This was Kenton’s request, of course. He always likes the complicated, delicious desserts. Not that these are difficult to make. They just have one more step than normal cupcakes.
Cake recipe adapted from my Aunt Shelah’s
1 cup (4.25 oz) sprouted whole wheat pastry flour
2 cups (10 oz) all-purpose flour
1 3/4 cups (12 1/4 oz) cane sugar
1/2 cup (1 1/2 oz) Aristocrat cocoa powder
2 t baking soda
1 t salt
2 cups (16 oz) water
2/3 cup (5 oz) canola oil
2 t cider vinegar
1 t vanilla
Stir together the flours, sugar, cocoa powder, baking soda, and salt. Add the water, oil, vinegar and vanilla. Whisk well. Pour into 27 muffin tins lined with cupcake wrappers or a 9 x 13 inch baking dish. Bake at 350 F for 20 minutes (cupcakes) or 40 minutes (cake) or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tins and cool on a wire rack. If it’s a cake, leave it in the pan to cool on the rack.
When cool, frost as desired. For the top hat cupcakes, use the cooked icing recipe below. Cut out the center of each cupcake with a paring knife. Keep the knife at an angle so you cut out a cone. Dollop some icing in the hole and squish the cone back on top.
This cake (as with all chocolate cake) is best if left to sit for 2 days before eating. But if you are anything like me, you’ll only make it about 2 hours before digging in. And if you are interested in making a different size cake use half a recipe and if fills an 8-inch baking dish. Use 1 1/2 recipes for a half-sheet pan. Easy!
Yield: 27 cupcakes or a 9×13-inch cake
Adapted from here
1 cup milk
5 T flour
1 t vanilla
1 cup butter
1 cup cane sugar
In a small sauce pan, cook the milk and flour together until thick, stirring the entire time. Pour into a bowl, place plastic wrap directly on top of the hot mixture, and cool to room temperature.
When the milk mixture is cool, cream your butter and sugar together until fluffy. Add the vanilla and milk mixture and beat on high for at least 5 minutes. If you use the cane sugar, it will take longer to dissolve than regular white sugar. So be patient. The graininess will disappear.
Yield: I forgot to measure. Maybe 3 cups? It was plenty to do the cupcakes. You might even be able to make just 3/4 of a batch.