Chocolate Cupcakes
A fine summer day last year, I was craving baked goods. Dorothy had been wanting to make cupcakes. Naturally, we teamed up and set a date for cupcake day!
There are recipes aplenty online, but we decided to go with this one for chocolate cupcakes.
Ingredients:
3/4 Cups unsweetened dutch process cocoa powder (or regular cocoa powder)
3/4 Cups hot water
3 Cups all purpose flower
1 tsp baking soda
1 heaping tsp baking powder
3/4 tsp salt
3 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
A generous splash of vanilla extract
1 cup sour cream
3/4 Cups hot water
3 Cups all purpose flower
1 tsp baking soda
1 heaping tsp baking powder
3/4 tsp salt
3 sticks unsalted butter
2 1/4 cups sugar
4 large eggs
A generous splash of vanilla extract
1 cup sour cream
Directions:
Preheat your over to 350 degrees. Beat together cocoa and hot water until smooth. In a separate bowl, mix together flour, baking soda and powder, and salt until well combined.
Melt butter and sugar together in a saucepan over low-medium heat until smooth. Once smooth, transfer to mixing bowl and beat on medium speed until smooth. Add eggs, one at a time. Add cocoa and mix. Add vanilla and mix well. On low speed, beat in the flour mixture. Don't over mix! Now pour cupcakes into the cupcake tins and pop your chocolate cupcakes in the oven. Bake for around 20 minutes, rotating pan at the halfway mark.
Melt butter and sugar together in a saucepan over low-medium heat until smooth. Once smooth, transfer to mixing bowl and beat on medium speed until smooth. Add eggs, one at a time. Add cocoa and mix. Add vanilla and mix well. On low speed, beat in the flour mixture. Don't over mix! Now pour cupcakes into the cupcake tins and pop your chocolate cupcakes in the oven. Bake for around 20 minutes, rotating pan at the halfway mark.
So Dorothy came by with her giant bags of baking materials and ingredients. The loot bag also had cupcake liners! What!
The actual carby part was pretty good. It had a soft, cake-like consistency and didn't taste dry. The pre-frosted cupcakes were mildly chocolatey without being cavity-causing sweet.
Ingredients:
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
Directions:
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
The first attempt came out a bit odd.
The little dollops seemed cute.
Then Dorothy busted out the sprinkles and decorative candies.
I wanted to make one with stripes, but it ended up looking like it was Flounder inspired.
Dorothy's take home tray looked pretty.
(A good chunk of the photos were taken by Dolo so thanks to her and her camera. Also a big thanks to her cupcake materials and ingredients, herself and Andrea for making cupcake day possible!)
EDIT: I forgot to note that we completely forgot to add the sour cream. Though it was listed in the ingredients, it wasn't mentioned at all in the directions. Oh well!
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