I like surprises. I’m not gaga crazy for them, but I do seem to have a thing for a little something something in my cake batter. Today we weren’t making the big birthday cake (more on that later) but just some cupcake bites for the kids at school. M wanted vanilla so we went simple, except for a little chocolate surprise in the center. We added Guittard semi-sweet chocolate chips (these are currently my favorite chocolate chips) in the middle of each.
Actually, I wanted it to be more like a chocolately pudding bite, so I probably needed a hunk of chocolate for that (or pudding). Chips weren’t really right, but they’ll still be a little surprise for the kids, and that is always fun.
Into cold storage they went until Thursday when they’ll receive their Meyer lemon icing. M seems to be fixated on that flavor … also rainbows. We’re going to add a little candy rainbow. I talked her out of the blue sky, white clouds (that we saw on Martha Stewart’s website–too big for our “bites,” but we’ll approximate. I’ve been looking up candy stores (I may have to go south for this…) and baking stores in SF.
Apparently, Sugar and Spice in Daly City is good, but I haven’t been there yet. I’ve been looking for silver frosting (Sur la Table didn’t have it) for the big cake, but I may just give up and go with pink(s). And, yes, that cake will have a little surprise as well…
Here’s the cupcake recipe–it’s Amy Sedaris’s recipe:
- 24 cupcakes
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 2 1/2 teaspoons baking powder
- 2 1/2 cups flour
- 1 1/4 cups milk
- 1 Preheat oven to 375°F.
- 2 In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
- 3 Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
Um … the best part!