Happy Easter!
April 14th, 2009 . by ericaI have been a HORRIBLE, yes HORRIBLE blogger. I haven’t updated this thing in forever. And for that I am sorry. I hope you can forgive me. For forgiveness I will give you one of these.
Chocolate Cupcakes, from Bakerella2 1/4 cups all-purpose flour2/3 cup cocoa1 1/2 tsp baking soda1 1/2 tsp baking powder1/2 tsp salt2 cups sugar3/4 cup unsalted butter, room temperature3 eggs, room temperature1 1/4 c milk, room temperature1 tsp vanilla* Preheat oven to 350 degrees.* Prepare cupcake pans with 36 baking cups.* With a wire whisk, sift together flour, cocoa, baking soda, baking powder, and salt in a large bowl and set aside.* In a mixer, cream sugar and butter.* Add eggs one at a time, scraping down sides with each addition. Add vanilla.* Add flour mixture to the creamed butter in three additions, alternating with the milk in two additions. (flour, milk, flour, milk, flour)* Bake for about 15 minutes or until done.* Cool and frost.I frosted with my favorite icing recipe:Whipped Cream, adapted from Cherie Brown (Dylan’s awesome Aunt who can bake up a freaking storm)12 oz HEAVY whipping cream (this is better to use because it holds its form and peaks better)3-4 tablespoons of confectioners’ sugar1 teaspoon of vanilladash of cinnamonBefore making your cream place your large steel bowl you use with that mixer you have. You know the one that has the initials of K.A. You know what I am talking about! Place that bowl along with the whisk inside the freezer for about an hour until they are chilled. Beat cream and confectioners’ sugar in a large chilled bowl until stiff peaks form. Spoon the whipped cream into a pastry bag fitted with your favorite tip and pipe patterns onto your cupcakes. Now just decorate! Use anything you would like Sour Punch Straws, Jelly Beans, Chocolate Milk Balls.. Anything you can think of!
