But, this is false. I study; I study a lot. Ask anyone in my family and they will probably say I'm addicted. I also figure skate, which takes up 7+ hours of my week.
So this is my answer. Some people love to read. Some people love to do yoga. Some people love to run. I love to bake. No matter how busy we are, we always find time to do whatever it is that we love, and therefore finding time to bake is not a problem for me.
Now to be fair, I know when people ask me this question they mean no harm; in fact it is merely a question, and a fair one too. But to me it is obvious. Baking is my passion, and therefore I will always, always find time for it. And I hope all of you love the fact that I do!
Classic Yellow Cupcakes with Chocolate Frosting
prep time: 20 minutes
total time: about 1 hour
- ½ cup butter, melted
- 1 cup granulated sugar
- 1 egg plus one yolk
- ½ cup sour cream or yogurt
- 2 tsp. vanilla extract
- 1½ tsp. baking powder
- ¼ tsp. salt
- 1½ cups flour
- ½ cup butter, softened
- ½ cup cocoa powder
- 2½ cups powdered sugar
- ½ tsp. vanilla extract
- 2–5+ tsp. milk
Make the cupcakes: Preheat the oven to 350 degrees F. Line a standard muffin tin with 12 paper liners and spray the liners; set aside. Melt the butter, then let sit for about 2 minutes to cool. Add the sugar, egg and yolk, and sour cream and stir to combine. Add the baking powder, salt, and flour and stir until no streaks remain; do not overmix.
Fill paper liners about ¾ full and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool completely before frosting.
Make the frosting: With a handheld or stand mixer, beat the butter until creamed. Add the cocoa powder and mix well. Add the powdered sugar and vanilla extract and beat until fluffy. Add milk, one teaspoon at a time, until it has reached the desired consistency. You may need several teaspoons of milk to get there, be patient. I’m not sure exactly how many teaspoons I added because I lost track, but it was several. You want the frosting to be kind of thick, but still smooth.
Frost the cooled cupcakes and serve. Store in an airtight container.