Cupcake Camp Dallas… and Dr Pepper Shot Cupcakes
Cupcake Camp Dallas… and Dr Pepper Shot Cupcakes requires around 45 minutes from start to finish. This beverage has 411 calories, 2g of protein, and 13g of fat per serving. For 66 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is typical of American cuisine. 173 people were glad they tried this recipe. It is brought to you by My Baking Heart. Head to the store and pick up white vinegar, vanillan extract, kosher salt, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is not so excellent. Try Mocha-Nut Cupcakes for Cupcake Camp Dallas 2012, Tomato Pepper and Egg Camp Skillet, and Fireball Jello Shot Cupcakes for similar recipes.
Servings: 12
Ingredients:
1 tsp baking soda
3/4 c dark cocoa powder
3 c Confectioners' sugar
1 c Dr Pepper + extra for shots
Small plastic shot glasses
1-1/2 c all-purpose flour
1 c granulated sugar
1/2 tsp Kosher salt
1/3 c skim milk
6 tbsp unsalted butter, at room temperature
2 tsp pure vanilla extract
6 tbsp vegetable oil
1 tsp white vinegar.jpg)
Equipment:
oven
whisk
bowl
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Place dry ingredients in a bowl and whisk thoroughly. Make 3 holes in the mixture. Pour the vanilla into one hole, the vinegar in another and the oil in the last hole. Pour the Dr Pepper over the top and mix thoroughly.Fill the cupcake wrappers 3/4 full and bake for 20 minutes. Remove pan from oven and let cool on a rack for 10 minutes. Remove cupcakes from pan and place on same rack to finish cooling completely. Frost with Dark Chocolate frosting, then add a small shot glass to the center. Take an eyedropper and add just enough Dr Pepper to fill the shot glass.Cream butter and vanilla. In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture. Slowly add just enough milk (you might not need to add it all) until frosting reaches desired consistency, then beat until creamy.Source: original recipe by My Baking Heart
Step by step:
1. Preheat oven to 350 degrees F.
2. Place dry ingredients in a bowl and whisk thoroughly. Make 3 holes in the mixture.
3. Pour the vanilla into one hole, the vinegar in another and the oil in the last hole.
4. Pour the Dr Pepper over the top and mix thoroughly.Fill the cupcake wrappers 3/4 full and bake for 20 minutes.
5. Remove pan from oven and let cool on a rack for 10 minutes.
6. Remove cupcakes from pan and place on same rack to finish cooling completely. Frost with Dark Chocolate frosting, then add a small shot glass to the center. Take an eyedropper and add just enough Dr Pepper to fill the shot glass.Cream butter and vanilla. In a separate bowl, combine powdered sugar and cocoa powder.
7. Add dry ingredients to creamed mixture. Slowly add just enough milk (you might not need to add it all) until frosting reaches desired consistency, then beat until creamy.Source: original recipe by My Baking Heart
Nutrition Information:
covered percent of daily need
