Its a Friday night. I'm sitting home alone (by choice) and, as its hard for me to actually sit still, I was getting anxious to do something so -- I decided that I wanted to try out some cupcakes!
I had been reading a few recipes for marshmallow frosting, which I didn't use, but I did have a hankering for it and so I searched out a recipe that called for the ingredients that I happened to have on hand.
They turned out absolutely amazing! I have never really had a homemade cupcake that was moist and yummy but this one - well - took the cake! It was the most delicious, moist, choclatey cupcake ever! And the marshmallow frosting, even though I didn't have quite enough vanilla, still turned out wonderful and light and marshmallowey. I made 12. I ate one -- I may need to go back for another 1 or 2 -- or 11...
Here's the recipes I used....
CHOCLATE CUPCAKES
1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water
1 1/3 cups all purpose flour (I actually used cake flour)
1 cup boiling hot water
1 1/3 cups all purpose flour (I actually used cake flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
1/2 cup unsalted butter, room temperature
1 cup granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature.
In another bowl, whisk together the flour, baking powder, and salt.
Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth.
Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
MARSHMALLOW FROSTING
3 egg whites
2 1/4 c. sugar
3/4 tsp. cream of tartar
1 1/3 tbsp. vanilla
3/4 c. boiling water
Combine egg whites, sugar, cream of tartar and vanilla. Mix at low speed then add boiling water while mixer is at low speed. When all water is added turn to high speed and beat until peak stands.
ENJOY!
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