Yesterday, October 15th, was Infant and Pregnancy Loss Awareness Day. It's a day to remember all the babies that left this world too soon. I lit a candle for my boys and set out a few things that remind me of them. In my cookbook, I shared my story about how I got into blogging, and my struggle with becoming a mom to a live baby. I questioned whether or not to add this to the book because I know many people are uncomfortable with death and some will think that it's irrelevant to baking. However, for me, this is my reality and I never would have started this blog or have written a cookbook if it weren't for the loss of my sons. Losing them made me see things differently, made me love deeper, and opened my life up to so many more opportunities.
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| To stabilize the cones, line a cupcake pan with foil, cut a small hole in the center of each indention and place the cone snugly in the center. Don't make the hole too big or the cones will wobble. |
I made these ice cream cone cupcakes for my first born Sam's 6th angel birthday. I've always wanted to make cupcakes in ice cream cones for him and this was finally the year. I had some leftover vanilla buttercream that was tinted a lovely shade of sky blue from a previous project, so I used that to top them. The chocolate malted cupcakes come from Martha's Cupcakes. They were good but the malt flavor was very mild. A malted frosting would be nice on these, maybe even a few malted milk balls, if you're a fan of those. I opted for colorful sprinkles because I imagine any 6 year old boy of mine would love that.
I love you Sam. Thinking of you and Jack, today and always.
Chocolate Malted Cupcakes
from Martha's Cupcakes
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup milk, at room temperature
- 1 1/4 cups malted milk powder
- 1 cup vegetable oil
- 3 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F. Line cupcake pans with paper liners.
In a medium bowl, whisk the flour, cocoa powder, both sugars, the baking soda and salt together. Whisk the milk and malt powder in a measuring cup.
In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, flour mixture and milk mixture until smooth. Add the eggs, one at a time, beating well after each addition, and stopping to scrape the sides of the bowl once or twice. Beat in the sour cream and vanilla, mixing just until combined.
Divide the batter among the prepared pans, filling each well about half full. Bake for about 20 minutes, or until the tops of the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them from the pans. Cool completely before frosting.
Makes 28 cupcakes.
NOTE: I made 1/3 batch of this cupcake recipe and yielded 10 ice cream cone cupcakes. To make the ice cream cone cupcakes, fill cones 2/3 full and bake til a toothpick inserted in the center comes out clean, about 15-18 minutes.
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