Perfectly Imperfect, Vintage

Thursday, February 24, 2022

Black Moon Cupcakes~ Twins

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Repost from 2018


1 cup shortening
1 cup sugar
2 eggs
2 cup whole milk
2 tsp vanilla
4 cups flour
1 ½ tsp. Baking soda
1 cup 'black' cocoa
1 tsp baking powder
1 tsp salt

1 cup shortening (room temp)
2 cups marshmallow fluff
2 cups sifted confectioners sugar
½ tbs vanilla


Cream powder, shortening, and sugar.
Alternate mixing in 2 cups milk, 2 tsp vanilla, with 4 cups of flour.
Mix in baking powder, baking powder, salt, and cocoa.
Use ice cream scoop and place on parchment paper 2 inches apart.

Mix together shortening and fluff.
Add in vanilla
Slowly add confectioners sugar
Preheat oven to 350 degrees
Bake 8-10 minutes


Yields: Depends on how big or small you make them.
The key ingredient is the black cocoa which can be hard to find.
A New England Treat originally made in Lowell Ma. at Stoddards Bakery. 
I have tweaked this recipe over 20 years and this is as close as to original as I remember


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