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Tuesday, June 26, 2012

Tuesday of Quotes and Chocolate Cupcakes

As it's now a tradition (or at least it used to be and I am trying to bring it back) on Tuesdays I post some quotes, inspirational thoughts or some joke... Today... is no exception ... so here they are... some funny quotes for the day:

Oscar Wilde
I am so clever that sometimes I don't understand a single word of what I am saying.

Robert Frost
A bank is a place where they lend you an umbrella in fair weather and ask for it back when it begins to rain.

Charles Schulz
Don't worry about the world coming to an end today. It is already tomorrow in Australia.

And now... the recipe! Do you remember that I made some Chocolate Cupcakes with Festive Frosting for my husband on the Friday before Father's Day? Well... maybe you don't but I know I promised to share the recipe and here I am.... you might feel suspicious  when you read the ingredients! No eggs? No milk? White vinegar? Well... don't be so suspicious... just try them! They are REALLY, REALLY GOOD!

Delicious and Fluffy Chocolate Cupcakes
  • 1 1/2 cups flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/2 cup vegetable oil (preferably safflower)
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 tablespoon vinegar


Preheat oven at 350 F.
  1. Mix all ingredients together until moist and well blended.
  2. Line a  standard muffin tin with cupcake liners (I used Reynolds Aluminum "Stay Brite" they are AWESOME! And if you use those you don't even need a cupcake pan you can just use any regular baking sheet! How cool is that)
  3. Fill the cups about 3/4 and bake for about 20-25 mins. or until an inserted toothpick comes out clean.
  4. Make frosting while cupcakes bake, once the cupcakes are ready let them cool completely on a wire rack before you frost them.
 Festive Frosting


  •  4 tbsp. unsalted butter, softened
  •   8 tbsp. shortening
  • 3 cups confectioners' sugar, sifted
  • 1/4 teaspoon pure vanilla extract
  • some water in case frosting is too thick until you reach desired consistency.


  1. Beat butter and shortening with a mixer on medium-high speed until pale and creamy, about 2 minutes.
  2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Add water if needed or more sugar until you reach desired consistency. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)
  3. Add your favorite colors, you can divide the frosting in two or three to use different colors for the cupcakes. Gel coloring will work even better than the regular liquid one, I used liquid one but gel coloring will give you brighter colors.

Note: If you have M&M's at hand... (especially miniature ones) play with them and get creative with the colors. Make it all look pretty! Plus they add a nice touch of crunch and more chocolate flavor!


© Paloma King

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