Yum, yum, and more yum. These are so good, plus there dairy free! Perfect for any occasion… I hope you enjoy these cupcakes:).
My sister-in-law and sister had a moms group at our farm and today, and we had a little celebration for a mom that just had her baby a couple days ago. I made these cupcakes for the mom and made them dairy free since her first boy (he is 4yrs old now, she has three boys all together) can’t have dairy*. They turned out pretty good! I used sourdough starter discard in place of milk, but of course you can use milk instead.
*Update!! Praise the Lord he can have dairy now!! Allergy’s are gone. 🙂
Now I don’t think milk is bad for you at all, in fact it has a lot of amazing nutrients! but if someone has allergies then there’s in exception:). I mean, our family was in the dairy business before!
Thanks to pais my older sister for helping with this pics!
A bit of history…
Cupcakes or “tiny cakes” and from the ‘American Cookery’, a 1796 cookbook by Amelia Simmons. However, the word ‘cupcake’ itself did not come about until 1828, when cook Eliza Leslie published her cookbook ‘Receipts’, which included the recipe for the first cupcake which had the recipe: Five eggs, two large tea cups full of molasses, the same of brown sugar, rolled fine, the same fresh butter, one cup of fresh milk, five cups of sifted flour, half cup of powdered allspice and cloves, half cup of ginger. Then you make it like this: Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and sit it away to get cool. Beat the eggs very light, and stir them into the mixture alternately with flour. Add the ginger and other spice, and stir the whole very hard.
Butter small tins, nearly fill them with the mixture and bake the cakes in moderate oven.
What’s in it?
- 1 1/2 cup AP flour
- 1 cup cocoa
- 1 1/2 t baking powder
- 1t baking soda
- 1/2 t salt
- 4 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 making of BROWN SUGAR MARSHMALLOW FLUFF/MERINGUE.
How to make it?
- Preheat the oven to 350°F. Line 2 12-cup muffin pan with cupcake liners.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined.
- In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, sourdough starter, and vanilla together until combined. Add wet ingredients into the dry ingredients just until combined.
- Evenly distribute between all 24 muffin tins, I used a 1/3 cup measuring cup and it seemed to fill all of them pretty well. Bake until if touched, springs back up, about 18-20 minutes. Frost with brown sugar marshmallow fluff and enjoy!!!
the potters table 