Silky Chocolate Rose Cupcakes Taste Even Sweeter Than They Look
My mom didn't spend much time in the kitchen when I was a kid. But that all changed whenever somebody's birthday rolled around: That woman can bake one helluva cake, let me tell you what! And even better, she can decorate it with professional-looking frosting flowers. What Mom can't do with one of those icing tube thingies that has the tips in all different shapes and sizes!
As you can tell from my very non-technical terminology usage right there, I did not exactly follow in my mother's fancy footsteps. But today is a new day, and I am no longer intimidated by memories of her perfect icing blooms ... because it turns out there are awesome tutorials on YouTube I can watch to learn how to make my own! You can too! (And if you use this no-fail Martha Stewart recipe for Devil's Food Cupcakes, they'll taste so good nobody will care if they're a little messy.)
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons coarse salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream, room temperature
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
2 1/2 cups sugar
10 large egg whites
2 pounds (8 sticks) unsalted butter, cut into pieces, room temperature
Place chopped chocolate in a heatproof bowl or the top of a double boiler. Set over pan of simmering water. Stir until melted, remove from heat, and stir occasionally until cooled. Set aside.
Combine sugar and egg whites in the bowl of an electric mixer. Place the bowl over a pan of simmering water; whisk until the mixture feels hot to touch and the sugar is completely dissolved, about 3 minutes. Transfer the bowl to the mixer stand. Using the whisk attachment, beat the mixture on medium-high until cooled, about 15 minutes.
Add butter pieces, one at a time, stirring constantly until incorporated. Add melted, cooled chocolate, and stir well. Use the buttercream immediately, or transfer to airtight container, and refrigerate up to one week. Bring the buttercream to room temperature, and stir with rubber spatula before using.
Hungry? Need dinner ideas? Just love anything and everything food and recipes? Then you'll totally want to follow us on Pinterest! Our virtual pin boards on Kid Friendly Recipes and Sweet Treats are pure eye candy. Yum!
Image via Maybe Strawberry/Flickr
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