I have been pretty busy this week. My husband has been asking for some chocolate cupcakes, so I tried out a new recipe for him yesterday. He likes them, but I think they need more chocolate taste. I forgot to take a picture, but I added chocolate chips to the top for decorations. I also made two cakes for this weekend. It's a new recipe and the filling needs to sits on the cakes for at least 3 days. The cakes are pretty dense, I hope that is the way they are supposed to be. If it tastes good, I'll post the recipe next week after I try it.
My neighbor's six year old asked me to make her an apron out of this ugly pink velvet material and peach satin. I measured her and made a big pocket in the front for her toys and dolls and a little pocket for little toys. With the peach satin I made her a flower.
Her mom gave me a jean skirt and asked me to make her a bib apron. I cut it up then sewed it back together to make this apron. I also made my first boxed pleat ruffle.
Classic Chocolate Cupcakes from Whimsical Bakehouse:
Grease the tops of 2 - 12 mold muffin pans and line them with paper liners. Preheat the oven to 350°F. Have all ingredients at room temp.
In a saucepan over low heat, melt, whisking often:
*1/2 cup milk
*1 cup brown sugar, packed
*3 oz chopped unsweetened chocolate (I used choc. chips which is why it was probably not chocolaty enough)
When chocolate is melted, whisk in:
*1 large egg yolk
Remove from the heat and set aside.
In the bowl of an electric mixer at medium-high speed, cream:
*4 oz (1 stick) unsalted butter
Add and cream until light and fluffy:
*1 cup granulated sugar
Add slowly, beating well and scraping down after each addition:
*2 large eggs
*1 large egg white
On a piece of wax paper, sift together:
*2 cups cake flour
*1 tsp baking soda
*1/2 tsp salt
On low speed, add the dry ingredients alternately to the butter and egg mixture with:
*3/4 cup milk
*1 tsp pure vanilla extract
Stir the chocolate mixture into the batter by hand, mixing only until combined.
Pour the batter into the cupcake liners, filling each 7/8 full. (I use an ice cream scoop) Bake for 18-22 minutes, or until the tops spring back when lightly touched.