Feb 1, 2009

Bakin Till The Break of Dawn

I promised a local coffee shop that I would drop off some
samples of my cupcakes to perhaps start carrying them in his shop.

The first is a traditional chocolate cupcake filled with pieces of organic chocolate inside. A top sat a marshmallow frosting and chocolate shavings and the second is a lemony cupcake with a sugary whipped cream frosting garnished with fresh blueberry's & lemon twirls.
I was up all night obsessing about the consistency of frosting. I needed it to stand up but still be light and fluffy. I think I achieved it but I can't post the frosting recipe because I don't remember what I did ;( on a better note "my mommy" said they were delicious so that seals the deal for me!

Chocolate Smores Cupcakes

Makes about 12 good size cupcakes

1 stick organic butter (softened not heated)
1 cup organic self rising flour
1/2 cup organic unbleached sugar
2 farm fresh eggs
2 tablespoons organic baking cocoa

4 tablespoons organic milk

1 good chocolate bar cut into chunks
  • Preheat oven to 350F
  • In Mixer add Sugar, Eggs, Milk & Butter and mix until blended.
  • In separate bowl add Flour & Cocoa and incorporate
  • Add your Flour mixture to mixer and blend
  • Once blended pour in Chocolate Bar Pieces
  • Pour into Double lined cupcake liners (looks cleaner)
  • Bake for 17-18 minutes or until toothpick comes out clean
  • Wait until completely cool to decorate

Paula Deen's Marshmallow Frosting:

Can frost 12 cupcakes
1 1/2 cups sugar
1 tablespoon light corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 9 minutes. Remove from heat when soft peaks form, Beat in vanilla until stiff peaks form & ice cupcakes immediatly. Great for a dip & twist method of dipping cupcake upside down and then pulling up & twisting to frost.

Sprinkle with choclate shaving and graham cracker crumbs!!

1 comment:

Age said...

the lemon/blueberry swirl sounds awesome!