Home Page

About Us

Security & Privacy

ToS

Add Your Link

Add Your Article

Search:



News & Events

Home Family & Garden

Technology & Science

Software & Networking

Eating & Drinking

Property & Agents

Entertainment

Fashion & Relationships

Self Management

Law & Politics

Sports

Society & Issues

Companies & Business

Healthcare & Treatment

Art & Creative

Vehicles & Automotive

Teens & Kids

Academics & Learning

Tour & Travel

Careers & Employment

Malls & Shopping

Online & Board Games

Health & Therapy

Finance & Investment

Home Page –› Eating & Drinking –› Recipes

Brownie Inspires Cupcake

Author: Wayne Ryan

The allure of the cupcake has gone beyond children's party fare. All the world, it seems, has a passion for cupcakes these days. Cupcake bakeries are opening across the country. Cookbooks devoted to the art of the cupcake are turning up in bookstores.

Just enough to satisfy a sweet craving, the cupcake is an indulgence of the right proportions. The cupcake has arrived and with more variations on the cake theme than ever.

When a cupcake crosses with a brownie, a satisfying, deep chocolate flavor is presented in the form of a little cake. 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.

Brownie Cupcakes

3 oz. (3 squares) unsweetened chocolate

1/2 cup butter or margarine

11/2 cups sugar

3 eggs

11/2 teaspoons vanilla

1 cup all-purpose flour

1 cup chopped walnuts

1 cup Sun-Maid Natural Raisins

Buttercream Frosting

1 stick (8-oz.) butter, softened

1 box (16-oz.) powdered sugar

1 teaspoon vanilla extract

Dash of salt

2 to 3 tablespoons milk

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.

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.

Author Bio:

For more tips, visit www.couponmonth.com.

You can also reach this article by using: Brownie Inspires Cupcake, Eating & Drinking, Recipes, recipe, passover recipes, cake r