Cupcakes!!!!

Okay, so if you look at my past posts, it totally looks like I eat more sweets than real food...but trust me, it's true.  Just kidding, this was a special occasion!  My sweet baby girl is turning 3 years old tomorrow, and so I made her cupcakes for her special day.   Me and my husband of course sampled them when she was snug and sound asleep in her cozy little bed, and let me tell you they were absolutely the BEST chocolate cupcakes I have EVER had!!!! Until some time ago when I realized how much I love to bake, I would make cupcakes from the boxed cake mix.  I was always disappointed in how dense they were and a little too light and fluffy for my taste.  I searched and searched for a perfect cupcake recipe and I finally found it!  These are soooo delicious.  Nice and rich and the perfect texture for a lovely cupcake.  I topped them with buttercream icing, (of course..) and they were perfect! My little girl will love them too...hopefully there will still be some left for her birthday tomorrow.......  :)

Chocolate Cupcakes

1/2 cup shortening

1 cup sugar

1 egg

1 tsp. vanilla

1 tsp. baking soda

1/2 cup buttermilk

1 1/2 cup flour

1/2 cup cocoa

1/2 cup boiling water

Cream shortening and sugar.  Add egg and vanilla and mix well.  Dissolve baking soda in buttermilk and add to creamed mixture.  Blend in flour.  Blend cocoa and boiling water, to make a thick paste.

Combine chocolate mixture with creamed ingredients.  Pour into cupcake papers that have been placed in muffin pan.  Bake at 350 degrees for 12-14 minutes.  Makes approximately 18 cupcakes.

Adapted from Cooks.com

Buttercream Frosting

1 cup butter, softened

6-8 cups powdered sugar

1/2 cup milk

2 tsp vanilla extract

Place the butter in a large mixing bowl.  Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy,about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition, until the icing is thick enough to be of good spreading consistency.  You may not need to add all of the sugar.  If desired, add a few drops of food coloring and mix thoroughly.  (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days. Makes enough frosting to frost 24 cupcakes or 2- 8 or 9 inch round cakes.

Adapted from cooks.com