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Chocolate Cupcakes

January 28, 2010 By Steph 22 Comments

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I know it’s been a while since I posted.  I have missed you all.  I certainly hope that in my 3 month brake I didn’t lose all my loyal readers, but if so, I totally understand.  I really enjoyed the time off, but all of a sudden I felt the need to start baking again and re-connecting with my long lost readers.  Thanks to all who have supported me and continue to support me! It means the world! Now onto the food:

I don’t know if I’ve posted this recipe before, I can’t seem to find this particular one.  But this is definitely my go-to recipe for Chocolate Cupcakes.  I got this recipe from my Mom and it is so versatile. You can add whatever you like or leave it as it is, either way it is delicious!  It works out perfectly every time and it is the perfect combination of texture and moistness.  I love to add some mini chocolate chips to the batter and you get that extra richness that I happen to like.

I hope you enjoy it as much as I do!!!

Chocolate Cupcakes
makes 2 dozen

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups granulated sugar
6 tablespoons unsweetened cocoa
2 eggs
1 teaspoon vanilla
3/4 cups vegetable oil
1 cup cold water

In a medium bowl, sift together the flour, baking soda, salt, sugar and cocoa. Set aside. Using a mixer, beat the eggs, vanilla, oil and water until well blended. Slowly add the dry ingredients until well incorporated. Scoop evenly between 24 lined muffin cups and bake at 375 degrees for about 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Frost with your favorite frosting. Here is my favorite:

Vanilla Frosting

2 oz. cream cheese, at room temperature
2 tablespoons butter, at room temperature
4 1/2 cups confectioner’s sugar
1/4 cup milk
1 teaspoon vanilla extract

Using a mixer, beat the cream cheese and butter until creamy. Add 2 cups of the sugar and mix until well combined. Add the remaining sugar, milk and vanilla extract. beat until fluffy.

xoxo,

Steph

Filed Under: chocolate, cupcakes, desserts

Lemon-Almond Sugar Cookies

January 23, 2010 By Steph 8 Comments

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I ran out of vanilla extract. And so these cookies were born. They are amazing. I don’t know if I’ll ever go back to plain old vanilla. For sugar cookies anyways. The fresh lemon zest adds a bit of freshness to them and they are worth every calorie. I made these babies small so you can consume more and not feel guilty. And perfect for little fingers too!

Lemon-Almond Sugar Cookies

4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, at room temperature
1/2 cup shortening, at room temperature
1 cup granulated sugar
3 eggs
3 tablespoons milk
1 teaspoon almond extract
zest of 1 lemon

Almond Frosting
2 oz. cream cheese, softened
2 tablespoons butter, softened
4 1/2 cups confectioners sugar
1/4 cup milk
1 teaspoon almond extract

Directions:
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside. Using a mixer, cream together the butter, shortening and sugar until light and fluffy. Add the eggs, one at a time until well incorporated. Add the milk, almond extract and lemon zest. Mix until creamy. Slowly add the flour mixture until well blended. Chill in the fridge for 30-60 minutes. On a lightly floured surface, roll out the dough to desired thickness (I like mine a bit thicker). Cut out into desired shapes using a lightly floured cookie cutter. Place on a baking sheet lined with parchment paper. Bake at 350 degrees for 9-12 minutes, less if you like them softer, more if you like them crispier.

For the Frosting:
Using a mixer, mix the cream cheese and butter until well blended and creamy. Add 2 cups of the sugar, milk, and almond extract. Blend until smooth. Slowly add the remaining sugar until smooth and creamy.

Enjoy!

xoxo

Steph

Filed Under: cookies