I love online “window” shopping. I’ll go online and just add everything that I want into my little ol’ virtual shopping cart. And then I’ll leave the browser window open and walk away for a few hours. By the time I come back, I’m usually over it and click off the site. I get the “thrill” of shopping without spending the money.
Does anyone else do this?? Or am I crazy? (Don’t answer that last one.)
Tonight, I spent about an hour “shopping” at Urban Outfitters. I have 12 items in my shopping cart. It’s mostly dresses and home furnishings. $510.
Oh I wish I could just blow $510 at Urban Outfitters!!
Don’t worry, Mom and Dad. I’m not going to spend $510! Although, I may spend $34.
Recipe from Bakingdom
For the cupcakes:
3 cups flour
1 cup cocoa powder
2 tsp baking soda
1 tsp salt
1 cup canola oil
2 cups sugar
3/4 cups applesauce (I used reduced sugar applesauce.)
1 cup milk (I used skim milk.)
1 cup water
1 tsp vanilla
For the filling:
6 tbl unsalted butter, softened
1/2 cup plus 2 tbl powdered sugar
3/4 tsp vanilla
a pinch of salt
1 1/4 cups marshmallow fluff
For the frosting:
6 tbl unsalted butter, softened
1 1/2 cups semi-sweet chocolate chips
2 tbl light corn syrup
1/2 tsp vanilla
To make the cupcakes:
Preheat oven to 375. Line your muffin pan with cupcake liners.
Combine your flour, cocoa powder, baking soda, and salt in a medium bowl. Set it aside.
Place your oil and sugar into your standing mixer bowl. Mix well. Stir in your applesauce and vanilla. (This recipe was my 1st attempt at baking with applesauce instead of eggs! It worked beautifully!)
Add half of your flour mixture to the wet ingredients. Mix until combined.
Slowly pour in your water to the wet ingredients. Mixing on low until combined.
Add the 2nd half of your flour mixture to the wet ingredients. Scrape sides of the bowl as needed. Combine until just mixed.
Slowly add the milk to the wet ingredients. Beat on low until well combined.
Fill each cupcake liner about half full. I use an ice cream scoop to fill my cupcake liner with the batter.
Bake for 15-18 minutes. Allow cupcakes to cool completely before adding filling.
To make the filling:
Cream the butter and sugar together using your mixer. Stir in your vanilla and a pinch of salt.
Mix in the marshmallow fluff. Whisk until light and fluffy.
Cover your bowl with plastic wrap. Place in the refrigerator and chill for at least 30 minutes.
After cupcakes are cooled and filling chilled, add the filling to the cupcakes! Use your pasty bag and tip. Simply insert the tip into your cupcakes and squeeze filling into the cupcakes. (Or you can cut a little hole out of each cupcake and use a knife to add the filling. I’ve used this method too. The piping is faster and cleaner though.)
I was a bit worried that I would pipe too much filling into the cupcakes and not have enough for the design on the frosting. There was PLENTY though. Have no fear!
To make the frosting:
Melt your butter, chocolate chips, and corn syrup. I added my ingredients to a microwavable bowl and microwaved. Stir every 30 seconds until smooth and glossy. Stir in your vanilla.
Cover your bowl of frosting and chill for 20-30 minutes until thickened slightly.
Once frosting is chilled, remove from refrigerator and stir.
Frost your cupcakes.
Use your piping bag and pastry tip again to add the classic Hostess design!