Weekending with Amanda:
Can you believe it? More snow! This time it was deep. Last week it seemed that we got several inches, then it would stop, some would melt, and we’d get an inch more overnight. Not this week! From Thursday night until this morning, it has been snowing, thickly, most of the time. We got roughly 8 inches over those three days! We have basically hunkered down. And no knitting! I gave my thumb two full days to recover. I’ve decided to frog my Fino and cast on today for this instead. As much as I want a long, luxurious infinity scarf, I don’t want to knit all that stockinette.
Yesterday there was lots of movie watching, a little grocery shopping, and my favorite, some cupcake making! Kate was under the weather, so she mostly just watched as I made the Carmella du Chocolat Devil’s Food Cupcakes from this book.
So good! They could have been a little more chocolatey in my opinion, but that’s the only change I would have made. We are going to frost them with cherry cream cheese frosting and top with cherry hearts. The cupcake recipe, if you want it, is at the bottom of the page.
By bedtime, Kate was pretty knocked out. A fever will do that to you. I don’t know what she had, but the something that was keeping her down seems to be gone, Hooray!
Today, I will knit. Maybe I will watch an episode of this or this with the grumpy teenager that has invaded my living room. We will root for the 49er’s in the Super Bowl, eat delicious tortellini soup, and have cupcakes for dessert. I am hoping that the bug is gone from our house for good. I don’t want another round of sick.
And now, that cupcake recipe. Enjoy!
Makes 24 medium cupcakes or 48 mini
(from Tina Cocolina: Queen of the Cupcakes by Pablo Cartaya and Martin Howard)
3/4 c. water
3/4 c. cocoa powder
3/4 c. butter
2 c. sugar
1 tsp. salt
1 tsp. vanilla extract
2-1/2 c. cake flour
1 tsp. baking powder
1. tsp baking soda
1 c. buttermilk
In a small pot, bring water to a boil. Remove from heat and whisk in cocoa powder. Cover and set aside.
In a bowl with an electric mixer, cream together butter, sugar, salt, and vanilla. Add eggs and continue mixing until light and fluffy.
Sift together cake flour, baking powder, and baking soda. Add alternately with buttermilk. Add cocoa-and-water mixture and mix. Scrape bowl well with rubber spatula and continue mixing until thoroughly combined. Scoop into large cupcake pans filled 2/3 full. Bake at 350 degrees for 20 minutes or until springy to the touch.
Let cool 2 minutes in the muffin tin and then move to a wire rack until completely cool. Frost and enjoy!