…with dark chocolate frosting! …For when you’re out of egg, butter, and milk. :-b
Recipe for cupcakes: http://allrecipes.com/recipe/grandmas-eggless-butterless-milkless-cake/
They get a light crust on the outside and are soft in the center. I cut the sugars down in half as a matter of preference. The recipe is for cake, but halving the recipe yields a dozen cupcakes…350F for 15 minutes (my oven his hyperactive though). Definitely spray the muffin tin with oil or use cupcake liners to avoid potential sticking.
Recipe for frosting: http://sallysbakingaddiction.com/2013/08/18/pumpkin-cupcakes-with-dark-chocolate-frosting/
The few adjustments I made were to replace one of the tablespoons of oil with unsweetened applesauce, omitted the sugar, and instead of buttermilk I used 2% milk – as it’s what I had on hand. 🙂 And of course, I added blueberries since I had an abundance of them!
Instead of flour, these are made with cooked quinoa.
Frosting is just 1/4 cup butter melted and browned, cooled for a few minutes in a separate bowl, then added 1 cup of powdered sugar… mixed well. It will smooth out the longer you mix it! The “sprinkles” are from a failed caramel glaze I originally made for these. 🙂
Chocolate Cupcake recipe: http://www.bakeaholic.ca/cupcakes/dark-chocolate-cupcakes/ (I reduced sugar to 3/4 cup because I knew the frosting would be very sweet)
Browned Butter Frosting recipe: (from colleague: 1/2 cup butter, 4 cups powdered sugar, 2 TB milk, 1 tsp vanilla. Brown the butter in a small saucepan, remove from heat and pour into mixing bowl, add the remaining ingredients and whip it up with a mixer until you reach desired consistency, adding more milk as needed. I added a total of 3.5TB milk)
I used two 8″ round pans. After cakes cooled, sliced each in half to make four layers. I doubled the filling.