Well, not really a galore, but two no-fail cupcake recipes that have been lifesavers since buying packaged cake mixes is a costly and often impossible task here in Jakarta.
First. A very simple and delicious Chocolate Cake.
Bob Sykes Bar Hershey’s “Perfectly Chocolate” Chocolate Cake
Yields about 30 cupcakes or a two-tier 9” cake
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup Hershey’s cocoa (add more cocoa)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
- Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans or
- Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
- Stir in boiling water (batter will be thin).
- Pour batter into prepared pans
- Bake 30 to 35 minutes for the round cakes, about 18 minutes for the cupcakes or until wooden pick inserted in center comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
I realize I have already posted a recipe for carrot cake, however this one comes with a twist, an apple twist I might say. The little bit of apple makes a huge difference. This recipe is not as “carroty” as the previous one. This is more like a vanilla cake with a bit of carrot, cinnamon and apple. It is great and very kid-friendly.
The Cupcake Diaries Carrot Cupcake
Yields about 22 medium cupcakes
2 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
16 tablespoons unsalted butter, at room temperature (French butter works best)
2 cups sugar
1 teaspoon vanilla (not on the original recipe but a good addition)
4 large eggs, at room temperature
1/3 cup hot water
2 cups freshly grated carrots
½ cup freshly grated apple (approximately 1 medium-size-apple- Gala apples work well)
- Preheat oven to 350 F. Line your cupcake pan with paper baking cups
- Sift together flour, baking powder, cinnamon and salt and set aside
- Beat butter on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated
- Add the eggs one at a time, mixing slowly after each addition.
- Reduce speed to low. Mix as slowly and little as necessary to avoid traumatizing the batter.
- Add one-third of the flour mixture to the butter mixture, then gradually add one-third of the hot water, beating until well incorporated. Repeat and beat just until combined.
- Using a spatula fold the grated carrot and apple into the batter.
- Use a standard-size-ice-cream scoop to fill each baking cup with batter until two-thirds full. Bake for 18 to 20 minutes (start checking at 15). Transfer to a wire rack to cool completely.
My favorite frosting both for the chocolate and carrot cupcakes is vanilla cream-cheese frosting.
The Cupcake Diaries Vanilla Cream-Cheese Frosting
Enough to frost 18-20 cupcakes
4 tablespoons unsalted butter, at room temperature
4 cups confectioner’s sugar, sifted
¼ teaspoon pure vanilla extract
6 ounces cream cheese at room temperature
- Place all the ingredients in the bowl of an electric mixing fitted with the paddle attachment
- Beat until well combined
- Beat on high-speed at the very end for at least 2 minutes to ensure that the frosting is light and fluffy
- If you find it’s not fluffy enough, add a teaspoon of milk and beat until desired consistency is acquired