Texas Black Cupcakes With Caramel Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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I know the recipe and it makes a wonderful 9 x 13 chocolate cake too. Ingredients:
2 cups all-purpose flour |
2 cups sugar |
1 teaspoon salt |
1/2 teaspoon baking soda |
1/4 cup baking cocoa |
1 cup water |
1 cup vegetable oil |
1/2 cup butter, cubed |
2 eggs |
1/3 cup buttermilk |
1 teaspoon vanilla extract |
caramel icing |
1 cup packed brown sugar |
1/2 cup butter, cubed |
1/4 cup milk |
2 to 2-1/4 cups confectioners' sugar |
Directions:
1. Directions:
2. In a large bowl, combine the flour, sugar, salt and baking soda.
3. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil.
4. Gradually add to dry ingredients; mix well.
5. Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).
6. Fill paper-lined muffin cups three-fourths full.
7. Bake at 350° for 15-20 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For icing, in a heavy saucepan, combine the brown sugar, butter and milk.
10. Cook and stir over low heat until sugar is dissolved.
11. Increase heat to medium.
12. Do not stir.
13. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber.
14. Remove from the heat; transfer to a small bowl. Cool to room temperature.
15. Gradually beat in confectioners' sugar.
16. Spread over cupcakes.
17. Yield: 2 dozen.
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