I christened my new stand mixer
by making these beauties
The great part was that I had all the ingredients already
and didn't have to go buy anything
the other great part was that they came out moist and fluffy,
but still firm enough to hold a pretty shape and some yummy frosting
And since one roommate doesn't eat gluten and one doesn't eat refined sugar,
I'm enjoying these a LOT more than I should :)
for cakes:3/4 c. cocoa powder
1 & 1/2 c. all-purpose flour
1 & 1/2 c. sugar
1 & 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. coarse salt
3/4 c. warm water
3/4 c. buttermilk
3 tbsp vegetable oil
1 tsp. pure vanilla extract
2 8 oz pkg cream cheese, softened
1 cup powdered sugar
1 tbsp vanilla extract
What To Do:
Preheat oven to 350 degrees. Line 18 muffin tins with cupcake liners; set aside.
With the whisk attachment of an electric mixer, whisk together cocoa powder, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla, and mix on low speed until smooth, about 3 minutes. Scrape down the sides and bottom of bowl as needed.
The batter is very wet. Pour into a large glass measuring cup to easily pour into muffin cups.
Fill baking cups 2/3rd full of batter. Bake about 20 minutes until a toothpick inserted in the middle comes out clean and the tops bounce back when lightly pressed. Cool on wire racks 10 minutes, then invert and remove from pans. Cool completely on the wire racks.
Meanwhile, on medium speed beat together cream cheese, vanilla, and powdered sugar until fluffy and well blended. Check frosting for sweetness. If you like it sweeter, add another 1/2 cup powdered sugar, blend well and taste. (I don't normally measure out sugar for this part because I don't use a whole lot.)
Once cupcakes are completely cooled, fill a piping bag or Ziploc bag with frosting and pipe a generous amount of frosting in a swirl on each cake.
Cupcake recipe from Bake at 350, originally from Martha Stewart Cupcakes