Texas Sheet Cake
Cupcakes are a new twist on an old favorite recipe of my grandmothers. I always
loved the cake, but wanted to make it more convenient to eat. The cupcake form
is perfect for taking somewhere or just to eat around the house.
I came up with this recipe years ago and posted it on my old
blog, Fabulous You Photography. It has been pinned and shared thousands of
times. Since it has been so popular, I thought
that I would share the recipe here on my new blog since that blog no longer
exist for getting the recipe. I know you will love them!
Texas Sheet Cake Cupcakes
Ingredients:
1 cup butter
1/2 cup water
4 tablespoons unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla
Preheat the oven to 350 degrees. Place 24 cupcake liners
into muffin pans. In a small sauce pan, bring the butter, water, and cocoa
powder to a boil. Turn off and set aside. Combine flour, sugar, and baking
soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well
blended. Pour into cupcake liners. Bake for 18 - 20 minutes or until done. They
will be moist. Do not over cook. Cool completely.
Fudge frosting:
6 tablespoons milk
4 tablespoons unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
In a small saucepan, combine milk, cocoa powder, and butter.
Bring to a boil. Remove from heat. Add vanilla and powdered sugar.Stir until it
starts to thicken slightly. (I stirred it for 3 1/2 minutes) Drop a tablespoon
full onto center of each cupcake. The frosting will thicken quickly, so do not
make the frosting until ready to put on cupcakes.
*NOTE: This is a pour on frosting. It is not a spread or
pipe on. It will still be a little runny when it is applied. The frosting will
harden as it cools on the cupcake. The best way to tell when it is ready to use
is to drop a spoonful on a plate and see how far it spreads. When it spreads
just to the width of a cupcake, it’s ready. If it spreads too far, stir for a
little longer.
Happy Baking!
No comments:
Post a Comment