See those luscious looking cupcakes?
See that adorable bird's nest? Cute isn't it? Oh it's real too.
I collect them, once the birds are all done with them that is.
Now the birds around here just got started on their nest building, so I didn't get that nest this early in May.
I have a confession.
Those lovely cupcakes that you see. That green grass in the background....
Those pictures were taken last summer.
August of 2009.
Yup, those cupcakes, long, long gone. Eaten and forgotten.
Not because they weren't good. I remember, they were good, but this post got hidden in the bowels of my very long list of posts I have yet to publish.
I have another confession to make.
At the time I made these, I had no idea who Amy Sedaris was. I still kinda don't.
What I do remember is that Amy makes a mean cupcake. I also distinctly remember sitting in my kitchen topping these with my killer icing.
Yes, that icing is awesome. I could eat it straight outta the bowl with a very big spoon.
So even though I don't remember what occasion I made these for (not that I need an excuse or occasion to make cupcakes), even though I still have no idea who Miss Sedaris is (sorry Amy), I do remember that these were happily eaten by my gang and the endless procession of teenagers that pass through the house.
1 ½ sticks of unsalted butter
1 ¾ cups of sugar
Beat well, then add:
Add 2 large eggs
2 Teaspoons of pure vanilla
½ teaspoon of salt
2 ½ teaspoons of baking powder
2 ½ cups of flour
1 ¼ cups of milk
Beat well, fill cups, and bake at 375 degrees for 18-20 minutes. You should get 24. I 18, so don't worry if you don't get 24 either.
Lisa's Chocolate Mocha Icing:
1 ½ cups confectioner’s sugar
½ cup Dutch processed cocoa
3 tablespoons strong brewed coffee
Whisk together the sugar and cocoa. Add coffee and whisk until smooth.
Spread over cooled cupcakes.
This icing hardens up fast, so make sure your cupcakes are cooled and ready when you make it.