Easy Buttercream Frosting and Frosty the Snowman Cake

June 2, 2010 by
I know, I know, it’s almost summer. But my baby just turned 3 and she is the world’s BIGGEST “Frosty the Snowman” fan! Well, pretty much any generic snowman makes her heart sing.
So there was no question what cake she would get for her birthday. I realize that most of you won’t need this until December, but I couldn’t resist sharing him!  And even if you don’t have the need
I made three round cakes, one 6″ round, one 8″ round, and one 10″ round.
(I used one cake recipe, just made them a little thinner to go for all 3 pans.)
I used the 6″ for the head, the 8″ for the body, and cut the hat out of the 10″ round.
 I colored marshmallow fondant pink for the hat flower and cheeks,
blue for the flower center, red for the nose,
black for the hat band, eyes, and mouth, yellow for the scarf,
and brown for the “hands”.  For the hat band and scarf just roll it out and use a knife to cut the shape you want. (I made a bunch of cuts on the scarf ends to look like fringe.)
The flower was rolled out and cut out with a cookie cutter, the flower center, eyes, nose, and cheeks were a rolled up ball flattened.  To make the mouth and arms just roll a snake into the shape you want.
I sprinkled some silver sanding sugar and white edible glitter over everything to give him a “snow” effect.
I used my go-to buttercream  to frost him, coloring some grey for the hat (I used a small amount of black gel coloring.)
EASY BUTTERCREAM FROSTING
1/2 cup shortening
1/2 cup butter or margarine, at room temperature
1 tsp vanilla
1 lb. powdered sugar (about 4 cups)
2 T milk
Cram butter and shortening together with a mixer, then add vanilla.
Add sugar, one cup at a time on medium speed, until well blended.
Add milk and beat until light and fluffy.  Cover and refrigerate, rewhip if needed before using.
Keeps for about 2 weeks in fridge. Makes 3 cups.
For Chocolate Buttercream: Add 3/4 cup cocoa or 3 oz unsweetened chocolate squares, melted along with an additional 1 to 2 T milk. Mix until well blended.
SOURCE: Wilton
Print
Easy Buttercream Frosting

Ingredients

  • 1/2 cup shortening
  • 1/2 cup butter or margarine, at room temperature
  • 1 tsp vanilla
  • 1 lb. powdered sugar (about 4 cups)
  • 2 T milk

Instructions

Cream butter and shortening together with a mixer, then add vanilla.

Add sugar, one cup at a time on medium speed, until well blended.

Add milk and beat until light and fluffy. Cover and refrigerate, rewhip if needed before using.

Keeps for about 2 weeks in fridge. Makes 3 cups.

For Chocolate Buttercream:

Add 3/4 cup cocoa or 3 oz unsweetened chocolate squares, melted along with an additional 1 to 2 T milk. Mix until well blended.

https://mystainedapron.com/easy-buttercream-frosting-and-frosty-the-snowman-cake/
Filed Under: Cake / Cake Pops, Christmas / Winter

Monkey Cake

May 27, 2010 by
You must make this cake. Now.
No, seriously, you REALLY should go make this cake.  Did you make it?
Oh, good. Wasn’t it amazing?  Moist, I know!  And SO delicious!  I know, I KNOW!!  I’m so glad we’re in agreement. I mean, it might have been a couple of extra steps, but I’m so glad you understand how it was worth it!  No, don’t thank me, I’m just so glad you made it and were able to enjoy it too! : )
 
MONKEY CAKE
2 3/4 cups flour
2 tsp kosher salt
1 tsp baking soda
1 tsp cinnamon
1 3/4 cups sugar
1 1/4 cups canola oil
3 large eggs
1 1/2 tsp vanilla
2 cups ripe Bananas, mashed with chunks remaining
1 cup crushed pineapple with juice
1 cup toasted pecans, toasted and chopped (I left out)
 
Mix the flour, salt, baking soda, and cinnamon in a mixing bowl.
In separate bowl, whisk together the sugar, oil, eggs, and vanilla until well combined.
Add the liquid mixture to the dry mixture and mix on medium-low speed just until the flour is moistened.  This takes less than 20 seconds.
Add the bananas and pineapple and stir briefly, 20 seconds, on low speed to distribute them evenly.
Add pecans and mix again briefly, scrape bowl as needed. Don’t overmix or the cake will be tough!
Spray two 9 inch cake pans with nonstick spray and divide batter between them.
Bake at 350 degrees for 35 to 38 minutes, or until cake is almost ready to pull away from the sides of the pan and toothpick inserted into the center comes out with just a few moist crumbs.
Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that has been sprayed with cooking spray and lift off the pans.
To prevent cracking, right each layer so the top side is up. Frost with cream cheese frosting when cool.
 
CREAM CHEESE FROSTING
3/8 cup unsalted cold butter (1 stick plus 1 T)
3/4 cup poured fondant* at room temperature
3 1/2 (8 oz) pkgs cream cheese, cold
 
Cut the butter in chunks and mix in a mixer with a paddle attachment.
Mix on medium speed until butter is malleable and spreads on sides of bowl, about 2 min.
Add fondant all at once, in 3 or 4 lumps, and mix on medium to med-high speed until completely smooth, 2 or 3 more minutes. Scrap sides of bowl as needed. There should be no lumps.
Cut cream cheese in chunks and gradually add in 3 additions, mixing at med speed, until icing is completely smooth, 5 to 6 minutes.  Use immediately or store in an airtight container in the fridge until ready to use.  If it’s too stiff, let sit at room temp and stir again.

POURED FONDANT
2 1/2 cups sugar
1/2 cup water
1/4 cup light corn syrup

Bring sugar, water, and corn syrup to a boil in a medium saucepan. Stop stirring and cook to 238 degrees (soft ball). Pour hot syrup into a food processor with a blade. Cool undisturbed to 140 degrees, 25-30 minutes. Process until syrup changes to an opaque paste (2-3 minutes).
Pour into a heatproof container and cool. Store at room temperature for 24 hours before using. Store at room temperature for up to 6 days, or in the fridge for up to 6 months.
 
SOURCE: “The Sweeter Side of Amy’s Bread” By Amy Scherber and Toy Kim Dupree
Filed Under: Cake / Cake Pops

Chocolate Sheet Cake

May 21, 2010 by
This recipe comes from pioneer woman. It’s almost exactly the same as my old recipe, but it has double the amount of butter. That can’t be bad, can it? I don’t make cake very often, except for birthdays and special occasions, or maybe when we’re having company, but I’m a strong believer that cake should be made from scratch whenever possible, and it should be made with the best you’ve got. This one is very moist (maybe it’s all that butter), and quick to bake up. In fact, my hubby asked for it for his birthday, which says alot since he really loves cake.
 
CHOCOLATE SHEET CAKE
 
CAKE:
2 cups flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk (or sour milk-add 1/2 T white vinegar to milk)
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 pound (2 sticks) butter
heaping 1/4 cup cocoa powder
 
Combine the flour, sugar, and salt in a bowl. Set aside.
In another bowl, mix together the buttermilk, eggs, vanilla, and baking soda with a fork. Set aside.
In a medium saucepan, melt the butter. Add the cocoa. Whisk in 1 cup water and bring to a boil.
Pour the cocoa mixture into the flour mixture.
Stir for a minute to cool the cocoa mixture, then add the egg mixture.
Stir until smooth, pour into an ungreased jelly roll pan (or rimmed cookie sheet).
Bake at 350 degrees for 20 minutes. (Make the icing while the cake bakes.)
 
ICING:
1 3/4 sticks butter
heaping 1/4 cup cocoa powder
6 T milk
1 tsp vanilla
1 pound powdered sugar (about 4 cups)
1/2 cup finely chopped pecans (optional) or M and M’s or sprinkles for decorating
 
Melt the butter in a saucepan over medium-low heat.
Add cocoa powder, stir till smooth.
Add the milk and vanilla.
Add the powdered sugar, stir together.
Mix in the nuts, if using.
Immediately after removing the cake from the oven, pour the warm icing over the top.
Gently spread to cover cake.
 
Filed Under: Cake / Cake Pops

CARROT CAKE with CREAM CHEESE FROSTING

May 4, 2010 by
 
This is a recipe that I made over many years, tweaking here and there. I used to make it with pineapple, but it made it a little dense for our liking.  This is one of my husband’s favorite foods, and he says that it really is more of a muffin batter than a cake batter, so having it for breakfast is totally appropriate. : )
And if you want it to look extra cute, just put a few marshmallow fondant carrots on some cookie “dirt” on top.
 
 
CARROT CAKE with CREAM CHEESE FROSTING

4 eggs
1 1/2 cups sugar
1 1/4 cups oil
1 T vanilla
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp kosher salt
1 lb carrots, shredded (about 6-7 carrots, or 3 cups shredded)
3/4 cup walnuts, chopped (optional)

Beat eggs and sugar together.
Add oil, vanilla, cinnamon, and nutmeg. Mix well.
Add flour, baking powder, baking soda, and salt.
Stir in carrots and walnuts.
Spray 2 cake pans with nonstick spray, you can use either 8 or 9 inch pans.
(Can also do a 9 by 13 pan, or 24 cupcakes)
Bake at 350 degrees for about 35 minutes, or until tests done.
(Cupcakes for about 24 minutes, or mini-cupcakes for about 12 minutes)
Cool in pans for about 10 minutes, then turn out to cool completely on a wire rack.
Frost with cream cheese frosting when cool.

CREAM CHEESE FROSTING:
8 oz cream cheese
2 oz unsalted butter, at room temperature
1 tsp vanilla
9 oz powdered sugar (about 2 cups)

Mix cream cheese and butter until smooth.
Add vanilla.
Add powdered sugar, beat until smooth.

 
Filed Under: Cake / Cake Pops

Marshmallow Fondant

May 3, 2010 by
 
My girls had SO much fun making shapes with me. Especially my youngest, who thought it was the COOLEST Play Doh ever! (And not to mention the yummiest).  This is a great activity to have with your kiddos, either 3 years old, or 63.  So go ahead, play with your food!
 
MARSHMALLOW FONDANT (AND FONDANT CARROTS)
 
16 ounces white mini-marshmallows
2-5 T water
2 lbs powdered sugar (I only use C and H for best results)
1/2 cup white shortening
Melt marshmallows and 2 T water in a microwavable bowl.
Microwave for 30 seconds on high, stir, then microwave for 30 more seconds, and repeating this until melted. Should take about 2 1/2 minutes total.
Place 3/4 of the powdered sugar into the bowl.
Grease your hands and counter generously, then dump the bowl onto the counter.
Start kneading like you would bread dough. Keep kneading, it will be messy!
Add in the remaining powdered sugar and continue to knead.
Re-grease your hands and counter when the fondant starts to stick.
If it’s too dry or tearing too easily, add water a half a tablespoon at a time, kneading in well.
You want a smooth elasticy ball that will stretch without tearing.
Wrap snugly in plastic wrap, then place in a ziplock bag in the fridge.
It will keep for quite a few weeks.
When you’re ready to use, knead in your food coloring (I use Wilton gel colors).
I like to put it inside a zip top bag and knead it in that way, then finish kneading it on the counter if needed. If it’s too stiff, microwave for 10-30 seconds to loosen up.
If you’re covering a cake, coat cake with a thin layer of buttercream first, then roll out on a counter dusted with cornstarch.
You can really make any shape you want, here I am making carrots to top a carrot cake:
I like to roll them in crushed cookies to look like dirt. You can either make green fondant stems, or use parsley or cilantro.
Filed Under: Cake / Cake Pops

DAFFODIL CAKE (and regular Angel Food Cake)

April 2, 2010 by

I saw this recipe in Cook’s Country magazine and knew I had to try it. Angel Food Cake is one of my favorite desserts and I’ve never heard of this variety.  Angel cakes get a bad rap in my opinion for being time consuming or difficult, but they really are easy.  You could also make this using a mix, but I really do prefer to make mine from scratch. They just taste so much better to me.  I thought this would be a wonderful Easter dessert, so I hurried to get the recipe on this morning. I hope you’ll try it, it is defenitely worth the small amount of effort it takes.

DAFFODIL CAKE (and regular Angel Food Cake)

CAKE
1 1/2 cups egg whites* (10 to 12), room temperature
1 1/2 cups powdered sugar
1 cup flour
1 1/2 tsp cream of tartar
1 tsp vanilla
1 cup sugar
*6 egg yolks, reserved from above eggs (omit for regular angel food cake)
1/2 tsp orange extract (omit for regular angel food cake)

GLAZE:
2 T cream cheese, room temperature
1/4 cup frozen orange juice concentrate, thawed
1 1/2 cups confectioner’s sugar

Sift the powdered sugar and flour together, set aside.
Put egg whites in a large bowl, add the cream of tartar and vanilla.
Beat with an electric mixer on medium to high speed till soft peaks form (tips curl).
Gradually add sugar (the granulated), about 2 T at a time, beating on medium to high speed till stiff peaks form (tips stand straight).

Sift about one-fourth of the flour mixture over the egg white mixture, then gently fold in. Repeat with remaining flour, doing one-fourth at a time.

FOR REGULAR ANGEL FOOD CAKE:
Gently pour batter evenly into an ungreased 10-inch tube pan.
Gently cut through batter with a knife.
Bake on the medium-low rack at 350 degrees for 40-45 minutes or till the top springs back when lightly touched.  Immediately invert the cake in pan onto a wire rack to cool completely.
When cool, Run a knife or narrow metal spatula around edge to loosen cake from pan.

FOR DAFFODIL ANGEL CAKE:
Set aside one-third batter, about 3 cups.
Gently fill ungreased tube pan with remaining batter.

Add yolks and orange extract to reserved 3 cups of batter. Gently fold in until combined.
Scrape into tube pan on top of plain batter.

Gently cut through batter with a knife.

Bake on the medium-low rack at 350 degrees for 40-45 minutes or till the top springs back when lightly touched. Immediately invert the cake in pan onto a wire rack to cool completely.
When cool, Run a knife or narrow metal spatula around edge to loosen cake from pan.

FOR GLAZE:
Whisk cream cheese and orange juice concentrate in medium bowl until smooth.
Add confectioner’s sugar and continue whisking until no lumps remain.
Drizzle over cooled cake, letting glaze drip down sides.
Let glaze set, about 30 minutes. Serve.

VARIATION: For CHOCOLATE Angel Food Cake, Prepare a regular angel cake, but sift 1/4 cup unsweetened cocoa powder with the flour and powdered sugar

 

 

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DAFFODIL CAKE (and regular Angel Food Cake)

Ingredients

    FOR CAKE:
  • 1 1/2 cups egg whites* (10 to 12), room temperature
  • 1 1/2 cups powdered sugar
  • 1 cup flour
  • 1 1/2 tsp cream of tartar
  • 1 tsp vanilla
  • 1 cup sugar
  • *6 egg yolks, reserved from above eggs (omit for regular angel food cake)
  • 1/2 tsp orange extract (omit for regular angel food cake)
    • FOR GLAZE:
  • 2 T cream cheese, room temperature
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1 1/2 cups confectioner's sugar

Instructions

Sift the powdered sugar and flour together, set aside.

Put egg whites in a large bowl, add the cream of tartar and vanilla.

Beat with an electric mixer on medium to high speed till soft peaks form (tips curl).

Gradually add sugar (the granulated), about 2 T at a time, beating on medium to high speed till stiff peaks form (tips stand straight).

Sift about one-fourth of the flour mixture over the egg white mixture, then gently fold in. Repeat with remaining flour, doing one-fourth at a time.

TO MAKE A REGULAR ANGEL FOOD CAKE:

Gently pour batter evenly into an ungreased 10-inch tube pan.

Gently cut through batter with a knife.

Bake on the medium-low rack at 350 degrees for 40-45 minutes or till the top springs back when lightly touched. Immediately invert the cake in pan onto a wire rack to cool completely.

When cool, Run a knife or narrow metal spatula around edge to loosen cake from pan.

TO MAKE A DAFFODIL ANGEL CAKE:

Set aside one-third batter, about 3 cups.

Gently fill ungreased tube pan with remaining batter.

Add yolks and orange extract to reserved 3 cups of batter. Gently fold in until combined.

Scrape into tube pan on top of plain batter.

Gently cut through batter with a knife.

Bake on the medium-low rack at 350 degrees for 40-45 minutes or till the top springs back when lightly touched. Immediately invert the cake in pan onto a wire rack to cool completely.

When cool, Run a knife or narrow metal spatula around edge to loosen cake from pan.

FOR GLAZE:

Whisk cream cheese and orange juice concentrate in medium bowl until smooth.

Add confectioner's sugar and continue whisking until no lumps remain.

Drizzle over cooled cake, letting glaze drip down sides.

Let glaze set, about 30 minutes. Serve.

VARIATION: For CHOCOLATE Angel Food Cake, Prepare a regular angel cake, but sift 1/4 cup unsweetened cocoa powder with the flour and powdered sugar

https://mystainedapron.com/daffodil-cake-and-regular-angel-food-cake/

Filed Under: Cake / Cake Pops, Easter

Berries and Cream Cupcakes

March 16, 2010 by

I really like using sour cream in baking. I had the thought to use sour cream in a cupcake batter, and I was really pleased with the results. Very soft and light, and I loved the berries paired with them.  Frozen strawberries might be a little too soft, but any smaller berries, like raspberries or blueberries should be fine. Just be sure they don’t have a lot of ice on them.
And… Happy Birthday to my sister Heidi! Wish we lived closer so I could bring you some cupcakes!

BERRIES AND CREAM CUPCAKES
Makes 12 cupcakes

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 tsp vanilla extract
zest of 1 lemon
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup sour cream
Berries of choice (Strawberries, raspberries, blueberries, or a tsp of jam for ea cupcake)*

Preheat oven to 350 degrees.
Cream butter and sugar together in a bowl.
Add eggs, vanilla, and lemon zest.

Add flour, baking powder and soda, and salt.

Add in sour cream, mix until incorporated.

Line muffin pan with cupcake liners.
Equally divide batter among cups.
Place berries in center of cups. (Only use one strawberry, or you can use 2-3 raspberries or blueberries, blackberries, etc.)

Bake for 25 to 30 minutes.
Cool about 10 minutes in pan, then remove cupcakes and finish cooling on a cooling rack.

*You can leave out the berries for a very moist sour cream cupcake.

FROSTING:
1 cup unsalted butter, at room temperature
6-8 cups powdered sugar
1/2 cup milk
2 tsp vanilla

Beat all together in a large bowl, starting with only 4 cups of the powdered sugar though.
After well mixed, add remaining powdered sugar one cup at a time, until reaching desired consistency.
*You can also add food coloring or flavoring of choice at this point.

 
I recently bought this at bake it pretty. My favorite tips are the big ones. You can ice cupcakes and cake in a flash, and they look so cute. I’m really happy with them. Check it out if you’re in need of a decorating fix! : )
Filed Under: Cake / Cake Pops

Irish Apple Cake

March 8, 2010 by

This is my mom’s favorite part of our annual “Irish Dinner”. It is so full of apples, I think it could go in the fruit category instead of cake… right? : )
And the smell that fills the kitchen when it’s baking? Brace yourself.

IRISH APPLE CAKE

1/2 cup unsalted butter, at room temperature
1 cup sugar
1 cup brown sugar
2 eggs
6 firm apples
1/2 cup chopped walnuts, optional
2 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp salt
3 tsp cinnamon
2 tsp nutmeg
1 1/2 cups flour
1/2 cup McCann’s Quick Cooking Irish Oatmeal, or quick oats*

Preheat oven to 350 degrees and spray a 9 by 13 inch pan with nonstick spray.
Core, peel, and chop apples. Set aside.
Cream together butter and sugars in a large bowl until light and fluffy.
Add in egg and vanilla, mix to combine.
Stir in baking powder, baking soda, salt, cinnamon, nutmeg, flour, and oats.

Lastly, stir in apples. The batter will be more like chopped apples with a coating of batter.

Spread in prepared pan. Bake until lightly browned and toothpick comes out clean, about 50 minutes. Serve at room temperature with whipped cream or vanilla ice cream.

*You could omit the oats if you want and substitute an additional 1/2 cup flour. But they really do add a wonderful flavor.  If you have neither Irish Oats or quick oats, you could use regular oats as well.

Print
Irish Apple Cake

Ingredients

  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 6 firm apples
  • 1/2 cup chopped walnuts, optional
  • 2 tsp vanilla
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 2 tsp nutmeg
  • 1 1/2 cups flour
  • 1/2 cup McCann's Quick Cooking Irish Oatmeal, or quick oats*

Instructions

Preheat oven to 350 degrees and spray a 9 by 13 inch pan with nonstick spray.

Core, peel, and chop apples. Set aside.

Cream together butter and sugars in a large bowl until light and fluffy.

Add in egg and vanilla, mix to combine.

Stir in baking powder, baking soda, salt, cinnamon, nutmeg, flour, and oats.

Lastly, stir in apples. The batter will be more like chopped apples with a coating of batter.

Spread in prepared pan. Bake until lightly browned and toothpick comes out clean, about 50 minutes. Serve at room temperature with whipped cream or vanilla ice cream.

You could omit the oats if you want and substitute an additional 1/2 cup flour. But they really do add a wonderful flavor. If you have neither Irish Oats or quick oats, you could use regular oats as well.

https://mystainedapron.com/irish-apple-cake/

Filed Under: Cake / Cake Pops, Irish

Definitely Devil’s Food Cake with Chocolate Silk Frosting

March 1, 2010 by
Have you ever tried a new recipe and immediately KNEW it was going to be the best of that type you’d ever had/made?  THIS is one of those recipes. I made this cake for Valentine’s Day. I took a picture of a piece before dinner and my husband says “Can I try a bite?” I turned around and the giant piece was almost finished off!  I don’t normally like incredibly rich desserts, but this was so rich without being overly sweet. And VERY chocolatey. The recipe came from The Sweeter Side of Amy’s Bread. I made only a few minor adjustments. You should REALLY go buy this book. I love it. So, go make this for someone you love, and there will no way for them to doubt your devotion. : )
 
DEFINITELY DEVIL’S FOOD CAKE
 
5 oz unsweetened chocolate, chopped
1/2 cup plus 1 T sour cream
1/3 cup cocoa powder
2 1/2 tsp baking soda
1 1/2 cups boiling water
2 cups cake flour, sifted
1/2 tsp kosher salt
4 large eggs
2 1/2 tsp vanilla extract
3/4 cup unsalted butter, slightly softened
1 3/4 cup brown sugar, firmly packed

Preheat oven to 350 degrees. Spray and flour 2 nine inch cake pans, line bottom of pans with a parchment liner.
Melt the chocolate (microwave is fine) and set aside to cool.
In a large bowl, whisk together the sour cream, cocoa, and baking soda until it is a smooth paste. Very gradually add the boiling water, whisking until fully incorporated.
In a separate bowl, combine the cake flour and salt and whisk them together. In a small bowl, whisk the eggs and vanilla.
Using an electric mixer with paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, 2 to3 minutes. Add the melted chocolate, which should be pourable but not too hot.  Continue mixing until the chocolate is completely incorporated, scraping the sides and bottom of the bowl as needed. Add the eggs gradually,  mixing well after each addition.
Turn mixer down to medium-low and add the flour in 3 parts, alternating with the liquid mixture. Begin with the flour and end with the liquid. Mix until evenly incorporated. This is a very thin batter, so there isn’t much danger of over mixing it.
Divide batter into the 2 prepared pans. Bake for about 35 minutes.  Cake should almost pull away from the edge of the pan and a toothpick inserted into the center should have a few moist crumbs.
Cool in pans on a rack for 10 minutes, then invert on a rack sprayed with cooking spray. (top side up)
 Cool completely before frosting.
 
CHOCOLATE SILK FROSTING
Because of the high percentage of solid chocolate, this cake keeps best at room temp. It will become hard in the fridge. (though still divine)
 
3 cups semisweet chocolate chips
1 1/2 cups confectioner’s sugar
3/4 cup cocoa powder
2 cups unsalted butter, slightly softened
1 tsp vanilla extract
1/8 tsp kosher salt
 
Melt chocolate chips in double boiler or in the microwave. Set aside to cool.  In another bowl, sift together the sugar and cocoa powder.
In a mixing bowl, using an electric mixer with a paddle attatchment, cream the butter at medium speed until it’s very light but not too soft, about 2 minutes.  Add the sugar mixture and continue to mix on low speed until sugar and cocoa have been well incorporated.
Add the melted chocolate, vanilla, and salt and mix on medium speed until everything is incorporated and the frosting is smooth and has a good spreading consistency, 1 to 2 minutes. Be careful not to overmix or it will get too warm and runny. (If this happens, just firm up in fridge briefly.) It should be smooth, glossy, and soft enough to spread but still hold a stiff peak. Use immediately or stor in an airtight container at room temp and use within 3 days.
Filed Under: Cake / Cake Pops

Black-Bottom Cupcakes

February 8, 2010 by

Do you ever have one of those days where you can’t decide what to make for dessert?  This is the perfect solution, half moist chocolate cake, half rich cheesecake. Yum!  It makes quite a few, so I gave my husband a box of them to take to work to share. He turned around and ZAP! they magically disappeared! 

BLACK-BOTTOM CUPCAKES
Makes 24

16 oz cream cheese, room temp
1 3/4 c sugar
3/4 tsp salt
2 large egg whites, room temp
2 T plus 3/4 c sour cream, room temp
1/3 c miniature semisweet chocolate chips
          (Don’t use regular, they’re too heavy and will sink to the bottom of the cupcakes)
1 1/2 c flour
1/2 c cocoa powder
1 1/4 tsp baking soda
1 1/3 c water
8 T unsalted butter, melted and slightly cooled
1 tsp vanilla extract

Preheat oven to 400 degrees, line 2 standard muffin tins with cupcake liners.
With electric mixer on medium speed, beat cream cheese, 1/2 c sugar, and 1/4 tsp salt in a medium bowl until smooth, about 30 seconds.  Beat in egg whites and 2 T sour cream until combined, about 1 minute. Stir in chocolate chips and set aside.
Whisk remaining 1 1/4 c sugar, remaining 1/2 tsp salt, flour, cocoa, and baking soda in large bowl.  Make a well in the center, add remaining sour cream, water, butter, and vanilla and whisk until just combined.  Divide batter evenly among 24 cupcake liners and top batter evenly with 1 rounded tablespoon of cream cheese mixture. 

Bake until tops of cupcakes just begin to crack, 23 to 25 minutes.  Cook in tins for 10 minutes, then transfer to a wire rack to cool completely.  Refrigerate in airtight container for up to 2 days.
Source: Cooks Country magazine

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Filed Under: Cake / Cake Pops