Silber Cupcake Recipe

Here’s the cupcake recipe some of you have tasted at various Silber events.  It’s derived from a recipe my grandmother cut out of a newspaper.  It yields 20 cupcakes.

Cake Batter
¼ cup of cocoa
1 ½ cups of flour
1 cup of sugar
¼ cup vanilla soy protein
1 teaspoon of baking soda
1 teaspoon of salt
1 cup of water
1/3 cup of oil
1 tablespoon of vinegar
1 teaspoon of vanilla

Mix dry ingredients thoroughly. Add liquids & mix until mixture is consistent

Cream Cheese Top/Core
1/8 teaspoon of salt
8 ounces of cream cheese
1/3 cup of sugar
1 egg

Leave pack of cream cheese out to reach room temperature, mix as thoroughly as practical.

Butterscotch Chips
Add 4-6 chips per cupcake, optional or change flavor.

You can either leave a white cream cheese top or attempt a hidden cream cheese core. To get a top, distribute batter to bottom of cupcake papers evenly among the 20 cups & add the cream cheese mixture to the top, sprinkle with chips. For the core put in enough batter to cover the bottoms of the cups, distribute cream cheese mixture, sprinkle chips, put remaining batter over top of cups hiding the cream cheese.

Cook at 350 for approximately 22-25 minutes.

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