I think this is on the right thread, but feel free to move.
I'm an avid baker, and I like to share the recipes I use and see how it turns out with other people.
I made some Devil's food cake cupcakes with cream cheese frosting.
Cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 sticks unsalted butter (1 1/2 cups)
2 1/4 cups sugar
4 large eggs
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Prepare muffin tins, either with butter and flour/pan spray/paper liners/etc. Whisk together cocoa and hot water until smooth. In another bowl whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stir. Remove from heat, pour into mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled (i didn't quite understand this part). Add eggs, one at a time. Add vanilla, then cocoa mixture, and beat until well combined. Reduce speed to low. Add flour mixture in two batches, add sour cream. Beat until combined and smooth. Divide batter evenly among cups, filling each 3/4 full. Bake for about 20 mins. Cool for 15 minutes. (i'm unsure where I got this recipe; been using it for a while) Yield about 2 dozen cupcakes, though it was different each time.
Frosting:
(we cut this recipe in half, though you can do it this way or either. this is the recipe not cut in half.)
2 sticks unsalted butter, room temp.
12 ounces cream cheese, room temp.
1 pound (4 cups) confectioner's sugar, sift (we never sifted this; doesn't make a difference, really)
3/4 teaspoon vanilla extract
Beat butter and cream cheese together in mixer on medium-high speed until fluffy, 2 or 3 mins. Reduce speed to low. Add sugar, 1 cup at a time, then vanilla; mix until smooth. (Frosting can be refrigerated for up to 3 days.)
Unfortunately, I didn't get any pictures.
I have to say, though, these cupcakes are good!
Anyone else have recipes to share?
I'm an avid baker, and I like to share the recipes I use and see how it turns out with other people.
Cupcakes:
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
3 sticks unsalted butter (1 1/2 cups)
2 1/4 cups sugar
4 large eggs
1 tablespoon plus 1 teaspoon vanilla extract
1 cup sour cream
Preheat oven to 350 degrees. Prepare muffin tins, either with butter and flour/pan spray/paper liners/etc. Whisk together cocoa and hot water until smooth. In another bowl whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stir. Remove from heat, pour into mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled (i didn't quite understand this part). Add eggs, one at a time. Add vanilla, then cocoa mixture, and beat until well combined. Reduce speed to low. Add flour mixture in two batches, add sour cream. Beat until combined and smooth. Divide batter evenly among cups, filling each 3/4 full. Bake for about 20 mins. Cool for 15 minutes. (i'm unsure where I got this recipe; been using it for a while) Yield about 2 dozen cupcakes, though it was different each time.
Frosting:
(we cut this recipe in half, though you can do it this way or either. this is the recipe not cut in half.)
2 sticks unsalted butter, room temp.
12 ounces cream cheese, room temp.
1 pound (4 cups) confectioner's sugar, sift (we never sifted this; doesn't make a difference, really)
3/4 teaspoon vanilla extract
Beat butter and cream cheese together in mixer on medium-high speed until fluffy, 2 or 3 mins. Reduce speed to low. Add sugar, 1 cup at a time, then vanilla; mix until smooth. (Frosting can be refrigerated for up to 3 days.)
Unfortunately, I didn't get any pictures.
Anyone else have recipes to share?
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