Chocolate Polka Dot Cupcakes
1 1/2 cups All-Purpose Flour
1 cup sugar
1/4 cup dark, unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 tablespoon white vinegar
1/3 cup vegetable oil
1 cup strong brewed coffee, cooled
Preheat oven to 350°F.
Measure all the dry ingredients into mixing bowl. Blend the ingredients together thoroughly with a whisk and make three indentations.
Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
Take the cup of brewed coffee and pour it directly over everything in the pan. Stir all the ingredients together until they are well blended.
Bake for 15 minutes. Makes 1 dozen cupcakes.
Note: This recipe has been slightly altered by me from a post WWII recipe put out by King Arthur Flour. It originally was intended to make a “cake pan” cake.
Buttercream frosting (from Wilton)
1/2 cup Crisco
1 stick softened butter
1 tsp. vanilla (clear)
4 cups powdered sugar
2 Tablespoons milk
Cream Crisco and butter together with beaters, add vanilla, then powdered sugar a cup at a time, then add milk and continue beating to desired consistency. Tint to desired color, frost cupcakes, and sprinkle with semi-sweet chocolate chips.
"Whatever you do in word or deed, do all in the name of the Lord Jesus, giving thanks through Him to God the Father. " Colossians 3:17