One-bowl chocolate cupcakes!
Isn't it amazing when we discover little miracles in our day to day that make life so sweet? Luck. Faith. Grace. There are a lot of episodes in my life when nothing has held me together except the faith that things will get better. I believe in miracles. I do. Day to day little miracles. It doesn't have to be a great grand gesture, but simple little things that I would have thought wouldn't, but did. Like when you expect rain but forgot to bring an umbrella, and it didn't rain. Or when you rush back to your car after a 3 hour meeting, parked in a 2hr zone to find it still ticket-free. A smile or hello from a stranger. The flowers in spring. The colour of leaves in autumn. The sound of children laughing. A wave from your neighbour. These are simple every day miracles. It's a reminder to us to live, to love, to have faith, believe, appreciate.
Now, sweet little things such as a simple one-bowl chocolate cupcake is divine. For one who is an amateur home cook, these kinds of recipes are heaven sent. This is one of the 175 cupcake recipes from Martha Stewart's Cupcakes. The recipe title included icing and the gum drop decoration, but we used the cupcake recipe as it is. One of the many baking recipes we tried over the school holidays. This is one I kept and did the day after the girls' birthday - brought to school as a birthday treat to the class.
Little miracles? Absolutely. There's a lot of it happening every day. We only need to make sure we keep our eyes open, our minds free to wander and our spirits believing.
from Martha Stewart Cupcakes
175 Inspired Ideas for Everyone's Favourite Treat
1 1/2 cups all-purpose flour
3/4 unsweetened cocoa powder (the recipe called for Dutch process)
1 1/2 cup sugar (we used caster sugar)
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoon vegetable oil
1 teaspoon pure vanilla extract
3/4 cup warm water
1. Pre-heat oven to 350 degree F or 180 degrees C. Line standard muffin tins with paper liners. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder and salt. Reduce speed to low. Add eggs, buttermilk, oil, extract and the water; beat until smooth and combined, scraping down sides of bowl as needed.
2. Divide batter evenly among lined cups, filing each about two-thirds full. Bake, rotating tins halfway through, until a cake tester inserted in centres comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes, turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.