Hey Mr Bear, you better hand over that cupcake before I punch you the neck.

Last night Shane and I made marshmallow icing for some chocolate cupcakes that I baked. I have never tried making it before and It takes quite a while to cook, yes cook, but the outcome is awesome – It’s like you’ve melted a vanilla cloud and it’s babies and smeared it on cake.

*this is a picture of thaya’s son, Luca. They live in Cape Town and he has the coolest mom on the block and he is the coolest kid on the block.

choclate cupcake recipe:

2 1/4 cups organic all-purpose flour

2 cups organic cane sugar

1 cup organic unsweetened cocoa powder

2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon organic vanilla extract

2/3 cup organic canola oil

2 teaspoons organic white vinegar

2 cups cold water

Preheat oven to 350 degrees F.  Line two cupcake pans with paper liners and set aside. In a large bowl, sift the dry ingredients together.  Set aside. In a medium bowl, whisk together the oil, water, vanilla extract and vinegar. Slowly whisk the wet ingredients into the dry ingredients being careful not to overmix.  The mixture will be quite wet, but that’s ok. Pour the batter until the cups are two thirds full and place in the oven for 20-24 minutes or until a toothpick inserted into the center of the cup comes out clean.

Cool in the pan for 10 minutes then place on a wire rack until completely cool before frosting.