Day 9 - Cupcakes

Today was beautiful out. Spring is finally here. I headed downtown with my parents this morning and it was gorgeous out, the sun was shining and everyone just seemed to be in a good mood. I came home and made the cupcakes, and decided I would lay with my lizard and jut relax. Bad idea, I had my window open and the fresh air just knocked me out. So after finally waking up I decorated my cupcakes and warmed up dinner for the family.

It was like today was meant to be cupcake day for me. Yesterday I found an amazing deal on a caddie that will carry 3 dozen cupcakes, or can carry cakes, cookies, sandwiches, etc. I have been looking for one of these forever, but they were always over priced. Than while I was walking around downtown, I got the best idea for decorating my cupcakes, rather than buying the box to do it, I just came up with my own way.

I make cupcakes at least twice a month.I either make them for work, birthdays, or any other occasions. Th recipe I use is actually a marble cake recipe. But it is so moist that it works great for cup cakes, and you can either do the mix, or do all vanilla or chocolate.

Vanilla-Fudge Cupcakes

Oven 350F

¾ cup butter

2 eggs

2 ¾ cups flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ cup sugar

2 teaspoons vanilla

1 ¼ cup butter milk or sour milk

2/3 cup chocolate-flavoured syrup

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line muffin pans with paper liners. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

In large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low to medium speed 1 minute after each addition and scrapping bow frequently. Alternately add flour mixture and butter milk mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter, divide remaining batter into muffin cups (1 heaping tablespoon each).

In a small mixing bowl combine chocolate syrup and reserved 2 cups of batter. Beat on low speed until well combined. Divide batter into muffin cups.

Bake for 12 to 15 minutes. Let cool in pan for 10 minutes, remove and let finish cooling on wire rack.

Tips:
If you don't have buttermilk, simply make sour milk with milk and either lemon/lime juice or vinegar.

For 1 cup of sour milk put 1 tablespoon on vinegar of lime/lemon juice in a 1 cup measuring cup, fill the remainder with milk. Let sit for a few minutes.

The mixture should always be fluffy before adding anything else

Add the flour and milk and separate times.

When all milk and flour has been mixed in it is time to make a decision. The batter can be left as is and used to make vanilla cupcakes, separated to make vanilla and chocolate cupcakes, or double the chocolate syrup and make all chocolate cupcakes.

If you don't have chocolate syrup use a melted chocolate bar or a few tablespoons of cocoa powder.

I find 1 heaping tablespoon is the perfect amount.

This recipe gives very moist cupcakes.

This was my idea from downtown. Teacup cupcakes, everyone has teacups lying around that they never use. I know when I make cupcakes I try and think of nice ways to serves them at dinner parties. Here it is!!

Tips:

Cupcakes freezing great. If you want to have some on hand for special occasions, slip them into freezer bags and taking them out when needed, no one will ever know.

With the sun out, I decided to use a pair of my summer high heels. These are so comfortable and look amazing with my jean shorts.

Well another weekend down, back to work tomorrow. Hopefully the nice weather stays with us and I can spend the evenings outside in the back yard.

Happy Baking!

Sey