Chocolate Cupcakes with Fluffy White Frosting

in Diana's Recipe Book

Average Rating:  (total ratings: 14)

Servings: Makes 24 cupcakes

Comments: The combination of the flavors of the devil's food cupcake and the fluffy white frosting is so yummy. If desired, decorate the cupcakes with pretty colored sprinkles or jimmies.

Ingredients: For Cupcakes: 1-1/4 cups milk 1 teaspoon white vinegar 1-3/4 cups all-purpose flour 1-1/2 cups granulated sugar 2/3 cup unsweetened cocoa 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (1 1/2 sticks/6 oz./170g) butter or margarine, softened, cut up 2 large eggs 1 teaspoon vanilla extract For Fluffy White Frosting: 2 large egg whites 1-1/2 cups granulated sugar 1/4 teaspoon cream of tartar or 1 tablespoon light corn syrup 1/3 cup water 1 teaspoon vanilla extract Garnish: (optional) Pastel colored sprinkles or jimmies

Instructions: For Cupcakes: Preheat oven to 350 degrees F/180 degrees C. Line twenty-four 2-1/2-inch (6.35 cm) muffin-pan cups with paper liners. Combine milk and vinegar in a 1-cup measure. Let stand 5 minutes. Combine flour, sugar, cocoa, baking powder, baking soda and salt in a large mixing bowl. Beat in butter at low speed until mixture is crumbly. Add milk mixture, eggs and vanilla; beat at medium speed 3 minutes. Spoon about 1/4 cup batter into each paper liner. Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely. Spread cupcakes with warm frosting. Sprinkle lightly with sprinkles or jimmies. Makes 24 cupcakes. For Frosting: Combine egg whites, sugar, cream of tartar and water in top of a double boiler. Beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes. Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread. Makes 2-3/4 cups frosting. To Make One-Bowl Sheet Cake: Prepare batter as above. Grease a 9 x 13-inch baking pan. Line bottom with waxed paper; grease and flour paper and sides. Pour batter into prepared pan. Bake 30 to 35 minutes, until top springs back when lightly touched. Cool in pan on rack 10 minutes. Invert cake; remove paper and cool completely. Frost cake with warm frosting. Decorate with cocoa, if desired. Makes 24 slices.

Date: February 20, 2003

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