Today, I must say I was in a very playful mood. I didn't feel like sticking to some boring old recipe; I wanted to paint but I was too tired to start a new painting on a big piece of paper. Most of my morning was spent at my silly doctor's appointment and we had dinner plans. So I was left with two hours to spare. So what could I bake in two hours with a shortage of butter? As I was talking to Amma I was reminded of my famous butterless eggless chocolate cupcake. She was asking me for the recipe and I realized that was one thing I had made before but hadn't gone down to the details of the recipe the last time I posted it on my blog (In case you want to look it up, it's under the month of February and it's called Valentine's day specials. The frosting I used this time was fondant and I painted over the white fondant with food colouring. The fondant I made today was a really bad recipe and it all came out lumpy so I'm not too thrilled or excited about the fondant recipe and hence I will not be posting it. I'm not too ecstatic about how they ended up looking. I wish the fondant was firmer; oh well, there's always next time. Well, at least I found a new canvas for my paintings.
I miss everyone back at home and I want to tell everyone that I'm thinking about home and my friends and family. I wish I could cook for everyone back at home but just the fact that they read my blog makes me the most happiest person. Thanks to those who clicked the ads on the corner! I am so excited I have a bit of pocket money now; as I said, it's not much but it's something and it makes me feel like an earning member of the family.
The cupcakes are almost fail proof and here is the recipe:
- 1 and 1/2 cup flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/3 cup chopped walnuts
- 1 cup water
- 1/2 cup oil
- 1 tbs white vinegar
- 1 cup sugar (I know sugar is not a wet ingredient but it will fall into place when you read the recipe)
- This is as simple as it gets. Mix all the dry ingredients together.
- Then in a separate bowl mix all the wet ingredients and then stir in the sugar.
- Pour this mixture in with the dry mixture and stir well till all the lumps and bumps disappear.
- Line your cupcake tray with cupcake paper and spoon the mixture in.
- Bake at 350 for about 30 minutes. (It might not take that long, it depends on your oven. Stick a fork in a cupcake and if it comes out clean it's perfect.)
- You can frost the cupcakes with butter cream frosting, the same one I used on my chocolate cake.