Chocolate Cupcakes
Makes 12
Prep time: 30 minutes
Total time: 1 hour
3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
Easy White Icing (see recipebelow)
Sprinkles (optional)
Preheat oven to 350° F.
Line 12-cup standard muffin tin with paper
liners.
Into a medium bowl, sift together cocoa,
flour, baking powder, and salt; set aside.
In a mixing bowl, cream butter and sugar
until light and fluffy.
Add eggs, one at a time, beating well after
each, then beat in vanilla.
With mixer on low speed, add flour mixture
in two batches, alternating with sour cream
and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full.
Bake until a toothpick inserted in centers
comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack
to cool completely, then spread with Easy White
Icing using a table knife or small offset spatula.
Decorate with sprinkles, if desired.
~~~ Easy White Icing
Makes 3 1/2 cups, enough for 12 standard cupcakes
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectionersÂ’ sugar
1 to 2 tablespoons milk (optional)
In a mixing bowl, cream butter until smooth.
Gradually add confectionersÂ’ sugar; beat until
smooth. If too thick to spread, beat in 1 to 2
tablespoons milk.
http://www.marthastewart.com/page.jhtml?type=content&id=recipe4113&search=true&resultNo=1
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