fat bottom

fat bottom

Friday, April 23, 2010

emma's 7th birthday cupcakes... cute!

i had the pleasure of making some cupcakes for a cute little seven year old this past week... and since her birthday coincides with earth day, we went with a animal theme... and i think these little babies came out pretty sweet...

here are some monogrammed cupcakes and personalize
d horsie for ms. emma...
so here are some close-ups..
a horsey...
a piggie...
a chickie...
and a cow...

happy birthday emma, and happy baking everyone!

Wednesday, April 14, 2010

are these the ultimate...

so... i was really excited when i received this months issue of cooks illustrated... not only because i love that magazine... but this month featured an article on making the "ultimate" chocolate cupcake... and not to mention, they also did a taste test of some of the countries top cupcakerys... so... after reading, and drooling over the yummy pictures... i decided that i was going to do a whole day of this months magazine... we started our morning with their yummy buttermilk waffles... delicious, light, airy but also nice and crispy on the outside... then for dinner i made their homemade risotto with chicken and herbs, with a side of grilled asparagus in garlic butter... but wait... the finale... deeply rich chocolate cupcakes, with chocolate swiss meringue frosting... mmmmm... believe me, by 8 o'clock the food coma had set in...

now... they boasted that these cupcakes are their ultimate chocoholic creation... and let me tell you... i'm a sucker for a really good punch of chocolate on chocolate action... so i had to get in the kitchen as soon as i could and whip these babies up... and let me tell you... these did not disappoint in the slightest... the cake was tender, deeply chocolaty, not too sweet... and topped with this velvety-smooth and oh-so creamy frosting... i was in cupcake heaven...

now compared to my favorite all time chocolate cupcake recipe, these fare very-very well... though, they aren't as moist, and aren't as sweet as my ol' stand by... but these cupcakes are truly something yummy... close you're eyes and think of a nice deep dark bittersweet chocolate... now top that will buttery smooth frosting... and some all chocolate guittard sprinkles... are you drooling yet?!

so friends... if you get a chance, bake these sweeties up... you won't be disappointed... trust me!!

chocolate cupcakes (cooks illustrated may/june edition)

3 ozs. finely chopped good quality bittersweet chocolate
1/2 cup dutch process cocoa
3/4 cup hot coffee
3/4 cup bread flour
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking soda
6 tbsp. veggie oil
2 lrg. eggs
2 tsp. white vinegar
1 tsp. vanilla extract

1. preheat oven to 350, and arrange oven rack to middle position, and prep cupcake pan
2. place chopped chocolate and cocoa in medium bowl, and pour hot coffee over and whisk until smooth; set in fridge to cool completly for about 20 minutes
3. whisk together flour, salt, sugar and baking soda; set aside
4. whisk eggs, oil, vanilla and vinegar into now cooled chocolate mixture; and mix until smooth
5. now whisk in the dry ingredients, and continue whisking until smooth
6. divide batter evenly among the cupcake cups, and bake until set and just firm to the touch, 17-19 minutes; cool completly

creamy chocolate frosting:
1/3 cup sugar
2 lrg. egg whites
pinch of salt
12 tbsp. (1 1/2 sticks) unsalted butter, softened and cut into 1-tbsp. sized pieces
6 ozs. bittersweet chocolate, melted and cooled
1/2 tsp. vanilla extract

1. combine sugar, egg whites and salt in bowl of stand mixer over a double boiler, and whisk gently but constabtly, heating mixture until slightly thickened, foamy and registers 150 degrees, about 2-3 minutes
2.using whisk attachemt, beat mixture on medium speed until consistency of shaving crream and is slightly cooled, about 1-2 minutes
3. while still beating, add butter a piece at a time, until smooth and creamy
4. once all of the butter has been added, mix in the cooled chocolate and vanilla extract; mixing until combined (using spatula to scrape the sides when neccesary)
5. increase mixer speed, and beat until light and fluffy, about 30 seconds
*i covered and put the frosting in the fridge for about a half an hour so it would set a little more, and get just a bit firmer*

grab yourself a glass of ice cold milk and happy baking everyone!