Description
My mother always made these quick and easy cupcakes for impromptu summer barbeques and they are a childhood favorite of mine.
Ingredients
- 1 cup white sugar
- 2 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 cup water
- 2 tablespoons grape jelly
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- ¼ cup butter, melted
- ⅓ cup half-and-half cream
- ¾ cup packed brown sugar
- ½ teaspoon vanilla extract
- 1 ¾ cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
- In a large bowl
- stir together the white sugar
- flour
- cocoa
- and baking soda. Make a well in the center
- and pour in the water
- grape jelly
- mayonnaise
- and 1 teaspoon of vanilla. Mix just until blended. Spoon the batter into the prepared cups
- dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed
- 20 to 25 minutes. Cool in the pan set over a wire rack. When cool
- arrange the cupcakes on a serving platter.
- Make the frosting while the cupcakes cool. Combine the butter
- half-and-half and brown sugar in a medium saucepan. Bring to a boil
- stirring frequently. Remove from the heat and stir in the confectioners’ sugar and vanilla. Set the pan over a bowl of ice water and whisk or beat with an electric mixer until fluffy. Frost cupcakes when they are completely cool.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr 40 mins
Servings: 15