Well it’s back to reality. A few days ago Mairead and I arrived back from another summer spent in Cape Breton. I have been incredibly lucky since Mairead was born to be able to spend my summers back east with my family. Being so far from them for ten months out of the year I really need those six weeks to indulge in a healthy dose of family, fiddle and the sea. Every summer I find it harder than the last to say goodbye and Aaron always gets an earful when I get home about how it’s time to move away from Alberta. At least now Mairead is old enough to communicate her less than subtle feelings to Aaron about moving to Nova Scotia too. Ha!
Naturally the first thing I did when I got home was head to my kitchen. I did a bit of cooking and baking while away but it never seems to go as smoothly when you’re working in someone else’s kitchen. Especially when the ingredients in my grandmothers cupboard expired in 2012! I did attempt to blog while on vacation but the internet connection was something to be desired to say the least and for anyone who knows how patient I am…well you can imagine how well that went over.
Unfortunately Aaron was stuck working while Mai and I were living the high life so to help him surrender the bachelor lifestyle he’s been living all summer I slow cooked a pork loin dinner and chocolate cupcakes with white chocolate buttercream icing for dessert when I got home and it went over very well 😉 Cupcakes are a regular treat around our house; they’re so easy to throw together and people always seem to get excited when I walk in carrying a tray of them and neither Aaron or Mairead were complaining when they saw these coming to the table. The flavor of the white chocolate is a nice treat from the traditional buttercream icing. After his first bite Aaron said “I want to eat them all!” Hey, works for me. Enjoy!
Chocolate Cupcakes with White Chocolate Buttercream Icing
1 ¾ cup flour
1 ½ cup sugar
¾ cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup brewed coffee, cooled to room temperature
1 cup buttermilk
½ cup canola oil
1 tsp vanilla extract
Preheat oven to 350°F.
Lightly grease cake pans or prepare muffin tin with liners and set aside.
Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.
In a separate bowl whisk eggs, coffee, buttermilk, oil and vanilla extract.
Combine the wet ingredients with the dry ingredients and stir until well incorporated.
Pour batter evenly into pans or muffin cups about 1/2 to 3/4 way full.
Bake for 20-25 minutes or until cake tester comes out clean.
Cool completely before frosting.
White Chocolate Buttercream Icing:
1 cup unsalted butter
3 cups powdered sugar
2 tbsp heavy cream
1/2 cup melted white chocolate
In a large bowl using a stand or hand mixer whip the butter until light and fluffy, about 1-2 minutes.
Add powdered sugar and cream and continue whipping until well mixed and there are no lunps.
Add melted white chocolate and whip for about another minute or until fully blended.
Add frosting to a piping bag with your favorite decorative tip and decorate!
By Three Happy Folk
Adapted from Good Cook