I missed last months Secret Recipe Club and missed the camaraderie that rolls along with it. The club is huge and bloggers are assigned another blog to choose a recipe from but you don’t know who has your blog until reveal day. Now it’s March and I’m back with a post from the blog, From Chapel Hill to Chickenville. Aimee is the chief of this blog along with taking care of her family, homeschooling and in her words, “being a chicken chasing Mom” hence the name which comes from the chickens they have in their backyard.
Aimee has a wide selection of recipes but I was drawn to the desserts strangely enough….not, that’s where I’ll always head first. I picked her chocolate buttermilk cupcakes with cream cheese frosting probably because that’s my favorite frosting and chocolate cake is a given, especially if it has buttermilk in it!
I did make one change to her recipe and that was to make a small sheet cake instead of cupcakes. Why? Probably because it feels like if cupcakes are in front of me then a whole one has to be eaten, who eats a half of a cupcake anyway. With a sheet cake any size can be cut. The cake was good and tasted awesome with the cream cheese frosting.
Here’s Aimee’s recipe for her Chocolate Buttermilk Cupcakes with Cream Cheese Frosting:
3/4 cup AP flour
3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
6 Tbsp of unsweetened cocoa powder
3 Tbsp melted butter
6 Tbsp buttermilk
1 egg white
Preheat the oven to 350 degrees. Line a 12 count muffin pan with liners. In a large bowl mix the flour, sugar, baking powder, baking soda and salt together.
In a bowl of an electric mixer mix together the cocoa powder and 3 Tbsp of hot water until a thick paste forms. Add buttermilk, butter, egg and egg white making sure to scrape down half way through.
Add the flour mixture and mix until smooth.
Scoop into the muffin pans and bake for about 20 minutes.
Cream Cheese Frosting:
1 pkg cream cheese, 8 oz
1 1/2 c powdered sugar
2 tsp vanilla
Beat the cream cheese until fluffy and then mix in the powdered sugar and vanilla, starting slowly! You can also make this with 4 oz of cream cheese and 4 oz of butter, but Aimee prefers the creamier all cheese version. Frost the cooled cupcakes.