Mosaic of Chocolate and Vanilla CupCakes

Ok I have to admit, I am a restless person. I can't sit doing nothing, manicures are punishment, afternoon naps are a big no-no and TV tests my patience. Even when I sometimes 'plan' to relax in a spa for example, my mind is still wandering and I make deliberate attempts to shut it off - atleast for a while.

I know, I have issues.


So under one of those restlessness syndrome (I don?t know if it is a term or not), I decided to make decorative cup cakes which I had been craving to make (not eat thankfully) and opportunity came when we were invited to a party in our neighborhood. I made 24 cup cakes and kept 'Flower Power' as the theme to mark the spring season.

I made 12 chocolate cup cakes and 12 plain yellow cup cakes.

I picked the recipe of Chocolate cup cakes from Bakeaholic. The original name is Devil's Food Cup Cake. Vanilla cupcake recipe is quite famous across LHJ as well as Wilton.


DEVIL'S FOOD CUP CAKE

Ingredients:
Unsweetened cocoa powder 1/2 cup
Flour 1 1/2 cups
Salt ½ tsp
Baking soda 1 tsp
Baking powder ¼ tsp
Butter a little less than ½ cup
Sugar 1 ½ cups (granulated)
Eggs 2 large
Milk 1/2 cup

Method:

Sift flour, cocoa powder, salt, baking soda and baking powder together.Cream butter and sugar until light and smooth.Add one egg at a time and continue beating.Add half of dry ingredients and beat at slowest speed or with hand. Add milk and beat.Add rest of dry ingredients and beat.Divide the batter into 12 standard size muffin pans lined with cup cake cases filling about 3/4 full.Bake in a pre-heated oven for 20 minutes at gas mark 4.CLASSIC YELLOW CUPCAKES

Ingredients:

Flour 1 cup
Baking Powder ¾ tsp
Salt 1/8 tsp
Milk ½ cup
Butter 1/3 cup
Castor Sugar ½ cup + 1 tbsp
Vanilla Essence ½ tsp
Egg 1

Method:

Preheat oven at no. 5 and prepare 8 inch round pan by greasing it.Beat butter till fluffy.Add sugar until well combined and creamy.Add in vanilla and beat.Add in egg and beat well.Sieve flour, salt and baking powder.Add in sifted flour alternately with milk while beating. Divide the batter into 12 standard size muffin pans lined with cup cake cases filling about 3/4 full.Bake in preheated oven at no.3 for 30-45 minutes until golden brown.

Cool them completely before frosting them with your favourite flavor and design. Here is what mine looked like.