Wednesday, June 29, 2011

wordless wednesday: cupcake spatula (spoon) rest

a present from my adorable godson that i use as a spatula rest when baking cupcakes  :)

Tuesday, June 28, 2011

tasty tuesday: high hat cupcakes from martha

i don't create flavors of cupcakes choosing to leave that to the true bakers. my passion is decorating. so i rely on others to supply me with something other than chocolate and vanilla. this cupcake though needs no decoration. it reminds me of the ice cream cones we would get on the boardwalk of the jersey shore. and not being the biggest fan of buttercream the frosting on this cupcake is perfect for me :)

This popular recipe for hi-hat cupcakes is from the book "Cupcakes!"
The Martha Stewart Show, May 2006
  • YieldMakes 12 cupcakes
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  • For The Batter

    • 3 ounces unsweetened chocolate, chopped
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup (1 stick) unsalted butter, softened
    • 1 1/4 cups sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup sour cream
  • For The Frosting

    • 1 3/4 cups sugar
    • 3 large egg whites
    • 1/4 teaspoon cream of tartar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
  • For The Chocolate Coating

    • 2 cups chopped (about 12 ounces) semisweet chocolate
    • 3 tablespoons canola or vegetable oil


  1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
  2. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
  4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
  5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.
  6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.
  7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.
  8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.
  9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.
  10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Monday, June 27, 2011

made to order monday: yoga!

my latest cupcakes were for a potluck dinner a local yoga studio (the best in my opinion) Be Yoga holds once a month. they are vegan vanilla with vegan vanilla frosting. not overly creative, i know, but simple pleases the majority. i fell in love with one yoga mat in particular.... it inspires me to practice so i am going to need to hang it on my fridge :)

the first picture is of their logos. they recently merged with another studio so they kind of have two logos, the blue be and the purple lotus flower. they overlay the two but in this case it looked better giving each their own cupcake.

the flowers seemed girly so the vine was supposed to be for the yoga guys :)

extra mats in case you forgot yours :)

and this one is my yoga mat!

Friday, June 24, 2011

favorite friday: first post on cupcakes take the cake

for today's favorite friday, check out  my first post on "Cupcakes Take The Cake"! i was beyond excited, they feature everyone and everything about cupcakes. i can't believe that was more than a year ago. time flies when you are having frosting :)