Classic Cupcakes

July 5, 2008 at 8:32 am | Posted in Cupcakes | 8 Comments
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I know, with me it’s either jello jello jello or cupcakes cupcakes cupcakes. Not a lot of variety. But I’m a traditionalist, and when I know something works I stick to it. Like these cupcakes for example.

Chocolate Cupcakes with Cream Cheese Frosting

beatty’s chocolate cake
from barefoot contessa at home, by ina garten

  • 1 3/4 cups all purpose flour
  • 2 cups sugar
  • 3/4 cup cocoa powder
  • 2 t baking soda
  • 1 t baking powder
  • 1 t salt
  • 1 cup nonfat milk*
  • 1 T vinegar*
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 t vanilla
  • 1 cup hot coffee

Preheat the oven to 350 degrees. Line cupcake pan with paper liners. I get 36 cupcakes from this recipe.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into standing mixer’s bowl. In another bowl, combine the milk, vinegar, oil, eggs and vanilla. Turn mixer on low and slowly add the wet ingredients to the dry. Keep the mixer on low and slowly pour in the hot coffee. Be sure to scrape down the sides and mix again.

Because this is a wet batter, I pour it into a 4-cup measuring bowl and then pour it into my cupcake liners. Fill 1/2 way to 2/3 full.

Bake at 350 degrees for 15 minutes. Allow to cool completely on wire racks before frosting.

Cream Cheese Frosting

  • 1 stick of unsalted butter softened to room temp
  • 1 block of cream cheese softened to room temp
  • 1 box of confectioners sugar
  • 1 tsp of vanilla

Cream the butter and cream cheese. With the mixer on low, add the sugar slowly. Then the vanilla.  The frosting made enough for 24 cupcakes.  I would make 50% more to frost all 36.

I put the frosting in a piping bag with a big star tip. Start by going around the outside of the cupcake and then work your way up to the center. Store covered in the refrigerator.

When you are ready, bring the cupcakes to room temperature and decorate with sprinkles and fruit.

I brought these to our neighbor’s Fourth of July party and they were a hit. The first dessert gone and finished (the jello was second, of course!)


Flag Cake

June 13, 2008 at 8:54 am | Posted in Dessert | 14 Comments
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Another Ina Garten recipe, another pound of butter.  And all of that butter goes to celebrate Flag Day!  Okay, really I just wanted an excuse to try this cake.  It was super good.  The flavors were fabulous.  The cream cheese frosting was delish.  And the berries were a fun addition.

This cake was fun to make.  I used a big star tip (1M) to create the white lines and outline the flag.  It came together pretty quickly.  I did make sure to wash and thoroughly dry my  berries before putting them on my cake.  I think this helped them to not “bleed” into the white frosting.  It looked good and tasted good 3 days after I had made it.  Plus, it makes a ton.  Perfect for a party!

My daughter is a big berry girl, so she added some extra berries to her slice.

Continue Reading Flag Cake…

Company Brownies

June 4, 2008 at 11:18 am | Posted in Dessert | 14 Comments
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I’ve always been a big fan of Ina Garten. Her coconut cupcakes are divine. I think beatty’s chocolate cake is the best chocolate cake recipe ever, and I love it so much that I made it into cupcakes.

So there was no doubt in my mind that her Outrageous Brownies would be, well, outrageous. These brownies, my friends, do not disappoint.

Outrageous Brownies (by Ina Garten)

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces (I used 1 cup walnut pieces and 1 cup white chocolate chips)

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts, white chocolate chips and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

These brownies are perfect for an event or company because they can be made the day before. Just wrap tightly in plastic wrap and store in the refrigerator. Then slice and plate, these will be the hit of the party!


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