Happy Friday, everyone! Today I am visiting with my friend Dylan Newton on her blog. It’s giveaway time too! For a chance to win a free copy of my paranormal romance Mind Your Goddess, click on the following link, go to Dylan’s blog, and leave a comment. If you already own the book, you can still win it for a friend. http://www.dylannewtonwrites.blogspot.com/2014/03/interview-with-flossie-benton-rogers.html
Dylan is the author of several paranormal romance books, including Any Witch Way and Despite the Ghosts. Because I know she likes cupcakes, please enjoy this vintage cupcake recipe.
CINNAMON CHOCOLATE CUPCAKES
Ingredients: 1/4 cup cocoa, 1 cup water, 3/4 cup shortening, 2 1/2 cup sifted flour, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, 2 cups sugar, 2 eggs, 1/2 cup buttermilk, 1 teaspoon vanilla.
Directions: In a saucepan mix cocoa and water. Add shortening, bring to a boil, and cool slightly. In a bowl sift together remaining dry ingredients. In another bowl blend together sugar and eggs, but do not beat, and then blend in the cocoa mixture. Add sifted dry ingredients alternately with buttermilk, stirring after each addition until well blended, and then stir in vanilla. Pour into greased cupcake tins lined with paper holders. Bake in hot oven for 20 minutes. Cool and frost with chocolate icing. Makes about 24 cupcakes.
Chocolate Icing: Melt 1/2 cup butter in 1/4 cup milk in small saucepan. Mix 1/4 cup cocoa with 3 cups sifted confectioners sugar, stir into milk mixture, and add 1 teaspoon vanilla. Spread on cupcakes. Optional: Top with sprinkles or 1/2 cup chopped nuts.
Pour the tea, lift your pinky finger, bite into a cupcake, and enjoy!
Mmmmm….cupcakes!! 🙂 Going to try this recipe, Flossie. Thanks for posting!
Don’t forget to lift your pinky finger lol.
It’s cold today, so I’ll settle for a nice cup of hot ginger-lemon tea until I find time to make the cupcakes. Yummmm!
Me too! I’m freezing.