Friday, March 19, 2010

Saint Joseph's Cupcakes

In honor of  Saint Joseph's Feast Day we had cupcakes for dessert.
The recipe for the cupcakes comes from

1 cup flour

½ cup unsweetened cocoa powder (not Dutch process)

1 cup granulated sugar

½ tsp baking soda

¼ tsp salt

¾ cup hot water

½ cup canola oil

1 large egg

1½ tsp vanilla extract

1. Preheat oven to 375°F. Line 12 regular-sized muffin tin with paper or foil liners.

2. Combine flour, cocoa, sugar, baking soda, and salt in a blender. Cover with the lid and blend on medium-speed until blended. Pour in the water, oil, egg and vanilla. Cover with the lid and blend on medium-high speed until smooth and well-blended, stopping to scrape down the sides once or twice.

3. Pour into prepared pan/cups, dividing evenly. Bake until toothpick inserted in center of one cupcake comes out clean, 15-17 minutes.

4. Transfer to rack to cool for about 10 minutes, and then carefully remove cupcakes from the pan and set them on the rack to cool completely before frosting.

Servings: 12

Recipe Source: Abby Dodge
For the frosting I used the following recipe for Buttercream frosting:

Makes 3 cups, enough to frost 24 cupcakes (2 1/2-inch size) generously

Preparation time: 10 minutes

8 tablespoons (1 stick) butter, at room temperature
3 3/4 cups confectioners' sugar, sifted
3 to 5 tablespoons milk
2 teaspoon pure vanilla extract

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the machine and add the confectioners' sugar, 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.

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