Like without thinking.
Like I totally believed I was actually 21.
My cousin (who asked the question) looked at me like I was crazy, and said ‘uh, I thought we were the same age so there is no way you are 21!” (so why did you ask?)
So yesterday I turned one year old (and wiser too!) and while I am still in serious shock that I am now less than a year away from 30 (eeekkkk!) I would so not want to revisit my early 20’s!
Despite my anxiety of ‘getting older’ I am a total it’s.my.birthday.this.month.so.I.am.going.to.spoil.myself. type of person. While certain people don’t think much of birthdays I am one of those that think you should feel extra special on your day (heck your whole birthday month). I treat myself (and totally don't feel bad about it!) to dinner out, a new outfit, a massage, a pedicure…
Another one of my cardinal birthday rules, is that you should have cake (in some sort of fashion) and ice cream on your birthday. Like, it should be the law or something!
This chocolate cake recipe is a long time family favorite! It is one my Mom has made for me and my siblings’ birthdays for years and years; and the recipe I turn to when I need a quick batch of chocolaty, moist cupcakes or cake. Seriously this one bowl, eggless recipe never fails! Top with your favorite butter cream frosting and some colorful sprinkles and you have perfect birthday cupcakes!
(FYI: I originally featured this recipe back in my first days of blogging but thought it needed new and better pics and to be shared again!)
One Year Ago: Greek Honey Cake
Two Years Ago: Turkey Cranberry Sandwiches
Three Years Ago: Chocolate Cake
One Bowl Chocolate Cupcakes (Eggless)
Prep Time: 15 minutes Cook Time: 18-20 minutes Makes: approximately 24 cupcakes
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
3 cups flour
3/4 cup cocoa powder
2 tablespoons lemon or lime juice
1/2 cup vegetable oil
2 teaspoons vanilla
2 cups milk
Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners.
Mix all ingredients together in a large mixing bowl until well combined. Spoon batter into prepared cupcake pan, filling approximately 2/3’s of a way full.
Bake in preheated oven for 18-20 minutes or until toothpick inserted in center of cupcake comes out clean.
Let cool completely and frost with favorite frosting.
Note: Can be made in 9x13-inch pan or two 8-inch round pans. Adjust cooking time slightly by baking for 25-30 minutes.
As seen originally here