The Pink papered ones!
The first vote that came in was from my granddaughter,
Lydia,
who called from Missouri.
She told me she voted for the pink papered
ones because they looked more light and fluffy.
She has very discriminating taste just by looking at them.
Here is the recipe:
Thanks to Lynn for sending this to me.
The original recipe was for a cake so I just adjusted
the instructions for cupcakes and used
boiling water instead of coffee.
The first vote that came in was from my granddaughter,
Lydia,
who called from Missouri.
She told me she voted for the pink papered
ones because they looked more light and fluffy.
She has very discriminating taste just by looking at them.
Here is the recipe:
Thanks to Lynn for sending this to me.
The original recipe was for a cake so I just adjusted
the instructions for cupcakes and used
boiling water instead of coffee.
Black Magic Cake
-found on My Baking Addiction
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup boiling water
1 teaspoon vanilla extract
Heat oven to 350°F. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, boiling water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill muffin tins about 3/4 full. Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Cool completely. Frost as desired. I got about 18 cupcakes.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
-found on My Baking Addiction
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs
1 cup buttermilk or sour milk*
1 cup boiling water
(the recipe called for 1 cup strong black coffee
OR 2 teaspoons powdered instant coffee plus 1 cup boiling water)
1/2 cup vegetable oilOR 2 teaspoons powdered instant coffee plus 1 cup boiling water)
1 teaspoon vanilla extract
Heat oven to 350°F. Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl. Add eggs, buttermilk, boiling water, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin). Fill muffin tins about 3/4 full. Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Cool completely. Frost as desired. I got about 18 cupcakes.
* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
1 comment:
That's really cute picture of Lydia! She loved being the star of your blog.
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