Brownie cupcakes make a deliciously dense cake, especially tasty with a sweet addition of natural raisins. The recipe comes together quickly in a single pot on the stovetop, a great option for quick cleanups. Top the cupcakes with a sprinkling of powdered sugar or a drizzle of glaze, excellent for lunchboxes. For the full cupcake effect, traditional buttercream frosting dresses up the brownie cupcakes for a party.
Recipe of Brownie Cupcake Ingredients :
· 3 oz. (3 squares) unsweetened chocolate
· 1/2 cup butter or margarine
· 3 eggs
· 11/2 cups sugar
· 1 cup all-purpose flour
· 1 cup Sun-Maid Natural Raisins
· 11/2 teaspoons vanilla
· 1 cup chopped walnuts
Recipe of Brownie Cupcake Buttercream Frosting :
· 1 stick (8-oz.) butter, softened
· 1 teaspoon vanilla extract
· 1 box (16-oz.) powdered sugar
· 2 to 3 tablespoons milk
· Dash of salt
Recipe of Brownie Cupcake Methods :
· Heat oven to 350°F. Grease or line 12 (23/4-inch) muffin cups with paper baking cups
· In large saucepan, over very low heat, combine chocolate and butter; heat just until melted, stirring occasionally. Remove from heat. Stir in sugar; blend well
· Blend in eggs and vanilla. Stir in flour, walnuts and raisins. Spoon batter into prepared muffin cups, filling almost full
· Bake at 350°F. for 30 minutes. Cool on wire rack. Sprinkle with powdered sugar or frost as desired. Makes 12 cupcakes
Recipe of Brownie Cupcake Frosting :
· In small mixing bowl, combine first four ingredients and 2 tablespoons of milk. With electric mixer, combine on low until blended
· Continue to beat on high until fluffy, adding additional milk as needed for spreading consistency
No comments:
Post a Comment