Cupcakes, cake, pie

Heavenly Chocolate Cupcakes with Snow Frosting

Cupcakes are cool. They are a nice size for individual servings, great for bringing to kids’ parties at school, adorable to look at and dress up with sparkly sugars and they are currently all the craze on the “cake walk.” But they are still cake. And if the cake isn’t good, the frosting is the only thing good about them and to me, that’s a waste of calories. It’s pretty important to start with a cupcake that’s delicious on its own. You want to make cupcakes that are so good that when you add frosting to them—well, it’s just icing on the cake.

When I volunteered to bring six dozen cupcakes to a Habitat for Humanity party last week, I knew this would be one of the flavors. (The other flavor was Triple Butterscotch with Butterscotch Maple Frosting.) The chocolate cake recipe was given to me about 15 years ago. I like this basic recipe because of its deep chocolate flavor and because it’s the moistest cake I’ve ever tasted. The Snow Frosting is a family recipe from my mom. She’s made this frosting for as long as I can remember and then I started making it once I had kids. My mom always knew when I was going to make Snow Frosting because I would borrow her double boiler. Now that my sweet, someday-to-be- mother-in-law, Marie, gave me one for Christmas last year, my mom won’t have to know how often I make it. Which means I may actually be able to surprise HER with this dreamy, sticky treat for once.

{Heavenly Chocolate Cupcakes}

1 package chocolate cake mix

1/2 cup cocoa

3 eggs

1  1/3 cups water

1 cup Miracle Whip salad dressing

Combine all ingredients. Beat on medium speed until blended. Pour into greased 13×9 inch pan. Bake at 350° for 30-40 minutes. For cupcakes, pour into greased cupcake pan or use paper liners. Bake at 350° for 20-25 minutes or until toothpick or cake tester comes out clean. Cool completely before frosting. Makes one 13×9 inch cake, two 9-inch round cakes or 24 cupcakes.

{Snow Frosting}

1 egg white

3/4 cup sugar

dash of salt

3 Tablespoons water

1 tsp light corn syrup

1/2 tsp vanilla

In a small double boiler mix egg white, sugar, salt, water and syrup. Cook over boiling water, beating with an electric hand mixer 4 minutes or until frosting will stand in stiff peaks. Remove from heat. Beat in vanilla. (Double the recipe for a layer cake or for more than 24 cupcakes.) Can also substitute almond extract or another flavoring for the vanilla.

What’s your favorite go-to cake recipe?



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