Wednesday, February 20, 2013

Kid-Friendly Chocolate Cupcakes

Kate asked for chocolate cupcakes for her birthday. I asked her if I could use the same recipe that I used for the raspberry chocolate cake and the answer was a very loud "NO." Although I loved how rich the chocolate raspberry cake was, she thought it was too bitter. So this recipe has a lot less chocolate and a lot more sugar. Very kid-friendly. And just look at these cupcakes, aren't they cute? They are a little melted-looking because I am impatient and iced them before they had cooled completely. Silly me. 

Ingredients :
  • 3 cups flour
  • 2 cups sugar
  • 1/2 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • 3/4 cup vegetable oil
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 3 cups powdered sugar (icing)
  • 1/4 to 1/2 cup almond milk (icing)
  • 1 teaspoon vanilla (icing)
  • Food coloring (icing)

  1. Preheat oven to 350F.
  2. Mix flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.
  3. Mix in water, oil, vinegar and vanilla. 
  4. Mix until the lumps go away.
  5. Prepare cupcake pan with cupcake papers.
  6. Using a spoon or ice cream scoop (I recommend the scoop. It's a little easier and it makes more evenly-sized cupcakes), spoon batter into cupcake papers. 
  7. Bake for 25 to 30 minutes, or until a toothpick comes out clean.
  8. For the icing, mix powdered sugar, almond milk and vanilla in a bowl using an electric mixer until smooth. Add food coloring as desired.
  9. WAIT TIL THE CUPCAKES HAVE COOLED BEFORE ICING. I didn't, and look how they turned out. 
  10. Store in the fridge overnight or until served (this sets the icing). 


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