Thursday, March 22, 2012

Happy Birthday, Happy Spring...

See that chocolate cupcake in the picture above?  60 is supposed to be a BIG birthday year for the women in my family.  I spent the day quietly with Ray.  We visited Madd Potters (Emerald Growers) in Fallbrook, where I bought clay pots for my herb garden.  I made my favorite chocolate cupcakes, a batch of 12; not too many, but just enough.  A birthday treat; happy birthday to me!  I ate the very last one for breakfast today, with a cup of coffee.  Here's the recipe:


3 cups flour
2 cups sugar
2 tsp. baking soda
1/2 cup cocoa
2 tsp. vinegar
1 cup salad oil
1 tsp. salt
2 tsp. vanilla
2 cups cold water

Preheat ove to 350 F.  Notice there are no eggs in this recipe?  Put all ingredients in one bowl; mix together to make a smooth batter.  Spoon batter into cupcake tins lined with paper liners.  Fill tins slightly less than 1/2 full (otherwise cupcakes may rise and spill over while baking).  Bake for about 25-30 minutes or until done.  Allow cupcakes to cool and then frost with your favorite frosting.   This is not a very sweet chocolate cake recipe.  The sweetness of the frosting makes these cupcakes just right; chocolate fudge or vanilla frosting are my favorites.  Makes 24 cupcakes.  (Easy to cut this recipe in half, with the same good results).