Chocolate cake/cupcakes
3 cups flour
3 cups sugar
1 1/2 cups unsweetened cocoa powder
3 tsp baking soda
3/4 tsp cinnamon
3/4 tsp salt
3 sticks butter at room temp
1 1/2 cups buttermilk (buttermilk makes cakes awesome...just sayin)
3 eggs
1 1/2 cups brewed coffee, cooled to room temperature
Preheat to 350 (or 325 and bake a little longer)
In large bowl, mix flour, sugar, cocoa, baking soda, cinnamon and salt. Blend for 30 seconds on low until just blended.
Add butter and buttermilk and blend until moistened, then blend on medium until light and fluffy...2-3 minutes (honestly, I didn't do the extra mixing with my first batch of cupcakes and they turned out better, trial and error, decide for yourself. When I made these as actual cakes, I did the whipping and they turned out great! ) Whisk eggs and coffee together in separate little bowl, add to batter in 3 additions, scraping side of bowl and beating until blended.
Pour batter in cupcake tins to 3/4 full. bake at 350 for 16+ min (ish). Or in round or square 8in cake pans for 34-40 min. Remember, climate and ovens vary! You will need to keep a close eye on ANYTHING new you are baking! Once you have adjusted according to your oven and climate, you should be good to go!
BUTTERCREAM! I love this stuff. Just pass me a spoon...or one of those straw spoon things that comes with a slurpee.
I doubled this, and it piped 58 cupcakes.
1 cup sugar (granulated. NOT powdered)
4 eggs whites
3 sticks plus 2 TBS UNSALTED butter.
1 tsp vanilla (Or...play with it and try whatever flavoring you like! This is pretty much a base, you can make it whatever flavor you like...citrus? coffee? peppermint? I love french vanilla the best though...classic)
food coloring (if desired)
OK! INSTRUCTIONS!
In a double boiler, mix sugar and egg whites over medium heat until sugar dissolves ( it wont be too hot to touch and test throughout whisking) using a whisk and whisking regularly.
Once dissolved, transfer to stand mixer or large mixing bowl and mix/whip the egg mixture until doubled in volume and peaks form.
Add the butter, one stick at a time, fully incorporating after each addition. Add your flavor! Now.....whip the shit out of it! Seriously, you may need to whip for 5-15 min!
Ok, now do not panic if... it curdles (the shock of butter that is too cold can do this) KEEP WHIPPING, it will come together when you think all is lost (buttercream can be saved)
Do not panic if...it gets runny (if the butter was a little too warm...damn temperamental recipes!). If it gets too runny/soupy, place the bowl in the fridge for 15-20 min, the whip it again until smooth! (this may need to be repeated several times, i had to put some back in the fridge twice a couple weeks ago.Not a happy camper)
Soooo, back to whipping...whip whip whip! (add food coloring if you want) It'll be pretty and smooth and white and have a silky feel. Peaks should be forming. Now you can pipe it on, or spread it on, or turn the cupcakes upside down and dip them! HOORAY! You have kick ass buttercream and cupcakes!
I hope these are DELICIOUS for you! Now...A couple pics from chinatown L.A. We HAD to go. Husband loves this place.
there are little "pots" to try to get your coins in. Each one is different. Wealth, prosperity, luck, peace, etc.
Husband got both wealth and prosperity.
I missed.
I love Rush Hour!
Until next time! Grumpy baking!
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