Cupcakes by the dozen
February 13, 2009 | 5 Comments 
Any recipe that I have been interested in trying lately has quickly turned into me asking the question, “I wonder how this recipe would compare to that recipe?” It’s a good thing. It’s causing me to think more analytically about a recipe and really break down the ingredients and think about the roles they play. If I’ve bored you thus far I apologize. It has been a very long week and my brain has been in full on analyst mode so it’s going to take a paragraph or two to get it all out.
I was inspired by the cupcake spread in the February issue of ‘Martha Stewart’ and wanted to make her One-Bowl Chocolate Cupcakes. I have a similar never-fail chocolate cupcake recipe that I received from a family friend. I have made them many times and know that they are fabulous cupcakes. BUT, the recipe calls for shortening and I’ve been trying to eliminate shortening from the recipes that I make lately so I saw this recipe as a possible replacement. Instead of using shortening as the fat, this recipe called for buttermilk and safflower oil. I thought, ok it’s still oil, but at least it’s healthier than using shortening. And the addition of buttermilk adds to the rich flavor of the cake.
The crumb of these cupcakes was definitely moister than my never-fail cupcakes. And I was impressed at how perfectly they baked. I normally have a few stray ones that just decide they don’t want to be symmetrical on top. But not these cupcakes. They all had perfectly round tops so I could decorate them (thank you, cake decorating class).
I made one and a half times the recipe so I could get a full two dozen cupcakes and ended up having enough batter leftover for a mini cake, which I single-handedly polished off by Wednesday night (I’ve had a long week, remember). I got rave reviews from co-workers and I clearly enjoyed the cake. The jury is still out, however, on which cupcake is better. Maybe you can give them a go and let me know what you think?
Never-Fail Cupcakes
1 egg
½ c. cocoa
½ c. shortening
1½ c. flour
½ c. sour milk*
1 tsp vanilla
1 tsp baking soda
1 c. sugar
½ tsp salt
½ c. hot water
*To sour milk, add 1 tbsp vinegar to 1 c. milk
Put all ingredients in a bowl in order given. Do not mix until last item has been added. Then beat approximately 3 minutes on medium speed. Bake at 350 degrees for 20-25 minutes.
Swiss Alpine Buttercream
1 lb. powdered sugar
¼ c. water
1 c. hi-ratio shortening
¼ c. Brite White*
2 tsp. vanilla (or any other flavor extract)
*Brite White is a fudge base that adds flavor and makes a less greasy frosting. It can be found here.
Mix sugar and water on low speed until creamy. Add shortening, Brite White and flavor. Mix on high for 20 minutes.
**I realized as I was typing out the frosting recipe that the main ingredient is shortening. After I just made the case that I’m trying to eliminate all shortening from my recipes, I realize that this is a little hypocritical. But it makes delicious bakery style frosting. I’m so torn.
Reader Comments (5)
Very pretty cupcakes! Have you ever tried replacing the shortening in the never-fail recipe with butter straight-up? Thanks for the MM submission!
[...] This is, of course, my Magazine Mondays entry. Here are some other entries for the week from people who have tackled their magazine pile! Allison at Bake Your Heart Out made some pretty cupcakes from the February 2008 Martha Stewart magaz.... [...]
Thanks Ivonne! I've thought about substituting with butter but have always been worried about that changing the texture. I guess I'll never know unless I try it :-)
Many thanks for this recipe! These cupcakes have become my speciality, with the following variation: I use butter for shortening - which does NOT adversely affect the texture, but make sure it's well softened - and buttermilk instead of the sour milk, and I embed a caramel Hershey's Kiss inside each one prior to baking. (Most reliable approach, so as not to have it melt onto the liner, is to spoon one soup spoonful of batter into each cup, rest the Kiss gently atop that, and distribute the rest over the Kisses.)
I'm so glad you liked the recipe! Since first posting this recipe, I have also tried making it with butter instead of shortening and agree it still tastes the same. I just love how you can literally throw all the ingredients in one bowl and be done with it.