i just made another batch of yummy cupcakes. for those of you who’ve tried and want to try baking them yourselves, here’s the recipe… enjoy!

ORANGE CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE FROSTING

Active time: 15 min Start to finish: 1 1/4 hr

5 tablespoons unsalted butter, softened
1/2 cup sugar
1 large egg
Finely grated zest of 1 navel orange
1/2 teaspoon vanilla
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup whole milk
1 1/4 cups semisweet mini chocolate chips (7 1/2 oz)
1/4 cup heavy cream

Special equipment: a muffin tin with 12 (1/2-cup) muffin cups, plus paper liners

Preheat oven to 350°F.

Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg, zest, and vanilla.

Sift together flour, baking powder, and salt and mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.

Fold in 1/2 cup chips and divide batter among lined muffin cups.

Bake in middle of oven until pale golden and a tester comes out clean, 20 to 25 minutes. Turn cupcakes out onto a rack to cool completely.

Bring cream to a simmer in a small heavy saucepan and add remaining 3/4 cup chips, whisking until smooth. Spread frosting on cupcakes.

Makes 12 cupcakes.
   

Taken from Gourmet magazine
February 2002

this one is ethan’s first overseas trip – to hong kong when he was six months old.

haven’t finished the journaling on this one yet… still thinking of what to write.