This post written by the original Ebby.
Over the past weekend we had two separate parties for my daughter's birthday. One for friends, one for family. I really didn't want to make a cake for each party. I'm getting lazy in my old age.
I wasn't this way in my younger years. Back then I'd have a birthday plan of attack for at least a week ahead of time. I made all sorts of character themed cakes for my kids when they were little. Remember The Wiggles? My boy was so into the Australian kids' group that for three straight years I made "Big Red Car" cakes. And then made my mom decorate them. Thanks, Mom! Bet you really miss those cakes!
But things change, like it or not. And last weekend I took the easy way out, using my favorite chocolate cake batter to make cupcakes for all. Bake once, eat again and again! And if there are extras throw 'em in the freezer for later. Like for your sister's birthday in a couple weeks. Not that I would ever do such a thing. Ahem.
Start with softened butter. At first, it will be very lonely and look kind of sad.
But then, add the sugar and give it a whirl until it's creamy. And the butter will be all smiles.
Next mix in two eggs until everything is nice and fluffy.
Then add the dry ingredients.
Have you ever used powdered buttermilk? I absolutely love this stuff and must have it in my fridge at all times.
After you add the rest of the liquid ingredients, the batter will be fairly runny, like this.
Divide it into muffin cups and bake. This recipe usually makes about 30 cupcakes. Or you can bake it in a 9x13 cake pan, or make it into two round cakes. Just adjust baking times accordingly.
The poor little naked cupcakes. Please, give them a thick coat of frosting to warm them up. I followed this recipe and got rave reviews. But do not do as I did and walk away from the milk and flour warming on the stove. Once it thickens, it goes quickly, and because I was not sitrring diligently my finished product had a few lumps.
Because these were last minute, and because I had lots of Halloween sprinkles in my pantry, that's what I used.
The pumpkins on top were a special request. I think I could have set out of bowl of those and my kids would never have missed the cupcakes. And now I am realizing that next year I can be even lazier!
3/4 C. butter, softened
2 C. granulated sugar
1 1/2 tsp. vanilla
2 1/2 C. all-purpose flour
1/2 C. cocoa powder
2 tsp. baking soda
1 tsp. salt
1 C. buttermilk
1 C. boiling water
Cream butter and sugar. Add eggs and vanilla and beat well.
Mix dry ingredients and add to creamed mixture.
Add buttermilk gradually and mix.
Boil 1 C. water and add gradually.
Pour batter into muffin tins and bake at 350 degrees. The cupcakes take about 16-18 minutes and are done when they spring back when lightly pressed.