Saturday, March 27, 2010
- 3/4 cup (3/8 lb.) butter, at room temperature
- 1 1/2 cups sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1/2 cup Dutch-process unsweetened cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 jar (7 oz.) marshmallow cream (I made my own using the link found above)
- Chocolate Cream Cheese Frosting (see below )
1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa, baking powder, and salt. Stir in half the flour mixture into butter mixture. Stir in milk just until blended. Add remaining flour mixture and stir just until incorporated. Spoon batter equally into 16 muffin cups (1/3-cup capacity; cups should be almost full) lined with paper baking cups.
3. Bake in a 350º regular or convection oven until tops spring back when lightly pressed in the center or a wooden skewer inserted into the center comes out clean, about 20 minutes. Let cool in pans on racks for 5 minutes; remove cupcakes from pans and set on racks to cool completely, at least 30 minutes.
4. With a small, sharp knife, cut a cylinder about 3/4 inch wide and 1 inch deep from the center of the top of each cupcake. Trim off and discard about 1/2 inch from bottom of each cylinder. With a knife, hollow out a small cavity inside each cupcake.
5. Spoon marshmallow cream into pastry bag fitted with a 1/2-inch plain tip. Twist end of bag tightly to secure. Place tip in cavity of one cupcake; without moving tip, squeeze filling into cavity, to 1/4 inch from top. Repeat to fill remaining cupcakes. Insert cake cylinders into holes.
6. Spoon chocolate cream cheese frosting into another pastry bag, fitted with a 3/4-inch star tip, and pipe onto tops of cupcakes, or spread on cupcakes with knife.
Chocolate Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 1/2 cup (1/4 lb.) butter, at room temperature
- 1 1/2 cups powdered sugar
- 6 tablespoons unsweetened cocoa
In a bowl, with a mixer on low speed, beat cream cheese and butter until well blended. In another bowl, sift together powdered sugar and cocoa. Beat into cream cheese mixture until frosting is smooth.
Tuesday, March 23, 2010
(never too old)
Peach Cupcakes with Brown Sugar Cream Cheese Frosting
Makes 24 to 28 cupcakes
3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
Pinch of nutmeg
3/4 cup (1 1/2 sticks or 6 ounces) unsalted butter, at room temperature
3/4 cup granulated sugar
3/4 cup dark or light brown sugar, packed
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 1/2 cups (12 ounces) buttermilk, sour cream or full-fat yogurt
3 large peaches, peeled, cored, and chopped smallish (I went for a 1/3-inch dice)
Preheat the oven to 350°F. Line 28 muffin cups with paper liners.
Sift together the flour, baking powder, baking soda, salt and nutmeg and set aside. Cream the butter and sugars together, beating until fluffy. Add the eggs, one at a time, scraping down the sides and bottom of the bowl between each addition, and then the vanilla. Gently mix in the buttermilk, sour cream or yogurt. Stir in the dry ingredients and fold in the peach chunks.
Divide the batter evenly among the prepared cupcake liners. Bake for 18 to 22 minutes, or until a tester inserted into the center of cupcakes comes out clean. Cool the cupcakes for five minutes in the tin, then turn them out onto a wire rack to cool completely.
Brown Sugar Cream Cheese Frosting
1/4 cup cornstarch
1/2 cup powdered sugar
2 8-ounce packages of cream cheese, at room temperature
1/2 cup (4 ounces or 8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
In a small bowl, whisk together the brown sugar, cornstarch and powdered sugar. In a large bowl, beat the cream cheese and butter until fluffy. Add the sugar-cornstarch mixture and vanilla, beat until frosting is smooth and light. Chill the bowl in the refrigerator until it thickens back up a bit, about 30 minutes, then spread or dollop on cooled cupcakes.
Monday, March 22, 2010
Saturday, March 20, 2010
On a happier note, today marks my 4.5 year anniversary with my awesome guy. I figured it might be nice to show up to his place tomorrow with a treat of some sort. This is Nigella Lawson’s Banana, Cherry, White Chocolate Cupcakes from How to Be A Domestic Goddess cookbook. Amazing recipe- the only thing I would say before making this is that I hope you're a fan of banana, because the flavor takes over the whole cupcake. I love banana, so it was A-Okay with me. I'm also not a fan of white-chocolate, but it paired well with the cherry and didn't overpower the cupcake like milk/dark chocolate would.
I shared a cupcake with my mother. She mentioned that she would be equally as happy replacing the white chocolate with pecans. I thought that was a nice suggestion...I think i'll try that next time around.
Recipe to follow... ENJOY!
Banana, Dried Cherry and White Chocolate Cupcakes
Makes 12 cupcakes
3/4 C. sugar
1 teaspoon vanilla extract
3 ripe bananas
4 tbsp sour cream
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
1. Preheat the oven to 350 F.
2. Grease or line 12 muffin cups.
3. Melt the butter in a saucepan, then, off the heat add the sugar, vanilla and bananas, mashing them with a fork in the pan.
4. In a separate bowl, lightly beat eggs a fork, add the cream, then fold them into the melted butter, sugar, and banana mixture.
5. Add the baking soda and the baking powder and stir in.
6. Add the flour, cherries, and white chocolate. Mix gently with a spoon just until the ingredients are combined.
7. Spoon into the muffin pan filling ¾ full. Bake for 20 minutes or until golden on top.
8. Remove the cupcakes in their paper to wire rack and leave to cool lightly.