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Chocolate Birthday Cupcakes With Vanilla Frosting Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
12 Servings
$ /Serving
Print
Moderate Level
40 MIN 20 Prep + 20 Cook
12 Servings
$ /Serving

Chocolate Birthday Cupcakes With Vanilla Frosting Recipe by Paula Deen

Moderate Level
40 MIN 20 Prep + 20 Cook
12 Servings
$ /Serving

Ingredients

  • 1/2 cup milk, plus 2 tablespoons
  • 1 teaspoon white vinegar
  • 1/2 cup cocoa powder
  • 1/2 cup hot water
  • 1 cup granulated sugar
  • 1/2 cup shortening
  • 4 teaspoons vanilla extract, plus 2 teaspoons
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 8 cups confectioner's sugar
  • 2 sticks unsalted butter
  • food coloring, for decorating
  • sprinkles, for decorating

Preparation

For the cupcakes: Preheat the oven to 350°F. In a measuring cup, mix together 1/2 cup milk and vinegar to make sour milk. In a large bowl, add the cocoa powder and hot water and mix together with an electric hand mixer. Add the soured milk, granulated sugar, shortening, 4 teaspoons vanilla extract and eggs and mix together. Next, add the flour and baking soda and mix until all the ingredients are incorporated.

 

Place cupcake liners into a cupcake pan and fill each halfway with batter. Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan for 5 to 10 minutes.

 

For the frosting: Whip 4 cups of the confectioner's sugar, the butter and remaining 2 teaspoons vanilla extract with an electric hand mixer until smooth, while slowly adding 2 tablespoons milk.

 

Add food coloring to achieve desired color and the remaining 4 cups confectioner's sugar.

 

Frost the cupcakes and top with sprinkles.

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Preparation

For the cupcakes: Preheat the oven to 350°F. In a measuring cup, mix together 1/2 cup milk and vinegar to make sour milk. In a large bowl, add the cocoa powder and hot water and mix together with an electric hand mixer. Add the soured milk, granulated sugar, shortening, 4 teaspoons vanilla extract and eggs and mix together. Next, add the flour and baking soda and mix until all the ingredients are incorporated.

 

Place cupcake liners into a cupcake pan and fill each halfway with batter. Bake until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan for 5 to 10 minutes.

 

For the frosting: Whip 4 cups of the confectioner's sugar, the butter and remaining 2 teaspoons vanilla extract with an electric hand mixer until smooth, while slowly adding 2 tablespoons milk.

 

Add food coloring to achieve desired color and the remaining 4 cups confectioner's sugar.

 

Frost the cupcakes and top with sprinkles.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product