Today is my baby sister Allie's birthday! I'm pretty bummed that I can't be with my her to celebrate (she's playing with our mom in Omaha), so I baked her favorite cupcakes, chocolate with peanut butter frosting!
I thought she'd appreciate the gesture even though she can't actually be here to enjoy one herself. I'm secretly hoping she'll swing by Oregon on her way back home to L.A. to share one with me (hint, hint!).
Top 5 reasons why Allie is the best:
5. You have the best hair in the family
4. Our lifetimes' worth of inside jokes
3. Everybody loves you, it's virtually impossible not to
2. You make me laugh harder than pretty much anyone
1. You just are. The best.
Happy 24th, little one! Love you!!
One Bowl Chocolate Cupcakes
Adapted from Martha Stewart's Cupcakes
Makes 18 cupcakes
1 1/2 c. all-purpose flour
3/4 c. unsweetened Dutch-process cocoa powder
1 1/2 c. sugar
1 1/2 tsp. baking soda
3/4 tsp. baking powder
3/4 tsp. salt
3/4 c. buttermilk
3 tbsp. vegetable oil
1 tsp. vanilla extract
3/4 c. warm water
1. Preheat oven to 350. Line standard muffin tins with paper liners (Amy's note: I always use baking spray with flour instead). With an electric mixer on medium speed, combine dry ingredients. Reduce speed to low. Add eggs, buttermilk, vegetable oil, vanilla extract, and water; beat until smooth and combined, scraping down the sides of the bowl as necessary.
2. Divide batter evenly among 18 cups, filling each about 2/3 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto rack and cool completely.
Cupcakes can be stored overnight at room temperature, or frozen up to 3 months in an airtight container.
Peanut Butter Frosting
Adapted from The America's Test Kitchen Family Baking Book
Makes 3 cups, enough for 24 cupcakes or the top of 1 sheet cake
2 sticks unsalted butter, cut into chunks and softened
1 cup creamy peanut butter
2 tbsp heavy cream
2 tsp vanilla extract
pinch of salt
1 1/2 cups confectioners' sugar
1. Beat the butter, peanut butter, cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 1-2 minutes.
2. Reduce the mixer speed to medium-low, slowly add the confectioners' sugar, and beat until incorporated and smooth, 4-6 minutes. Increase the mixer speed and beat until the frosting is light and fluffy, 5-10 minutes.