Recipes : Paper Cupcakes : Food Network

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Paper Cupcakes
Recipe courtesy Gale Gand

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsalted butter, slightly softened
1 cup sugar
1 cup brown sugar
4 eggs
6 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 cup buttermilk
24 paper cups (recommended: Dixie)

For the frosting:
2 egg whites
6 tablespoons cold water
1 1/2 cups sugar
1/2 teaspoon cream of tartar
1 teaspoon pure vanilla extract

Directions
Preheat oven to 350 degrees F.

Sift together the flour and baking soda and set aside. In a mixer with a whip
attachment cream the butter until light and fluffy then add the sugars and
continue mixing to cream them together. Add the eggs gradually and let them
thoroughly mix in. Then add the melted unsweetened chocolate and mix in well. Add

the vanilla and 1/3 of the buttermilk and mix, then add 1/2 of the dry ingredients
and mix in well. Repeat alternating wet and dry ending with wet.

Place un-waxed paper cups on a sheet pan and fill them 3/4 full. Bake until firm
to the touch on the top of the cupcakes, 20 minutes.

Make the frosting: Off the heat, combine the egg whites, cold water, sugar, and
cream of tartar in the top of a double boiler. Whisk until smooth. Place over
boiling water and whisk constantly or beat with a hand mixer until the frosting is
stiff and holds peaks (this will take about 10 to 15 minutes). Remove from the
heat and whisk in the vanilla. Let cool, whisking often.

Let cakes cool in the pan, and then frost while still in the cups.