For the past few nights, I have been in the kitchen baking away. Wade and the kids love when this happens, but my hips don't. :)
I am ashamed to
say type this, but I have
never made a cake or cupcakes from
scratch. I have always taken the easy way out and used the mix out of a box. For some time now, I have been wanting to venture out and literally make my cake/cupcake mix. So tonight, I did and I was very proud of the results!
Chocolate Cupcakes1 1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 cup unsweetened cocoa powder
1/8 teaspoon salt
3 tablespoons butter, softened
1 1/2 cups white sugar
2 eggs
3/4 teaspoon vanilla extract
1 cup milk
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, cocoa and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Cream Cheese Icing1/2 cup of butter (1 stick), room temperature
8 oz of Philly cream cheese (1 package), room temperature
3 cups of powdered sugar
1 teaspoon of vanilla extract
With an electric mixer, mix the butter and cream cheese together, about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness.
Either spread on with a blunt knife or spatula, or spoon into a piping bag to decorate your cake or cupcake.
Enjoy!