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I'm Baking… Thursdays {Chocolate Chip Muffins}

June 20, 2012

Two weeks ago, I was going to share this delicious muffin recipe but was side-tracked by the Queen’s jubilee and trying my hand at making scones. So I shared that recipe instead.

Today, I’m back on track and am here to share one of my boy’s favorites. Anything is good as long as it has chocolate in it. If that chocolate consists of semi-sweet Ghiradelli chocolate chips even better.

This is a quick and easy chocolate chip muffin receipe and serves 12.

Ingredients:

2 cups all-purpose flour

1/2 cup white sugar

3 tablespoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 egg

3/4 cup semi-sweet chocolate chips ( I used Ghiradelli.)

3 tablespoons white sugar

2 tablespoons brown sugar

Directions:

1. Heat oven to 400° F. Grease bottoms only of 12 muffin cups or line them with baking cups. ( I lined them with baking cups.)

2. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt. Mix well. In a small bowl, combine milk, oil and egg, blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened. Batter will be lumpy.

3. Fill cups 2/3 full. Sprinkle tops of muffins with a combination of the 3 tablespoons sugar and 2 tablespoons brown sugar.

4. Bake for 20-30 minutes or until toothpick inserted in center comes out clean. Cool before removing from pan. Enjoy. ( We love it when they are still slightly warm and the chocolate chips are melty and gooey inside.)

I think, I may just surprise the boy and bake him up another batch. I just bought a new bag of those yummy chocolate chips after all!!! 🙂

*Note: Recipe courtesy of allrecipes.com.

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I'm Baking… Thursdays #2 {Vanilla Cupcakes}

May 9, 2012
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It’s time for some sweetness. Who doesn’t love a cupcake. That perfect piece of cake goodness with rich frosting and some colorful sprinkles. So many possibilities, so many variations… but always a contended sigh after that first bite.

A few years ago, I started making cupcakes for the kids for their birthday parties. Each child was able to have his/her own piece, all the same size and same amount of frosting… less fighting that way. I would usually make a batch of yellow and a batch of chocolate depending on the kids preference. And they always came from a boxed mix.

I didn’t realize how easy it is to make cupcakes from scratch and how much better they taste. This recipe is very simple and straight forward but is easily adapted to other flavors.

I love the cupcake tower.

Ingredients:

1 1/2 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

2 teaspoons vanilla extract

2/3 cup milk, at room temperature

Frosting for topping

Directions:

Preheat oven to 350° degrees F. Line a 12-cup muffin pan with paper liners.

Whisk the flour, baking powder and salt in a bowl.

Beat the butter and sugar in a stand mixer with the paddle attachment on medium high, or with a hand mixer at medium high, until fluffy.

Beat in the eggs, one at a time, scraping the bowl as needed.

Beat in the vanilla.

Reduce the mixer to medium low, beat in half of the flour mixture, then all of the milk, then the remaining flour mixture until just combined.

Divide the batter among the muffin cups, filling each about 3/4 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 18-20 minutes. Rotating the pan halfway through.

Remove cupcakes from pan after about 5 minutes and let cool completely. Top with frosting.

Frosting:

Mix together 1 egg white, some milk, powdered sugar and 1 teaspoon vanilla extract. The amount of powdered sugar varies, depending on how thick you want the frosting.

I piped the frosting on with a pastry bag and attachment. Middle daughter added the sprinkles and also used some food coloring to color some of the frosting.

*Note: Recipe courtesy of The Food Network Magazine.