Monday, February 10, 2014

White Truffle Red Velvet Cupcakes

I was home over the weekend so naturally I Facebook spammed my mother and told her that I needed to bake something or I'd lose my mind. Luckily I have an amazing mother, and she bought me ingredients to bake (not before telling me that I have issues, of course).

Of course I easily could've made something simple for everyone to enjoy, but does that sound like me? Of course not. I knew I wanted red velvet because it seemed very fitting for the holiday, but I figured Lindt white chocolate truffles would complement the cupcakes excellently (and yeah. they did. I'm a genius, I know). I also decided to melt some chocolate chips and draw with chocolate to top the cupcakes. Most of what I decorated was sweet typical cliche stuff.

By most, I definitely do not mean all. We shouldn't let me decorate with chocolate after I've worked all day and it's after my bed time. I get inappropriate. 

What would Valentine's Day be without a reference to genitalia?! I don't want anything to do with that kind of Valentine's Day because I act like a twelve year old boy and I think body parts are hilarious. Really, you should find a more mature blogger to read. I think that's a good idea. P.S. Gabe thought that "vagina" said "neglect." I guess my chocolate writing needs some work.

Okay. Enough nonsense! On to the actual recipe!

White Truffle Red Velvet Cupcakes
Yields twelve regular sized cupcakes

What you'll need:

  • 4 tablespoons butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar 
  • 1 egg
  • 3 tablespoons cocoa powder
  • 1 teaspoon vanilla extract
  • 3 tablespoons red food coloring
  • 1/2 cup buttermilk
  • 1 cup & 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons distilled white vinegar
  • 12 white chocolate truffles (I used Lindt), unwrapped
-Preheat the oven to 350 degrees and line cupcake pan with liners.
-Cream butter and sugars together on medium until light and fluffy, then beat in the egg. 
-In a separate bowl, mix together the cocoa powder, vanilla, and food coloring to make a paste. Add this paste to the butter/sugar/egg mixture and beat until the color is fully incorporated.
- Add half the buttermilk, mix, then add half the flour and mix until incorporated. Repeat. 
- Add baking soda and vinegar and beat. 
-Fill each liner with 1/4 cup batter and drop a truffle in the center. Bake for 15-20 minutes, and let cool before frosting. Use whatever frosting you'd like. Since I don't have fridge space in my dorm, I used buttercream and that recipe can be found here.

 I think this cupcake adventure went pretty well. My taste tester, Cooper agrees. 

Teehee. Vagina.

Monday, January 13, 2014

Owl Cupcakes

I forgot about these. Whoops. I made owl cupcakes (with the help of Gabe, my mom, and Nick... The first two had a couple of drinks in them. Whoops.)

All I did was made a boxed cupcake, topped them with frosting, then used the frosting halves of Oreos for eyes, other broken bits of Oreos for eyebrows (?) and Reese's Pieces for the eyes and beak.

My helpers. 

Some of the more "normal" looking ones.

Super Fudgey Brownie Cupcakes

Okay this is the end of me getting caught up and being a lazy a-hole. I made these yesterday. I was really in the mood for chocolate and a cupcake, but I wanted it to be as fudgey as possible (God, why won't Google Chrome recognize 'fudgey' as a word? It should totally be one). We were going to an old family friend's house for dinner and needed a dessert that would be kid friendly. What kid doesn't like a brownie? Well, what person doesn't like a brownie?

Deliciousness. That's all I've got.

What you'll need:

  • 1 stick of butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 2 oz milk chocolate, melted
  • 1/2 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
To make:
-Preheat oven to 350 degrees and line muffin tin with 12 liners
-In a large bowl whisk together the melted butter, sugar and vanilla extract. Add one egg at a time and whisk. Mix in melted chocolate and oil. 
-Add flour, cocoa powder, salt, and baking soda to wet mixture and whisk until combined.
-Fill liners and bake for 10-12 minutes. Let cool. I topped mine with cocoa infused whipped cream. 

Coconut Cream Cupcakes

This is the last of my Thanksgiving baking. I promise. I didn't post anything for Christmas, because you guys already have the recipes (apparently I'm getting less creative).

Or am I? I made these babies after my failure of a coconut cream pie. The pie wouldn't set and it was a disaster, but I felt compelled to make sure my family had a coconut-y dessert. So this is what happened.

What you'll need:

  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 shredded, sweetened coconut
  • 1 1/2 sticks butter, softened
  • 2 eggs and 2 egg whites
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 teaspoons pure vanilla extract
  • The frosting found here
  • toasted coconut for topping
To make:
-Preheat oven to 350 degrees and line muffin tin with liners.
- In a mixing bowl, mix together butter, sugar, then add eggs, egg whites, coconut milk, and vanilla extract.
-In a separate bowl, mix together flour, baking powder, salt, and coconut then add to wet mixture and mix until combined.
-Fill cupcake liners, bake for 20 minutes, let cool, then frost and top with toasted coconut. 

French Silk Pie

Yeah. I'm still working on posting my Thanksgiving recipes. I've only been on winter break for a month... I have no clue how I haven't found the time to post them, but I swear. I'm finishing them today! Better late than never, right?

Let me entice you with chocolate curls and whipped cream. Is it working? If it isn't, you're clearly a Communist (If you're a Communist, good for you. Thanks for reading my blog).

French Silk Pie is probably my favorite treat on Thanksgiving. My mom has been making this recipe for years, so there's a bit of nostalgia attached to it.  

What you'll need:

  • 1 graham cracker crust
  • 1 jar marshmallow fluff (7 oz.)
  • 1 cup chocolate chips
  • 1/4 cup butter, cubed
  • 2 oz unsweetened baker's chocolate
  • 2 tablespoons strongly brewed coffee
  • 1 cup heavy cream, whipped
  • 1 cup whipping cream
  • 2 tablespoons powdered sugar
  • chocolate shavings to top
To make:
-In a heavy saucepan, combine marshmallow fluff, chocolate chips, butter, unsweetened chocolate, and coffee; cook and stir often on low heat until everything is melted and the mixture is smooth. Cool. Fold in whipped cream. Pour into crust.
- Prepare whipping cream by beating heavy cream and powdered sugar together until stiff peaks form. Top the pie then add chocolate shavings, if desired.