Chocolate Cupcakes with Pink Vanilla Icing
If you want to add more lacto ovo vegetarian recipes to your repertoire, Chocolate Cupcakes with Pink Vanillan Icing might be a recipe you should try. For 34 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 296 calories, 3g of protein, and 12g of fat. This recipe serves 18. If you have unsweetened cocoa, eggs, white sugar, and a few other ingredients on hand, you can make it. 114 people were impressed by this recipe. Many people really liked this hor d'oeuvre. It is a very budget friendly recipe for fans of American food. It is brought to you by I Adore Food. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 17%. This score is not so tremendous. Quick Chocolate Cupcakes with No-Powdered Sugar Vanillan Icing, Basic Vanilla Cupcakes with Vanilla Cream Cheese Icing, and Airy Angel Food Cupcakes With Naturally Pink Icing are very similar to this recipe.
Servings: 18
Preparation duration: 25 minutes
Cooking duration: 20 minutes
Ingredients:
1 1/3 cup of all purpose flour
2 Teaspoon of baking powder
1/4 Teaspoon of baking soda
1 cup of butter, softened
2 large eggs
pink food coloring, whip in a drop at a time
1 to 2 Tablespoon of heavy cream
3 cup of icing sugar
1 cup of milk
1/8 Teaspoon of salt
3/4 cup of unsweetened cocoa
3/4 Teaspoon of vanilla extract
1 1/2 cup of white sugar
Equipment:
muffin tray
bowl
aluminum foil
oven
muffin liners
toothpicks
blender
whisk
Cooking instruction summary:
To make the cupcakes:(use first 10 ingredients) Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.To make the icing: In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.Add vanilla and a bit of pink coloring and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Step by step:
1. To make the cupcakes:(use first 10 ingredients) Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.In a large bowl, cream together the butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
3. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
4. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.To make the icing: In a standing mixer fitted with a whisk, mix together sugar and butter.
5. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
6. Add vanilla and a bit of pink coloring and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Nutrition Information:
covered percent of daily need
