Ingredients
- Spring Cupcakes (makes 24)(prep15 min) (bake 350 for 25 min)
1/3 cup unsweetened cocoa powder
2 T. canola oil
3 1/2 cups all purpose flour
1 T. baking powder
1/2 t. salt
1 1/2 cups(3 sticks) unsalted butter,softened
1 1/2 cups granulated sugar
4 eggs
1 1/2 cup milk
2 t. vanilla extract
In a small bowl blend cocoa powder and oil until smooth, set aside
Heat oven to 350.Place liners in 2 standard size muffin pans for a total of 24 cupcakes.
In medium bowl whisk flour,baking powder and salt.
With electric mixer ,beat butter and sugar in a large bowl until light-colored and smooth.
Add eggs,one at a time,beating well after each addition.
On low speed add flour mixture alternating with milk.
Stir in vanilla.
Divide batter in half
Stir cocoa mixture into one half
Spoon both batters into prepared liners,1/3 cup in each(12 chocolate,12 vanilla)
Bake for 25 minutes or until firm. Let cool in pan on rack for 5 minutes,transfer to rack and cool completely.
Frosting:
3 sticks(1 1/2 cup) unsalted butter softened
6 cups confectioners sugar
1/2 cup milk
1/2 t.vanilla extract
assorted pastel food colorings
Beat butter,sugar,milk and vanilla on low speed to blend,then on high speed for 2 minutes,until good spreading consistency.
Divide frosting into bowls and tint to desired colors.
Transfer frosting to plastic bags and snip off one corner.
Pipe in a swirl pattern onto cooled cupcakes.
Lighter version of frosting.
Marshmallow Frosting:
In a large metal bowl, whisk together
3 egg whites
2 cups granulated sugar
1/4 cup cool water and 1/2 t cream of tarter
Place over a pot of simmering water and beat until mixture registers 160 degree on an instant thermometer,about 7 mintues.Tint and pipe onto cupcakes
Description
Family Circle April 1, 2009 Cover Recipe
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