For the cake, I used the amazing one-bowl Amazon Cake, with some slight modifications. Instead of white sugar, I made it half-half with firmly packed brown sugar. I found it is a lot moistier with the substitution. Next time, Im going to try all brown sugar and see how it goes. And since Im making cupcakes, I reduced the baking time to half. This is the basic recipe, though for 50 cupcakes, I had to increase everything 5-fold.
Adapted from Cafe Beaujolais by Margaret Fox and John S. Bear
1 1/2 cups flour
1/3 cups unsweetend cocoa (Double Dutch Dark)
1 tsp. baking soda
1 cup sugar ( I used half-white, half-brown)
1/2 tsp salt
5 T corn oil
1 1/2 tsp vanilla
1 T cider vinegar
Heat the oven to 350 degrees. Whisk together the flour, cocoa, baking soda, sugar and salt. In a separate bowl, whisk together the oil, vanilla and vinegar with 1 cup cold water. Whisk in the dry ingredients, blending until completely lump-free. Sccop into cupcake pans with liners. Bake for 15-20 minutes or until a toothpick comes out clean. Cool before removing from the pan and frost.
The frosting recipe is from Billy's Vanilla Vanilla Frosting recipe. I ran out of vanilla though, and luckily had Lemon Extract, which worked out beautifully especially for the kids' tastes. I found some gummy red berries, and used this to top the cupcakes.
Im quite happy with the results, and will surely do this again. It was a hit with the kids and were all gone after class!