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Sunday, February 1, 2009

Vanilla Cupcakes with Rich Chocolate Frosting

I baked 8 dozen of them this week trying out some new recipes to find the best for Reba and Andy's party. Needless to say, the vultures on the 7th floor of the JSI/World Ed office were very happy to add them to their breakfasts (none of us could wait until lunch).

Vanilla Cupcakes

1 1/2 cups self-rising flour
*(if you don't have self-rising flour, subsitute 1 1/2 cups all purpose flour + 2 1/4 tsp baking powder + 1/4 + 1/8 tsp salt)
1 1/4 cups all purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 eggs, room temperature
1 cup milk
1 1/2 tsp vanilla extract

1. Preheat oven to 350 degrees.

2. Sift the flour(s) together in a small bowl. Do sift! It makes a difference.

3. In a large bowl, cream the butter until smooth with an electric mixer. Gradually add the sugar until mixture is fluffy.

4. Add eggs one at a time and beat well after each.

5. Alternately add the flour mixture and the milk and vanilla, beating after each until incorporated but don't overbeat!

6. Fill 2 dozen cupcake liners and pop into the oven for 20 minutes or until toothpick comes out clean.

7. Cook cupcakes in tin for about 15 minutes and remove to finish cooling.

Rich Chocolate Frosting

3 1/2 cups confectioners sugar
1/2 cup cocoa powder (Ghirardelli is the best)
1/4 cup (1 stick) butter, melted
1/3 cup of milk
1 tsp vanilla extract

1. Add the flour and cocoa to a medium bowl and whisk together.

2. Add the butter, milk, and vanilla and beat until incorporated.

3. Depending on how thick you like your frosting, you may have to add a little more milk to make it creamier.

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