Occasionally, you’ll see a blogger write in that “real” life – in some form – got in the way of blogging and interrupted their flow. I have to say that I, too, recently had that very same conflict and. as a result, my posting schedule was interrupted. I had a busy couple of weeks and, to cap it all off, it was my birthday. I don’t apologize for that last bit, but I do apologize to everyone who enjoys visiting my blog as much as I enjoy writing it. I’ll try to get back on a more regular posting schedule.
But first, here are some cupcakes that I made in honor of my birthday. Don’t worry – I had a “real” cake, too, and I suspect that I may yet have another cake before the week is up. This is just something quick that I through together, taking the very easy eggless chocolate cake and making it a little bit richer by using buttermilk in place of milk and melted butter in place of oil. They’re quite chocolaty, but they are also light and moist. I think that the buttermilk and butter make them have a little more depth than the recipe with oil, but they are both excellent. I think that this serves as a good example of how some substitutions can be made in recipes and still produce good results. You do, however, have to take into account the properties of the things you are substituting. In this case, I reduced the amount of vinegar in the mix because the buttermilk is acidic.
For the cake in the picture, I used lightly sweetened whipped cream as a “frosting.”
But my favorite part was blowing out the candle.
One-Bowl Buttermilk Chocolate Cupcakes
1 1/2 cups all purpose flour
1/4 cup cocoa powder
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup butter, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking soda and salt.
Pour in the rest of the ingredients (it’s helpful to have the buttermilk at about room temperature) and stir until just combined.
Divide evenly into the prepared muffin tin and bake for 14-16 minutes at 350F, or until a tester comes out clean.
Cool completely on a wire rack before frosting.