I guess everyone's July 4th weekend is busy (at least those of you in the States, that is)—mine is no exception. Tomorrow is the flea market trip and we've been invited to our neighbor's barbecue/fireworks extravaganza later in the evening. On Sunday my friend Jenny is coming to visit with her little boy and I'm serving brunch.
So, today I'm taking a break from sewing to clean my house and do some baking (black bottom cupcakes to bring to the barbecue and our picnic tomorrow), and banana bread for breakfast on Sunday. I need to run to the grocery and pick up some things for our lunch and fruit for Sunday's fruit salad. Lots to do. So, if I don't get the chance to post again before Monday, have a great weekend!
Here's the yummy cupcake recipe—
Black Bottom Cupcakes
1-1/2 cups all-purpose flour
1 cup sugar
1⁄4 cup unsweetened cocoa powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1 cup water
1⁄2 cup vegetable oil
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
1 8-ounce package cream cheese
1 large egg
1⁄3 cup sugar
1⁄4 teaspoon salt
1 cup semisweet chocolate chips
Preheat the oven to 350°F and line muffin tins with fluted paper cups.
In a large mixing bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla and beat together until well blended.
To make the filling, combine the cream cheese, egg, sugar and salt in a separate mixing bowl and beat well to blend. Stir in the chocolate chips.
Fill each muffin cup one-half full with chocolate batter and top with 1 teaspoon of the cream cheese filling (use 1⁄2 teaspoon for miniature cupcakes). Sprinkle the batter with sugar.
Bake for 20 to 25 minutes for miniature cupcakes and 25 to 30 minutes for regular cupcakes, or until a cake tester comes out clean. Remove the cupcakes to a wire rack to cool.
Makes 2 dozen regular cupcakes, or 3-4 dozen miniature cupcakes.