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Featured recipe .:. Devils Food Cupcakes
(Yields 12 — 2.5 Cupcakes)

Devils Food Cupcake  
Dufflet in the factory with a mighty big whisk  

Cupcake Batter

1 cup boiling water
½ cup buttermilk
¾ cup dutch processed cocoa powder
1 tsp pure vanilla extract
2 cups all purpose flour
1 ½ tsp baking soda
½ tsp salt
1 cup unsalted butter
1 ¼ cups lightly packed dark brown sugar
¾ cup granulated sugar
4 large eggs

Preheat oven to 350 degrees F. Line 12 cupcake tins with paper liners. Whisk the cocoa powder and the boiling water together until there are no lumps. Mix in the buttermilk and vanilla. Set aside. Measure and blend the flour, baking soda and salt together. Set aside. Place the butter and sugars into a large mixing bowl and beat on low speed using the paddle attachment, until blended together. Increase the speed and continue beating until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula to ensure even mixing.

Add the eggs one at a time and mix thoroughly after each addition. Beat until fluffy. Add the cocoa mixture to the butter/sugar mixture alternately with the flour and mix just until batter looks smooth. Do not overmix.

With a ladle or measuring cup, fill the paper cups between 2/3 and 3/4 full.

Bake the cupcakes for about 24-25 minutes. Touch the tops gently; if they spring back a little they are done. If not, continue baking for a few more minutes.

Cool the cupcakes completely before removing from tin and icing.

Vanilla Butter Frosting:

1 cup unsalted butter, softened
2 cups icing sugar, sifted
3 tblsp milk
2 tsp. vanilla paste or extract

Beat all ingredients together in a mixing bowl using the paddle attachment until light and fluffy.

Using an icing spatula, cover each cupcake with a thick layer of frosting. Use the spatula to make decorative swirls. Alternatively, fill a piping bag fitted with a small rosette tip. Pipe concentric swirls on top of cupcakes.