Down came the heavens in angel flakes. No it was not coconut. It was wet, large flakes of snow falling to about 4-5 inches in depth. When it warms up it will be very sloppy. For now, it’s pristine. A short walk to the park and I was enfolded by the trees. Some whose bare branches were decorated like a storybook outlined in snow and others whose russet leaves still clung to their branches made a backdrop of peace as the flakes fell. The evergreens standing tall as sentinels were dusted with white. The wind rustled, the snow fell. I awakened to winter.
I tried out my new digital camera. I like the first snow of winter. To celebrate I made the recipe below.
Martha Stewart’s recipe for Buttermilk Chocolate Cupcakes (for a snowy day.)
Retrieved November 13, 2010.
¾ cup all-purpose flour (spooned and leveled)
¾ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons unsweetened cocoa powder, preferably Dutch-process
3 tablespoons unsalted butter, melted
6 tablespoons buttermilk
1 large egg
1 large egg white
Preheat oven to 350 degrees. Line standard 12-cup muffin tin (or two 6-cup muffin tins) with paper liners. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.
With an electric mixer, combine cocoa and 3 tablespoons hot water until a thick paste forms (this process intensifies the chocolate flavor). Add butter, buttermilk, egg, and egg white; beat until combined. Whisk in flour mixture until smooth.
Scoop (or spoon) batter into prepared tin(s). Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool completely.
Use an offset spatula or butter knife to spread icing over tops. Decorate as desired.
3 ounces reduced-fat cream cheese
1 cup confectioners’ sugar
With an electric mixer, beat cream cheese and confectioners’ sugar until light and fluffy. (To make without a mixer, sift sugar before stirring into cream cheese.) Candy decorations (optional)
My Notes: This simple cupcake recipe is easy. The only direction that I changed was the 3 tablespoons of hot water. It was not enough water to make the cocoa into a thick paste. I added more water – about 2 tablespoons. Buttermilk makes a moist and rich chocolate cake. Don’t eat them all at once.
Read more at Marthastewart.com: Frosted Chocolate-Buttermilk Cupcakes – Martha Stewart Recipes