a cupcake recipe by Lindsay Conchar
(makes 14-16 cupcakes)

For the Chocolate Cupcakes;
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 6 tablespoons water
  • 6 tablespoons natural unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons milk

  1. Preheat oven to 350�F and line cupcake pan with cupcake liners.
  2. Beat butter and sugar until light in color and fluffy, about 3-4 minutes.
  3. Add eggs one at a time, beating just until blended.
  4. Combine vanilla, water and cocoa powder in a separate bowl and whisk until smooth. Mixture will be thick.
  5. Add chocolate mixture to batter and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  6. Combine flour, baking soda and salt in a separate bowl.
  7. Alternate adding the flour mixture and milk to the batter. Begin by adding half of the dry mix, then mix well. Add the milk and mix well, scraping down the sides as needed. Add the remaining flour mixture and mix until smooth.
  8. Fill cupcake liners about 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
  9. Allow cupcakes to cool about 2-3 minutes, then remove to a cooling rack to finish cooling.

For the Caramel Pecan Frosting;
  • 1/2 cup butter
  • 1/2 cup shortening
  • 4 cups confectioners� sugar
  • 7 tablespoons caramel sauce
  • 1-2 tablespoons water or milk, as needed
  • 1/2 cup finely chopped pecans
  • Caramel sauce, as needed for drizzle
  • Chopped pecans, as needed for topping

  1. Combine the butter and shortening in a large bowl and mix until smooth.
  2. Add 2 cups of confectioners� sugar and mix until smooth.
  3. Add about half of the caramel sauce and mix until smooth.
  4. Add remaining confectioners� sugar and mix until smooth.
  5. Add remaining caramel sauce and mix until smooth, keeping an eye on the consistency of the frosting so it doesn�t get too thin. Add 1-2 tablespoons of water, if needed, to further thin frosting.
  6. Stir in the chopped pecans.
  7. Pipe the frosting onto the cupcakes using a large round piping tip.  (The pecans will get stuck in a star tip.)
  8. Finish off the cupcakes with a drizzle of caramel and additional chopped pecans.

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