Don’t You Just Love A Good Cupcake?

The attraction of the cupcake has gone beyond children’s party fare. Cookbooks are being written that are devoted to the art of the cupcake and cupcake only bakeries are now found in many cities.  People crave a good cupcake but don’t seem to understand just how easy they are to make at home.

Cupcakes are just the right size to please a sweet tooth and a cake craving.  They are small enough to be held in the hand to eat but large enough to share.  Like its sister the cake, only your imagination will limit what type of cupcake you can make.

When a cupcake crosses with a brownie, a satisfying, deep chocolate taste exists in the kind of a little cake. Brownie cupcakes make a delightfully thick cake, particularly delicious with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stove top, an excellent option for fast cleanups.

Some bakers like to top their cupcakes with a scattering of powdered sugar or a drizzle of glaze, outstanding for lunchboxes. For a more decadent and delicious experience you can use a rich buttercream icing that will dress up the brownie cupcakes for any occasion.

Chocolate Cupcakes With Buttercream Frosting.

Brownie Cupcakes

3 oz. (3 squares) unsweetened chocolate

1/2 cup butter or margarine

1 1/2 cups sugar

3 eggs

1 1/2 teaspoons vanilla

1 cup all-purpose flour

1 cup chopped walnuts

1 cup Sun-Maid Natural Raisins (optional)

Cupcake Instructions:

Heat oven to 350 ° F.

Grease or line 12 (23/4-inch) muffin cups with paper baking cups.

In big pan, at least 3 quarts in size, melt the butter and chocolate over a very low heat. Stir occasionally until both ingredients are melted together.  Don’t over heat.

Stir in sugar and blend well together very well.

Blend in eggs and vanilla extract. Stir in flour, walnuts and raisins.

Spoon batter into the prepared muffin cups, filling about ¾ full.

Sprinkle with powdered sugar or frost with your favorite icing.

Makes 12 cupcakes.

Buttercream Icing

1 stick (8-oz.) butter, softened

1 box (16-oz.) powdered sugar

1 teaspoon vanilla extract

Dash of salt

2 to 3 tablespoons milk

Icing Directions:

You will want to use your stand mixer for the icing, it does a great job of whipping the frosting until fluffy.

In the mixer’s bowl cream the butter.

Slowly add the powdered sugar.

Once the butter and sugar are creamed together, add the salt and vanilla.

Slowly add the milk until you have the consistency that you want.