Mary Moore’s Chocolate Cupcakes
Makes 24 cupcakes
2/3 cup butter or margarine (room temperature)
2 cups brown sugar, packed
1/2 cup cocoa
1 egg
1 cup sour milk (or 1 Tbsp. vinegar in 1 cup milk)
3/4 cup hot water
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups cake and pastry flour
1 teaspoon vanilla
In beater bowl, cream together butter or margarine, sugar and cocoa. Add egg
and blend.
Stir in sour milk and hot water to which 1 teaspoon baking soda has been
added.
In a bowl mix together the baking powder, salt and flour and add all at once
to the creamed mixture. Add vanilla. Stir in with spoon to incorporate all the
flour mixture, then beat with electric beater on high for 3 minutes, scraping
down sides of bowl with spatula once or twice.
Spoon into paper-cup-lined muffin tins filling 2/3 full. Bake at 350° 18 to 20
minutes. If desired frost.
Fudge Icing
1/2 cup butter or margarine
1 egg
1/4 cup cocoa
2 cups icing sugar
milk (see below).
In bowl, cream together butter and cocoa. Add egg and blend well. Mix in icing
sugar, then using beater on high, combine throughly. If you find icing too
stiff, add 1 teaspoon milk at a time until you get the desired consistency. A
Fudge icing should be thick and moist rather than light and fluffy.
Source: Mary Moore food column, Ottawa Citizen newspaper, Jan 9, 1976