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Cupcakes: One-Bowl Chocolate Cupcakes

Source of Recipe


LHJ, Recipes 2000






List of Ingredients



• 1-1/4 cups milk
  
• 1 tsp white vinegar
  
• 1-3/4 cups all-purpose flour
  
• 1-1/2 cups sugar
  
• 2/3 cup unsweetened cocoa
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 3/4 cup butter or margarine, softened, cut up
  
• 2 large eggs
  
• 1 tsp vanilla extract
  
• *
  
• -- Fluffy White Frosting --
  
• 2 large egg whites
  
• 1-1/2 cups sugar
  
• 1/4 tsp cream of tartar or 1 Tbsp light corn syrup
  
• 1/3 cup water
  
• 1 tsp vanilla extract
  
• *
  
• Unsweetened cocoa, for garnish (optional)
  






Instructions



1. Heat oven to 350 degrees (F). Line twenty-four 2-1/2-inch muffin-pan cups with paper liners. Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes.
   
   
2. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixer bowl. At low speed, beat in butter until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes. Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely.
   
   
3. Make fluffly white frosting: Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with handheld mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread.
   
   Spread cupcakes with warm frosting. Sprinkle lightly with cocoa, if desired.
   
   Makes 24 cupcakes
   (2-3/4 cups frosting).