and baking powder and set aside. In a medium bowl, cream the sugar and butter. Add the egg yolks and beat well. Add the melted chocolate and vanilla, mixing well. Add the flour and milk alternately, beating well with each addition. Beat the egg whites in a medium bowl until soft peaks form, and gently fold them into the batter. Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Then remove the cupcakes and cool on the rack.
for the frosting:
1/2 cup butter, softened
1 tbsp milk
3 1/2 oz. semisweet chocolate, melted (i substituted white chocolate here)
1 tsp vanilla extract
3/4 confectioners' sugar, sifted
To make the frosting, cream the butter in a medium bowl. Beat in the milk until smooth. Stir in the chocolate and vanilla. Beat in the confectioners' sugar until thick and creamy. Spread over the cupcakes. Store unfrosted in an airtight container for up to 2 days, or freeze for up to 3 months.
Enjoy!!!
