The
first Friday in April deserved muffincakes as does every weekend ever. Two kinds this time.
Uberdank
chocolaty cream filled cakes and pizza muffins-which. (I will post on a different date). Just what we all
need. The balance of sweet and savory!
These
are for my sweeties like all my baking is. Inspired by all the creatures in my
life that keep us soaring and roaring.
Tulips
are starting and daffodils blooming. The spring spectacular is showing its face
to the world, at least to this side of the world.
The
narcissus smells like the fading flavor of honey, a subtle tingling sensation
in my nose, a selective smell rises about to the surface.
~~~~~~~ "Chocolate
ones so good with the dark minty chunks!
Almost my
favorite part of the whole backing process! Yippee!
Have the
frosting done; cakes~ baked~ cooling~ whip cream in the fridge with mixers,
and a container cooling down for better whipping potential!
Then I
get to take out centers fill them, top ‘em, frost and decorate!
Oh yeah baby! Such sweet work!"~~~~~~~
They
taste like a ho-ho, but so much more fulfilling. Rich dark chocolate with a
creamy, dreamy filling.
I gave 5
to my boyfriend after a long week at work. 4 went with my sister and her
boyfriend. I ate 2. The remaining 6 went on Saturday to one of my favorite
local bands for keeping us rockin’!
Check ‘em
out, Space Neighbors www.facebook.com/spaceneighbors ~ funk, reggae, space disco fun! Every show is a different
theme or color. Audience participation; a guaranteed good time!
What follows are the stylings of a very delicious time, which only deepens depending of course, on who you share them with. Enjoy!
4
Chocolate Paradise Muffincakes
½ cup butter room temp
1 cup sugar (I used maple sugar, I’m
sure any kind would work)
2 large eggs
¾ cup flour
½ tsp. b powder
¼ tsp. b soda
¼ salt
½ cup unsweetened cocoa powder
½ cup milk
1 tsp. vanilla
1 mint chocolate bar broken up into
small pieces
1.
Beat butter until softened
2.
Add sugar and beat until light and fluffy about
three min.
3.
Add eggs, one at a time, beating until well
combined.
4.
Measure flour, b-powder, b-soda, salt, and cocoa
powder into a small size bowl and whisk to combine.
5.
Measure out the milk and vanilla and stir to
combine.
6.
Add about a third of the dry ingredients to the
butter /sugar & beat to combine. Add about half the milk/ vanilla and beat
to combine.
7.
Continue adding, alternating between dry and wet
and finishing with the dry.
8.
Scoop batter into cupcake liners about ½ full
9.
Stir in chocolate. J
10. Bake 350f for 22-25 min or until toothpick come
out clean.
11. Cool for 15-20 min then core, easier with a
melon baller- ya only want the middle out.
Basic
whip cream filling:
Mix 2 tsp. vanilla and 2 cups whip
cream together
(1 tsp. sweetener optional)
Beat ‘til soft peaks form
Spoon into pastry bag and fill cores
of cooled cakes.
Put cores back on top after they have
been filled.
(Bring the whisk out of the cream as
much as possible to bring air and volume into the mixture).
Ganache
frosting:
1.
Chop dark chocolate
2.
Heat cream and sugar together in pan on medium.
3.
Pour this mixture over the chocolate,
Let it sit for a min, then stir slowly
until it melts and stir until completely combined. Don’t panic. Put back on
super low heat if the oil if floating, heat. Take back off and add more
chocolate and stir gently ‘til all is melted. If still too liquidy set aside
for 5-10 min cool down then stir again.
4.
Set aside or refrigerate for a few hours.
5.
Use for frosting or fillings
White
chocolate drizzle
Melt white chocolate on the stove in
pan for a minute until completely melted.
Pour into plastic bag or pastry bag
Then draw on cupcake anything you
want!
Pictures
are coming soon I promise!
They are a one of the wondrous additions to all the
cooking blogs and food websites I adore (those will also be listed shortly).
Cheers to
all of you, and happy baking!
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