Thursday, July 1, 2010
I also used the recipe on her site for the icing that went with the cupcakes. It was okay. I had read the comments below the recipe and one lady said it was overly sweet. Initially I thought, "what a dumb statement," frosting is just that...extremely sweet, lady. But after I made it, I would have to agree that it was oddly, overwhelmingly sweet. I don't know if it was the ratio of butter to sugar, whatever it was, I just wasn't a big fan. So I've got a great cake, but I would love some ideas on egg-free frosting. If you have a good one, please share in the comment box below. I'm open to different flavors, types, just make sure it's egg-free. I know most are, but I just don't want any recipes for 7 minute frosting, ya know? (I have vivid memories of making that as a kid at my neighbors house. It was the best frosting I had ever had.)
Even if you don't have an egg allergy, you will adore this cake. And if you do, you will be super pleased to have this in your recipe box now. Delish!
Oven: 350 degrees
Makes 1 dozen
1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1 teaspoon pure vanilla extract
1 1/4 cups water
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting