Mexican Wedding Cakes & Mexican Chocolate Cupcakes

Boy, does time fly! Here it is the end of the month & I haven't posted yet! Here goes: another 2-fer! We hosted a Mexican themed gathering this month and the food (and drinks) were outstanding! I'm posting 2 desserts: Mexican Wedding Cakes, an old favorite and Mexican Chocolate Cupcakes with Cinnamon buttercream frosting. I made the wedding cakes & my friend, Judy made the cupcakes. My daughter, Carrie found the original cupcake recipe (very vegan friendly) and Judy modified it to what she had in her cupboard!

Mexican Wedding Cakes:

1 cup butter, softened
2 cups flour
4 Tablespoons sugar
2 teaspoons vanilla
1 cup chopped pecans
Confectioner's sugar

Cream sugar, butter; add flour, vanilla, pecans. Roll in small balls. Bake at 300 degrees for 30-45 minutes, until lightly browned. Remove from oven, roll in confectioner's sugar while still warm.

Mexican Chocolate Cupcakes:

3 cups flour
2 cups sugar
1/2 cup cocoa powder
2 tsp. baking soda
2 tsp. cinnamon
2 tsp. cayenne pepper
1/2 cup vegetable oil
2 cups water
2 tsp. vanilla extract
2 Tablespoons white vinegar

In large bowl, mox flour, sugar, cocoa powder, baking soda, cinnamon & cayenne pepper. Add the oil, water, vanilla & vinegar to the dry ingredients & stir. Don't over mix, a few clumps are fine. Fill cupcake liners 3/4 full. Bake at 350 degrees for 15-20 minutes. Makes 24 regular sized cupcakes. Cool then frost.

Cinnamon Buttercream Frosting

3 1/2 cups powdered sugar
2 teaspoons cinnamon
1 cup butter
1 teaspoon vanilla extract
1/4 cup (approx) of heavy cream

In a medium bowl, mix the cinnamon & powdered sugar. Add the butter, vanilla & cream, beating until fluffy & the consistency you like. Pipe onto cupcakes.