Vanilla Butter Cupcakes with Chocolate Icing
(from divine miss m) | Chocolate Icing | | 7 ozs |
sweetened condensed milk | | 6 ozs |
semisweet chocolate chips | | 1 tbs |
butter | | Cupcakes | | 1/2 cup |
butter - unsalted, softened | | 1 cup |
sugar | | 2 cups |
all-purpose flour |
| | 2 tsps |
baking powder | | 3/4 tsp |
salt | | 2 tsps |
vanilla extract | | 3 |
eggs | | 3/4 cup |
half and half |
|
|
- Preheat oven to 350.
- Cream butter and sugar until very fluffy, about 5 minutes.
- Sift (yes, sift) together flour, baking powder, and salt.
- Add vanilla to butter mixture.
- Add eggs, one at a time, mixing well after each addition.
- Add about 1/3 of the dry ingredients.
- Add half of the half and half.
- Add another 1/3 of the dry ingredients
- Add the rest of the half and half
- Add the last of the dry ingredients.
- Line muffin tins with 16 paper liners.
- Drop batter into cups.
- Bake for 20 to 22 minutes, they should not turn golden use the toothpick test.
- Cool thoroughly before icing.
- To make icing, put all ingredients in a 4 cup glass measuring cup and microwave for 2 minutes.
- Stir well until smooth.
- Let cool about 5 minutes.
- Frost cupcakes, stirring frosting often as it will begin to crust over (a good thing).
- If you choose to use the whole container of sweetened condensed milk and the whole bag of chocolate chips, You can refrigerate it and use it again (or as ice cream topping), or double the cupcakes.
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Prep Time: 0:15
Cook Time: 0:20
Skill Level: Average
Cuisine: American
Serves: 12
Calories: 378.4
Fat: 17.5g
Unsaturated Fat: 5.9g
Protein: 6.2g
Carb.: 51.6g
Sugar: 33.7g
Sodium: 281.2mg
Sodium: 281.2mg
Fiber: 1.4g
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