Black & White Cupcakes

CUPCAKES

8 oz cream cheese, at room temperature

1 tablespoon sour cream

1 1/4 cups sugar

1 cup cake flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

4 tablespoons unsalted butter, at room temperature

1 large egg, at room temperature

1 teaspoon vanilla

1/2 cup whole milk

Gooey Chocolate Glaze

Position a rack in the middle of the oven and preheat to 350-degrees F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.

To make the cream cheese filling:

With an electric mixer on high speed, beat the cream cheese until fluffy (about 2 minutes). Add sour cream and 1/2 cup of the sugar and beat until combined.

To make the cupcake batter:

Sift the cake flour, cocoa powder, baking soda and salt into a bowl. In another (large) bowl, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.

Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, about 15 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

Spoon the glaze over the cupcakes, top with chocolate curls, if unsing, and serve. The finished cupcakes can be refrigerated in an airtight container for up to 3 days.

GOOEY CHOCOLATE GLAZE

2/3 cup sweetened condensed milk

8 oz semisweet chocolate, chopped (I use Duc de Praslin dark chocolate)

2 tablespoons unsalted butter, cut into 2 pieces

In a small saucepan, combine the sweetened condensed milk, chocolate and butter. Warm the mixture over medium-high heat, stirring occasionally, until the chocolate is melted and the mixture is bubby, 3-4 minutes. Remove the pan from the heat and let the glaze cool slightly before using.

Makes 1 1/2 cups.

Taken from "Cupcakes" by Shelly Kaldunski

Enjoy!

Amy Bunker

Chicken Salad

4 cups cooked and cubed chicken breasts (I use shredded boiled chicken)

1 cup chopped celery

2 teaspoons grated onion or finely chopped green onion

1/2 cup seedless red or green grapes, cut in half

2/3 cup mayonnaise

1 teaspoon salt

1/8 teaspoon pepper

Croissants, rolls and/or bread (we like the croissants from Carrefour)

Combine chicken, celery, onion and grapes in a large bowl. In a separate bowl, mix together mayonnaise, salt and pepper. Fold dressing into chicken misture until well coated.

I make a double batch to serve 12.

Adapted from a recipe in "Essential Mormon Celebrations" by Julie Badger Jensen

Amy Bunker