Method

Preheat the oven to 350°F.  Line a 12-cup muffin tin with paper liners.

Sift the flour, baking powder, baking soda, and salt together in a medium bowl.  In a large bowl, beat the eggs and sugar together until fluffy.  Add the melted butter, vanilla, and the buttermilk.  Mix until just incorporated.  Pour the sifted dry ingredients slowly into the batter.  Mix until just combined and smooth.  The batter will appear light and fluffy.

Divide the batter evenly among the muffin cups, and bake for about 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Let the cupcakes cool on a wire rack for 10 to 15 minutes before frosting.

Makes 12 Cupcakes.

Chocolate Cream Cheese Icing

• 1/2 cup unsalted butter, softened
• One 8-ounce block cream cheese, softened
• 4 ounces semisweet chocolate, melted (see note)
• 3 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Beat the butter and cream cheese until creamy.  Add the melted chocolate, confectioners' sugar, vanilla, and milk, and beat until the icing is smooth and creamy.

Makes: Enough icing for 12 cupcakes.

NOTE: Melt the chocolate in a double boiler or in a metal bowl placed over a saucepan of gently simmering water (the bowl should not touch the water).

Reprinted with permission from Down Home with The Neelys, by ©Patrick Neely and Gina Neely, published by Alfred A. Knopf   click for book review

back to main desert recipes page

back to chef & cookbook dessert page

 

 

top of page