http://rthousing.org/who-we-help Holiday…coming…up…must…celebrate…with…color-coordinated…food!!! I try not to get TOO crazy about food and holidays, but each one has at least some special food that should go with it: First and last days of school = crazy ice cream flavors. Thanksgiving = sugar cones filled with candy to look like cornucopias. Heart-shaped sugar cookies = Valentine’s Day. You get the idea. So anyway, these are this year’s offering for the 4th of July (soon to be upon us!)
This recipe makes four perfect, moist chocolate cupcakes that can really be used for any occasion. Share these with someone if you must, but I really wanted to use one whole egg yolk in this recipe– for the richness it provides. That being the case, the rest of the ratios dictated that I ended up with four. But they are perfect. Just saying.
In my next post, I will share my worry-free Swiss Meringue Buttercream Icing— the one that is pictured in this post. It uses the egg white that is not used in the cake batter. (Alternately, use the white here.) Swiss Meringue Buttercream is less sweet and much richer than regular buttercream. If you have not tried it, you are missing a wonderful new world of cake-top possibility. Keep an open mind, and go for it. But that will be next-time’s post. For now, frost these with any icing you like. Here are some links to good icings to get you started:
For the cupcakes, preheat the oven to 350°F.
In a medium bowl, combine all dry ingredients. Mix well with a fork or a whisk.
Add wet ingredients. Combine everything very well with a whisk, then give it about 100 extra whisks just to make sure that everything is completely combined smoothly and evenly.
Fill four cupcake liners about 2/3 full. Bake at 350° for about 15-18 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven. Cool in the pan 2 minutes, then remove to a cooling rack to cool completely.
When the cupcakes are completely cool ice them any way you like. Happy early 4th!
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