"Nothing says love like a cupcake does."

We couldn't agree more. Let's bake cupcakes for people we love. Only a couple sorority chapter meetings left so how about for our Theta sisters? Jessie and I looked up different cake recipes and settled on one from the great Duff Goldman (from Ace of Cakes). We put our own spin on this classic vanilla cake by adding rainbow sprinkles and vanilla buttercream frosting, mmm. Bonus, this is another recipe that sticks to our chocolate strike (though we both may have cheated a little...) There is so much frosting left over we're gonna have to whip up another cake this week, oh darn.

Cupcake Ingredients
3-1/2 cups all-purpose flour
2-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/2 cups (3 sticks) butter, unsalted
2 cups sugar
4 tsp vanilla extract
6 eggs
3 tbsp canola oil
2/3 cup buttermilk
5 heaping tbsp rainbow sprinkles

Directions
-Preheat oven to 350F. Prepare cupcake pans with liners.
-In a large bowl, combine flour, baking powder, baking soda and salt. Set aside.
-In a separate bowl, cream the butter and sugar for about 5 minutes until light. Add vanilla then eggs, one at a time. (Don’t worry if the batter looks curdled.) Add oil and buttermilk. Slowly add flour mixture in 3 additions and mix until just combined. Stir in rainbow sprinkles.
-Fill cupcake liners about 2/3 full. Bake about 17-20 minutes or until a toothpick inserted in the
middle comes out clean (ours were perfect at 17 minutes). Let cool completely before frosting.

*Yield: About 36 cupcakes. We think it could have made 40+ but I dropped some batter on the floor :(




Vanilla Buttercream Frosting Ingredients
1 1/2 cups (3 sticks) unsalted butter, softened
7-10 cups confectioner's sugar
2/3 cup 2% milk
3 tsp vanilla extract

Directions
Place butter in a large mixing bowl. Add 5 cups of the sugar, then the milk and vanilla. Beat with an electric mixer until smooth and creamy, about 3-5 minutes. Gradually add in remaining sugar, 1 cup at a time, beating well after each addition until the frosting is thick of enough to be of good spreading consistency. You may not need to add all of the sugar, frosting should be fluffy and smooth. If desired, divide the frosting evenly and place in separate bowls then add food coloring of your choice. This made us enough pretty peach and lavender frosting for all 36 cupcakes and then some. Store the frosting in an airtight container and refrigerate to frost another cake.

Banana Bread with Cinnamon Crumble Topping

So it's day 4 of the chocolate strike. Jessie and I began our 12 step program Monday night at approximately 8pm (after I consumed about half a brownie pan). So we admit it: we're chocoholics. That's the first step. Can you blame us?

A mutual friend claims if you rid your body of a certain food for a week, after 7 days you will no longer crave it. Not so sure we believe it, but to honor our chocolate strike we decided to make something equally delicious: BANANA BREAD!!! Who needs chocolate when you have warm, moist, banana bread, with crumbly cinnamon/sugar topping to eat? Honey is the secret that makes this bread great. You're supposed to let it cool for 30 minutes on a wire rack after baking but we started eating it right away..it's hard not to, so good. (might be even better with chocolate chips...damn chocolate strike!)

For bread:
1 ½ cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
3 mashed ripe medium bananas
2 large eggs
½ cup vegetable oil
¼ cup honey
¼ cup water
optional: ¼ cup crushed walnuts for that extra crunch

For topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 ½ Tbsp. packed dark brown sugar (we added a bit more..)

Directions:
-Preheat the oven to 350° F.
-Spray a 9 x 5 inch metal loaf pan lightly with cooking spray and then line it with parchment paper (we just used wax paper). Spray the pan again.
-Whisk together the flour, sugar, cinnamon, baking soda, and salt in one medium bowl. In another medium bowl whisk together the wet ingredients. Add the dry ingredients to the wet and stir well. Stir in walnuts if desired. Scrape the batter into your prepared pan.
-In a small bowl, mix together the topping ingredients and sprinkle them evenly over the batter.
-Bake the bread until a tester inserted into the center comes out clean (about 55 minutes to an hour depending on your oven).
-Cool the bread in the pan on a wire rack for 30 minutes. Then carefully remove the bread from the pan, taking care not to dislodge the topping. Let cool completely before slicing. (unless you're like us!)

Yield: 1 loaf

Adapted from Orangette

Chocolate Peanut Butter Cake... Milk Required

It was Thursday afternoon. We were sitting outside on our campus academic quad drooling over kitchen aid mixtures online on Jessie's computer. Realizing this beautiful piece of machinery was a distant dream, we got out the 1970s electric hand mixer and made ourselves feel better with this beauty:

Chocolate Peanut Butter Cake. Yum. The cake is simple enough, it does require cake flour (to substitute you'll need 2 tablespoons cornstarch for every 1 cup flour), and you also better run out to the store and buy a couple gallons of milk; it is a necessity. Dense, rich layers of peanut butter chocolate marbled cake, decadent chocolate fudge frosting, and plentiful chocolate chips mixed in... this is an indulgence you won't want to miss.

recipe by Spache the Spatula

ingredients

cake:

• 2 1/4 cups cake flour
• 2 1/4 tsp baking powder
• 1/2 tsp sea salt
• 3/4 cup unsalted butter, at room temperature
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 3 large eggs
• 1 1/2 tsp vanilla extract
• 3/4 cup milk
• 1/2 cup creamy peanut butter
• 2/3 cup semi-sweet chocolate chips, melted

frosting:

• 2/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 3 tbsp unsweetened cocoa powder
  
• scant 1/4 tsp sea salt
• 1 cup milk
  
• 1 cup unsalted butter, at room temperature
• 1 cup semi-sweet chocolate chips, melted

• bag of mini chocolate chips to garnish

For the cake:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans; set aside.
2. In a medium-sized bowl, combine the cake flour, baking powder, and salt. Set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar for about 5 minutes. Add in the eggs and vanilla and beat until combined.
4. Reduce the mixer speed to low and alternately add in the flour mixture and milk, beginning and ending with the flour.
5. Remove half of the batter and place in another bowl. Beat the peanut butter into one half, and the melted chocolate into the other half.
6. Pour the peanut butter mixture into half of each prepared pan, then divide the chocolate mixture between the other sides of the pans. Using a butter knife, swirl the batters together. There's no "right" way, so have fun!
7. Bake the cakes for 30-35 minutes or until a toothpick inserted comes out clean Cool for about 10 minutes before turning the cakes onto a wore rack to cool completely.

For the frosting:

1. In a small saucepan, whisk together the sugar, flour, cocoa, salt and milk. Bring the mixture to a boil, whisking frequently. Boil for about 1 minute until thickened. Remove the pan from the heat and strain the mixture (with a sieve) into a small bowl and then cool completely. Feel free to pop it in the freezer for a bit.
   
2. Beat the butter in a medium-sized bowl until creamy. Add in the cooked flour/cocoa mixture and beat until combined. Finally add in the melted chocolate and beat until combined.
3. Spread the frosting onto the cake layers. In between layers toss on the chocolate chips then cover the top of the cake with chocolate chips as well.