Hey guys, I’m back! Hope you enjoyed my Taza Chocolate Factory post this morning. I had a fun time writing that one. As promised, I’m back with a new cupcake recipe. I figured I might as well continue with the chocolate theme I have going today!
For Tim’s birthday last week, I whipped up a batch of chocolate cupcakes as part of his present. I had full intentions on decorating them all to look like baseballs to go along with the other part of his present, Red Sox tickets. However, I didn’t check to make sure we had enough red and blue decorative icing left! Turns out, only had enough for 3 baseball cupcakes. #kitchenfail.
It’s okay, I used other colors (which turns out — look just like blue and red anyways) to write Happy 27th on the remaining cupcakes.
The recipe I followed is actually from a vegan blog. I didn’t make these vegan because I used regular milk, but you definitely could by using non-dairy milk. I was a bit nervous at first about the whole no-egg thing, but you know what? Couldn’t even tell. And I’m not even just sayin’ that either.
Baseball Themed Cupcakes
Whole Wheat Chocolate Cupcakes
Recipe inspired by Oh She Glows
Ingredients (Makes 12)
- 1 cup milk
- 1 tbsp apple cider vinegar
- 1 cup sugar
- 1/3 cup extra virgin olive oil
- 1 tbsp pure vanilla extract
- 1 cup whole wheat pastry flour
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder, sifted
- 1 tsp baking soda
- 1/4 – 1/2 tsp cinnamon
- 3/4 tsp salt
- Preheat oven to 350 degrees, and line a cupcake pan with cupcake liners.
- With an electric mixer, beat together the following ingredients in a large bowl: Milk, apple cider vinegar, sugar, oil, and vanilla.
- Now sift the dry ingredients (flours, cocoa powder, baking soda, and salt) into the wet.
- Mix well, until all clumps are gone.
- Spoon the batter into prepared cupcake pan, about two thirds full for each cupcake. Bake for about 24-26 minutes. Transfer to a cooling rack and allow to cool completely before frosting.
Homemade Vanilla Buttercream Frosting
Recipe inspired by Taste of Home – same recipe I used for the Coconut Nest Cupcakes, only I used vanilla extract instead of almond. I guess I should put my F&F warning — frosting not good for you. I mean it’s amazing for your taste buds and sweet tooth, but def not for the thighs. 😉
(For 12 cupcakes, about 3 cups)
- 1/4 cup butter, softened
- 2-1/4 cups confectioners’ sugar
- 3/4 teaspoon almond extract
- 3 tablespoons 2% milk
- In a large bowl, cream butter until light and fluffy.
- Beat in the confectioners’ sugar, vanilla extract, and enough milk to achieve desired consistency.
Insert pat on my own back. I liked them so much that I ate two. One before the game, and one after. Yum!!
When’s the last time you baked cupcakes? What did you make? If you can’t remember the last time you made cupcakes, tell me about something delicious and chocolatey in your life lately.
…so I can dream about it while workin’ it at Two A Day Tuesday tonight! Later!