NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"Blessed is the season which engages the whole world in a conspiracy of love." ~ Hamilton Wright Mable
The Season has begun. Our grandchildren are ready, even if we may not be. I hear we may be getting a little snow…my holiday music trigger!
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RECIPE OF THE WEEK
When the grandson in the middle of the group above celebrated his birthday dinner a few weeks ago he asked for chocolate cupcakes with pink frosting. I am not typically a cake fan, but this fudge cake from Diana Rattray of About.com was so moist and delicious it is a keeper!
FUDGE CUPCAKES WITH PINK BUTTERCREAM ICING
CAKE
- 2/3 cup butter, softened
- 1 3/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 3/4 cup unsweetened cocoa
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups sour cream
PINK BUTTERCREAM ICING
- 1/2 cup butter, softened
- 1 pound box confectioner's sugar (4 1/4 cups)
- 1/4 cup milk, approximate
- 2 teaspoons vanilla extract
- 1/4 teaspoon red food color (optional, as desired)
- Maraschino cherries, chocolate curls for garnish, as desired
Preheat oven to 350 degrees F. Prepare two cupcake pans with liners. (or two layer cake pans, or single pan as desired)
PREPARE CAKE
In large mixing bowl, beat butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition; beat in vanilla, beating until well blended.
Stir together flour, cocoa, baking soda and salt; add to butter mixture alternately with sour cream, blending well. Beat 3 minutes on medium speed.
Pour into prepared pans. Bake 25-30 minutes for cupcakes, 10-20 minutes longer for other pans, until wooden pick inserted in the center comes out clean. Cool 10 minutes and remove from pans to wire racks. Cool completely.
PREPARE FROSTING
In small bowl, beat butter until light and fluffy. Gradually add powdered sugar alternately with milk and vanilla until smooth and of desired consistency. Stir in food coloring, if desired. Frost and garnish as desired.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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