Ever since Rugby and Riley were really little, they have gotten cupcakes and muffins confused. So, they started calling them Muff-cakes. Sounds kinda dirty to me, but they don't know the slang yet so I think I'm safe. Anyway, tomorrow (Friday) is Riley's turn to bring snack for school. He asked for muff-cakes. NO PROBLEM....except I gave my cookbook with my normal cake recipe in it away at Christmas (No, I don't want it back, Mom...but I may have you e-mail me the recipe later!) So, I went to my trusted friend, All Recipes and found a new favorite! The batter is divine and I think the cupcakes will be, too. They're still in the oven, so I'll have to report back later with the results!
In a large bowl, mix and set aside:
2 cups flour
3/8 tsp baking soda
1 tbsp baking powder
1 cup plus 2 tbsp unsweetened cocoa powder
1/8 tsp salt
In another bowl:
Cream 2 1/4 cups sugar
1/4 cup plus 1 tsp butter
Add 3 eggs, one at a time, beating well between each egg. Then stir in 1 tsp vanilla.
To this mixture, alternately add the flour mixture with 1 1/2 cups milk. Bake at 350 for 15-17 minutes or until a toothpick comes out clean.
**EDIT: The kids LOVED the cupcakes. I used a good, homemade buttercream frosting with vanilla extract instead of the normal almond that I used, tinted them light, light blue and used bright colored sugars on the top. I piped the frosting on with a star tip, just in circles and sprinkled with the sugars. Riley's teacher said the kids all asked Riley for the recipe. LOL! Kindergartners want my recipe. I think that's hilarious!