Friday, October 30, 2009
Sunday, October 18, 2009
That's right ladies and gentlemen, I released some fail cupcakes.
Well by most peoples standards they probably were not that bad, actually pretty nice, but anyone familiar with my obsessive nature related to all things baked will understand, "pretty nice," is not nice enough.
In this specific case, the offenders in question were just a little dry. And filling them with jam, leaving them in a tin to sweat and slathering them in Buttermilk icing just didn't quite do the trick.
So to atone for my sins I will set out to create the moistest cake known to man. Using all my tricks and know how I will set this terrible deed right. And hopefully leave my future "mother of Shark Boy" tag untainted for another day.
WENDY'S EGO CAKES:
2 C. Flour
1 C. Sugar
3/4 C. Cocoa
2 tsp Baking Powder
1 tsp Salt
1/2 C. Buttermilk (you can use regular if you don't have it on hand, but try to avoid low fat)
1/2 C. Vegetable Oil
1 tsp Vanilla Extract
1/2 C. Boiling Water
1/2 C. Pureed Pear
1. Preheat oven to 150 degrees
2. Beat eggs and sugar
3. Combine dry ingredients
4. Combine wet ingredients
5. Add alternating wet and dry ingredients to egg mix*
6. Spoon into cupcake pans and bake for 30 min, checking after 20
*At this point I added choc-chips and raisins because I planned to make monkey cupcakes. And I dunno, for some reason it struck me that monkey's, as cakes, would be stuffed with choc-chips and raisins.
Out of the oven and into your heart!
Not too shabby.
Thursday, October 15, 2009
Wednesday, October 14, 2009
Now I think Red Velvet cake is chronically under rated, and not often talked about outside of the States. But if you want an alternative to a chocolate cake I really recommend it. When I make it I actually use about the same amount of cocoa as a normal chocolate cake (about 3 Tbs), the combination of the chocolate, butter milk and intense color is really a treat. It's so moist and light, GET INVOLVED!
RED VELVET CAKE
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
150g cream cheese, softened
1/4 C butter milk
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
Preheat the oven to 180 degrees
1. Sift flour, sugar, baking soda, salt, and cocoa powder
2. In a large bowl
beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
3. Fold in dry ingredients until well combined
4. Fill cupcake pans (or you can make a pretty cool and dramatic full sized cake) and bake for 20 min, checking after 15 min
5. Combine all your icing ingredients and decorate the fully cooled cakes inspired by any bugs you choose!Fresh out of the oven!
The finished product.
Tuesday, October 13, 2009
There is only one problem.
I have a secret.
I HATE peanut butter in sweets. Please don't tell anyone. I just cannot stand the saltiness of peanut butter cookies, Hershey's peanut butter cups, even peanut butter ice cream always leaves me feeling pretty sketch.
But the temptation to combine my two great loves finally overwhelmed me, so here is my solution.
Now I do warn you I tend to cook by sight and taste more than from a recipe so these numbers are more an estimate than a guide, so don't feel too constrained by them.
3/4 C. Plain flour
1/2 tsp. Baking powder
1/4 tsp. Salt
1/4 tsp. Baking soda
1/2 C. Peanut butter (I used crunchy everyone has a preference)
1/4 C Milk
1/2 tsp Vanilla extract
1. Preheat oven to 180
2. Sift all dry ingredients in a large bowl
3. Cream butter and sugar until light and fluffy
4. Slowly add lightly beaten egg, vanilla and milk to butter and sugar mix
5. Beat in dry ingredients slowly
6. Spoon into muffin tins and bake for 20 min, checking after 15
Add more of less milk depending on how your consistency is looking. And remember to monitor cooking time because it will change depending on how dense you choose to make your batter.
FILLING AND ICING:
Now this bit can be a bit messy, but it's what makes them really amazing.
When your cupcakes are cool, pop about 1/2 Cup of good quality jam into the microwave for about 20 seconds or until runny. Pour into an icing bag, and very gently insert the nozle into the center of your cake. Squeez and fill until the cake is almost ready to explode. Now some may actually explode a little bit, I personally think this is the best case senario, because the muffin case will keep it more or less together.
Finally combine a few tsp of softened peanut butter, icing sugar and hot water to make your icing. Again the exact mesurements really depend on you tastes and prefered consistancy. Then just ice and top with a cherry!
They're not the prettiest cupcakes in the world, but they're pretty intense, which if you're like me is the only way you like your baked goods!