LeelaDiamond17
The appeal of the cupcake has gone beyond youngsters' party ticket. These days most of the world, it seems, features a desire for cakes. Cupcake bakeries are starting across the country. Cookbooks dedicated to the art of the cupcake are showing up in bookstores.
Sufficient to meet a special desire, the cupcake is definitely an pleasure of the right proportions. The cupcake is here and with more variations on the cake design than ever.
When a crosses with a brownie, a satisfying, deep chocolate flavor is shown in the shape of a little meal. Brownie cakes produce a deliciously heavy meal, specially tasty with a special addition of natural raisins. The formula comes together quickly in a single pot on the stovetop, a fantastic choice for quick cleanups.
Top the cupcakes with a of powdered sugar or perhaps a drizzle of glaze, excellent for lunchboxes. For the total cupcake effect, old-fashioned buttercream frosting dresses up the brownie cakes for a celebration.
Brownie Cupcakes
3 oz. (3 squares) unsweetened chocolate
1/2 cup butter or margarine
11/2 cups sugar
3 eggs
11/2 teaspoons vanilla
1 cup all-purpose flour
1 walnuts were chopped by cup
1 glass Sun-Maid Natural Raisins
Buttercream Frosting
1 stick (8-oz.) butter, softened
1 box (16-oz.) powdered sugar
1 teaspoon vanilla extract
Dash of salt
Two to three tablespoons milk
Heat oven to 350F. Fat or line 12 (23/4-inch) muffin cups with paper baking cups.
In large saucepan, over really low heat, incorporate chocolate and butter; heat just until melted, stirring occasionally. Remove from heat. Stir in sugar; blend well.
Blend in vanilla and eggs. Stir in raisins, walnuts and flour. Spoon mixture into prepared muffin cups, filling very nearly full.
Cook at 350F. for half an hour. Cool on wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes.
Frosting:
In small mixing bowl, combine first four ingredients and 2 tablespoons of milk. With electric mixer, mix on low until blended. Continue to beat on high until fluffy, adding extra milk as required for spreading consistency.
