Fourth of July Cupcakes
Okay, these is my favorite-est chocolate cake recipe. It is so yummy. It is light and moist, but dense at the same time. I cannot explain the physics of it. Usually, I just make this as a cake and eat it right out of the pan – DON’T judge me. 🙂 This was Grace’s messy project for Monday, so I made cupcakes instead and let Grace help me decorate them. The frosting is actually a Raspberry Cream Cheese Frosting, but you could use a vanilla buttercream or whipped cream frosting if you prefer. We then used white and blue sprinkles to make them very festive.
2 c. white sugar
1 3/4 c. flour
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
2 eggs, lightly beaten
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
1. Pre-heat oven to 350°. Grease a 9 x 13 inch baking pan.
2. Stir together sugar, flour, cocoa, baking soda, baking powder, and salt.
3. In another bowl, stir together eggs, milk, oil, and vanilla.
4. Slowly add liquid ingredients to dry ingredients with electric (or stand) mixer running. Mix for 3 minutes.
5. Stir in the boiling water by hand (or add very slowly while electric mixer is running on lowest speed). The batter will be very runny, it’s okay.
6. Pour into baking pan.
7. Bake for 42 minutes, or until toothpick inserted into the center comes out clean. (24 cupcakes took approximately 35 minutes)
8. Frost if you choose and Enjoy!
Raspberry Cream Cheese Frosting
1.3 oz. of freeze-dried raspberries
1 c. powdered sugar
1/2 c. cream cheese
1/2 c. unsalted butter, softened
1. Pulse raspberries in food processor or blender until a fine powder forms.
2. Cream the butter and cream cheese until smooth.
3. Add the powdered sugar and raspberry powder. Blend until creamy and smooth.
4. Using a spoon, knife, or pastry bag frost your (cup)cakes.