Wednesday, May 30, 2012

Decadent Birthday Chocolate Cupcakes

5/29 was my birthday!  I turned 27...3 more and I'm friggin 30!  Oh, well.  Time is flying while I'm having fun.

Life couldn't be better right now.  I have my health, a job, friends and my family.  I'm marrying the most amazing man this September and we are closing on a house on Monday.  I am so lucky, I don't even know what I did to deserve this but I'm glad I did it.

Anyway...sap fest over.  Who wants to talk about birthday cake?  I do!  Everybody should get cake on their birthday and I'm a Dessertie so I HAD to have some.

I didn't want a whole cake or a bunch of cupcakes sitting around the house...Jesse and I are trying to stick to eating well so we can get fit for The Prouty (Click to donate and help fight cancer!) and for the wedding.  So, last night I googled single serving cupcake recipes and I came across this recipe for just 2 cupcakes at: Brett Bara.com and decided this was the one ;)...mostly because I already had all of the ingredients haha!

So I woke up today at around 4pm (working nights currently so that is equivalent to 4am!) and was put on call at 4:45 (thanks Charlie!).  Because of this I got to go out for a birthday dinner (Thanks Leah & Angela!) and also met up with Kristen, Kelly and Sarah P!  After dinner Leah and I came back to the apartment and I whipped us up some cupcakes!  (I doubled the following recipe because I figured Jesse would want one...and I was right!)

Ingredients:
Cake:

  • 3 tablespoons flour
  • 2 tablespoons sugar
  • 1.5 teaspoons cocoa powder (dairy free)
  • 1/8 teaspoon baking powder (eyeball a half of a 1/4 teaspoon because I don't know about you but I don't have an 1/8 measuring spoon)
  • 1 pinch salt
  • 2 tablespoons cold water
  • 1 tablespoon vegetable oil
  • a few drops vanilla
Frosting:

  • 1 tablespoon Earth Balance replacement butter
  • 1 tablespoon + 2 TEAspoons cocoa powder
  • 3 tablespoons confectioners sugar
  • 1 teaspoon coconut cream
  • dash of salt
Directions:
Cake:
  • Preheat the oven to 325F
  • Whisk all the dry ingredients together
  • In a second bowl combine all of the wet ingredients
  • Add all of the wet ingredients to the dry and thoroughly combine
  • Divide the batter into 4 cupcakes
  • bake for 24 minutes (the original recipe called for 18 minutes but they were still not cooked through)
  • allow to cool and then frost
Frosting:
  • melt the butter in a small bowl
  • add all of the remaining ingredients to the butter and whisk together

The frosting sets way better with the lactose free butter than it would with real butter.  Also, you do NOT taste the coconut cream, it just tastes like CHOCOLATE!

I had SO much fun making these.  It seemed so silly to be working with this small amount of ingredients.  I also had a blast chatting with Leah while I accidentally sprayed flour and cocoa powder all over the kitchen...hilarious!  Jesse came home right as the cupcakes were finishing and then we scarfed them while watching a bit of Scarface.  Leah was able to bring the last one home to her fiancĂ© Casey and we decided she wouldn't let him know it was lactose free until AFTER he ate it :-p





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