Well that's kind of a lengthy title.. oops hahaha. So this past weekend, when I should have been doing homework for AP Human Geography, Algebra, checking my email, working out, learning new things about my camera, Spanish homework, basically everything in my life that needed to get done........ I baked. A lot. #priorities #noshame Yes, it is biting me in the butt now that I am rushing to finish this post and my algebra homework, but you know what.. those cupcakes (and half a bowl of icing) WAS WORTH IT. I just knew I had to share for another "Cooking With Cathleen" post this week!
1/4 cup of I Can't Believe It's Not Butter (or other butter alternative)
3 tablespoons of Cocoa Powder
1 1/4 cups of Whole Wheat Flour
1/4 teaspoon Sea Salt
Grated Orange Peel (I used clementine peel so the taste wasn't too overwhelming)
1/2 cup of Sugar
1/4 cup of Brown Sugar
1/2 cup of Milk
1/2 teaspoon of Baking Soda
Preheat oven to 350°F. Find your muffin tin, or purchase these cute little silicone muffin cups! They're literally the best. (I couldn't find the exact flower cups.. but those will have to do I guess) They make baking so much easier.. So much cleaner, and I just love the reusable aspect of them.
Melt the butter alternative in the microwave for about 15-20 seconds.. honestly just until it's melted. Make sure you don't let it boil over and watch it carefully!
As soon as you get it out of the microwave, mix the cocoa in with the butter alternative. Don't bother with mixers or anything.. just use a spoon! Set aside.
In a mixing bowl, sit the flour, baking powder, and salt. Grate the orange (clementine.. whatever) into the mixture.
Now, add the eggs, white and brown sugars, and mix well. Continue to mix in the melted butter alternative, cocoa, milk, eggs, and sugar (both white and brown).
Just mix everything together basically if you haven't already.. It really doesn't matter the exact order honestly hahaha
Now it's time to fill up your cupcake cups! Whether they be silicone or paper.. Fill them up! Fill the cups 3/4 of the way full, and put in the oven for 18-20 minutes.
Alright.. It's time for the chocolate cream cheese icing.. This is the best part. One of my latest obsessions has been cream cheese icing, so I obviously had to include them with these chocolate orange cupcakes!
1 Bag of Powdered Sugar
1 small pack of Cream Cheese
In the mixing bowl, dump half the bag of powdered sugar, cream cheese, and a couple tablespoons of cocoa powder. Mix well, and don't forget to taste some.. or how about, a lot haha.. because I definitely did!
Okay now here's the fun part.. icing! I'm not gonna lie, I wasn't the one who iced these cupcakes. My Dad did #bestdadaward. We had those little icing bag things, so they came out really well in my opinion!
I hope you enjoyed this week's #cookingwithcathleen recipe! Be sure to let me know if you make these, and what you think :)