CHOCOLATE CUPCAKE DETOX
(our family Birthday cupcakes)
This is a recipe I have used for over 30 years! When my first son was turning 1, buying a “store bought” cake or using a cake mix was not something I would even consider.
Growing up, everything was made from “scratch”, and I was going to follow that plan with my growing family. My mom made this particular cake quite a bit as I was growing up – so I knew I loved the airy texture and chocolate taste!
So, I decided to convert the recipe into cupcakes – easier for little hands to pick up. Now, I make these cupcakes (the healthier version) for my children, their spouses, and now my grandchildren each year for their birthdays!
Red Devil’s Food Cake (Original Version)
~from the Better Homes and Garden’s New Cook Book, 1968 edition, page 72
- 1/2 cup shortening
- 1/3/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs, separated
- 2 1/2 cups sifted cake flour
- 1/2 cup cocoa (regular type, dry)
- 1 1/2 teaspoons soda
- 1 teaspoon salt
- 1 1/3 cold water
Cream shortening and 1 cup of the sugar until light. Add vanilla and egg yolks, one at a time, beating well after each. Sift together dry ingredients; add to creamed mixture alternately with cold water, beating after each addition. Beat egg whites till soft peaks form, gradually add 3/4 cup sugar, beating till stiff peaks form. Fold into batter; blend well. Bake in greased and lightly floured 8 x 1 1/2 inch round pans at 350° for 35-40 minutes.
Red Devil’s Food Cake Cupcake Detox
~although, it’s not red
- 1/2 cup organic pastured butter
- 1 3/4 cup organic sugar
- 1 teaspoon organic vanilla
- 3 organic pastured eggs, separated
- 2 1/2 cups organic flour, or organic sprouted grain flour
- 1/2 cup organic raw cacao powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon Celtic Salt
- 1 1/3 filtered cold water
Cream the butter and 1 cup of the sugar. Add the vanilla and egg yolks, one at a time, beating well after each. In a separate bowl, whisk together the flour, cocoa, soda, salt. Beat the egg whites till soft peaks form, gradually add 3/4 cup sugar, beating till stiff peaks form. Fold into the batter; blend well. Bake in 2 greased (use olive oil or coconut oil) muffin pans. Bake 350° for 25 minutes. Makes 24 cupcakes.
Butter Frosting (Original Version)
- 6 Tablespoons butter
- 1 1-lb package confectioners’ sugar (about 4 3/4 cup)
- Light cream (about 1/4 cup)
- 1 1/2 teaspoons vanilla
Cream butter; gradually add about half the sugar, blending well. Beat in 2 T cream and vanilla. Gradually blend in remaining sugar. Add enough cream to make of spreading consistency. Frosts two 8-9 inch layers. Note: For a more creamy frosting, beat in 1 egg instead first 2 T cream. After adding remaining sugar, beat in cream for spreading consistency.
Butter Frosting Detox
- 6 Tablespoons organic pastured butter
- 1 1-lb package organic confectioners’ sugar (about 4 3/4 cup)
- Coconut Milk or Almond Milk (about 1/4 cup)
- 1 1/2 teaspoons organic vanilla
Cream the butter, gradually add the sugar, blending well. Add the vanilla, and the amount of “milk” for the consistency desired to spread on the cupcakes.
Hope you enjoy make healthy take on these classic chocolate cupcake recipe!