I know, it's been a really long time. In my defense, I work for Yahoo! and things have been weird so I've been doing a lot more work type stuff. But, this Memorial Day weekend, I've been visiting a lot of family and friends and have been making some goodies.
I decided to use the chocolate cake recipe from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate and edit it into cupcakes. So here's my version:
Stacey's That Chocolate Cupcake with Strawberry Fan Ingredients:
2c granulated sugar, organic
1c unbleached white flour, organic
3/4c whole wheat flour, organic
3/4c dagoba unsweetened cocoa powder, organic
1 tsp salt
1.5 tsp baking powder
1.5 tsp baking soda
2 eggs
1/2 c sunflower oil, organic
1 c lowfat milk, organic
1/4c boiling water
Frosting / Ganache Ingredients:
6 oz heavy cream, organic
1c granulated sugar, organic
1 tsp vanilla bean paste
5 oz Scharffen-Berger 99% unsweetened chocolate
1 stick unsalted butter, organic
strawberries
Preheat the oven to 350F. Mix the dry ingredients together in a large bowl. Whisk the eggs into the milk and oil with a fork. Pour the egg mixture into the dry ingredients and stir with a rubber spatula until just combined. The original recipe calls for 1 cup of boiling water, but I think this makes the batter too runny for cupcakes. The next time I make this recipe, I think I might leave the water out all together, and maybe replace 1/2 the oil with butter to make the cake a little denser.
Pour the boiling water into the batter and mix gently. Put cupcake liners in a cupcake pan and fill them 2/3 full. I think I overfilled mine and some of the batter oozed out over the sides. Bake for 22-24 minutes, rotating once at the halfway point.
To make the frosting, boil the cream, sugar and vanilla together (if you're using extract, don't add the vanilla until the very end). After it's been boiling for a few minutes and there are no granules left, pour the mixture over the chocolate and stir until everything is melted. Then cut the butter into 8 pieces and stir it in until melted. Let the frosting sit, stirring periodically until it's stiff enough to spread - basically until it looks like frosting. :)
Once the cupcakes have cooled, spread the frosting on them. Wash and dry your strawberries (I used a paper towel to dry) and then slice them vertically leaving the part by the hull connected so that you can fan them out. Place a fanned strawberry on each cupcake.
Makes about 2 dozen cupcakes.
I decided to use the chocolate cake recipe from Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate and edit it into cupcakes. So here's my version:
Stacey's That Chocolate Cupcake with Strawberry Fan Ingredients:
2c granulated sugar, organic
1c unbleached white flour, organic
3/4c whole wheat flour, organic
3/4c dagoba unsweetened cocoa powder, organic
1 tsp salt
1.5 tsp baking powder
1.5 tsp baking soda
2 eggs
1/2 c sunflower oil, organic
1 c lowfat milk, organic
1/4c boiling water
Frosting / Ganache Ingredients:
6 oz heavy cream, organic
1c granulated sugar, organic
1 tsp vanilla bean paste
5 oz Scharffen-Berger 99% unsweetened chocolate
1 stick unsalted butter, organic
strawberries
Preheat the oven to 350F. Mix the dry ingredients together in a large bowl. Whisk the eggs into the milk and oil with a fork. Pour the egg mixture into the dry ingredients and stir with a rubber spatula until just combined. The original recipe calls for 1 cup of boiling water, but I think this makes the batter too runny for cupcakes. The next time I make this recipe, I think I might leave the water out all together, and maybe replace 1/2 the oil with butter to make the cake a little denser.
Pour the boiling water into the batter and mix gently. Put cupcake liners in a cupcake pan and fill them 2/3 full. I think I overfilled mine and some of the batter oozed out over the sides. Bake for 22-24 minutes, rotating once at the halfway point.
To make the frosting, boil the cream, sugar and vanilla together (if you're using extract, don't add the vanilla until the very end). After it's been boiling for a few minutes and there are no granules left, pour the mixture over the chocolate and stir until everything is melted. Then cut the butter into 8 pieces and stir it in until melted. Let the frosting sit, stirring periodically until it's stiff enough to spread - basically until it looks like frosting. :)
Once the cupcakes have cooled, spread the frosting on them. Wash and dry your strawberries (I used a paper towel to dry) and then slice them vertically leaving the part by the hull connected so that you can fan them out. Place a fanned strawberry on each cupcake.
Makes about 2 dozen cupcakes.
I'm making these right this second. Miss you!
ReplyDeleteThat's me... Lynn Ahlberg by the way...where did "foodgrrrl" come from?
ReplyDeleteI don't know, but that's hilarious! I miss you too!!!
ReplyDelete