Today is the feast of the Exaltation of the Holy Cross.
According to American Catholic, early in the fourth century St. Helena, mother of the Roman Emperor Constantine, went to Jerusalem in search of the holy places of Christ's life. She razed the Temple of Aphrodite, which tradition held was built over the Savior's tomb, and her son built the Basilica of the Holy Sepulcher over the tomb. During the excavation, workers found three crosses. It is believed one of them was the cross Jesus was crucified on.
To this day Catholics celebrate the Exaltation of the Holy Cross on the September anniversary of the basilica's dedication.
The cross is today the universal image of Christian belief. Countless generations of artists have turned it into a thing of beauty to be carried in procession or worn as jewelry. Today, I will pay homage by using food to show it in all its glory.
Ingredients:
3/4 cup unsweetened cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups milk chocolate chips (1/2 cup or 1 cup is fine as well)
Directions:
Sift together cocoa, flour, baking powder and salt in a medium bowl; set aside
Beat butter and sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating until well blended after each addition. Stir in vanilla
Add cocoa mixture to butter mixture alternately with sour cream, beginning and ending with cocoa mixture. Beat at low speed until blended after each addition. Stir in chocolate chips.
Put 12 paper baking cups in a muffin pan. Spoon batter evenly into cups, filling all the way to the top.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Then transfer to a wire rack, and cool 30 minutes or until completely cool. Spread cupcakes evenly with White Frosting.
