Friday, July 8, 2011

Wacky Woo Eggless Chocolate Cupcakes



For his 5th birthday, my son chose a tower of cupcakes as his cake of choice. And as a way to fill some time during the party I thought it would be great if the kids decorated the own cupcakes with sprinkles. It was a great hit - though there may have been just as many sprinkles on the floor as on the cupcakes!


This recipe is based on a "wacky woo" cake recipe - no eggs, lots of flavour, very moist and honestly the flavour only gets better after a day or two (if they last that long).


The recipe for the icing is based on a Marth Stewart recipe that I coloured with Wilton colour gels.











Ingredients
1 1/2 cups flour
3 tbsp Dutch process cocoa powder
1/4 tsp salt
1 c sugar
1 tsp baking powder
1 tsp baking soda
2 teaspoons vanilla
1 tsp white vinegar
5 tbsp shortening, melted
1 cup warm water


What to do
Preheat 325 degrees F.
Place the dry ingredients in a bowl and whisk until well combined.
Make 3 medium sized holes in the dry mixture.
Pour the vanilla in one hole. Do not mix.
Pour the vinegar in another hole. Do not mix.
Pour the shortening in the third. Do not mix.
Pour water over the top.
Now mix.


Prepare cupcake pans and fill 2/3 of each cup.
Bake for approximately 20 minutes or until tester comes out clean.


Icing Ingredients
2 cups unsalted butter, softened
3 1/2 cups icing sugar, sifted
1 tsp vanilla
1/4 c milk
pinch of salt


What to do
Beat butter until very smooth and creamy.
Slowly add icing sugar and beat until smooth.
Incorporate vanilla and salt.
Slowly add milk and slowly beat until beautifully smooth. (5 minutes)
If colouring, separate out into bowls and add desired colours.

Makes approx. 12 cupcakes.


7 comments:

  1. I love the colors and it's always fun to have the kids decorate their own even if it can get messy. :)

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  2. I love that these are eggless. I do have a weakness for chocolate cupcakes with sprinkles!

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  3. These are so cute and really pretty too! If i went that made with the sprinkles mine would just end up looking like a mess, but yours look really lovely :) Your 5 year old has good taste!!

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  4. arent you supposed to use unsweetened cocoa powder if you use baking soda?

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  5. Hi
    Thanks for the question.
    Dutch processed cocoa will not react with baking soda, true so it must be used with baking powder. I think you are asking why both are used and sadly I don't have the answer - I just know this recipe works as passed down to me!

    The Joy of Baking says, "Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used."

    Read more: http://www.joyofbaking.com/cocoa.html#ixzz1ZAKqTiIG

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