Grandma Bea gave me this recipe many years ago. I was in Boston at the time and must have asked how to use up some sour milk we had.
For some reason, these cupcakes stick to cupcake liners. You can use them if prefer, but it is better to bake these in unlined muffin pans that have been greased and floured with cocoa powder.
The cupcakes are good plain or lightly glazed.
Ingredients
- 1 egg
- 1/2 cup cocoa powder
- 1/2 cup shortening (or unsalted butter) softened
- 1 1/2 cup flour
- 1/2 cup sour milk
- 1 tsp vanilla
- 1 tsp baking soda
- 1 cup sugar
- 1/2 cup hot water
- 1-2 tsp expresso powder optional
Servings: cupcakes
Instructions
- Put ingredients in bowl in order.
- Do not mix until last item has been added.
- Then beat well.
- Bake in moderate (350 degree) oven in baking cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean.
- Cool before lightly glazing if desired.
Recipe Notes
Instead of cupcakes, this makes a great 9x9 cake. Be sure to grease and flour pan.
Need sour milk? Add 1 TBL vinegar to cup and then add fresh milk to make 1/2 cup. Let sit a few minutes before using.
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