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LEHIGH VALLEY WEATHER

SCHNECKSVILLE COMMUNITY FAIR Houser Auctioneers Youth Cupcake Contest First place Hazel Heleva of Schnecksville

Ingredients

Cupcakes

1 cup all-purpose flour (sifted and leveled)

1/4 cup plus 2 T. unsweetened cocoa powder

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup brown sugar

1/2 cup granulated sugar

1/3 cup vegetable oil

1/2 cup buttermilk

1 large egg

1 tsp. vanilla extract

1/2 cup boiling water

1 tsp. instant espresso powder optional, but recommended

Cream Cheese Frosting

1/2 cup (1 stick) unsalted butter softened

8 oz. cream cheese softened (brick-style, not spreadable)

1 tsp. vanilla extract

1/4 tsp. salt

4 cups powdered sugar

Directions

Preheat the oven to 350 degrees (177°C). Line two 12-count muffin pans with 16 cupcake liners and set aside.

In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until well combined. Add the oil, buttermilk, egg, and vanilla extract and mix until just combined.

Add the instant espresso powder to the 1/2 cup boiling water and mix until fully dissolved. Add to the mixing bowl and mix until everything is just combined. The batter will be thin, but this is OK.

Evenly distribute the batter between all 16 cupcake liners, making sure to just fill each one a little over halfway full. Bake for 17-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

Remove from the oven and remove the cupcakes from the pan. Transfer the cupcakes to a wire rack to cool completely.

Directions

Cream Cheese Cupcakes

Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.

Add vanilla extract and salt and stir well to combine.

With the mixer on low, gradually add powdered sugar until completely combined.

Use to frost completely cooled cake or cupcakes.

Assemble ingredients

One pint of strawberries, washed and dried

Chocolate chips

Baked chocolate cupcakes

Cream cheese frosting

Directions

Frost cupcakes and add strawberries onto the top of the frosted cupcakes.

Add a beard with the frosting and put a chocolate chip under the strawberry.

PRESS PHOTO COURTESY SCHNECKSVILLE FAIRHazel Heleva of Schnecksville was named the first place winner of the Houser Auctioneers Youth Cupcake contest June 20 at The Schnecksville Community Fair. Standing in for Hazel is culinary judge Betty Dean.