I have a new toy.
I’m *so* excited about it.
It’s something I’ve wanted for a long, long time. Years and years.
Thanks to the folks at epicurious, I finally have it.
What is it you ask? (See, I always know when you’re asking.)
It’s my new Kitchen Aid Pouring Shield for my stand up mixer.
I know, I know!!! I’m excited too!
When we went to Washington DC this summer for our White House luncheon, we got a goodie bag from the organizers of the event. There was all kinds of stuff in it, and one of the goodies was a gift card from epicurious! We could spend it however we wanted, on ANYTHING!!
I’d never been on their website before, and omg…there was tons! But, I had a budget of course, and I stayed within $2.85 of that budget. My pouring shield was on sale!! I couldn’t even believe my luck!! Even better…I had a coupon code for being a first time shopper (10% off)…and you KNOW how much I love coupons…I was even able to get a cupcake plunger too (you’ll see that come up on here eventually too, I’m sure.) It was almost as exciting as meeting Michelle Obama. Well not quite. But you know what I mean.
So now I had to try it out, but I needed to wait for a time when I needed to mix something. You don’t just use a pouring shield every day, you know.
On Tuesday when Caroline asked me approximately 47 times if she could bake cupcakes, I knew I had my opportunity. We had a no school day on Wednesday and it would also be a grocery shopping day, so we’d be re-stocked on all the items we needed to make cupcakes, since for every recipe she showed me we were out of something.
We opted to go with Chocolate Cupcakes with Chocolate Butter Cream Frosting.
I know….you had no idea we’d go with the chocolate. Shocker, I’m sure.
Caroline found this new cupcake recipe on the Cookie Madness website. We did not use the no powdered sugar frosting recipe that went with it, however, because we had powdered sugar at our house. I’ll post both recipes we used, so that you can see what we did for frosting.
This recipe was perfect for testing out my new pouring shield. It worked great every time, not one speck of powdered sugar or cocoa went flying anywhere! I’m in love…
COOKIE MADNESS QUICK CHOCOLATE CUPCAKES
2/3 cup whole milk
2 tablespoons lemon juice
1/4 cup vegetable oil
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
1/3 cup unsweetened natural style unsweetened cocoa powder
1 cup all-purpose flour, sifted after measuring (4.5 oz)
Preheat oven to 350 degrees F and line 12 cupcake cups with paper liners.
Mix together milk and lemon juice and set aside to curdle.
Beat oil and sugar with an electric mixer until smooth. Beat in
egg, vanilla, salt, and baking soda until well blended. Beat in cocoa powder. With a large mixing spoon or rubber scraper, stir in the flour alternately with the milk until flour is absorbed.
Divide batter equally between 12 paper-lined cupcake cups. Bake at 350 degrees for 25 minutes or until a toothpick inserted comes out clean.
Cool in pan on rack 20 minutes. Remove to platter to continue cooling.
CHOCOLATE BUTTER CREAM FROSTING
Better Homes & Gardens
INGREDIENTS***We halved this recipe which was more than enough for 12 cupckaes.***
1/3 cup butter
4 1/2 cups confectioners sugar
1/4 cup milk
1 1/2 tsp vanilla
1/2 cup unsweetened baking cocoa
Milk as needed
In a bowl beat butter or margarine til fluffy.
Add in cocoa.
Gradually add 2 cups of powdered sugar, beating well.
Slowly beat in 1/4 cup of milk and vanilla.
Slowly beat in remaining sugar.
Beat in additional milk if necessary to make of spreading consistency.
One full recipe makes enough to frost the tops and sides of two eight or nine inch layer cakes.