Sunday, March 9, 2008
Hills Black and White Cupcakes
Preheat oven to 350
line muffin tins with cups and spray with non stick cooking spray.
Sift together the following ingredients and set aside.
1 c cake flour
1 c + 1 T all purpose flour
2/3 c cocoa
1 t baking soda
1/2 t kosher salt
In a large mixing bowl cream together
1 c brown sugar
1 c sugar
In another bowl combine
1 c buttermilk
1 c brewed coffee (cooled not hot)
2/3 c canola oil
In three additions, add oil mixture and flour mixture into egg mixture. Mix until just combined. Spoon into muffin tins 2/3 full. Bake 15-18 minutes (10 minutes for mini cupcakes)
Let cool in pan for 8-10 minutes and then allow cupcakes to finish cooling on wire racks.
Tip***if you do not have cake flour (I sometimes don't) you can spoon 2 T cornstarch into bottom of 1 c measure. Then spoon regular flour over top and level. This works just as well!
When they are cool frost with Buttercream Icing:
2 sticks butter (very soft)
1/3 c evaporated milk
2 t vanilla (sometimes I add even a smidge more)
6-8 cups powdered sugar
Start off with 6 cups sugar and then add more as needed until frosting is quite stiff. This should be thick thick thick! You can roll tops of cupcakes in mini chocolate chips, mini m&m's or top with sprinkles. YUM!