Okay, what to do after hosting a couple of hundred fellow bloggers on Thursday???
Get up Friday morning, at 5am and make five dozen cupcakes, of course !!
The reward ??
The excitement on the faces of thirty, or so, second graders when they see what was in the big box that Mrs HK brought in. The school is in one of the poorer areas, so the kids don't get a lot of homemade treats.
The hugs,thank yous and the smiles on little chocolate smeared faces.
Plus the young boy who came over to me, gave me hug and said 'Mrs HK, those are the best ever cupcakes I've ever tasted. Even better than the ones from the store!!'
These cupcakes are really very good. They are quite moist and the frosting is delicious.
They have a can of lycopene rich tomato sauce in them, which sounds strange. However you can't tasted the sauce and it's the ingredient that keeps them moist. You use a boxed cake mix. Next time I make them, I think I'll forgo the cake mix and make them completely with my own ingredients..
I didn't take photos of the whole process, as it was early and I kept forgetting...
I also doubled the recipe below ..
Triple-Chocolate Cupcakes (From Oct 13 issue of 'Women's World')
3/4 cup plain yogurt
3/4 cups dry milk powder
3/4 cup unsweetened cocoa powder
1 cup butter (room temperature)
3 cups confectioner's sugar
1/2 tsp vanilla extract
1 package (18.25oz) Devil's Food cake mix
1/2 cup water
1 can (8oz) tomato sauce
1/3 cup melted butter (you can use oil)
1 cup mini chocolate chips
In a bowl, whisk together yogurt, milk powder and cocoa, until smooth.
In another bowl, on high speed, beat the butter until fluffy. Beat in yogurt mixture until combined. Reduce speed to medium and gradually beat in sugar and vanilla. Increase the speed to high and beat until fluffy, about 2 minutes. Frosting will be soft. Chill for 3 hours.
Preheat oven to 350 deg F. Prepare cupcake baking tin by putting paper cupcake liners in the holes.
I a large bowl, on medium speed, beat milk powder and water until powder is dissolved.
Add eggs, tomato sauce, cake mix and melted butter. Beat until fluffy
Stir in chocolate chips.
Fill paper cups about 3/4 full.
Bake 20 -25 minutes or until pick inserted in the middle, comes out clean.
Place on rack and let cool completely.
Spread with frosting and sprinkle with chocolate sprinkles.
Chill until ready to serve.
12 hours ago