I bake a lot late at night when I’m working or even stressed out. There is something very analytical and calming to me about it. I don’t like to eat the stuff as I’m always watching my girlie figure, so typically I’m just making it to focus on something creative and then I give it away. The guys in my garage are frequent recipients of my baked goods like cupcakes.  I’ve been told my cupcakes are moist, fluffy and deelish – so enjoy!

Note: For this batch I used an allergy-free/gluten-free flour mixture that was sent to me from Julie Passey from The Allergy Cafe.  They turned out absolutely delicious and were allergy-free so that I could eat them too! You can read more about it here: http://www.theallergyfreecafe.com

Ingredients: (use organic ingredients when you can)

• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar (I replace sugar with applesauce to make it low fat)
• 6 tablespoons unsalted butter, at room temperature
• 2 large eggs, at room temperature
• 1/3 cup fat-free milk (you can also use whole milk if you prefer)
• 1 tablespoon vanilla extract
• 1 bar chocolate, melted

Instructions:

Preheat oven to 350 degrees F with the oven rack positioned in the middle of the oven. Line a 12-cup muffin pan with paper or foil liners.

In a bowl, whisk together the flour, baking powder and salt.  In a separate bowl beat the eggs together using an electric mixer. Note: this is my secret to moist, light and fluffy cupcakes!  In another bowl beat the sugar and butter together using an electric mixture until it is light and fluffy.  Add the eggs and vanilla and beat everything together with the electric mixer. Add the flour and then the milk and continue to beat on low speed until all ingredients are combined, scraping down the sides of the bowl into the mixture as you are mixing.  Beat until there are no traces or clumps of the flour in the bowl.

Melt the chocolate in a separate bowl. Sometimes for time I do this in the microwave.  Pour the batter into each cup filling about 3/4 full.  Add a teaspoon full of chocolate into every cup.  You can swirl it around with a toothpick also.  Bake until lightly golden, approximately 18-20 minutes.  Insert a toothpick into the center of the cupcake and pull out.  If it comes out clean your cupcakes are ready! Transfer the cupcakes onto a wire rack and let cool completely before frosting.

FROSTING (Martha Stewart has a great recipe for this that I use and love.)

Ingredients:

Instructions:

Combine cocoa and the boiling water, stirring until cocoa has dissolved. With an electric mixer on medium-high speed, beat butter, confectioners’ sugar, and salt until pale and fluffy. Reduce speed to low. Add melted and cooled chocolate, beating until combined and scraping down sides of bowl as needed. Beat in the cocoa mixture..