Ingredients Jump to Instructions ↓

  1. 2 eggs

  2. 1-1/4 cups sugar

  3. 1 cup buttermilk

  4. 2/3 cup canola oil

  5. 1 teaspoon vanilla extract

  6. 1-1/2 cups all-purpose flour

  7. 1/2 cup baking cocoa

  8. 1-1/4 teaspoons baking soda

  9. 1 teaspoon salt FROSTING:

  10. 2/3 cup butter-flavored shortening

  11. 2/3 cup butter, softened

  12. 1 cup sugar

  13. 1 can (5 ounces) evaporated milk

  14. 1 tablespoon water

  15. 1/2 teaspoon vanilla extract

  16. 2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a large bowl, beat the eggs, sugar, buttermilk, oil and vanilla until blended. Combine the flour, cocoa, baking soda and salt; gradually add to egg mixture until blended. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For frosting, in a large bowl, cream the shortening, butter and sugar until light and fluffy. Stir in the milk, water and vanilla. Gradually beat in confectioners' sugar until smooth. Cut a small hole in the corner of a pastry or resealable plastic bag; insert a small star tip. Fill bag with frosting. Push tip 1 in. into center of cupcake and fill with frosting just until top of cake begins to crack. Pipe frosting in a spiral pattern over the top, beginning near the edge of the cupcake. Yield: 1-1/2 dozen. Editor's Note: The texture of this frosting is typical of one made with granulated sugar.


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