And the cupcake craze continues

Of course the Baker is not yet done with her cupcake craze. This time she decided to create a sour chocolate walnut cupcake where the sour flavor was meant to mimic this nonalcoholic wine that she's fond of (odd, why yes, a little bit, but that's the Baker for you- creativity and odd taste profiles all at once.)

And, I'm surprised to admit that she shared a relatively straightforward recipe with me:

For the batter:
two egg whites 1/3 cup oil 1/3 cup cocoa powder 1 teaspoon vanilla 1/2 cup buttermilk a little white sugar white flour baking soda baking powder salt walnuts

Instructions: (as she says) Please mix the wet ingredients together and then add the dry ones.

For the frosting:
cream cheese (1/3 of a package) (probably around 0.5 cups)
around a full cup of powered sugar, added a little at a time
some Chardonny Verjus wine (it's nonalcoholic)

Cupcake baking

So, it was raining and the Baker decided to bake cupcakes. But, being the Baker, she could not just bake one kind of cupcake. That would be too boring. Instead she decided to create two types, both adorned with blueberries. She delineated the two by topping one kind with one blueberry and the others with three.

Here is the recipe for one blueberry cupcakes:
1 egg + 1 egg white
2ish tablespoons cocoa powder
3/4 cups white sugar
1/3 cup buttermilk or more
red corn meal
salt, baking soda (1 pinch each)
a lot of flour

And, the recipe for three blueberry cupcakes:
1 egg + 1 egg white
2/3 melted bitter sweet chocolate
3/4 cups white sugar
1/3 cup buttermilk or more
white flour
salt, baking soda (1 pinch each) and baking powder
Both were topped with a mixture of melted chocolate, butter, vanilla, and of course, blueberries.


And, here's a small tutorial on how to ice cupcakes with a runny icing. First, dip the tops of the finished cupcakes in the icing.
Then, hold it over the bowl and slowly tilt it to get rid of any excess.
After that, just turn them the rest of the way, and finish them off by putting a blueberry on top.