This weekend we celebrated my granddaughter Ashley's fifth birthday. We had a wonderful time that was shared by family and friends, and she got way too many presents. But isn't that half the fun of a birthday party when you're a child, to open birthday gifts from people who love you.
Days like this make me count my blessings. There are so many things I'm striving and hoping for, but when I realize how blessed I am by such a loving family, I'm truly humbled. I hope Ashley grows up to feel that she is blessed too. It's not a small thing in this big, hard world, to know that there are people out there that love you and wish the best for you always.
Okay, so on to these fabulous and delicious cupcakes that the birthday girl herself helped me bake and decorate. She has been baking with me for a couple of years now, and is now more interested in the actual baking instead of just licking the mixing beaters.
This is a Martha Stewart recipe for the cupcakes and the frosting. It's actually pretty simple to make the cupcakes, and the frosting is ready in no time. I doubled the recipe to make 24 cupcakes, and tinted the frosting pink. So, so good!!
Recipe for Martha Stewart's Chocolate Cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla
1/2 cup sour cream
Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with sour cream and beginning and ending with flour.
Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25 minutes.
Cool in pan 5 minutes; transfer to a wire rack to cool completely.
Recipe for Easy White Icing
1 1/2 sticks unsalted butter, softened
1 pound (3 2/3 cups) confectioners' sugar
1 to 2 tablespoons milk (optional)
In a mixing bowl, cream butter until smooth.
Gradually add confectioners' sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.
Frost cupcakes and decorate with sprinkles if desired.
Makes 12 cupcakes.
-Post by Patricia