Recipe Source: King Arthur Flour Whole Grain Baking. The Countryman Press, Woodstock, 2006 pp. 370 - 1
I made these a long time ago. I don't know how long. The good weather has meant that we've been able to keep holding Sunday open houses right into the new year, and I know that I made these for one of those practices. I needed to have a dessert. My daughter had been asking for cupcakes almost daily for about a month. I'm not sure why she has this obsession with cupcakes - they're hardly a feature of daily life in our home. She's got a few shirts and dresses with cupcakes on them and everyone tells her they're "Super Cute!" I wonder if that's why I can't take two steps without a request for a cupcake. Anyway, these are very basic and very delicious. I've been doing pretty much all my baking with whole grains these days (with some notable exceptions) and no one has complained, so I can assure you that no one will feel deprived eating these.
I did make a few changes. I was completely out of brown sugar if I remember correctly so I used raw sugar. This doesn't seem to have had a detrimental effect on the dish. I used all whole-wheat flour because it was easier. I also added a little cinnamon to the recipe for no better reason than the whim struck me. I'm random like that. The frosting which looks so very pretty is nothing but whipped cream, which I made with a splash of rosewater. Sprinkles are optional.
Devil's Food Cupcakes (makes 24; approx. cost per serving not available)
3/4 cup butter
12 3/4 ounces raw sugar
1/2 teaspoon salt
5 ounces whole wheat pastry flour
4 1/2 ounces whole wheat all-purpose flour
3 ounces unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 teaspoons vanilla extract
8 ounces low-fat Greek yogurt
8 ounces water
1 tablespoon ground cinnamon
1 3/4 cups whipping cream
1/2 cup confectioner's sugar
1 tablespoon rosewater
- 2 12-cup muffin tins
- Cooking spray
- Optional - Cupcake liners. I was all out.
- Stand mixer
- Cooling rack
- Preheat your oven to 350°.
- Lubricate the tins with cooking spray.
- Combine the butter with the sugar and salt in the stand mixer. Cream until light and fluffy . The book says this should take a minimum of five minutes. I did not time it. I just cursed.
- Combine the flours, cocoa and baking soda in another bowl. If there are lumps - likely if your cocoa is more than say three hours old - sift it.
- Add the eggs to the butter mixture one at a time, stopping to scrape the bowl here and there.
- Add in the vanilla.
- Add the half the flour mixture. Beat well.
- Add half the yogurt and half the water. Beat well.
- Repeat 7 and 8 until all of both sets of ingredients are incorporate.
- Dish out the batter between the prepared muffin tins. An ice cream scoop, also known as a disher, is helpful here.
- Bake 22 - 24 minutes or until a cake tester comes out clean.
- Cool in the tins for about 20 minutes, then transfer to the racks and cool completely before proceeding.
- Clean out your stand mixer and switch to the whisk attachment.
- Combine the whipping cream, confectioner's sugar and rosewater. Whip to medium peaks.
- Spread the whipped cream onto the cupcakes.