After the kids came back from school, I have surprised them with a home made / heart shaped cheese pizza....following by a broccoli soup (they were less surprised :-)).
After all our evening activities we enjoyed my updated recipe cupcakes with milk.
Cream Cheese Frosting (no butter)
3 8-ounce block of cold cream cheese
3 1/2 cups powdered sugar
2 to 3 tablespoons of milk
1 tablespoon vanilla extract
For the cupcakes, I have used my previous recipe but I have reduced the amount of oil to 1 cup, instead of 1 1/2 cups.
Ingredients
2 1/2 cups unbleached all-purpose flour
1 1/2 cups brown sugar
1 tspn baking soda
1 tspn. kosher salt
1 tspn. unsweetened cocoa powder
1 cup vegetable oil (I have used canola oil)
1 cup buttermilk, room temperature
2 large organic eggs, room temperature
1 tspn. white distilled vinegar
1 tspn. vanilla extract
Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pan with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
And here is Leon enjoying his huge bone. At first he didn't know where to start and now there is almost nothing left. Amazing skill! :-))))
Aaaaa... Oh why oh why did I check this tonight?..
ReplyDeleteSorry! These cupcakes are so tasty! The kids always asking for it, but I make it only on special occasions.
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