So, cupcakes. Yum!
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Anyway, the recipe: fairly easy. Melt 4 oz of unsweetened chocolate in 1/2cup of water in a medium saucepan over medium heat, and once it's all melted, add in 1/2 cup sugar and stir (still over heat) for 2 minutes more. Let cool.
Now, cream one stick (1/2cup) of butter with 1-1/4 cups sugar. Add 3 eggs, beating after
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cake batter, anyone?
Fill muffin tins (with cupcake wrapper liners) about 2/3 full with batter,
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The next morning, I made Martha's Strawberry Meringue Frosting, substituting cherry preserves for strawberry. This is my first experience with an egg-based frosting, and ooooh boy I'm going to repeat it!! I've always shied away from these because I was led to believe you're eating raw egg (and the meringue powders used as substitute taste weird to me). Oh frabjous day, calloo callay, you cook the egg whites first!
Cherry frosting:
Put your Kitchenaid Stand Mixer bowl over a pot of simmering water. Put 4 egg whites and 1-1/4 cup sugar in the bowl. Whisk until the sugar dissolves, the egg whites are frothy, and it's warm (about 160 degrees, but I just did a finger test). Put the bowl back into the stand mixer, and beat on high until the egg whites form stiff peaks. Beat about 6 minutes more until it's lovely and fluffy.
Now add in 3 sticks of butter (room temp and cut into tablespoon pieces), a couple T at a time, with the mixer on medium-low speed, and then fold in 3/4 cup of preserves (I found that 1/2 cup, which was all I had, was sufficient).
Be sure to lick the bowl.
I took this frosting and loaded it into a pastry bag with the biggest tip I had (which was
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Next, the fudge frosting. This is the frosting that goes with the Wellesley Fudge Cake. Melt 4oz of chocolate with 2T butter in a small saucepan (or double boiler, whatever). In your mixer bowl, combine 4cups powdered sugar, 1/2 cup milk, 1t vanilla and a dash of salt. Beat. Then add the chocolate. Beat some more. This won't get fluffy, but instead has more of a thick ganache consistency that worked really nicely on these cupcakes.
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Top with drained and patted dry maraschino cherries. Then eat, but try not to eat too many, it's important to share.
btw, I'm making these again tonight- they're that good. I'll try to photograph stuffing the cupcakes and add those in later.
2 comments:
Your cupcakes are fantastic. Thanks for these lip licking pictures. Also...loved the directions! :D
seeing these little bundles of chocolate love inspired me to get my blog on! i am hijacking your recipe and giving them a test bake very soon!!
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