Ah, Cupcakes! A cake that is beautifully designed to serve one person could be made as decadent as possible to satisfy anyone with a sweet tooth. It is easy to make and serve for a huge crowd. For someone like me who is not into baking or elaborate cooking, cupcake is an easy hit. As day goes by my 2 year old expresses his passion for something sweet. Quite anxious, I pushed myself to make it by searching for recipes, all along with a feeling that a cupcake disaster was sure to come. Thankfully I was totally wrong. The cupcakes turned out super moist and utterly delicious. The texture was praiseworthy. And did I mention the frosting was super easy to put-together? My son relished it but was on sugar hyper for a while but it was all worth the effort.
* 1 1/2 cup flour
* 1/3 cup cocoa powder
* 1 tsp baking soda
* 1/2 tsp salt
* 1 cup sugar
* 1/2 cup vegetable oil
* 1 cup water
* 2 tsp vanilla extract
* 2 tsp white vinegar
1. Preheat oven to 325°F. Place paper cups inside muffin trays
2. Combine all dry ingredients.
3. Mix the vegetable oil water and vanilla extract in a separate bowl and then pour them into the large the dry ingredients. Stir until mixture is smooth and without lumps.
4. Add the vinegar and stir, fill the cupcake pans 2/3 full.
5. Bake in the preheated oven for about 15 minutes.
6. Remove from the oven and let it cool for sometime.
7. Apply frosting using icing tubes and food color and decorate with sprinkles
* 1/2 cup unsalted butter, softened
* 3 1/2 cups confectioners’ sugar
* 1/4 cup milk
* 2 tsp. almond or vanilla extract
In a food processor, process butter about 30 seconds or until smooth. Using a spatula, scrape down the sides of the bowl. Add the confectioners sugar and process again, about 15 seconds.While the motor is running, drizzle in the extract through the small opening in the feed tube. Process for another 30 seconds, or until smooth.
NOTE: For a stiffer frosting, add a little less milk or more confectioners sugar.