Hil, I wouldn't use the oil, I'd just add a little more of the butter, shortening, etc. that's called for in the recipe. And i always use less of the fat that they usually call for when substituting the cocoa for chunk chocolate.
Natter 52: Playing with a full deck?
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Thanks, Sue. I'll give that a try. (I promised a friend birthday cupcakes, but I really don't feel like walking the third of a mile of so to the grocery store and back just for a bar of chocolate.)
OK. Cupcakes are in the oven. The batter was yummy. Now, time to make the first of the three icings. (These are a vegan version of the Hostess chocolate cupcakes. One icing/frosting thing for the filling, one for the chocolate on top, and one for the white swirls. A lot of work, but they totally look worth it.)
Ooh, that sounds awesome.
Moooooom, Hil is making me want cupcakes!
I think I'm having strawberry shortcake for dinner. And a salad of romaine and strawberries and balsamic vinegar.
That's reasonable, right?
Oh & wanna know something weird? We're under a tornado watch until late tonight. It just doesn't seem like that kind of weather out there.
I didn't make cupcakes, but I did make banana bread because we had VERY mushy bananas that needed to be dealt with. They were gluten-free too. I'm getting into gluten-free baking these days, I was surprised how easy and yummy it is.
The cupcakes are sort of done. Still need to make the squiggles on top. I just tried one, and these are quite possibly the greatest cupcakes ever. (Interestingly: that sort of malty flavor in the filling? Got it by using powdered soy milk.)