fat bottom

fat bottom

Tuesday, March 24, 2009

yummy fluffy frosting

so... no real story behind this post... just that fact that i was craving the combination of strawberries and chocolate... so i dug into my bag of tricks and pulled these tasty suckers out... i used my favorite of all favorite chocolate cake recipes, and i played on a frosting recipe by dorie greenspan... and the results were fantastic! so, i'm just keeping this post simple, with just some pictures and a recipe... i think the pictures are enough to make you wanna lick the screen... so here you are... enjoy!

ridiculously good chocolate cake:
dry ingredients:
3 cups sugar
2 1/2 cups a.p. flour
1 1/2 cups cocoa powder (i use 1 cup cocoa powder, and 1/2 cup special dark cocoa powder)
2 tsp. baking soda
3/4 tsp. baking powder
1 1/4 coarse seasalt (i make my own vanilla seasalt, just for that added vanilla kick... i place the seasalt in a mason jar, along with a split vanilla bean and shake it up a bit... after a few days the salt has a subtle vanilla undertone... and it looks pretty all speckled with the vanilla)

wet/fat ingredients:
3 eggs
3/4 cup veg. oil
1 1/2 cup buttermilk
1 tsp. vanilla
6 ozs. chopped good quality bittersweet chocolate
1 1/2 cups strong brewed hot coffee

1. preheat oven to 325 and prep your cupcake tins with liners
2. chop the bittersweet chocolate, place it in a lrg. glass measuring cup, and pour the hot coffee on top. let sit for about 5 minutes, then stir to make sure it is all melted and smooth
3. sift together all of the dry ingredients in a lrg. mixing bowl
4. in stand mixer on medium, beat the eggs until slightly thickened and lemon colored, 3 minutes
5. add the buttermilk, the veg. oil and the vanilla to the egg and beat until combined
6. slowly add the chocolate mixture to the egg mixture, and mix until combined
7. turn mixer down to low, and slowly add in the dry ingredients, scraping down the bowl as necessary, and mix until combined
8. fill cupcake liners 2/3 full and bake 16-18 minutes, or until a toothpick come out clean

fluffy marshmallow frosting with a strawberry twist:
1/2 cup of egg whites (about 4 lrg)
1 cup of sugar
3/4 tsp cream of tartar
1 cup water
1 tbsp vanilla

1. put the egg whites in a clean, dry mixer bowl
2. place the sugar, cream of tartar and water in a medium saucepan and stir to combine. bring the mixture to a boil over medium high heat, then cover and boil for 3 minutes
3. uncover and allow the syrup to boil until it reaches 242 degrees on a candy thermometer
4. when the mixture reaches 235 degrees and begin whipping the egg whites on medium until the egg whites form shiny peaks, but if the whites peak before the sugar mixture reaches 242, turn the mixer down to low until the sugar mixture catches up
5. now when temp is reached, turn the mixer to low, carefully pour the hot syrup down the side of the mixer
6. after the syrup is all in, add in the vanilla and mix on medium until it reaches room temp, forming soft billowy peaks
*7. now i folded in some fresh pureed strawberries that i had sweetened slightly with a simple syrup, this made it slightly tart and sweet... yummy!

and for added prettiness, i decided to top them with some dark chocolate curls, and because the frosting was a tad on the tart side, i drizzled a little white chocolate ganache atop some of them... is there anything better then strawberries and chocolate...


  1. Wow - these sound just incredible! I have been looking for an inspiring frosting everywhere - thanks so much fro posting! I can't wait to try it!


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