Tonight we had Grilled Chicken. The chicken was marinated in olive oil, lemon juice, salt, pepper and Cholula sauce. The Zucchini Ribbons recipe was found on Food52. And the potatoes were the same ones we had last Saturday night. The recipe was from A New Foodie. I just love these potatoes.
Today I wanted to make cupcakes. So I went online in search of a cupcake recipe. I looked at Martha and Joy of Baking but nothing grabbed me. I wanted to make something that I was sure would be good. And then I remembered my mom's Four Egg Cake recipe. Well there is also a Two Egg Cake and it makes just enough for a dozen cupcakes. As with the Four Egg Cake you can add anything to this recipe and it will be good. I wanted coconut cupcakes. This all started with the Coconut M&M's I picked up at the store. Sorry Pretzel M&M's but you have met your match. Anyway I have had coconut on my mind for a couple of days now. I would add coconut to the batter. Perfect! I go to my baking cupboard and hey there is no coconut! Not a problem I would go a different route. I'll add chocolate shots! What! No Chocolate Shots! Damn. Here's what I did… I added Coconut Extract in place of the Vanilla and I added a 1/4 cup of Dutch Cocoa. For the frosting... store bought. I'm not that Martha. But boy were they good!Two Egg Cake
Ingredients
1/2 cup vegetable shortening
1 cup sugar
2 eggs
2 cups sifted flour
2 tsp baking powder
1/4 tsp salt
3/4 cup milk
1 tsp vanilla
Blend shortening, sugar and eggs.
Stir in dry ingredients alternate with milk and vanilla.
Pour batter into greased pans.
Bake 350º 25-30 minutes.
If you are making cupcakes shorten baking time.
No comments:
Post a Comment