Lately Joanne and I have been extremely busy, me with work and her with school, and we have found it difficult to take time our of our schedules to bake. This should get easier in the next couple of weeks, so until then we will do what we can.
Today I decided to re-make a recipe that I loved - Martha Stewart's Moist Devil's Food Cake. Last time we made this cake it was delicious - really moist and fluffy. This time I wanted to try this recipe in cupcake form instead of a cake and I'm thinking the only thing that should differ is the bake time.
The ingredients are simple: cocoa powder, cake flour, sugar, eggs, butter, vanilla, milk, baking soda and salt. The batter comes together pretty quickly. First I mixed the butter, sugar, vanilla and eggs together. In a separate bowl I sift together the flour, baking soda and salt. Finally, in another bowl I mix hot water, cocoa powder and milk. Eventually all of these mixtures are combined to make a smooth, light batter.
I figured out from trial and error that the perfect bake time for these cupcakes is 19-21 minutes. While the second batch of cupcakes baked, I made the Fudgy Cream Cheese frosting.
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| Cupcakes cooling |
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| Frosting |
Once the cupcakes cooled, I frosted them and they were ready to enjoy! Just like the cake they were moist and delicious! Can't wait to share these with my friends at work tomorrow.
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| Finished Cupcakes |
