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Jim Coleman Recipes

Red, White & Blue Chocolate Cupcakes

For this recipe you will need:

  • 2 cups granulated sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 eggs
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

To prepare this recipe:

Line 2-1/2 inch diameter muffin cups with paper bake cups.

In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil, butter and vanilla extract; beat on medium speed of electric mixer for 2 minutes. Stir in boiling water (batter will be very thin). Fill muffin cups 2/3 full with batter.

Bake in a preheated 350* oven 20-25 minutes, or until a wooden toothpick is inserted in center and comes out clean. Remove from pan to wire rack. Cool completely.

Frost cupcakes with Vanilla Buttercream Frosting (See below). Garnish with blueberries and strawberries.

Vanilla Buttercream Frosting:

  • 5 tablespoons butter
  • 4 cups confectioner's sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • Fresh blueberries and strawberries

In medium bowl, cream together the butter and confectioner's sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

©2004 WHYY