My neighbors have chickens. They bring me fresh eggs, which I love. But the other day I glanced in my fridge and realized I had three dozen eggs. I began to sweat a bit. What do I do with that many eggs? The only solution is to bake. Luckily, in our part of the woods, we’re getting ready for the Auntie’s Annual Mad-Hatter Tea Party. So I have some recipes I’ve been trying out. I thought I’d show you a teaser of what’s to come for this years tea party:
The recipe is a simple one. We’re talking cake mix simple here, with some extra ingredients added, of course. (You know me.) And with all of the pretty berries in season, why not use them to decorate cupcakes? The sky is the limit, blueberries, cherries, raspberries, anything would look good…yep, anything. Besides, I think they’re the prettiest little things I’ve made in a long time. LiLi loved them. She kept stealing them and then ran away to some remote corner of the house where she thought I wouldn’t find her. Fortunately, she left a little trail of chocolate crumbs like a little Gretel.
Summer Berry Cupcakes:
- 1 package chocolate cake mix
- (3 oz.) package of chocolate instant pudding
- 1/2 cup vegetable oil
- 1 cup water
- 4 eggs
Yeild: 1 1/2 dozen (I’m guessing you could get around 2 dozen if you’re frugal)
Preheat oven to 375 degrees F. Line muffin tin with liners. In a large bowl combine all ingredients. Mix for about two minutes. Pour batter into individual cupcake liners. (Tip: I like to put the batter in disposable icing bags, and pipe it into the cupcake liners, it’s an extra step, but the cupcakes are more uniform, and it cuts down on the scrubbing time when you’re cleaning out the muffin tin, there isn’t any baked cupcake to chip off.) Bake for about 15 minutes. Let cool for a minute or two in the muffin tin, and then transfer individual cupcakes to a wire rack to finish cooling. Frost with your favorite frosting. And top with the berry of your choice.
And don’t worry, I know I still owe you a blueberry muffin recipe.;)