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Wednesday, March 16, 2011

Moist Chocolate Cupcakes

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup apple sauce
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 6 cups confectioners’ sugar (about 3 pounds)
  • 1/2 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 1/4 to 1/2 cup milk
Directions: Sift together dry ingredients in a bowl. Add applesauce, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.) FIll cupcake paper liners no more than a shy 3/4 full. Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks. Yield: 2 dozen.
For frosting, in a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in the vanilla, salt and enough milk to achieve spreading consistency.

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