Snow Days + Winter Advisory – Drive Slow

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.

Light Cream-Cheese Icing

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 Frosted Chocolate-Buttermilk Cupcakes – Martha Stewart Recipes

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Desserts, Slow food and art in the kitchen and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s