I made this recipe a while back, but forgot to post
the recipe. With the holidays just around the corner, this is a great recipe to use for those school parties or family reunions. If you like the sheet cake version, then you will like the cupcakes as well. Like I have mentioned before, I like cupcakes because I don't have to worry about plates and, knives or spatulas when I take these to different functions. Easy, delicious and functional, what else can you ask for? Enjoy!
Texas Sheet Cake Cupcakes
www.http://www.blueeyedbakers.com
Makes 24 cupcakes
Adapted from Southern Food
For the cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 heaping tablespoons unsweetened cocoa powder
2 sticks unsalted butter
1/2 cup boiling water
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
For the frosting:
1 3/4 sticks butter, melted
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons buttermilk (or milk)
1 teaspoon vanilla extract
4 cups confectioners sugar
1/2 cup chopped pecans
Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.
In a large bowl, combine flour, sugar & salt and set aside.
In a microwave safe bowl, melt butter. Stir in cocoa powder & boiling water and mix. Add to dry ingredients and stir until just combined.
In a small bowl combine buttermilk, eggs, baking soda & vanilla and whisk. Stir into the chocolate/flour mixture and mix until fully incorporated. Fill prepared muffin pan with batter & bake cupcakes for 18-20 minutes. Allow to cool completely on a wire rack before frosting.
To make the frosting, combine While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine melted butter, cocoa powder, buttermilk (or milk) & vanilla extract. Whisk until smooth then add in confectioners sugar & finally pecans. Generously cover cooled cupcakes with frosting.
the recipe. With the holidays just around the corner, this is a great recipe to use for those school parties or family reunions. If you like the sheet cake version, then you will like the cupcakes as well. Like I have mentioned before, I like cupcakes because I don't have to worry about plates and, knives or spatulas when I take these to different functions. Easy, delicious and functional, what else can you ask for? Enjoy!Texas Sheet Cake Cupcakes
www.http://www.blueeyedbakers.com
Makes 24 cupcakes
Adapted from Southern Food
For the cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
4 heaping tablespoons unsweetened cocoa powder
2 sticks unsalted butter
1/2 cup boiling water
1 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
For the frosting:
1 3/4 sticks butter, melted
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons buttermilk (or milk)
1 teaspoon vanilla extract
4 cups confectioners sugar
1/2 cup chopped pecans
Preheat oven to 350 F. Line a muffin pan with paper liners and set aside.
In a large bowl, combine flour, sugar & salt and set aside.
In a microwave safe bowl, melt butter. Stir in cocoa powder & boiling water and mix. Add to dry ingredients and stir until just combined.
In a small bowl combine buttermilk, eggs, baking soda & vanilla and whisk. Stir into the chocolate/flour mixture and mix until fully incorporated. Fill prepared muffin pan with batter & bake cupcakes for 18-20 minutes. Allow to cool completely on a wire rack before frosting.
To make the frosting, combine While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine melted butter, cocoa powder, buttermilk (or milk) & vanilla extract. Whisk until smooth then add in confectioners sugar & finally pecans. Generously cover cooled cupcakes with frosting.
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