August 19, 2007

It's been too f-in' hot to bake!!

My Birthday was last month and I've just been a combination of too busy/lazy and am finally getting to posting my birthday cupcakes. I made Martha's One Bowl Chocolate Cupcake, filled them each with a dab of cherry pie filling and frosted them with chocolate icing. I bought a piping bag and STILL wound up using a Glad bag to pipe the frosting (the piping bag I bought plainly sucks ass!!). If anyone has suggestions on a good quality bag to invest in let me know please <3

The sweet, sweet innards

Martha Stewart's One Bowl Chocolate Cupcake
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Sift dry ingredients into a large bowl. Mix in wet ingredients. Fill cupcake liners 3/4 full and bake for 20 minutes at 350 degrees. Let the cupcakes cool completely before icing them. (Makes 2 dozen)

Chocolate Buttercream Frosting
1 stick (1/2 cup) of butter
1/2 cup cocoa (I used "red cocoa" for this that I got at my local bulkfood store, if you can get some of this I really recomend trying it out!)
4 cups confectioners sugar
1/4 cup milk

Beat butter on high for about 30 seconds until soft.

Add cocoa & 1 cup of sugar. Beat till incorporated.

Add half of the milk & remainder of sugar. Beat till incorporated.

Continue to add milk till you get the consistency you want. (I added it all and got a really wonderfully creamy frosing)

Adding the sweet, sweet innards

Once your cupcakes have cooled use a small serrated knife to cut out a funnel shaped piece of cake from the top. Don't cut all the way to the edge, leave a bit of room so that the seam will be covered by the icing once the cakes are done. cut the cone part of the funnel off the cake you cut out. Spoon a small amout of pie filling (or jam or nutella or whatever...) into the hole you made and place the top back on pressing it so a little of the filling comes out of the seam (I found this was the best way to keep the top on). Let your unfrosted/filled cupcakes rest for awhile to kinda let the seam dry so the tops stay on firmly. Frost and you're done!