Old Fashioned Chocolate Cupcakes featuring The Cupcake Theory & a Giveaway

The Cupcake Theory by Clara Lee offers advice that is so deliciously simple, and so very sweetly concise, that it becomes difficult to say or add anything of meaningful to the already poignant advice.

The Cupcake Theory opens with a good natured bit of self-deprecating humor.  "But hold it!  Am I being compared to food?  I am an individual who values independence, love, happiness, and beauty!  I am not a cupcake!"  To which the author replies, "That's so very true…but the reason you are indeed a great deal like a cupcake is because the best cupcakes and the best people have substance."

What follows is a series of relationship types, a brief explanation of each, and metaphors about remaining true to oneself and meeting one's own needs.  All of this is designed to help remind the reader of the importance of self, and how focusing on independence and self-reliance are the keys to preservation and happiness.  For example, the reader is compared to a cupcake, and relationships to frosting - a recurring theme throughout the book.

As one reviewer put it, sometimes the simplest advice is the most profound, and most applicable, and this is certainly the case with The Cupcake Theory.

Recipe adapted from:  Junior's Home Cooking

  

Ingredients:

2 cups flour

½ cup cocoa powder

1 tablespoon baking powder

1 tsp. salt

½ tsp. baking soda

4 tablespoons butter

4 oz. applesauce

1 cup sugar

2 eggs

4 oz. chocolate

1 tsp. vanilla

½ cup whole milk

½ cup boiling water

Preheat Oven 350 degrees:

In a bowl combine flour, cocoa baking powder, baking soda and salt.

In a food processor combine butter and sugar and process until smooth.  Add the eggs, 4 oz. of chocolate pieces and vanilla.  Add half of the flour mixture and ½ of the milk.  Process and add the other half of the flour and the remainder of the milk.  Slowly, add the hot water.

Grease and fill muffin tins to top.

Bake 20 25 minutes or until toothpick test comes out clean.

Let Cool. 

For the Cream Cheese Frosting:

8 oz. of cream cheese

1 cup of powdered sugar

¼ cup milk

1 tablespoon butter

Combine all of the above in a food processor and process until smooth.  Refrigerate.

Frost cupcakes as you use them.

Enjoy with Love,

Catherine