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Buttermilk Choc. Cupcakes - TOH




Source of Recipe


BBR


Recipe Introduction


Posted by: CountryCook_IA


List of Ingredients




1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1/2 cup water

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt. Add dry ingredients to creamed mixture alternately with buttermilk mixture.
Fill paper-lined muffin cups two-thirds full (I filled 3/4 full). Bake at 375° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.


Recipe



Fluffy White Frosting-TOH

2 tablespoons cornstarch
1 cup cold water
1 cup butter, softened
1 cup sugar
1/2 teaspoon almond extract

In a saucepan, combine cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Refrigerate for 1 hour.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in almond extract. Add cornstarch mixture and beat until sugar is dissolved and frosting is fluffy, about 4 minutes. Store in the refrigerator. Yield: about 3-1/4 cups.

When cooled, I used an injector (or something like a ketchup bottle with a pointy top to inject the frosting in) into the bottom of the cupcake, about 1-2 t. in each one.