Now, Therefore, I, Franklin D. Roosevelt, President of the United States of America, do herby designate December 15, 1941, as Bill of Rights Day. And I call upon the officials of the Government, and upon the people of the United States, to observe the day by displaying the flag of the United States on public buildings and by meeting together for such prayers and such ceremonies as may seem to them appropriate.
Hum, as far as I know we don’t really celebrate the Bill of Rights Day anymore. And that’s truly a sad commentary on the state of the Union. Today the flag no longer inspires a sense of pride as it once did. Somewhere along the line to say I am proud to be an American, to display that pride in a public way, is the mark of a red neck backwoods racists. Nothing could be further from the truth.
So often we spout about the Bill of Rights without really knowing what those rights beyond a vague understanding. The Bill of Rights are the first 10 amendments to the Constitution of the United States. Many of these rights have been placed on hold or modified, victims to the political mood of the country and a grab for powder under the guise of Public Safety. The first, ninth and tenth Amendment spring to mind. But that’s my opinion.
Freedom of speech, religion and press. The right to assemble and worship.
The right to bear Arms.
Prohibits housing soldiers in private homes without consent in times of peace.
Protects persons, property or possessions against unreasonable searches and seizures.
Ensures due process of law in all criminal proceedings.
The right to a speedy trial, to face accusers and be represented by council.
The right to a jury trial in Federal Civil Cases.
Prohibits excessive bail or fines. Bans cruel and unusual punishment.
Acknowledges a person’s individual rights are not limited to those rights in the Constitution.
The Federal Government’s power is limited only to those powers delegated in the Constitution. Powers and authority not listed in the Constitution are to the states and to the people to govern themselves.
Now that we’ve gotten the politics out of the way, let’s talk about National Cupcake Day. Yep, today is National Cupcake Day. It’s also midway through December. Oh to hot chocolate and peppermint sprinkles, right? Or better yet, Holiday Cupcakes with that same whimsical appeal.
Happy Cupcake Day! A much more delicious day to celebrate.
Hot Chocolate Holiday Cupcakes
Hot Chocolate Cupcakes
3/4 cup Whole Milk
2 packets Hot Chocolate Mix
1 box Chocolate Cake Mix
3/4 cup Sour Cream
1/2 cup Vegetable Oil
1 teaspoon Vanilla Extract
1 jar Hot Fudge Sauce
Heat oven to 350 degrees. Line two 12 cup cupcake pan with holiday themed cupcake liners. Set aside.
In a 4-cup Glass Measuring cup, heat milk for 60 seconds or until hot. Add the hot chocolate packets and whisk until the powder has completely dissolved into the milk. Set aside.
In a medium-size bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add the hot chocolate mix and beat on medium-high speed until well blended, about 2 minutes.
Use a cookie scoop to scoop batter into the prepared cupcake tins, dividing evenly. Bake cupcakes in the heated oven for 12-15 minutes or tester comes out clean. Remove from oven and allow cupcakes to cool just a little.
While the cake is still warm to the touch, poke a hole in the center of each cupcake with the handle of a wooden spoon. Take cake not to poke the whole all the way through to the bottom. Wiggle the handle just a little to widen the hole slightly.
Heat a jar of Hot Fudge Sauce according to the instructions on the side of the jar. Pour the Hot Fudge over the top of each cupcake, filling in the holes with hot fudge. Allow the cupcake to cool completely.
Marshmallow Fluff Frosting
1 cup Butter
2 cups Powdered Sugar
14 oz Marshmallow Fluff
1-1/2 teaspoons Vanilla
Let butter soften to room temperature. Meanwhile, sift the powdered sugar and set aside.
Beat butter and powdered sugar together until fluffy and well mixed. Mix in marshmallow fluff and vanilla by hand and mix well.
Add to piping bag fitted with desired tip. Pipe fluff onto cupcakes to resemble whipped cream on top of hot chocolate.
2 cups Crushed Candy Canes
1 bag Mini Marshmallows
2/3 cup Mini Chocolate Chips
24 Mini Candy Canes
Place candy canes into a ziploc bag and crush with a rolling pin or the bottom of a glass cup.
Sprinkle the crushed candy canes on top of the cupcakes Arrange mini marshmallows and mini chocolate chips as desired among the crushed candy cane toppings.
Hook a mini candy cane on the side to create a mug handle.
Arrange on a serving platter and serve.