Without a Shadow of a Doubt...

 

 

   The reports are in. Ontario's very own "Wiarton Willie" emerged from his cozy den this past Sunday and spotted his shadow.  According to folklore (because we all know that a groundhog is a rodent, not a meteorologist) this means that we can expect six more weeks of what has already been a very cold and snowy winter.

 

  I was in such dismay upon hearing this news that I made the mistake of logging onto the Environment Canada website.  Sure enough, they too are predicting more of the frigid temps that have gripped much of the country for the past two months. What's worse, they anticipate that the 'polar vortex' will likely persist right through the month of February.

 

  Well, at least my kids will be happy...

 

Me? Not so much. I'm heading to the kitchen to turn on the oven.

 

Chocolate Cake Batter Cupcakes

*This recipe makes approximately 20 cupcakes

For the cupcakes you will need:
 

1 box devil's food cake mix

3 eggs

1/2 cup melted butter, slightly cooled

1 cup buttermilk

2/3 cup sour cream 

2 tsp vanilla extract

Directions:

• Preheat oven to 350 degrees and line pans with cupcake liners
• Sift cake mix into a small bowl and set aside
• In a large bowl, combine eggs, butter, buttermilk, sour cream and vanilla extract and whisk until smooth
• Add cake mix and stir
• Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted toothpick comes out clean
• Allow cupcakes to cool

 

 

For the frosting you will need:

 

1cup butter, softened

1/3 cup dry yellow cake mix, sifted to remove lumps

2 tsp vanilla extract

2 Tbsp milk

3-4 cups powered sugar

Sprinkles for decoration

Directions:

• Beat butter for 1 minute
• Add yellow cake mix, vanilla extract and milk and beat again
• Slowly add in powdered sugar, 1 cup at a time, until you reach your desired consistency
• Taste, if you want a stronger cake batter taste, add in more yellow cake mix
• Pipe onto cooled cupcakes and top with sprinkles (which I forgot to add!)

 

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 *Thanks to Your Cup of Cake for inspiring this recipe.