Cooking with Sarah

“Cooking with Sarah” will run weekly. The column features recipes from readers.

This week’s recipe was sent through an e-mail from White Lily, a brand of self-rising flour that has been around since 1883.

“Cupcakes are making a comeback. They are the new trend for people of all ages,” according to the recipe development professionals for White Lily.

Ingredients

2 cups flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, melted

1/4 cup vegetable oil

1/2 cup buttermilk

2 eggs

2 teaspoons vanilla

1 cup boiling water

Preheat oven to 350 degrees. In large bowl, whisk together flour, sugar, cocoa, soda and salt. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes at medium speed. Stir in water.

Divide batter among muffin cups. Bake for 30 to 35 minutes.

Chocolate Frosting

1/2 cup butter, softened

1/2 cup unsweetened cocoa powder

3 cups sifted powdered sugar

3 tablespoons milk

1 teaspoon vanilla

In large mixing bowl, beat butter and cocoa until creamy. Add sugar, 3 tablespoons milk and vanilla.

Until next week, happy cooking!