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Bake me! I’m Yours!
The kid likes to bake so much that I secretly think he was switched at birth. Just my luck.
So today was one of those days. We were tired of baking cookies, but we had chocolate chips and weren’t afraid to use them.
Now bear in mind that these were supposed to be chocolate chip cupcakes with a white chocolate frosting. See intro shot. Sounds good, no? That’s what I thought.
So we made the batter, whipped up the frosting—pretty much the only frosting I really like—and as soon as we topped a few of the cakes with it and took a bite, we decided they were so much better without frosting. Light and fluffy with just the right amount of chocolate chips.
Because I’m not much of a frosting gal myself, I had a few others test them and the outcome was unanimous: Frosting? Nah, who needs it!
So I guess that means I’m stuck with a mixing bowl filled with white chocolate frosting. Any takers? Anyone?
Ingredients:
1 1/2 stick butter (room temp)
3 large eggs (room temp)
2/3 cup milk (room temp)
2 cups all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
2 tsp vanilla extract
1/2 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 1/2 cups chocolate chips
Directions:
Cream the butter and the sugar for about 4 minutes.
Until light and fluffy.
Add the eggs, one at a time, and pour in the vanilla extract.
Add 1 cup (sieved, if you like) all-purpose flour, salt, baking powder and baking soda.
Mix it up until it looks like this. As much as I dislike sweet stuff, this is the moment I have to refrain from eating a spoonful.
Pour in half the milk, add the 2d cup of flour and end with the remaining milk. Mix for a minute or 2.
Them be chocolate chips.
And off they go.
Line your muffin tin with cute liners. Come on, when it comes to cupcakes cute is a huge factor. Fill them 2/3 of the way.
Bake them in a preheated oven at 350F (175C) for 20 minutes, until a toothpick comes out clean.
What about you? Are you a bare-naked cake or a frosting type of person?
| Bake me! I’m Yours! | |||||||||
| Ingredients |
3 large eggs (room temp) 2/3 cup milk (room temp) 2 cups all-purpose flour 1/2 cup sugar 1/2 cup brown sugar 2 tsp vanilla extract 1/2 tsp salt 2 tsp baking powder 1/4 tsp baking soda 1 1/2 cups chocolate chips Directions |
|
Pour in half the milk, add the 2d cup of flour and end with the remaining milk. Mix for a minute or 2. Stir in the chocolate chips, line your muffin tin with liners and fill them 2/3 of the way with batter. Bake them in a preheated oven at 350F (175C) for 20 minutes, until a toothpick comes out clean. Meal type: |
sweets, cakes |
Servings: |
18 |
Copyright: |
© kayotickitchen.com |
|
19 Comments »
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Very nice!
I’m not a big icing fan either–give me a good-quality, flavorful bit of cake all by itself and I’m good to go! Those cupcakes look terrific!
Kay, what did you sprinkle on the icing? Looks so heavenly!
Hi kay…Can I ask you anything?
How much -in grams- does it mean a stick of butter? Thanks in advance
@Rosa.113.4grams.I cheated and look at a stick.lol
I much prefer most cakes without. Even as a kid I’d scrape the icing from my oreos and give it to my sisters. Same with the meringue from lemon pie. I like flavor, not just sweet stuff. Your cupcakes look yummy.
Kay do you know the reason why everything needs to be at room temp?
I’m not much of a baker, so don’t take my word for it, but from what I remember room temp ingredients create volume faster and end up as a more even mixture.
Plus… you can’t cream cold butter and sugar :)
I’ll take the bowl of frosting :) I was confused when you said you preferred them without!
Probably because we don’t grow up on it here. Whipped cream was about as extravagant as it got when I was growing up :)
Hi Kay–Did you get those chocolate chips in the Netherlands? If so, please tell me where to find them! Have never seen them here :) Thanks!
You can buy chocolate chips in any supermarket. This was AH ‘huismerk’.
I totally agree. I’m not much of a frosting gal as well. Cupcakes and muffins are too good to distract yourself with a taste of frosting.
Okay, wow, I must need a nap, I was sooo confused.
2d cup of cloud – that’s the 2nd cup of flour, right?
I grew up pretty much with bare cupcakes too and until recently I kept it that way but since I’m shooting lots of cupcakes for others I found out that good buttercream ( with the emphasis on good) is really what makes the cupcake stand out even more. So I’m a buttercream convert..:)
On a side note; went over to the new host and all is running smoothly for a fraction of the money. All thanks to you!!
How is it that in the photo’s with the finished product, the cupcake covers are different than in the pictures preparing the cupcakes?
That’s simple. You just use different liners for half the cupcakes you bake. Look closely at the end photo.
Hi Kay,
Those cupcakes look wonderful, as usual! I was wondering where you buy the baking soda. Is it something that’s available at the AH XL?
I love this site. Just found it online. Just a question; where can I buy chocolate chips in Holland. How is it called?