Hi darling. Hey sugarbear. What’s shakin’ sweetums? Lookin’ good sweetpea. Hey loverboy! Oooh darlin’.
I’m practicing my terms of endearment. Yea… I want to sound natural when the time comes to use them.
Can I practice on you? How does this sound?
Hey loverbear, will you come on in here and help me with these dishes?
Darlin’, will you hold the oven door open for me?
Sweetpea, stay away from those cookies. You know we have company coming.
Sweetums, I made you cupcakes… cause I love you like crazy.
How am I doing so far? I’m a little stiff aren’t I? I’ll keep working on it.
Jump on over. I have a lot to tell you!
I found a lovely new cookbook. Super lovely. Can I tell you about it? It’s my new go-to book for cake and cupcake inspiration.
Organic and Chic by Sarah Magid. So sweet. So classic. So beautiful. This book features breathtaking and totally doable cakes and cupcakes using all organic ingredients. I’m not an all organic baker. I’m afraid not. Don’t judge me. Organic and Chic is great inspiration to get my kitchen in gear.
In this book are darling pictures of kids and husbands, and of course… gorgeous cakes. The cake, frosting and filling recipes in this book are classic, modern, fool proof and so so sooooo yummy. The decorating tips? Great too! This is stuff we can actually do friends! It’s great.
I don’t often pimp out cookbooks. I just wanted you to know I found a good one. Crazy yummy good.
Now… about these cupcakes!
Holy Yum! This is the easiest and most moist chocolate cake you’ll ever encounter. It also happens to be vegan. Yea….! Amazing! I combined the moist chocolate cupcakes with a whipped rose buttercream. This buttercream is far less sweet than a buttercream made out of butter and powdered sugar. This whipped buttercream is made up of butter, granulated sugar, and a cooked milk and flour mixture. Yep. It works. It’s not too sweet. It’s delicious.
Make these chocolate rose cupcakes for someone you love. Who wants roses when there are rose scented cupcakes in the world!? Heck yes!
The Easiest Chocolate Cake
makes 24 cupcakes or 2 8-inch rounds
from Organic and Chic
2 1/4 cups organic all-purpose flour
2 cups organic cane sugar
1 cup organic unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon organic vanilla extract
2/3 cup organic canola oil
2 teaspoons organic white vinegar
2 cups cold water
Preheat oven to 350 degrees F. Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together. Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix. The mixture will be quite wet, but that’s ok.
I poured my batter into a plastic pitcher to better divide the batter between the cupcake cups.
Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.
Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.
Vanilla Whipped Buttercream Frosting with Rose Water
makes enough to fill and frost one 8-inch layer cake or frost 24 cupcakes
from Organic and Chic
2 sticks (1 cup) organic unsalted butter, softened
1 cup organic cane sugar
1 cup organic whole milk
1/4 cup sifted organic all-purpose flour
1 1/2 tablespoons organic vanilla extract
1 teaspoon rosewater
Cream the butter on medium speed, 3 to 5 minutes, in a stand mixer, or with a hand mixer until soft, adout 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes. Stop the mixer occasionally to scrape down the sides of the bowl and beat again.
In a small saucepan, combine 1/4 cup mil with the flour and vanilla extract. Whisk together until there are no lumps. Over medium heat, slowly add the remaining 3/4 cups milk, whisking constantly and cook until the mixture comes to a low boil.
Reduce the heat to low and continue mixing until the mixture starts to thicken slightly.
When the mixture starts to thicken, immediately remove the pan from the heat but keep stirring. After you have removed the pan from the heat, the mixture will continue to cook for a minute or two on its own.
If you overheat the mixture and find that you have some lumps, try to whisk them out with a little elbow grease, or pass the mixture through a fine mesh strainer. Allow the mixture to cool to room temperature. Place the mixture in the freezer for a few minutes to speed up the process.
With the mixer on low speed, slowly poor the milk mixture into the butter and sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, about 3 to 5 minutes. Add the rose water during this final mixing.