MAKING TIME FOR CUPCAKES

   Sometimes I get so busy, I can't seem to get anything done.  Come the end of the day, I can barely keep my eyes open unless I've pumped myself up on cappuccinos throughout the afternoon.  I don't allow myself to sit down because if I do, there's probably no getting up.  And what I find so amazing is -- I can be exhaustingly busy, but my house doesn't look any cleaner or less cluttered, and there are no after school treats on the kitchen table or assembled casseroles awaiting their warm-up prior to dinner.  No... I keep myself extremely busy doing things that usually go unnoticed by my family.  This blog, for example, can occupy me for hours on end.  And getting that perfect photo... well, I'm still learning. 

   I spent much of last week readying my house for RITA.  I painted the dining room and rearranged furniture... whew!

       Suddenly it was Halloween and I needed to carve the pumpkin.  It took me all afternoon.

I made the wreath for our front door from bittersweet we collected two weeks ago on the family farm in Iowa.  Then I cut a crow out of cardboard and painted him black.

                        I volunteered and I watched the results.

  Now it is time to get myself organized and focused, and get back to doing what I enjoy most... baking.  I was able to get these celebratory cupcakes made yesterday afternoon before I crashed in front of CNN to view the outcome of this amazing election.

                           ORANGE CHOCOLATE CHIP CUPCAKES
                           adapted from Gourmet Magazine, February 2002

• 5 tablespoons unsalted butter, room temperature
• 1/2 cup sugar
• 1 large egg
• Finely grated zest of 1 large orange
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/8 teaspoon salt
• 1/2 cup whole milk
• 1 1/4 cups semisweet mini chocolate chips
• 1/4 cup heavy cream

1.  Preheat oven to 350˚ F.
2.  Beat together butter and sugar in a large bowl with an electric mixer until light and fluffy, then beat in egg, zest and vanilla.
3.  Sift together flour, baking powder, and salt and mix into butter mixture at low speed, alternating with milk, beginning and ending with flour mixture.
4.  Fold in 1/2 cup chocolate chips and divide batter among 10 lined muffin cups.
5.  Bake in middle of the oven until pale golden and a tester comes out clean, about 25 minutes.  Cool cupcakes completely.
6.  Bring cream to a simmer in a small heavy saucepan and add remaining 3/4 cup chocolate chips, whisking until smooth.  Spread frosting on cupcakes. 
                                    MAKES 10 CUPCAKES