The Cupcake evolved in the United States in the 19th century,and it was revolutionary because of the amount of time it saved in the kitchen and the ingredients for them were measured in cups instead of weighed,as had been the custom.It was indeed a matter of suprise to me when i came to know that there is a special day for"cupcake"in U.S. Classic cupcakes, buttercream frosted vanilla, lemon and red velvet cupcakes are just a few of the many varieties of cupcakes that are always big favorites for birthday parties, holidays and school events.With so many cupcake recipes to pick from,there certainly is a classic that is a hands-down favorite for many: the chocolate cupcake.Frost them with chocolate frosting or use vanilla buttercream frosting for a nice change.Here i am going to give you a choclate cupcake recipe which was a part of Holiday Party Menu and was even over before the first Parent went looking for it........Kid's loved it!!!!
Butter - 5 oz
confectioners (icing) sugar -8 oz
cocoa powder - 2 tbsp
Hot water 2 tsp
All-purpose flour - 1 cup
Natural unsweetened cocoa - 6 tbsp
Baking soda - 1/2 tsp
Sugar - 1 cup
Sugar - 1 cup
Egg - 2 (at room temperature)
Egg yolk - 1 (at room temperature)
Vanilla - 1/2 tsp
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Unsalted butter - 8 tbsp
Water - 1/2 cup
Recipe for Frosting
1.Beat together the butter and sugar with an electric beater.
2.Once well combined, add the combined cocoa powder and water. Beat until smooth and creamy.
Recipe for Cupcake
1)Preheat the oven to 350 degrees.
2)Line cupcake with paper liners in the tray.
3)Blend the flour with the cocoa powder,baking soda,baking powder, and salt in a bowl.
4)Using an electric mixer at medium speed beat butter about 2 minutes.
5)Gradually add the sugar.Beat until smooth for about 5 minutes.
6)Reduce the mixer speed to low and beat in the whole eggs and yolk 1 at a time.Beat in the vanilla.
7)Bring water just to a boil in a small saucepan and remove from the heat.
8)Set the mixer at low speed and beat the flour mixture into the butter mixture a little at a time.
9)Add hot water, about 2 tablespoons at a time, and mix until batter is smooth.
10)Divide the batter among the cups in the cupcake tray.Fill about 2/3 full.
11)Bake approximately 20 minutes or when a toothpick inserted in the center comes out clean.
12)Cool the cupcakes in the tin on a rack for 10 minutes and then complete by decorating with frosting.This recipe makes 12 cupcakes.
1)Don't overmix your batter.This will cause your cupcakes to be rather chewy instead of perfectly moist.
2)Bake your cupcakes at the proper temperature. Preheat your oven to the correct temperature before you put your cupcakes in the oven.
3)Cupcakes are best eaten the same day they are made. Undecorated cupcakes can be frozen up to 3 months.