RECIPE OF
THE MONTH
Keeping with
the Halloween Theme, This month’s recipe is Wicked
Cupcakes to get everyone in the Halloween spirit.
Ingredients
Cupcakes:
- 1 1/2
ounces fine-quality semisweet chocolate, chopped
- 1/4 cups
prune juice
- 3/4 cup
all-purpose flour
- 3/4 cup
sugar
- 1/2 cup
unsweetened cocoa powder
- 1/4
teaspoon baking soda
- 1/4
teaspoon baking powder
- 1/4
teaspoons salt
- 1 large
egg
- 1 large
egg yolk
- 1/3 cup
buttermilk
- 1/4 cup
vegetable oil
- 1/2
teaspoon vanilla extract
Frosting:
- 1/2 cup (1
stick) unsalted butter, at room temperature
- 1 cup
peanut butter (smooth or chunky)
- 4-ounces
cream cheese, at room temperature
- 4 cups
confectioners' sugar
- 2
tablespoons milk
- 1 drop
food coloring (green), optional
-
- Chocolate
wafer cookies
- Licorice
strips
- Toasted
coconut
- Small
candies
-
- Special
equipment: 12 (1/2-cup) muffin cups with paper
liners
Directions
For
the cupcakes: Position a rack in the middle of the oven
and preheat to 300 degrees F. Set liners in muffin cups.
Put
the chocolate and prune juice in a microwave safe bowl.
Heat in the microwave on low power, stirring
occasionally, until completely melted.
Whisk the
flour, sugar, cocoa powder, baking soda, baking powder,
and salt in a large bowl. In another bowl, beat the egg
and yolk with an electric hand mixer at high speed until
slightly thick and lemon colored, about 3 minutes.
Slowly add buttermilk, oil, vanilla, and melted
chocolate mixture to eggs, beating until thoroughly
combined. Add the flour mixture and beat until just
combined.
Divide the
batter among muffin tins, filling them 1/2 of the way.
Bake until a toothpick inserted into the center of the
cupcakes comes out clean and the tops spring back when
pressed gently, about 25 minutes. Cool the cupcakes in
the tin on a rack for 10 minutes then remove from the
tin and cool completely.
For
the frosting: Beat the butter, peanut butter, and cream
cheese in a large bowl with an electric mixer until
light and fluffy. Gradually add the confectioners' sugar
and milk mixing until the frosting is smooth. Add food
coloring as desired. Refrigerate the frosting until
firm.
To
decorate the cakes: For the witches hat, score a circle
in the middle of a cupcake. Cut a deep cone-like shape
with a knife held at an angle. Rotate the cupcake to
complete the circle and remove the center. Repeat with
all the cupcakes. Generously scoop or pipe enough
frosting into the center of each cupcake to fill the
hole and to come over the cake to make a face. Top with
a chocolate wafer cookie. Put a dot of frosting in the
middle of the wafer cookie and invert the cone shaped
piece of cake on top to make a witches hat. Use skinny
licorice, toasted coconut or cereal flakes for hair and
candies for eyes and/or nose. Refrigerate for up to 30
minutes before serving.
THANK YOU TO
ALL OUR COLLABORATORS
The
Ability Center wants to
take the time to thank the following individuals and
(or) organizations for the great contributions they have
made to the Center helping to fulfill our
mission:
·
Blas
Rel
·
Carl C.
Anderson Sr. & Marie Jo Anderson
Foundation
·
Casa De
Oro Care Center
·
Chris Van
Horn
·
Christina
Little of the United Way of Southwestern New Mexico
·
Deming
Luna
County Commission
on Aging
·
Independent
Living
Resource
Center of
Albuquerque
·
Our
Dedicated Board of Directors
·
Our
Dedicated Staff
·
Rehabilitation
Services Administration
·
San
Juan
Center for
Independence
·
Sandra
Williams
·
Social
Security Administration
·
The McCune
Charitable Foundation
·
The New
Commission for the Deaf and Hard of Hearing
Persons
·
The
New
Mexico Division of Vocational
Rehabilitation Area 3 Office
·
The New
Mexico Governor’s Commission on
Disability
·
Wal-Mart on
Valley, in Las Cruces, NM
Most
importantly, our Consumers for having faith in us and
coming back to us for assistance to live a high quality
of life in their communities free of exploitation and
institutionalization.
HAVE
A SAFE, FUN HALLOWEEN AND WE’LL TALK TO YOU NEXT
MONTH!!!