I think I like it because it matches the blueprint.
You follow the directions and it comes out exactly as you would have hoped.
There’s always a little wear and tear, a little learning experience, and sometimes you don’t have a spatula attachment, or know what a spatula attachment is, but you use Guat muscle to stir things up. Doesn’t always look like the picture in the magazine, but after tasting it, it’s still worthy of a five-star review. Even after walnut spillage.
Matching your blueprint.
I like that baking does that. It gives me hope because it’s something that rarely happens in my life no matter how much planning is done. Something always happens. Life always presents you lessons at a time when all you really need are answers. So I’m grateful that I can control the outcome of my baking adventures. I’m glad that I can follow a plan and know the outcome is going to be high-five worthy. It calms me to know that I’ve got at least one thing under control amongst all the chaos. Even better when it involves chocolate.
Oooohhh … chocolate.
This week’s 12 x 12 Chocolate Challenge was surprisingly easy and tasty. Cupcakes for Two. Vegan cupcakes if you could believe that.
Yeah, I couldn’t.
I’m a carnivore. Always have been so I was a little skeptical about this recipe. But it was on the list and so I was up for the challenge. I’ve never made something like this before … and after a stressful day I can say it was awesome how everything fell into place and the cupcakes were chocolatey and moist. They were high-five worthy.
I love cupcakes for two, even though I ate both of them and once again the frosting — Fluffy Walnut Mousse Frosting — was the best part. And even if you don’t make the frosting, the cupcakes, made with regular or soy milk, are worth it.
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon natural unsweetened cocoa powder (not Dutch-processed)
- 1/8 teaspoon + 1/16 teaspoon baking soda
- 1/16 teaspoon salt
- 1/16 teaspoon instant coffee powder (optional, but recommended)
- 3 tablespoons milk, any kind you like (be sure to use a vegan “milk” if keeping you’re keeping the recipe vegan)
- 1 tablespoon canola oil, or other neutral-flavored oil
- 1/2 teaspoon pure vanilla extract
- Fluffy Walnut Mousse, or any frosting you like
- Preheat oven to 350F; line a muffin tray with 2 paper liners.
- Whisk together the flour, sugar, cocoa, baking soda, salt, and coffee powder in a medium bowl. Add the milk, oil, and vanilla, and stir just until combined, being careful not to over-mix.
- Divide the batter between the 2 lined muffin wells and bake until a toothpick inserted inside comes out clean, about 18 to 22 minutes.
- Cool 5 minutes in the tray, then transfer to a wire rack to finish cooling.
- Sprinkle a little powdered sugar on top, or frost with your favorite frosting, nut butter, or jam.
Measurement Tip: Note that 1/16 teaspoon is about 1 pinch.