Best Cupcake Recipe Ever!

Over the weekend I made these awesome chocolate cupcakes with vanilla buttercream frosting and just had to share the recipe!

Cupcakes:

2 1/4 cups all-purpose flour

1 2/3 cups sugar

3/4 cup butter

2/3 cup baking cocoa

1 1/4 cups water

1 1/4 teaspoons baking soda

1 teaspoon salt

1 teaspoon vanilla

1/4 teaspoon baking powder

2 large eggs

1. Heat oven to 350 degrees.

2. Beat all ingredients with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Pour into muffin cups.

3. Bake for 16-21 minutes or until toothpick inserted in center comes out clean.

Vanilla Buttercream Frosting:

3 cups powdered sugar

1/3 cup butter

1 1/2 teaspoons vanilla

1 to 2 tablespoons milk

1. Mix powdered sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in vanilla and 1 tablespoon of milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

3. Frost cupcakes and enjoy!!

"Chocolate is the answer. Who cares what the question is." ~Author Unknown

~Shannon

Pumpkin Pie Recipe

Yesterday I made homemade apple pie (for the fourth time this fall...hubby's favorite) and I thought I would share the recipe with you. It must be good if he keeps requesting more :)

Ingredients:

2/3 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Dash of salt

8 cups thinly sliced peeled tart apple (8 medium)

2 tablespoons butter or stick margarine (if desired)

1. Heat oven to 425 degrees.

2. Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.

3. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

This recipe comes from my Betty Crocker Bridal Edition Cookbook that I got for my wedding. I hope you enjoy this recipe and let me know if you make a pie from it!!

"Stressed spelled backwards is desserts.  Coincidence?  I think not!"  ~Author Unknown

~Shannon