Welcome May with some chocolatey goodness
How is it May already? Once again there is going to be an early spring Mini-Farmers Market that will be held in the Greenhouse Garden Center’s south parking lot on Curry Street from 9 a.m. -1 p.m. starting this Saturday through June 2. We will move over to our regular 3rd & Curry streets location on June 9.
Lattin Farms will be there with lettuce, spinach, carrots, turnips, beets, asparagus and their selection of breads and jams and jellies. We also should have some oranges, strawberries, first of the season cherries, new potatoes and shelling beans. Hungry Mother will be there selling a variety of veggies and starts for your garden.
With Mother’s Day coming up and graduation after that this recipe is sure to be a pleaser. I made these for one of my granddaughters co-workers birthday celebration and they seemed to be a hit. They have an intense chocolate flavor. I didn’t think I would like the peanut butter frosting but it is not too sweet and really sets off the cupcakes. Try the frosting with these cupcakes and you’ll be pleasantly surprised. They are good for a couple of days after you make them. We just nuked them for 15 seconds and ate them with a fork. Make sure you have a glass of milk ready.
11⁄2 cubes unsalted butter (if you use salted, omit the salt in the recipe) at room temperature
2⁄3 cup sugar
2⁄3 cup brown sugar
3 large eggs, room temperature
2 teaspoons vanilla
1 cup buttermilk
1 cup sour cream
2 tablespoons brewed coffee
1 cup cocoa powder (I use Droste, available only at Raley’s)
11⁄2 teaspoons baking soda
1⁄2 teaspoon salt
Preheat over to 350. Line cupcake pans with paper liners.
In a bowl cream the butter with the two sugars on high until light and fluffy. Beat in eggs 1 at a time, then add vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream and coffee. In another bowl sift your cocoa and then add your flour, baking soda and salt. On low speed, add the buttermilk mixture and the flour mixture alternately beginning with the liquid mixture and ending with the flour mixture. Mix only until blended and fold the batter with a rubber spatula to be sure it’s completed blended. Bake for 20-25 minutes until a toothpick comes out clean. Allow the cupcakes to cool completely before frosting. Makes 14-15 cupcakes.
Peanut Butter Frosting
1 cup powdered sugar
1 cup creamy peanut butter (I used chunky because that’s all we ever have, your preference here)
5 tablespoons unsalted butter at room temperature
1 teaspoon vanilla
1⁄3 cup heavy cream
Beat the sugar, peanut butter and vanilla in a bowl until creamy. Add cream and beat on high speed until light and smooth. Frost your cupcakes. It looks like it won’t be enough to frost them all but it will.
• Linda Marrone is a longtime Carson resident, manages the 3rd & Curry St. Farmers Market and is director of Nevada Certified Farmers Market Assoc.