Saturday, June 11, 2011

baking expeditions: cupcakes.

I love to bake and since my mom bought me a cupcake recipe book in San Francisco, I've been making lots of cupcakes. So far I've made butterfly cupcakes:


fruit and nut cupcakes (which I forgot to take a picture of), lemon and lime drizzle cakes:





and plain ole vanilla cupcakes with frosting:




As I type, my latest creations are in the oven: chocolate strawberry cupcakes. I made all of these gluten free (woo hoo!). After I taste the latest cakes, I'll let you know which ones are my favorites. I'll also share my favorite recipe so far!


*passage of time*


Okay, cakes are out of the oven, frosted, and tasted.Can I just say, YUM. (without being conceited of course.) Here they are in all their glory:



I was quite proud of them, even though I had some trouble with the chocolate on the strawberries and the powdered sugar. I think they're my favorite so far and thus I shall share the recipe with you. (If you'd like recipes for any of the other ones just leave a comment and I'll share it :])


Chocolate Strawberry Cupcakes

Makes 18
Prep time: 30 m, plus cooling
Cook time: 30 m

3/4 cup cocoa powder
1 cup boiling water
1/2 cup lightly salted butter, softened
1 1/3 cups packed light brown sugar
2 eggs
1 1/2 cups all purpose flour (if making gluten free use Better Batter GF Flour)
1 teaspoon baking powder

1 1/2 cup heavy cream
4 tablespoons powdered sugar
4 tablespoons water
9 oz bittersweet chocolate, chopped
12 fresh strawberries (small, or you can do what I did and cut 9 medium sized ones in half)

Line a 12 section muffin pan (and a 6 section one) with paper liners. Put the cocoa powder in a heatproof bowl and mix with boiling water. Let cool.

Beat together the butter and the brown sugar in a separate bowl until pale and creamy. Gradually beat in eggs. Sift the flour and baking powder into the bowl and stir in. Then add the cocoa mixture and stir in. Divide the cake mixture between the paper liners.

Bake in a preheated oven at 350 degrees F or until just risen and firm to the touch. Let cool in the pan for 10 minutes then transfer to wire rack to cool completely. 

Put the cream, powdered sugar, and water into a small saucepan and bring just to a boil. Remove from heat and stir in 7 oz of the chocolate. Let cool, stirring frequently until smooth and glossy. Peel away the paper liners and spoon a little of the chocolate mixture over each cake (or you can keep the liners on like I did), swirling it slightly down the sides using a small palette knife. 

Melt the remaining chocolate (either in the microwave or on the stove top). Dip the strawberries halfway in chocolate and position on the cakes. Serve with whipped cream if liked. 
I hope you guys enjoy! The recipe is from my 200 Cupcakes (Hamlyn All Color) recipe  book by Joanna Farrow. It's a fantastic book and if you're a fan of baking little cakes I suggest you invest in it. It's not too expensive, I got mine for $7.99. :] Please leave a comment and tell me 1. if you'd like a recipe or 2. how your chocolate strawberry cupcakes turned out!


from Bonners Ferry with love, 


Chelsea.



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