June 29, 2012

Grandma Nield's Wacky Cake-Cupcake Style

For Cupcakes

3 cups flour
2 cups sugar
6 TBS cocoa
2 tsp. baking soda
2 tsp. vinegar
3/4 cup vegetable oil
2 tsp. vanilla
2 cups cold water

For Glaze

1 (4.75 oz) package Raspberry Junket Danish Dessert
2 cups water

For Frosting

1 cup whipping cream
1 tsp. vanilla
3/4 cup confectioners sugar
8 oz cream cheese
1 C chopped walnuts (optional)
Fresh Raspberries for garnish (optional)

1.  To Make Cupcakes:  Mix all cupcake ingredients together. Fill cupcake liners and bake at 350℉ till done 15-20 min. Let cupcakes cool completely.

2.  To Make Glaze:  In a saucepan mix raspberry "Junket Danish Dessert" with 2 Cups water. Bring to a boil and cook until thick and mixture changes to deep red color.

3.  Let partially cool, and spread on cupcakes. The Danish Dessert mixture needs to still be workable (not to cool) but not so warm it is runny, then it runs off the cupcake. Let cool completely on cupcakes.

4.  To Make Frosting:  In a mixing bowl fitted with a whisk attachment, beat the cream and vanilla until fully whipped. Remove from the bowl. In the same bowl fitted with a paddle attachment, beat the cream cheese and confectioner's sugar until blended and smooth. Scrape down the sides and add the whipping cream. Mix until just blended. Fold in chopped walnuts if using.

Top with Fresh Raspberries for garnishment if desired.

These are best if kept refrigerated.

From Tara H. and her Grandma Nield

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