I used to make cupcakes and sell them locally. My chocolate cupcakes were by far the favourite of most of my customers, and they were the easiest for me to make. Why? Because I may or may not have memorized the recipe, so writing it down should be easy.
There are going to be a couple things you’re just going to have to trust me on. Just do them. I promise, your cupcakes will not be harmed.
This recipe halves really well too! Making about 15 cupcakes.
Yield: approximately 30 cupcakes.
- 2 Cups White Sugar
- 1 3/4 Cups All Purpose Flour
- 3/4 Cup of Cocoa
- 1 1/2 Teaspoons of Baking Powder
- 1 1/2 Teaspoons of Baking Soda
- 1 Teaspoon of Salt
- 2 Eggs
- 1 Cup of Milk
- 1 Teaspoon of White Vinegar
- 1/2 Cup of Vegetable Oil
- 2 Teaspoons of Vanilla Extract
- 1 Cup of Hot Coffee
Heat the oven to 350 F. Line your muffin tins with papers. I use jumbo papers, so they don’t stick to my muffin tins.
In a large bowl, use a sifter and mix the sugar, flour, cocoa, baking powder, baking soda, and salt. I use a sifter to make sure everything is lump-free. This recipe doesn’t really take well to having any lumps. Your batter will be super thin, so it’s not really helpful to have lumps of cocoa, and not a nice surprise to bite into.
Take your cup of milk, and add the teaspoon of vinegar to sour it. Trust me.
In a mixing bowl, like a Kitchen Aid (you can also use a hand mixer no problem), add the eggs, milk, oil, and vanilla, and beat them together.
Get your hot coffee ready. I usually brew a cup of coffee from my Keurig in to a measuring cup, and then dump out any excess.
Alternate adding dry ingredients and coffee to the egg mixture until it is all well incorporated. Scrape the edges as necessary. Your batter is going to be really thing. It’s supposed to be, don’t worry.
Fill your cupcake liners 1/2-2/3 full. I like using this measuring tool, it makes sure that I get a batch of even cupcakes.
Bake for 18-22 minutes, until a toothpick will come out clean.
Cool them before frosting.
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Makes about 30 cookies
- 1/2 Cup butter, soft
- 1 Cup sugar
- 3 Eggs
- 2 teaspoons vanilla
- 2 teaspoon baking powder
- 2 1/3 Cup flour
- Preheat oven to 350.
- Lay parchment paper down on baking sheet, or grease sheet.
- Cream butter and sugar together. Add eggs, scraping to make sure they’re mixed. Add vanilla.
- Mix flour and baking powder together. Add slowly to wet mixture, scraping sides as you go.
- Put the dough in the freezer for 5-10 minutes, then roll dough into 1 inch balls and place on baking sheet.
- Flatten them with a glass dipped in sugar (not too thin).
- Bake for 10 minutes. They should just barely be browning on the bottom.
- Cool on wire rack.
*You can add 1 tsp of almond extract to the wet mixture for a slightly different flavour!
I’m not going to write one of those blogs that write a long love story for a recipe, telling you how their grandmother used to make it like this and eating it makes you remember her during your childhood. All that is nice but let’s be honest, no one reads that. They all skip to the recipe.
Lots of people ask me for the recipes that I use. It’s usually a conglomeration of a few recipes I saw, me not measuring anything properly, not having half of the ingredients, and winging it. So enjoy!
Instant Pot Beef Stew
– 1-2 lb of stewing Beef, cubed
– 3 tbsp flour
– Olive oil (I use spray)
– Medium onion, chopped
– 2 cloves of garlic, minced
– 2.5 Cups Beef stock
– 4 Tbsp tomato paste
– 1 Tbsp Worcestershire sauce
– 2 Tbsp Brown Sugar
– 2 Tbsp Italian Seasoning
– 4 large potatoes, peeled and chopped
– 4 Large carrots, peeled and cut
– 2 celery stalks, chopped
– 1 Cup of mushrooms
– 1 Cup frozen peas
– 1 Cup frozen corn
– 1 Tbsp cornstarch
– 2 Tbsp Water
Set your IP to sauté. Oil the bottom of the pan. I use olive oil, and I spray the sides too. Throw your beef in the IP. Mix it around a bit and cook it. Add the flour and stir it up. Add the onions and stir until it’s all browned nicely.
Add the Italian seasoning, garlic, and tomato paste and stir. Pour half a cup of the beef stock.
This part is important so pay attention. Scrape all of the browned bits off of the bottom of the IP. You need to get it all off because the IP will give you a burn alert while you’re pressure cooking if you don’t.
The sauce should thicken up nicely while you’re scraping. Add the rest of the stock, Worcestershire sauce, and brown sugar. Stir it up well.
Add all the veggies except the corn and peas. Mix well. Put your IP on stew/meat and then down the time to 30. Make sure it’s on sealing.
When the IP times out, slide the sealing over to release. After the pressure releases, open the cover and set it to sauté. Make a slurry out of the water and cornstarch, add that in.
Add the peas and corn and cook for 5 or so minutes until they’re cooked through and the gravy has thickened.
This goes nicely with a roll or crusty bread!