I bravely tackled another baking recipe – this one for mocha cupcakes, a recipe I found in another one of those Better Homes and Gardens Encyclopedias of Cooking (1970), Broccoli to Caudle, Volume 3. Note, the recipe calls for shortening – feel free to substitute oil – hey, this cookbook is more than 50 years old! Loved the short list of ingredients and I was happy to have another use for the instant coffee powder I bought for another recipe. I recommend baking them a tad less – my first batch was a little dry. I used a simple dip and swirl icing from yet another cookbook which I will share in tomorrow’s post. Loved the texture and mocha accents!
Mocha Cupcakes
1/2 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/3 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup milk
1 1/2 teaspoons instant coffee powder
Cream shortening and sugar well. Add egg and vanilla; beat well. Sift flour, cocoa, baking powder, baking soda and 1/4 teaspoon salt together; beat into creamed mixture alternately with milk. Dissolve coffee in 1/2 cup hot water; stir into batter. Fill paper bake cups in muffin pan 2/3 full. Bake at 375 degrees for 20 minutes. Cool and frost, if desired.
Made 15 cupcakes.
connieiscooking 
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