July 9, 2009

Bake Sale Cupcakes

These too. . .

3 eggs
1/2 c. olive oil
3/4 c. brown sugar
3/4 c. white sugar
1/2 c. milk
1/2 tsp. almond flavoring
pinch of cinnamon
1/4 tsp. ginger
1/2 tsp. baking powder*
1/2 c. Hershey's Special Dark cocoa powder
1 1/4 c. flour
1/2 tsp. baking powder
*double baking powder if you're below 5000+ feet altitude
Mix eggs, oil, sugars, and milk in a bowl until well beaten. Add remaining ingredients. Beat with an electric mixer just until incorporated. Spoon into 24 cupcake wrappers. Bake at 350 degrees for 24 minutes. Allow to cool then frost with Boo Baby Icing.
Chocolate Darling Icing
1 can sweetened condensed milk
1/2 c. milk chocolate chips
1/4 c. Hershey's Special Dark cocoa powder
2 T. milk
3-4 cups powdered sugar
In a medium saucepan, place milk, chocolate chips, cocoa powder and milk. Melt over medium heat, stirring constantly (it burns easily!). Bring to a boil, stir for 1 minute, then remove from heat. Using an electric mixer, beat in powdered sugar 1 cup at a time until a soft, but slightly stiff consistency is reached. Frost cooled cupcakes immediately by scooping a large spoonful of the frosting atop and allowing it to smooth and settle around cupcake. Leave frosted cupcake in open air for about 30 minutes, giving frosting ample time to set.

*Recipe from Conversations with a Cupcake

1 comment:

Linds said...

Glad you got around to putting the desserts on here! Yum, yum, yum!

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