Categories: Cupcakes
Ingredients
- 2 C all-purpose flour
- 2 C sugar
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 C baking cocoa
- 1 C water
- 1 C vegetable oil
- 1/2 C butter, cubed
- 2 eggs
- 1/3 C buttermilk
- 1 tsp vanilla extract
- CARAMEL ICING
- 1 C packed brown sugar
- 1/2 C butter, cubed
- 1/4 C milk
- 2 to 2-1/4 C confectioners' sugar
Directions
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In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin). Fill paper-lined muffin cups 3/4 full with batter. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners’ sugar. Spread over cupcakes.