It’s birthday month here. Three of our four kids had their birthdays last week and the fourth is in a few weeks. I let everyone pick what kind of cupcakes they’d like and bake them from scratch.
These were the best, so I’m sharing the recipes. Enjoy!
Chocolate Cupcakes, Makes 12:
3/4 cup unsweetened organic cocoa powder
3/4 cup organic all-purpose flour
1/2 teaspoon organic baking powder
1/4 teaspoon celtic salt or sea salt
3/4 cup (1 1/2 sticks) unsalted organic butter, room temperature
1 cup organic sugar
3 large organic, free-range eggs
1 teaspoon organic vanilla extract
1/2 cup whole milk yogurt, or Greek yogurt or sour cream
- 1.Preheat oven to 350 degrees. Line 12-cup standard muffin tin with paper liners.
2. Into a medium bowl, sift together cocoa, flour, baking powder, and salt; set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. With mixer on low speed, add flour mixture in two batches, alternating with yogurt and beginning and ending with flour.
3. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in centers comes out clean, 20 to 25
4. Cool in pan 5 minutes; transfer to a wire rack to cool completely, then spread with Mocha Icing using a table
knife or small offset spatula. Decorate with sprinkles, if desired.
Mocha Frosting, this recipe makes about 1 1/2 cups. Perfect for 12 cupcakes.
1 2/3 cup organic powered sugar
2 tbs. organic cocoa power
½ cup organic butter
1/8 tsp Celtic or sea salt
3 tbs. hot, strong, organic coffee
1 tsp. organic vanilla extract
Sift sugar and cocoa power together.
Beat butter until soft. Add the sugar gradually. Mix until creamy.
Add salt and coffee and mix for another two minutes.
When the frosting is cool add the vanilla, mix well and spread.
Read more great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-december-18th/