Something New

Cupcakes aren’t anything new around here.  But this is more than a cupcake.  This is a beginning.  AGOMYR is getting married.  Over a year from now.  Which is great, because I’m making the cupcakes.

And that’s about how much time I’ll need to find something she and I deem worthy of her wedding.  So get ready to see a lot of muffin tins, paper liners, and piped icing, dear readers, because this is going to be an adventure.

Starting with Frosted Chocolate Buttermilk Cupcakes.  They’re from a way-old issue of Everyday Food.  Think pre-2002 old.

Frosted Chocolate Buttermilk Cupcakes are not wedding worthy.  But that’s because they’re delicate and crumbly.  Two ideal characteristics in a cupcake.  Just not ones that need to be baked in advance and successfully transported to a far away location.

Frosted Chocolate Buttermilk Cupcakes are deeply, almost densely chocolatey.  They are reminiscent of a box-mix cupcake in their texture, but don’t even compare in their flavor.  They are in a class of their own in that regard.  They also come together quite quickly, and are a great last minute addition to your weekend barbecue.

To make a dozen, you will need:

  • 3/4 C flour
  • 3/4 C sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 6 T unsweetened cocoa powder
  • 3 T unsalted butter, melted and cooled
  • 6 T buttermilk
  • 1 large egg plus 1 large egg white
  • A good recipe for cream cheese (scroll down), because what I made was not memorable

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with paper liners.

In a medium bowl, mix flour, sugar, baking powder, baking soda, and salt.  Set aside.  In a large bowl, whisk cocoa and 3 T hot water until a thick paste forms (Martha’s team assures me that this will create a richer flavor in the cupcakes.  As the cupcakes tasted quite rich, without being heavy, I’m inclined to agree.).  Add butter, buttermilk, egg, and egg white; beat until combined.  Whisk in flour mixture until smooth.

Scoop batter into prepared tins.  Bake until a toothpick inserted in center comes out clean, or with a few crumbs, about 20 minutes.  Let cool several minutes, then transfer to a wire rack to finish cooling.  When completely cool, frost with cream cheese icing.  Top with sprinkles of your choice, should you be in a sparkly mood.

3 thoughts on “Something New

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