Whether you have kiddies over for fun, party plans, fun food ideas or you just want a treat….. this will fit any casual or formal occasion perfectly.
The Best Cupcakes ever!!!
For chocolate Cupcake
Gather the following: Muffin pan or (pans with 12 spaces) muffin cups, 3 large bowls, piping bags, piping tips
2 cups /8oz Flour
1 1/2 cups brown sugar
1/2 cup cocoa powder
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup cornstarch (3 eggs whisked-optional)
3 teaspoons vanilla flavoring
1/2 cup coconut oil (vegetable oil-optional)
1/2 cup water
Preheat oven to 375 degrees Fahrenheit.
Combine all dry ingredients in a bowl, whisk together moist ingredients in a separate bowl.
Combine dry and moist ingredients by mixing them together gradually.
Place muffin cups in the slots and fill with cupcake mixture to 3/4 of the cups. do not fill them as this will cause unnecessary overflow and spilling.
Place in oven and bake for 25 minutes. Or until you can insert a toothpick and it comes out clean.
Let cool for at least 2 hours- if you are in a hurry you can cool them quickly in the refrigerator.
For Mug Cake: Grease two of your favorite tea mugs that are microwave friendly. Pour some of the cupcake mixture and fill it 3/4 of the way. Place in microwave for 3 minutes and there you have your easy mug cakes in just 3 minutes. If you place more than two in the microwave at a time it will require more time to bake them.
1 Cup vegetable shortening (room temperature)
4 Cups Icing sugar (sifted)
1/2 Cup Lime Juice
3 teaspoons Vanilla extract
A hand whisk can be used, but we will skip that option for now. Use an electric mixer- place vegetable shortening in the mixer first and whip for 2 minutes at medium speed while slowly and gradually adding the icing sugar. Continue until the icing sugar is finished. Slowly add the lime juice and let it gradually combine then add the vanilla extract. Stop the mixer and scrape down the sides of the bowl. Mix again for one minute at high speed.
Attach piping tip to the piping bag and fill it up with the filling. Insert the piping tip into each cupcake until the entire tip is inserted. Squeeze the filling out gently and lift the piping bag as you continue to gently let out the filling and pull upwards.
Do this for all the cupcakes. Make a decoration at the top if you so desire.
Yield: 12 cupcakes