Recipe: One-Bowl Chocolate Cupcakes with Fluffy White Frosting

ONE-BOWL CHOCOLATE CUPCAKES

FOR THE CUPCAKES:
1 1/4 cups milk
1 teaspoon white vinegar
1 3/4 cups all-purpose flour
1 1/2 cups sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butter or margarine, softened, cut up
2 large eggs
1 teaspoon vanilla extract
FOR THE FLUFFY WHITE FROSTING:
2 large egg whites
1 1/2 cups sugar
1/4 teaspoon cream of tartar (or 1 tablespoon light corn syrup)
1/3 cup water
1 teaspoon vanilla extract
Unsweetened cocoa (for garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Line 24 (2 1/2-inch) muffin-pan cups with paper liners.

Combine milk and vinegar in 1 cup measure. Let stand 5 minutes.

Combine flour, sugar, cocoa, baking powder, baking soda and salt in large mixer bowl. Beat in butter at low speed until mixture is crumbly. Add milk-vinegar mixture, 2 eggs and vanilla; beat at medium speed 3 minutes. Spoon about 1/4 cup batter into each paper liner.

Bake 18 to 20 minutes, until top springs back when lightly touched. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely.

TO MAKE THE FLUFFY WHITE FROSTING:
Combine egg whites, sugar, cream of tartar and water in top of double boiler. Beat on high speed 1 minute with hand held mixer. Place over boiling water (water should not touch bottom of pan); beat on high speed 7 minutes.

Remove pan from boiling water; add vanilla and beat on high 2 minutes more, until stiff enough to spread. Makes 2 3/4 cups.

Spread cooled cupcakes with warm frosting. Sprinkle lightly with cocoa, if desired.

Makes 2 dozen
Source: Ladies Home Journal