wooo! 2009 is here. i am a little worn out and lacking any motivation to write, but i have to say i had a pretty good time ringing in the newest year to date. my brother was here for a visit, i had my dearest friends, plenty of bubbly and these chocolate cupcakes with marshmallow frosting and rainbow sprinkles. they were incredibly moist and so classic with the 7 minute frosting…and i have to say dang cute. dang.
2008 was fun and relatively stress free and i am looking forward to a busy, eventful 2009. so, here’s to health, happiness, prosperity and of course cupcakes with sprinkles.
sour cream chocolate cake
adapted from sky high
this recipe originally makes 3, 8-inch round layers. i made 24 cupcakes and 2, 6-inch round layers. you could make more cupcakes, but i opted to save the two extra layers in the freezer until further notice. this cake is very moist. i have made it before as a 3-tier cake and found that frosting with a spatula is a great deal easier after the cakes have cooled and been frozen…if you are trying to do all of that.
2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. butter muffin pans or use paper liners. if making cake rounds butter pans and line bottoms with parchment.
2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide muffin pans.
3. Bake for 25 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. allow to cool completely before frosting.
7 minute frosting
adapted from deb at sk. i doubled the recipe, so i will post those measurements here.
4 large egg whites
1 cup sugar
1/2 cup light corn syrup
4 tablespoons water
2 teaspoons pure vanilla extract