This month’s Random Recipes challenged us to randomly pick a cookbook we received for Christmas. For the past two years I’ve been very lucky and have received cookbooks for Christmas. They are my favorite things ever. This year I received two. One book was filled with cupcakes. The other book is called Recipes Across America. Funny enough, though I made cupcakes this time, were not from the cupcake book but the other one instead. The book is filled with recipes from across this big country from Kentucky Grilled Chicken, Cheese Soup from Wisconsin, and Northwest Salmon Salad.
I opened the book hoping to get a savory recipe, but I was greeted by two different cake recipes: Devil’s Food Cake and Southern Lane Cake. Though the Southern Lane Cake intrigued me greatly (it’s essentially a glorified fruitcake,) I decided to stick with my favorite and do the chocolate.
This recipe appears in the “South sweets” section of the book. The recipe comes from Donna Carman in Tulsa, OK who shared that this recipe won the blue ribbon at several state fairs.
Though the recipe was for a cake, I decided to make cupcakes so I could more easily bring them to work. I’m not sure what I think about that option anymore, because the devil’s food made sort of weird cupcakes. It tasted good still, but they sort of drooped in the middle and shrunk.
Then when it got to the frosting, I realized I had a huge dilemma. The frosting recipe called for almost 4 cups of powdered sugar. I only had 1/4 cup!!!!!!!! (Which by the way, I need to buy more obviously.) So I found this recipe online for a frosting that didn’t used powdered sugar. It’s really more of a glaze and it hardened on top of the cupcakes.
They were super sweet, but pretty good and fluffy.
Devil’s Food Cupcakes
3 oz unsweetened chocolate, chopped
1/2 cup butter, softened
2 1/4 cups brown sugar
1 1/2 tsp vanilla
2 1/4 cups cake flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup water
1 cup sour cream
1. In a double boiler, melt the chocolate. Stir until smooth. Set aside.
2. In a large bowl, cream the butter and brown sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and chocolate.
2. Combine the flour, baking soda, baking powder, and salt. Add to the creamed mixture, alternately with the water and sour cream. Transfer to prepared cupcake tins.
3. Bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean. Let cool.
For the Frosting
1 cup granulated sugar
1/4 cup cocoa powder
1/4 cup butter
1/4 cup milk
1 tsp vanilla extract
1. In a pot mix together the sugar, cocoa powder, butter, and milk. Bring to a boil for one minute. Remove from heat and stir in the vanilla. Cool partially and then beat with a mixer for three minutes.
2. When your cupcakes are cool, spread this glaze on top of them.
* makes about 2 dozen cupcakes