I made only the frosting part of this recipe, putting it on a vanilla cake. It had a rubbery, gooey texture, making it somewhat difficult to spread. The cake had to be kept in the fridge and served cold (and hard). At room temperature, the frosting liquefies.
Vanilla Cupcakes with Chocolate Frosting
From EatingWell: May/June 2010
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of vanilla cake batter. Thickened evaporated milk works as a great base for the rich and creamy chocolate frosting. Dark chocolate lovers, be sure to use bittersweet chocolate.
4 Reviews for Vanilla Cupcakes with Chocolate Frosting
Made these yesterday, and they baked up beautifully, nice, high, domed tops, however, they seem way too large for a cupcake. The texture was good... for a muffin, not at all cake-like. The frosting as made was not good, until I whipped in 3 tablespoons of butter. Thad addition made the frosting one of the best I've ever tasted, like milk chocolate frosting.
Great recipe! Me and my kids did this for snack and my kids asked for us to make some more! We used to have the Banana Fritters we found on GourmetRecipe.com but it's nice to try new things. I often check it out for recipes and cooking information including this website, KraftRecipes.com, LearnAboutPizza.com, AboutPeas.com, Gourmandia.ca for different moods and occasions. Thanks for this appetizing recipe!
By the way, here's the link to the mentioned recipe: www.gourmetrecipe.com/recipes/banana-fritters-recipe
I made these cupcakes for my husband to take in to work and the cake tasted more like muffin rather than cake. The frosting did not turn out as it looks in the picture...it turned out as more of a glaze. Overall, these were OK but not really worth a second try.