We're excited to let you know that the cookbook The Happy Baker: A Girl's Guide to Emotional Baking by Erin Bolger, previously only available in Canada, is now for sale in the US (link above is to Amazon.com). And...Erin has kindly shared with us her recipe for "My Mom Didn't Like You Anyway" cupcakes - what fun!
Visit Erin's official site for more information and recipes, and look for her web series on FoodNetwork.ca this fall. You can also follow her on Facebook, @thehappybaker on Twitter and YouTube.
author Erin Bolger
“MY MOM DIDN’T LIKE YOU ANYWAY, CUPCAKE”
WELL, SHE DIDN’T … GET OVER IT.
2 cups sugar
3/4 cup cocoa
2 cups all purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 eggs
3/4 cup vegetable oil
2 tsp. vanilla extract
1 cup buttermilk
1 cup boiling water
Preheat oven to 350˚F (175˚C)
Line cupcake tin, makes 18 cupcakes.
In a large bowl sift together dry ingredients.
Add eggs, vegetable oil, vanilla, and buttermilk.
Beat with a mixer on medium speed for a couple of minutes until smooth and silky. Stir in boiling water until blended.
Fill muffin tins with batter; bake in oven for 22-25 minutes. Let cool.
Mom’s Best Ever Icing
1/4 cup butter, softened
2 tbsp. cocoa
2 tbsp. hot water
2 cups icing sugar
Combine the butter, cocoa and hot water.
Gradually add the icing sugar until smooth and creamy. Ice cupcakes and enjoy!
Store cupcakes in an air-tight container in a cool dry place. Best eaten within a couple of days.
Visit Erin's official site for more information and recipes, and look for her web series on FoodNetwork.ca this fall. You can also follow her on Facebook, @thehappybaker on Twitter and YouTube.
author Erin Bolger
“MY MOM DIDN’T LIKE YOU ANYWAY, CUPCAKE”
WELL, SHE DIDN’T … GET OVER IT.
2 cups sugar
3/4 cup cocoa
2 cups all purpose flour
1 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
2 eggs
3/4 cup vegetable oil
2 tsp. vanilla extract
1 cup buttermilk
1 cup boiling water
Preheat oven to 350˚F (175˚C)
Line cupcake tin, makes 18 cupcakes.
In a large bowl sift together dry ingredients.
Add eggs, vegetable oil, vanilla, and buttermilk.
Beat with a mixer on medium speed for a couple of minutes until smooth and silky. Stir in boiling water until blended.
Fill muffin tins with batter; bake in oven for 22-25 minutes. Let cool.
Mom’s Best Ever Icing
1/4 cup butter, softened
2 tbsp. cocoa
2 tbsp. hot water
2 cups icing sugar
Combine the butter, cocoa and hot water.
Gradually add the icing sugar until smooth and creamy. Ice cupcakes and enjoy!
Store cupcakes in an air-tight container in a cool dry place. Best eaten within a couple of days.
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