Page 472 - Cupcakes

1½ cups granulated sugar

8 tablespoons unsweetened cocoa powder
¼ cup all-purpose flour

Pinch of salt
2 cups milk
2 tablespoons butter

2 teaspoons pure vanilla extract

1. Place the sugar, cocoa powder, flour, and salt in a mediumsize saucepan and
stir to combine. Whisk in the milk and place over medium heat. Stir and cook
until the sauce comes together and begins to thicken, 3 to 4 minutes. Add the
butter and vanilla and continue to stir until thickened and smooth, 2 minutes
more.

2. Spoon over the cupcakes of your choice.

the Cupcake Doctor says...

Use Dutch process cocoa powder in this recipe instead of regular cocoa
powder and the sauce will turn out deeper and darker in color. Whichever
cocoa powder you use, the sauce will keep for a week or so, covered, in the
refrigerator. Reheat in a saucepan over low heat, stirring frequently.