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Chocolate Cupcakes with Maple Buttercream Frosting

Chocolate Cupcakes with Maple Buttercream Frosting

Chocolate Cupcakes from Bountiful Kitchen

adapted from Williams Sonoma"BAKING" Best of Kitchen Library


Preheat oven to 350 degrees. Line 12 cups of a standard muffin pan with paper liners.

Sift the flour into a large bowl, stir in the sugar, baking soda and salt.

In a heavy saucepan over medium high heat combine the milk, butter and cocoa powder. Bring to a boil, whisking constantly. Remove from heat and whisk in the flour mixture, until combined smooth. Whisk in the egg and vanilla until blended.

Spoon equal amounts (a little less than 1/4 cup per cupcake) into lined pan.

Bake for 15-20 minutes or until toothpick inserted in center comes out clean. Let cool.

Tips from bountiful kitchen:

-I used Saco brand recommended by Laurie. It is a blend of natural and Dutch processed cocoa. (I tried Hershey's and it was great. I also want to try scharffenberger cocoa powder. I am going to pick some up at Target next time I see it and try it in this recipe!)

-I added two tablespoons of flour (for a total of 1 cup plus 2 tablespoons) to adjust for our high altitude.

-The original recipe calls for granulated white sugar, but I like the dark brown sugar instead.

-The recipe only makes 11-12 cupcakes, double this, you'll be glad you did.


from two sisters crafting

4 C Powdered sugar

1 C Butter

1 t vanilla

1 t madeline or maple extract

Mix softened butter. Add powdered sugar, mixing slowly, then add extracts. Whip until nice and fluffy. Use whatever tip you like to pipe onto cupcakes. 




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