INGREDIENTS

INSTRUCTIONS

CUPCAKE BATTER
BOILED ICING
Two 12-cavity muffin pans with nine cavities in each lined with paper
muffin liners.
Set a rack in the middle level of the oven and preheat it to 350 degrees.
In a small bowl, stir together the flour, baking powder and salt. Beat the
butter and sugar together with an electric mixer set at medium speed.
Continue beating until light, about 5 minutes. Beat in the chocolate and
continue beating until smooth. Scrape bowl and beaters and beat in the
eggs. Continue beating until creamy and smooth, another minute or two. By
hand, with a rubber spatula, stir in half the flour mixture, making sure to
scrape the sides of the bowl well. Stir in the milk and vanilla, then the
remaining flour mixture. Divide the batter evenly among the 18 lined
cavities in the pans, filling them about 3/4 full. Bake the cupcakes about
20 minutes, until well risen and firm to the touch, or until a toothpick or
knife inserted in the center of one of the cupcakes emerges clean. Cool the
cupcakes in the pan briefly, then lift them from the pan to a rack to cool
completely.
For the icing, combine all ingredients in the bowl of an electric mixer and
place over a pan of simmering water. Whisk gently until egg whites are hot
and sugar is dissolved. Place on mixer with whip and beat until cooled and
risen in volume.
To finish the cupcakes, spread a spoonful of the frosting on each, swirling
it with a small spatula
or back of a soup spoon. top the icing with a pinch of shaved chocolate.
Yield: 18 standard cupcakes
Recipe by: Cooking Live Show #CL8963
Posted to MC-Recipe Digest V1 #801 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 24, 1997

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