Even as a little kid, I liked flying home. Not the chaos of the security checks, the trip itself, or even the weary drive back to our house. But I love that first step outside SeaTac Airport. When I exit the airport after hours of flight and days of vacation – I breathe in the Pacific Northwest air as slowly and deliberately as I can. No matter where I’ve been or how much I enjoyed myself, that first breath always tastes like the freshest, cleanest air I’ve ever known.

My flight back from Boston was forgettable. I took a taxi from my school at 5 am, spent a two hour layover in Chicago, and finally made it to Seattle after 12 hours. As tired as I was, I anticipated the step outside. I usually get this incredible emotion, a mix of contentment and familiarity, a rush of glassy lakes and painted mountains. I dragged my suitcase outside with me, looked out at the flat grey sky, and inhaled.

But… nothing.

Instead, there was something else – a strange feeling I couldn’t place. It sat in my chest, somewhat uncomfortably, even as the Toyota pulled up and I saw my mother for the first time since summer.

When we came home, the first thing I did was walk to the kitchen. I expected fireworks to burst in my heart, rainbows to pump through my veins and surge out my fingertips when we reunited. Nothing had changed in my absence. The walls were the same marigold yellow, the same checkerboard tile covered the floor, but somehow it wasn’t the kitchen I’d remembered and missed. It looked cramped and dim, hardly big enough for three people and two dogs.

I wheeled my bag into my old room, pulled out my Boston sweatshirt, and fell asleep without unpacking.

Over the next few days, I saw Grandma and my parents, which made me feel like daybreak inside. Almost at once I caught up with old friends, a both strange and easy experience. But during the afternoon, with no classes or job to distract me, I got bored. If I wasn’t asleep, I suffered from bad headaches all day. And that uncomfortable feeling lodged in my chest hadn’t vanished.

By now, I’ve figured out what the feeling is… homesickness. I know it’s ridiculous to feel homesick for school when I’m home. I also see how pointless it is to wallow in sadness, pining for Boston, while I have three weeks left in this beautiful place. If I don’t appreciate the rain, family, and happiness I can only find in Seattle, I’ll regret it a month later when I’m gone.

The solution for the headaches didn’t come in Tylenol. It’s a healthy combination of Mom’s noodle soup, Dad’s sweater hugs, damp dog paws all over my bed and the tug of a camera strap. It’s a sifting of flour on my apron and cinnamon dust on my palms. It’s not exactly a bitter pill to swallow.

One of the best things about being home is the food. Predictable, but it isn’t even the food as much as the ingredients. There are the luxury items I haven’t bought in college – all natural creamy peanut butter, the kind you have to stir up before spreading. Soft handmade tortillas, brown rice, even almonds! It’s a joyful thing to appreciate a quick handful of almonds before dinner. And produce! Even in winter, at home I’m eating crisp spinach and sweet Asian pears.

The school menu never changes, and most of the fruit comes out of a can, soaked in sugary syrup. At home, every flavor is amplified. The grapefruit I sliced with my first breakfast back was so clean and fresh, the sharpest thing I’d tasted in ages. After I devoured it, I thought about citrus the rest of the day. I’ve been drinking grapefruits the way parched survivors reach for water.

Reacquainting myself with our kitchen is like slipping into a familiar song. Every measuring cup is where I know it’ll be. Pans still clink and clatter in our cupboard, and that old bag of shredded coconut still has some life in it. The microplane zester, still my favorite tool in the room, is just as sharp as ever. The result? Coconut-Grapefruit Cupcakes with Matcha Frosting.

Even baked into a cupcake, the grapefruit manages to refresh. It’s light and zingy, pairing beautifully with the sweetness of coconut. And the frosting? I wanted something mellow and subtle, and the green tea powder I bought from Pike Place Market over the summer was just the right touch.

When I opened that oven door, the warm air that surged up was so fragrant and sweet. I was caught off guard by how hot it was, and how good it felt against the oven mitt. Later, in bed, I rolled over and pressed my nose into my hair – it smelled like sugar. It was one of the best smells I’d almost forgotten.

I think I’ll bake again tomorrow.

[It's good to be back. See you in 2011!]

Coconut-Grapefruit Cupcakes
Adapted from Martha Stewart
Makes 21 cupcakes

1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sweetened shredded coconut, finely chopped
1 1/2 sticks (6 oz) unsalted butter, softened
1 1/4 cups sugar
Zest of 2 grapefruits
2 large eggs + 2 large egg whites
3/4 cup unsweetened coconut milk
1 1/2 teaspoons vanilla extract

Preheat the oven to 350 degrees F. Line cupcake tins with paper liners.

Whisk the flour, baking powder, salt, and coconut together in a large bowl. In an electric mixer, cream the butter, sugar, and grapefruit zest until light and fluffy. Add the egg whites one at a time, beating well between whites.

On low speed, add the dry ingredients in 3 additions, alternating with the coconut milk and ending with the dry ingredients. Fill the cupcake tins 2/3 full and bake until a toothpick comes out clean, about 20 minutes. Cool on wire racks before frosting.

Matcha Frosting
Adapted from Savory Sweet Life

1/2 cup (1 stick) butter, softened
2 cups powdered sugar, sifted
1 teaspoon matcha (green tea powder)
Pinch of salt
1 1/2 teaspoons vanilla extract
2 tablespoons milk or heavy cream

Beat the butter in an electric mixer with the paddle attachment on medium speed for a few minutes. Add the powdered sugar and matcha. Stir on the lowest speed possible (or give it a few turns first by hand to avoid sugar flying everywhere) until the sugar’s incorporated into the butter. Then beat on medium speed and add the vanilla extract and salt. Beat for 3 minutes, then beat in a tablespoon of milk, adding more (or less) if necessary. More milk will make a thinner frosting, more sugar will make a stiffer frosting.

Printer-Friendly Version – Coconut-Grapefruit Cupcakes with Matcha Frosting

When I was younger and the family went shopping, I always drifted over to the best part of the grocery store – the bakery. Nothing was more attractive than the brightly decorated sugar cookies, the two-bite little brownies, and the cupcakes topped with a swirly heap of rainbow frosting. I would slowly walk around the tables, lusting over all the baked goods set out, and then I would stand in front of the glass-shielded cake display and simply stare.

I truly thought nothing in the world was more attractive. There was a magic in the perfectly round chocolate chip cookies and trays of brownies with fudge frosting. I could almost taste the light and creamy frosting on the chocolate cake, the soft dusting of powdered sugar on the donuts, the buttery crumble of their cinnamon scones. But on the few occasions where I bought something, I was almost always disappointed.

Looking back, it’s hard to see the same appeal. I simply don’t have much interest in store bought baked treats anymore.

These days I still wander over to the bakery section – I just can’t help myself. But instead of examining the products with an appreciative eye and a rumbling stomach, I want to be inspired. As I observe the cake counter, I can’t help but visualize which piping tips the decorator used. I find that four words inevitably flicker across my mind like an unexpected gale: “I could do that.”

Since I’ve begun to bake, my tastes have really changed. I was a child who would have preferred a pristine sugar cube to a cup of coffee, and a peppermint patty over a good bagel. Today, raw sugar doesn’t conquer all (whew!) and I now hold homemade treats over store-bought desserts. I think you can taste the love in a homemade buttercream and the tradition and passion in a homemade crust.

I no longer want to spend savings on baked goods that are likely to disappoint, especially when I could make them at home for a fraction of the cost. And though I rarely find myself longing for a name brand dessert, once in a while I am swayed by the urge to make something… undeniably sugary and comforting.

Enter these Caffeine-Spiked Mini Hostess Cupcakes. Chocolate-coffee cupcakes filled with a simple espresso frosting and topped with a bittersweet ganache. Made with ground coffee and instant espresso powder, they really do contain caffeine (I learned the hard way by eating a few before bed and not sleeping for a long time.)

First, I have to make a confession. No matter how young and how sugar-craved I was, I have never tried a hostess cupcake (or had any desire to.) But I know the hostess cupcake sits on a beloved pedestal in the American palate, and I thought a homemade version would be delicious.

I am currently in a baking frenzy where I am playing catch-up. During the months when I worked on applications, I had to miss five birthdays. Now that I have free time, I’m slowly baking my way through them, and I’m also baking to thank the teachers, counselors, and adults who helped me during the college process. These cupcakes are for my physics teacher, who wrote me a letter of recommendation and likes all things coffee.

These worked great as mini cupcakes. I liked that they were bite sized – getting all the cream and ganache in one bite helped keep it moist, whereas a larger cupcake would have been less moist. I did make a few full-sized cupcakes, but they were too domed! As little cupcakes, the tops were nice and rounded, but when I made them larger, the tops rose ridiculously into triangular points. Plus, the small cupcakes are easier to fill and dip in ganache.

My mom, who doesn’t usually like chocolate or sweets, liked these cupcakes. She said it wasn’t overbearingly sweet, and she liked the coffee aftertaste. Everyone who saw me with the plate at school couldn’t help but say “aww,” and I hope Mr. OB liked them!

Chocolate-Espresso Mini Cupcakes
Adapted from Nestle
Makes about 40 mini cupcakes

2 ounces bittersweet chocolate, finely chopped
1 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cups packed light brown sugar
1/2 cup (1 four-ounce stick) butter, softened
2 large eggs
1 tablespoon instant espresso powder [I actually used 1/2 tablespoon finely ground coffee]
1/2 teaspoon vanilla extract
1/2 cup buttermilk

Preheat the oven to 350 degrees F and line 40 mini cupcake tins with paper liners.

Microwave the chocolate in a small, microwave-safe bowl on high for 45 seconds. Stir gently to melt. If there are a couple unmelted pieces, the residual heat will melt them. Cool to room temperature.

Combine flour, baking soda, and salt in a small bowl. In the bowl of an electric mixer, beat together the brown sugar, eggs, butter, espresso powder/ground coffee, and vanilla extract for 3 minutes until smooth. Beat in the melted chocolate until well mixed, then beat in half of the flour mixture. Beat in the buttermilk, then the remaining flour mixture. Beat a minute until smooth.

Fill each cupcake tin 2/3 – 3/4 full and bake for 10-15 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

Simple Coffee Frosting
Makes enough to fill and decorate 40 mini cupcakes

1 1/2 cups powdered sugar, sifted
3 tbsp softened butter, cut into cubes
3/4 tsp instant espresso powder
1 1/2 tbsp milk
1/4 tsp vanilla extract

Mix the instant espresso powder and milk together, dissolving the powder. Beat the butter in an electric mixer, then add the powdered sugar. Beat in the powder/milk mixture and extract until fluffy and smooth.

Bittersweet Ganache
Makes enough to cover 40 mini cupcakes

1/4 cup heavy whipping cream
4 ounces bittersweet chocolate, finely chopped
1 tbsp butter

Heat the cream in a small saucepan over medium-high heat until steaming. Take off the heat and add the chocolate. Let sit five minutes, then stir to melt the chocolate. Stir in the butter until melted. Let cool slightly.

To assemble the Caffeine-Spiked Mini Hostess Cupcakes: Fill a piping bag fitted with a 1/4″ round tip with the coffee frosting. Simply stick the end of the piping bag into a cupcake and squeeze to fill the cupcakes with the frosting. Fill all of the cupcakes, reserving a little frosting for the piped design on top. Wipe off any excess frosting coming out of the cupcakes, then dip in the ganache. Don’t use your finger or a spoon to smooth the tops (prevents it from drying smooth.) Instead, tap the cupcake on the table, move it gently from side to side, and tilt it to even out the ganache. Put the cupcakes in the refrigerator for 10 minutes to set. Using a very small round tip, pipe the signature Hostess pattern on top of the cupcakes with the coffee frosting.

Printer-Friendly Version – Caffeine-Spiked Mini Hostess Cupcakes

When it comes to subjects that interest me, like writing and photography, I have a strong sense of perseverance. If I’m lacking creativity, my mind like a cloudless sky, I’ll sit there until an idea forms. I’ll look around my room for inspiration for an essay, or do whatever it takes to capture a certain photo – whether that means laying in the soil and ruining my clothes, or snapping shots the whole afternoon. But when it comes to manual labor? It’s not natural for me to be motivated, and I have to concentrate hard on being dedicated.

It’s not that I can’t contribute, or don’t want to help. It’s just hard to convince myself to tough it out, especially if it’s cold or I’m feeling tired. Two years ago we decided to remodel our backyard, all on our own. We lifted up all the sod, carried in large slabs of stone, and sifted through the gravel and dirt like human colanders. I helped, but not very enthusiastically. I complained more than I should have, and my motivation wore out far before my physical strength.

Still, in spite of all that, I do like to try new things, and I am always excited for exposure to new experiences. So when I had the opportunity to visit Jubilee Farm with my classmates, I agreed, even though it would mean waking up early and completing farm chores in the morning. I left my house that day at 8 AM, wearing four layers and some rubber boots.

Frost seemed to form on my eyelashes on the drive to the farm, it was so cold. I traveled further and further from the city, and soon gray office complexes and fast food joints were replaced by stripped, leafless trees barely discernible through the fog. I passed grazing cows in icy pastures, small houses trimmed with Christmas lights, and a steely-blue river. There was a beautiful simplicity about the small town I passed through, and I drank in the country scenery as the car warmed up. When I pulled up next to a large white barn with the words “Jubilee Farm” cheerily painted in green, I felt ready to be a farmer for an afternoon.

But the moment I stepped out of the car, the blustery wind swept through my jacket and under my sweater. My nose started to run and my fingers blushed blue. As my classmates and I shivered in our boots, waiting for the tour to begin, any desire I had to do some physical labor flickered like a candle, and then blew out completely. I just wanted to be warm again.

It took an effort to walk towards the barn, and I had no idea what kind of work I’d be asked to do. I told myself, resolutely, that I would do my best to be a good-spirited and helpful guest at the farm, even though I wanted nothing more than a cup of cocoa and a blanket.

We met the man who runs Jubilee Farm, E-. He had an easy smile and a youthful attitude, and I was surprised to learn that he’d been farming for over 20 years. Jubilee Farm is organic and nearly 100% sustainable, a rarity in many places these days. E- described Jubilee Farm’s “this much, not more” policy, rather than the “more, more, more” motto of some agricultural businesses.

His voice made his love for his work tangible, and his excitement gripped me as strongly as the cold. I could see that he farms not for financial gain, but for a satisfaction that money simply cannot provide. E- was passionate and well-spoken, citing quotes from philosophers, farmers, and social activists from memory to explain his outlooks.

After a quick tour of Jubilee Farm’s cropland and cow pen, it was time for us to get to work. I joined a group that walked down to Jubilee’s vegetable patch, located right next to E’s own home and underneath a vast gray sky. We pulled on work gloves and were asked to help harvest and prepare rutabagas. The leafy green tops of the rutabagas stuck out of the ground in neat rows, and E’s wife showed us how to pull the stems up like a mandrake, revealing a round white vegetable underneath. Though I wore gloves, my hands felt numb as I reached for the first one.

The biggest rutabaga we harvested that day. Photo credit: Rosaline Zhang, my friend/classmate. (Check out her cool “go green” blog! She just published a great post about Jubilee Farm that goes more in-depth on E’s sustainable farming and the farming lifestyle we learned about.)

Rutabaga – even the word itself has a roundness to it, a heaviness. I closed my fingers around a plant, and ice seeped through my gloves. With a surprisingly strong grasp, I yanked the rutabaga up with a pop. I was filled with a curious satisfaction as I held it in my hand, knowing that I had pulled it from the earth – beautiful, delicious, organic nourishment. I set it down and returned where I left off, eager to unearth another.

Before I knew it, the hour was up. I had grown so warm that I’d shed my outermost rain coat and fleece zip-up. I uprooted the last rutabaga and breathed deeply, exhaling little warm wisps of air. The sun had finally come through, and though my cheeks were rosy and my gloves soaked through with freezing icewater, I hadn’t stopped working.

Although I think I’m ultimately a city person, there is such a charm about the country. At Jubilee Farm, I felt like I could keep going on for hours. It wasn’t just that I had warmed up and moved easily, or that my friends were there working alongside me. Instead, using my muscles and the land effectively provided a sense of contentment. For once, it felt good to use my hands. My head seemed clearer, my mood lighter. I felt like I’d accomplished something in the past hour, and with new eyes I swiveled my head to gaze at the postcard-scenery all around me.

I thought about the farm again while I pulled up photographs of these cupcakes I made for my friend T-. The swine flu is going around my school, and I made these for her when she got better. It wasn’t the swine flu that reminded me of the farm, but the pigs. Jubilee has animals in addition to rutabagas, as part of their completely sustainable vision. I piped out each pig the night before T-’s return to school. Baking, after all, is the type of “hard work” that I always have patience for. :)

I think my head was in the clouds when I made these cupcakes. I had to go to the store three separate times throughout the night because I’d forgotten ingredients. I know the cashier recognized me each time I had to go back, because I was wearing these unusual lime green boots (the ones my dad hates) and all three times, her eyes followed my feet out the door. Really embarrassing. Plus, something went wrong, though I don’t know what, and all the cupcakes sank in the middle.

I really wanted to have the cupcakes for T-’s first day back in school, so I went ahead and frosted them with my favorite buttercream, dyed pink. After the frosting, they were pretty cute, and they tasted pretty delicious too. The cupcake was moist and had a good chocolate flavor, and the buttercream is always smooth as marble and perfectly sweet. I created the pigs using just one piping tip, and they turned out so adorable.

When I set the cupcakes down at the lunch table and said, “Swine flu,” everyone began giggling, but these would also be great for birthday parties or anytime you need a pick-me-up. :)

Swine Flu Recovery Chocolate Cupcakes
Adapted from Gourmet
Makes 3 dozen standard cupcakes

3 oz semi-sweet chocolate, finely chopped
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla

Preheat the oven to 300 degrees F and line 36 cupcake tins with paper liners.

Combine the hot coffee and chopped chocolate. Let it stand, stirring occasionally, until the chocolate is melted and the mixture is smooth.

Sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt in a large bowl and set aside. In an electric mixer, beat the eggs until lemon-yellow and thickened, about 3 minutes. Slowly pour in the oil, buttermilk, vanilla, and melted chocolate mixture, beating until well combined. Add sugar and beat on medium speed until just combined.

Fill the cupcake tins 2/3 full and bake 17-23 minutes. Cool completely on a wire rack before frosting.

Making Swine Flu Recovery Cupcakes: Once cupcakes are cooled, make a buttercream of your choice (I made my favorite buttercream) and use a few drops of food coloring to dye it pink. (You could probably use something natural, too, like beet juice, some kind of puree, etc. You could also add fruit or some pink flavoring, I just stuck with vanilla.)

Fill a piping bag fitted with a 1/4″ tip. Pipe a ring of frosting around the edges of the cupcake, then fill it with a single layer of frosting. Use a small offset spatula to smooth it – you’re left with the pig’s “face.” Pipe a large circle or oval near the bottom of the cupcake and use the spatula to smooth it out, this is the pig’s nose. At the top of the cupcake, pipe two dots while dragging the tip up – this creates two triangular ears.

I used black icing gel to form the eyes and nostrils. You could also use melted chocolate, small candies, or mini chocolate chips.

Printer Friendly Version – Swine Flu Recovery Cupcakes

One of the nicest things I did this weekend (which included a two hour shop inside a great Seattle baking store, Julie & Julia, and take out hot wings) was go to a friend’s goodbye party. He’s leaving for D.C., where he’ll be going to Georgetown University in the fall. As much as I love to buy gifts, I decided to make him some Georgetown cupcakes. The letters, hearts, and “13″ (representing his new class of 2013) are made of fondant.

It was my first time working with fondant! It was easier than I expected and tasted a lot better than I thought it would. It was also a lot of fun and I’m starting to picture the infinite possibilities once I master it.

But before I get to that, I’d like to show off my new award, the Kreativ Blogger award. I actually received it from two different bloggers, Cookin’ Canuck and Rachelle of Mommy? I’m Hungry! Thanks to both of you and sorry for not getting around to it sooner.

I’m supposed to give the award to 7 other bloggers, so here we go:

1. Marta of Just Call Me Marta
2. Erin of Erin Cooks
3. Valerie of The Chocolate Bunny
4. Alana of The Good Girl Gone Blog
5. Jesse of Fig Noir
6. Wendy of My Buttery Fingers
7. Marian of Sweetopia

I’m also supposed to tell 7 interesting things about myself.

1. I don’t subscribe to any blogs. I read about 60 different blogs, but I don’t subscribe to any feeds. I can’t quite say why. Firstly, there’s a lot of blogs and I don’t have a lot of time. But also, it would become an obligation. I like to think that I’m reading your blog because I remembered it and want to see what’s new, not because you’ve updated. So I do end up reading every post at one time or another, but this is why I might not comment right away!

2. I love to volunteer. I’ve done a lot of volunteering since I began high school, and I continue to do it because I like it, not just for the hours. I’ve volunteered long term at a therapeutic center, a children’s museum, and a cancer support organization, where I help teach a pre-teen cooking class once a month.

3. I’m half Asian. My mom is Chinese and my dad is a couple European mixes. I think I’ve gotten the best of both worlds: really good Chinese food, holidays, teachings, and at the same time, American cooking and culture.

4. I think I want to be a journalist. I’m still undecided about my future career, although it won’t be one in baking. I really love to write, photograph, and talk to different people. I also love to travel, and at least move around. I don’t think I could stand being in an office all day. Finally, I’d love to believe that whatever my career is, it’ll be something that can really make a difference for people who need help. So journalism is a career I’m considering.

5. 17 and Baking wasn’t the original name. This blog has actually gone through a ton of changes. The first name was The Rosy Chef, which I changed because it really makes no sense. I’m not a chef, I’m a baker, and I have no idea where the rosy part came from. After that, I was Floured Apron for a while until I realized another blog with that name exists. For a short while, I was All Roads Lead to Cake. But it wasn’t until I decided on 17 and Baking that I was satisfied. As far as I’m concerned it’s the perfect name for me, and I plan on keeping it even after I turn 18 and beyond.

6. I am a huge, huge fan of the TV show Lost. Everyone who knows me knows how utterly obsessed I am. Both of my parents watch it too, and we love talking about theories and mysteries. I’ve got every season on DVD  and recommend the show to everyone! The coming season is the last one, which makes me feel very bittersweet. :(

7. 17 and Baking is actually a year old. Sort of. I started this blog way back in August 08, under a different name. After only a few posts, though, I figured no one would ever read me and I just stopped. I don’t know why, but for some reason in March 09 I decided to start blogging again, and I haven’t stopped since (I’m so glad I didn’t quit for good.) Since I wasn’t serious the first time, I’m going to consider March 19th to be my 1 year anniversary, not August 20th.

I have mixed feelings about fondant. On the one hand, it’s beautiful. It really makes cakes look flawless and professional, and it allows so much creativity and possibility. But on the other hand, it doesn’t taste good. And somehow that defeats the purpose for me. Isn’t the whole point of baking to make something delicious? And fondant is just there for the appearance… I don’t like the idea that it has to be admired, but then peeled off before the cake is enjoyable.

Consider the show Ace of Cakes. I respect their talent and creativity, but have you noticed none of their clients ever talk about taste? They ooh and ahh over how fantastic the cake looks, and then the show abruptly ends.

Well, despite all that, I felt fondant was a skill I should learn. Working with the fondant was a lot like working with play doh. Really sweet, soft, beautifully colored play doh. I used cookie cutters for the letters, numbers, and hearts, and the whole thing was reasonably easy. Next time I’ll probably roll the fondant out thinner. But anyway, I was left with a few small balls of fondant and I decided to play around.

Yup, I played with my food!

As for the cupcakes themselves, they were the quintessential American chocolate cake. Moist, soft, and not overwhelmingly rich. The frosting was very chocolate-y and thick, and complemented the lightness of the cake perfectly! Both were definitely keepers, and so easy they might be my new go-to chocolate cupcakes.

Devil’s Food Cupcakes
Adapted from Martha Stewart’s Cupcakes
Makes 20 cupcakes

6 tbsp unsweetened Dutch-process cocoa powder
6 tbsp hot water
1/2 tsp ground coffee
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp coarse salt
3/4 cup (1 1/2 sticks) unsalted butter
1 cup + 2 tbsp sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup sour cream, room temperature

Preheat the oven to 350 degrees F and line two muffin tins with paper liners.

Whisk together the cocoa powder, hot water, and ground coffee in a bowl and set aside. In another bowl, whisk together the flour, baking soda, baking powder, and salt.

In a saucepan over medium-low heat, melt the butter and sugar. Continually stir and don’t let it boil. Remove from heat and transfer to a mixing bowl. Beat on medium-low speed for 4-5 minutes to cool the mixture down. Add the eggs one at a time, beating between each addition and scraping the bowl as necessary. Add vanilla and the cocoa mixture until just combined.

On low speed, add half the flour mixture and mix until just incorporated. Beat in the sour cream, then the remaining flour until just combined.

Fill cupcake liners 3/4 full and bake 20 minutes, or until risen and a toothpick comes out clean. Cool cupcakes in the tin for 15 minutes, then transfer to wire racks to cool completely. Store at room temperature.

Rich Chocolate Frosting
Makes enough to frost 20+ cupcakes

2 1/2 cups powdered sugar, sifted
1/3 cup + 2 tbsp unsweetened cocoa powder
6 tbsp butter
1/3 cup milk
1 tsp vanilla extract

Cream the butter until smooth in an electric mixer, then add the powdered sugar and cocoa powder. Beat in the vanilla, then gradually add milk as needed. Beat until a thick frosting comes together.

Printer Friendly Version – Georgetown Chocolate Cupcakes

There’s a Goodwill by my school that we used to visit all the time. I never knew what to do once we got there, because I was never interested in any of the clothes. I’d look at the old VHS movies, the funny 90′s jewelry, and the once-worn spring dresses before I got bored. I’d sit in the comfiest looking sofa and wait until we could leave.

That was before I discovered the cooking aspect of Goodwill. Now I take longer than my mom to finish up because I have to check out every single cookbook on the shelf – they’re only a dollar each, it’s such a bargain! Some of them have been total disasters (like the Sweet and Sugarfree cookbook I thought sounded interesting) but others have been really excellent, like the Martha Stewart Healthy Quick Cook cookbook I found. Then I have to inspect all of the cooking supplies. I’ve bought a couple really great finds from Goodwill, including a new set of three nonstick springpans that I use all the time. I’ve bought interesting bundt pans, cute holiday shaped cake pans, and even some mini muffin tins.

The mini muffin tins kind of confused my mom, since they were so small. “Why would you make muffins that small? Those would be barely even a bite.” She kind of had a point, but I wanted them anyway. We both finally saw the greatness of mini muffins when I decided to try Deb’s raspberry-topped lemon muffins. Like most of my sweets I was planning to bring them to school for my friends to eat at lunch. The recipe only made 14 standard size muffins, which I suspected would not be enough. But Deb made 56 mini muffins out of the same amount of batter. The great thing about the mini muffins is that even if each person ends up eating less than a full muffin, they feel like they’ve had a lot, so everyone is satisfied. Plus, if someone doesn’t like it they don’t have to waste a whole muffin. Although that was definitely not a problem with these…

I didn’t have lemons on hand so I used limes. The recipe also called for fresh raspberries, but all I had were frozen. I popped them in the microwave for a few seconds. The first few times I made puree, but eventually I was able to half-defrost them and they worked great. I also experimented with marionberries (like in the photo above) but the raspberries were definitely better.

These were more like cupcakes or tea cakes to me than muffins, and they were really good. The batter is a simple buttermilk cupcake, but you add sugar mashed with lime zest that gives it more of a kick and the raspberries really add the perfect touch. They’re moist, just the right sweetness, and really addictive. Some of my friends ate more than a few.

Lime Tea Cakes with Raspberries

Adapted from smitten kitchen, who adapted from Bon Appetit

Makes 14 standard or 56 mini muffins

1 1/8 cups sugar, divided

4 teaspoons lime zest (2-3 limes)

2 cups all purpose flour

2 1/2 tsp baking powder

3/4 tsp salt

1/2 cup (1 stick) butter, room temperature

1 large egg

1 cup buttermilk *

2 tsp vanilla extract

1 1/2 half-pint containers of raspberries (about)

Preheat the oven to 375 degrees and grease 14 standard or 56 mini muffin tins. Butter worked better than oil for me. You can also use paper liners.

In a small bowl, mash together 1/8 cup sugar and the lime zest until the sugar is moist. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Cream the butter and remaining 1 cup sugar in an electric mixer until smooth, then add the egg. Beat in the buttermilk, then the vanilla and the lime-sugar mixture. Beat in the flour mixture.

Divide the batter into muffin tins. The 2/3 to 3/4 level worked best for the mini muffins (I used a cookie scoop to fill them and it was really easy.) Top each muffin with 4 raspberries or each mini muffin with one raspberry. Bake until golden and a toothpick comes out clean, 35 minutes for standard muffins and 18 minutes for mini-muffins.

The mini muffins pop right out if the pan is well greased and you run a plastic knife around the sides.

* If you often don’t have buttermilk, like me, you can make an easy substitute. Put 1 tablespoon of lemon juice or vinegar into a 1-cup measuring cup, then pour in milk to the top. Let sit for 5 minutes, then use as buttermilk.

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