The history Daylight Savings I don’t know about any of you, but Daylight Savings always totally throws me off, especially when we spring forward. I have needed some extra caffeine this week and my mocha cupcakes with Baileys buttercream frosting are the perfect pick-me-up!
Most people don’t know a whole lot about Daylight savings but there are lots of super interesting things about it! Here are my top 5 favorite facts about Daylight Savings!
- Daylight savings wasn’t a thing in the U.S. until after WWI! They only suggested it and passed it as a law so people could save money on light energy. (Remember, this is during the Great Depression and people needed to save everything they could!) By changing the hours of day to allow more sunlight families were able to conserve energy more efficiently! But this also meant they had more time in the day to work.
- After the law was passed in 1918, people were very upset. They did not want the government telling them how the clock should work. Despite their efforts, the government enforced the law but allowed individual states to decide.
- For Daylight Savings to work, everyone has to agree to when we will reset the clocks. This was actually a big issue (and still is today). In 1966 the government actually passed a law saying that all states have to agree to be on the same schedule. Today, daylight savings really isn’t needed so people are arguing to get rid of it.
- Hawaii and Arizona are the only states that don’t observe this law, they have chosen to not be a part of it and can do so because of protected territories.
- Benjamin Franklin was the first person to suggest Daylight Savings in 1784. His idea was ignored for about 100 years until 1907.
Do you think we still need Daylight Savings? What do you eat/drink to get through the time change week?
Mocha Cupcakes with Bailey's Frosting Cupcakes
- 1 cup Water
- 2 cups all-purpose flour.
- 1 tsp Baking powder
- 1 1/2 tsp Baking soda
- 1 cup Brown sugar, packed
- 3/4 cup Cocoa powder, unsweetened
- 1 cup Granulated sugar
- 1 tsp Kosher salt
- 2 tsp Vanilla extract, pure
- 1/2 cup Vegetable oil
- 1/2 cup Sour cream
- 3 eggs, at room temp.
- 1 tbsp. espresso powder
- 1/2 tsp. salt
- 2 1/4 cups confectioners sugar
- 1 tbsp. Bailey's Irish Cream
- 2 tbsp. vanilla extract
- 1 stick butter, unsalted at room temp.
- Optional, food coloring
For the cupcake
- Preheat oven to 350 degrees. Line the cupcake tin with liners.
- In a large bowl, whisk the oil and sugars together until combined.
- Whisk in the eggs one at a time.
- Add the sour cream and vanilla, and whisk until combined.
- Add flour, cocoa powder, espresso powder, baking soda, baking powder and salt, and stir until just combined. Batter will be thick.
- Stir in the warm water just until combined.
- Evenly put batter into each of the cupcake liners. Bake for 25- 35 minutes, or until a toothpick inserted into the center of the cakes comes clean.
- Let cool before frosting, tasty!
For the frosting
- Beat the butter and salt in a large bowl with a mixer on medium-high speed until smooth and fluffy, about 2 minutes.
- Reduce speed to low and beat in the confectioner's sugar one cup at a time, increasing the speed to medium-high.
- Repeat with the remaining 2 cups, beat until fluffy, about 3 minutes. Beat in vanilla and Bailey's.
- Fill plastic piping bag with frosting with the tip of your choice. Begin piping on each cupcake! I used Wilton Decorating Tip, No.8B Star Open Stock (402-8800) Enjoy!
This post probably contains affiliate links. My full disclosure policy is really boring, but you can find it HERE)
Subscribe to Sprinkles of History
Get the latest posts delivered right to your inbox