Friday, January 11, 2013

1/4 cup-cakes

Did the term "cupcake" arise because the cake in question is often about one cup in volume? Who knows! Probably the internet, but I'm feeling lazy, so I'll just assume that's why, and deem my tiny cupcakes "1/4 cup-cakes" for that reason.

Baking Implements:

- Mini cupcake pan
- Mini cupcake wrappers (optional)
- Spatula
- Large bowl
-Medium bowl



No hechser needed:
 - 2 large eggs, or kosher egg white product (no hechsher needed if you use whole eggs, but check for blood spots. You want a hechsher if you're using a processed egg product).

Hechsher needed:
 - Kosher vanilla or yellow cake mix (there are many available)
- Almond Milk (Pacific brand)
-  1 stick butter-- or if you can't find it, Earth Balance Baking Sticks (which are pareve)


No hechsher needed:
- Cocoa powder (pure cocoa powder, not a mix)
- Confectioner's sugar

Hechsher needed:
- Vanilla extract
- Whimsical sprinkles of some sort (Betty Crocker brand-- many diferent varieties have a hechsher, but be sure to check)
- More almond milk
- More butter or margarine

The cupcakes

Before you start, leave the butter out to soften (if using butter rather than margarine). Preheat your oven to 400 F.

Mix together the cake mix, 2 eggs, 1 cup almond milk, and 1 stick of butter in a large bowl. Keep mixing until all clumps are gone, but don't over-mix.

Place cupcake liners into your pan, if using them.

Bake cupcakes until the tops are golden brown-- around 20 minutes, but keep an eye on it, as ovens vary. Once they're all done, set them aside to cool.

The frosting

In a medium bowl, combine 1/4 cup of cocoa powder and 2 tablespoons of butter or margarine. When the mixture is smooth, add 3 tablespoons of almond milk. Now, add 1 1/2 cups of confectioner's sugar, and 1/4 tsp vanilla extract (the latter of these is optional). Mix all ingredients together. If it's too runny, add more confectioner's sugar as needed. If it's too clumpy, add a bit more milk.

When the cupcakes are completely cool, frost them using a spatula. Adorn them with liberal amounts of sprinkles. Save a few tablespoons of frosting, and then eat it.

Shabbat Shalom!

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