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
- 0.25 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 cup water
- 2 tablespoons grape jelly
- 1 cup mayonnaise
- 1 teaspoon vanilla extract
- 0.25 cups butter , melted
- 0.33 cups half-and-half cream
- 0.75 cups packed brown sugar
- 0.5 teaspoons vanilla extract
- 1.75 cups confectioners' sugar
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with paper baking cups.
-
2
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.
-
3
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.
-
4
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.
Nutrition Facts
Per serving
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