My husband has been asking me to make these for a while. So, I figured now that he’s feeling better (even though I’m not doing too good myself) I might as well make him a batch to bring to work tomorrow for him and his cubemates.

They’re chocolate chunk buttercups with milk chocolate orange flavoured cream cheese icing.

Most of my old family recipes are basically just lists of ingredients. There is no directions on how to stir, in what order to mix or what speed the kitchen aid needs to be at. This is probably why I tend to throw caution to the wind when making simple things like cakes. I just dump everything into the bowl and mix it up. Usually this works fine..

..Someneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comtimes it doesnt.

This time, it did!

So.. Keeping with that tradition, here is my recipe for Butter cups-

1 tbsp. vanilla
6 eggs
2 1/2 sticks butter
1 can Carnation evaporated milk
3 cups sugar
3 cups plain flour
1 tsp. baking powder
1/4 tsp. salt

Dump all of that in a bowl. Mix it.

If you’re not alright with vague directions, then you could mix the dry ingredients together and the liquids together in separate bowls, and then mix them together in the end..

But whatever. Its simple.

I added about 2 cups of milk chocolate chunks, stir those in at the end or else you’ll end up with chocolate butter cups instead of buttercups with chocolate chunks.

Pour into greased or papered muffin tins, filling only about half way.

Bake for about 25 minutes at 350 (you might check after 15 minutes and then every five minutes after.) They’re done when a toothpick comes out clean.

For the Chocolate orange cream cheese icing-

2 tablespoons chocolate extract
2 tablespoons orange extract
1 package cream cheese
1/4 cup milk
2 drops brown food colouring (I know, I cheated, I could have used real milk chocolate, but I used it all in the cake!)
2 cups powdered sugar.

Beat the cream cheese in the bowl of a stand mixer until creamy. Add the flavouring extracts and then 1 cup of the powdered sugar. add a little drizzle of milk and then the rest of the powdered sugar. Only add the rest of the milk if the icing is too thick, otherwise you’re fine without it.

Refridgerate the frosting for about half an hour. When the cupcakes are cooled completely, pipe on the icing and sprinkle with chocolate jimmies.

mm.. They’re really good. I was even surprised.

-A

This entry was posted on Thursday, February 28th, 2008 at 2:02 pm and is filed under February 2007, The Cupcakes!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.