Chocolate Cupcakes (pg. 152 in MS cupcake book)
This was the first time I've actually used buttermilk usually I substituted sour cream for it, but I think the buttermilk really makes a difference. They were very moist.
1 1/2cups flour
3/4cup unsweetened dutch-process coca powder
1 1/2cups sugar
1 1/2teaspoons baking soda
3/4teaspoon baking powder
3tablespoons veg. oil
1teaspoon vanilla extract
3/4cup warm water
The How To
Preheat oven to 350degrees. With an electric mixer on medium speed, whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.
|I got all the ingredients together and pre-sifted before I put it in the mixer|
|FYI this is not a super thick batter|
Bake, rotating halfway through, until a tooth pick inserted in centers comes out clean, about 20mins. Transfer tins to wire racks to cool 10ins; remove cupcakes from pan and let cool completely.
|Look at that dome action!!!|
5lg eggs whites
1cup plus 2tablespoons sugar
Pinch of salt
1lb unsalted butter, cut into tablespoons, room temp
1 1/2teaspoons vanilla extract
4 1/2 oz semisweet chocolate-melted and cooled
The How To
Combine egg whites, sugar, and slat in the heatproof bowl of a standing mixer set over a pan of simmering water.
|Before I boiled the water I took the bowl from the mixer and figured out how much water I needed so the water wasn't touching the bowl|
|And here is my double boiler|
|Whisking my little heart out.|
|unfortunately the mixer was moving way to fast for my camera :(|
With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition.
|I had my trusty butter added on hand. As you can see he takes his job very seriously!!|
|Taste tester approved!!|
Now that you have the major parts of the project ready you will need to make 12oz of toasted sweetened coconut. Preheat oven to 350. Spread coconut evenly onto a rimmed cookie sheet. Toast and stir occasionally until it starts to turn brown about 10mins.
|Not realizing that I only needed 12oz, I ended up toasting the whole bag.|
|Good thing I like coconut!!!|
|This was the closest thing I could find to a all brown cupcake liner.|
|I found my fish in the bulk section of Haggens.|
Cut up some orange gummy fish (this is where I used the small fish) in half or in my case cut off just the tails and push half the gummy into each marshmallow for a beak. I found it easiest to take the toothpick and make a whole before inserting the gummy.
Now that you have your turkey heads ready insert a tooth into the marshmallow, this will keep it from falling off the cupcake. Now press marshmallow heads onto cupcake.
Take 5 gummy fish and press them into each cupcake to make tail feathers. I used the larger gummy fish for this also cutting the tails off so this only took 3 gummy fish per cupcake. I then took the left over fish tails and gave poor little turkey wings.
|much better with wings|
And there you have it!!! Decorated cupcakes can be stored up to 1 day at room temp in airtight containers.
Sweet Potato Cupcakes