Brown velvet cupcakes

By barbsjustagirl

A red velvet cake without the red dye

Ingredients

• Cake:
• Ingredients
• 2 cups sifted cake flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/2 cup vegetable shortening
• 1 1/2 cups firmly packed light brown sugar
• 2 eggs
• 3 ounces unsweetened chocolate, melted
• 1 cup plus 2 tablespoons milk
• 1 teaspoon vanilla
• Fluffy White Frosting:
• 2 egg whites
• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar
• 1/3 cup cold water
• 1 teaspoon vanilla

Details

Servings 24

Preparation

Step 1

Cake Instructions:
Sift together flour, baking soda and salt.
Using an electric mixer, beat shortening and sugar in large bowl.
Beat in eggs until mixture is very light and fluffy; stir in chocolate.
Combine milk and vanilla.
Alternately add dry ingredients and liquid to beaten egg mixture, beginning and ending with dry ingredients.
After each addition, beat until smooth.
Pour into 2 greased and floured 9-inch layer cake pans.
Bake in 350 F oven for 25 minutes or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes; remove from pan and cool thoroughly on rack.
Spread Fluffy White Frosting between layers and on sides and top of cake.
Makes one 9-inch layer cake or 24 cupcakes.
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Frosting Instructions:
Mix all ingredients except vanilla in the top of a double boiler and set over boiling water.
Beat constantly with rotary or electric beater until stiff peaks form, 4 to 7 minutes.
Take off heat and add vanilla.
Beat until of good spreading consistency.
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Cake serves 12.