January 29, 2009

Cupcake, my love.



Isabella and I have spent many days cooped up inside, packing and avoiding the cold. One evening she found my Martha Stewart Living magazine and began pointing to the cupcakes, asking for some. And then demanding some. We both needed a break and some mommy/daughter time so I consented. I found a recipe that had ingredients we had on hand (not always easy to do with Martha Stewart) and made a quick batch of delicious, very moist chocolate cupcakes. Isabella also requested the pink frosting. These are, by far, THE BEST CUPCAKES I've ever had and they were super easy to make.

One-Bowl Chocolate Cupcakes
Martha Stewart Living, Feb 2009
Makes 18

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk (I used the ol' milk with lemon juice trick)
3 tablespoons safflower oil (I used canola)
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Sift cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer cupcakes to wire racks, and let cool. Cupcakes will keep, covered, for up to 3 days.

Basic Buttercream Frosting
Makes about 4 cups

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioner's sugar, sifted
1/2 teaspoon pure vanilla extract

Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high.) Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

5 comments:

  1. i'm going to have to try these. the magazine is laying next to me right now. i love the pink frosting too.

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  2. yum! thanks for including the recipes. I'm annoyed that I used shortening in the icing for the Wall-E cake I made for Henry's 3rd b-day. All butter frosting is the only way I made it growing up, but the Wilton recipe had shortening (I used some organic palm oil at least!) in it so I figured it would look/taste better. Wrongo! But maybe it was a good thing cuz otherwise I would've eaten more of the cake!!

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  3. sunny3:52 PM

    If you say so I'm going to try them. I needed to make something delicious for dessert tonight anyway.

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  4. Those look good, will you send me some?

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  5. Your little girl is a dollbaby! :) The cupcakes look delicious!

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