Cupcakes from the Prohibition Soda Shop

1921 Coffee Raisin and Chocolate Cupcakes Delight Sophisticated Tasters

Some sophisticated soda shops branched out to serve complete menus with salads, sandwiches, and even baked goods.  These cupcakes are easy to make. Simply stir the ingredients together with a spoon, no need to get out a mixer. Fun for young and old to mix and bake together. The cupcakes are a good eating size, too, with a not-too-sweet taste. Frost with any butter cream frosting, or just eat plain. 

                                                         1921 Chocolate Cup Cakes

1/4 cup butter
2 1-ounce squares unsweetened baking chocolate
2 cups flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners or grease and flour. Melt the butter and chocolate together and set aside. Sift flour, sugar, baking powder into a medium mixing bowl. Stir the egg and vanilla into the milk. Pour these liquid ingredients along with the butter and chocolate mixture into the dry and stir until blended with a spoon or spatula. Fill cupcake cups about 2/3 full and bake until firm in the center, 20 -25 minutes. Makes 12-14 regular-sized cup cakes

1921 Coffee Raisin Cupcakes

1 cup raisins
1 tablespoon flour
1/4 cup butter
2 cups flour
1 cup brown sugar, firmly packed
1 teaspoon baking powder
1/2 cup milk
1/2 cup strong coffee
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners or grease and flour. Chop the raisins roughly into quarters and mix with the tablespoon of flour. Set aside. Melt the butter and set aside. Sift flour, sugar, and baking powder into a medium mixing bowl. Stir the egg and vanilla into the milk and coffee. Pour these liquid ingredients into the dry, including the raisins, and stir until blended with a spoon or spatula. Fill cupcake cups about 2/3 full and bake until firm in the center, 20 -25 minutes. Makes 12-14 regular-sized cup cakes