cupcakes for a 1st birthday party
- twiggles Jul 22, 2008 01:04 PM
Hi all, i'd like to make a whole bunch of cupcakes for my daughter's 1st b'day party. can anyone share recipes for really moist cupcakes? I have a few recipes, but i haven't found one that is super most and also tasty. I'm thinking the cupcakes should be simple probably some chocolate and some vanilla with buttercream frosting because we'll have a few kids, and many picky adults. any suggestions? thanks very much!
I love this SIMPLE chocolate cake recipe---makes great, moist cupcakes:
One-Bowl Chocolate Cake
Yield: 1-13x9 cake, 2-9" cakes, or 24 cupcakes
2 cups sugar
3 cups flour
6 TBSP. cocoa
2 tsp. baking soda
1 tsp. salt
¾ cup vegetable oil
2 tsp. vinegar
2 tsp. vanilla extract
2 cups water
Preheat oven to 350F.
Put all ingredients into a LARGE bowl and stir with a spoon until well mixed. Pour (batter will be THIN) into lightly greased and floured cake pan(s), or paper-lined muffin tins.
Bake at 350 F. until a toothpick inserted into the center comes out clean, approximately 20 mins. for cupcakes, 30 mins. For 9" pans, or 40-50 mins for a 13x9 pan.
Served as is, this recipe is vegan. But if you want frosting, try this:
Quick Chocolate "Buttercream" Frosting
1 stick of butter, softened
2 oz. cream cheese, softened
½ to 1 cup semi-sweet chocolate chips, melted and cooled (omit for vanilla frosting)
½ tsp. vanilla extract
1/8 tsp. salt
1-1/2 to 2 cups powdered sugar
In a mixing bowl, combine butter, cream cheese, and melted, cooled chocolate until well mixed. Add remaining ingredients and mix on low until well blended. Then, beat on high until light and fluffy (about 5 minutes).
For great moist chocolate cupcakes try the recipe on the back of the Hershey's cocoa powder container. It's called Hershey's perfectly chocolate chocolate cake. Have made it many times and everybody loves it.
I used the Joy of Cooking chocolate sour cream fudge cake recipe with the chocolate satin frosting. My daughter loved it (see pic).
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We just celebrated a 5th b-day and prepared this sour cream cake in cupcake form - no icing, no mess and very adult and baby friendly. Have also substituted greek yogurt for the sour cream with great results. It is very moist and the topping is very good - doubled the topping. I also added some colored sugar and decorative picks to make up for the lack of decoration.
Well, since this is a phoenix rising post - here goes - I had really good luck using applesauce in the place of shortening for some banana/nut/blueberry cupcakes lately. They made the cakes very moist and had the benefit of being much more healthy for kids than lashings of shortening, oil or butter tend to be.