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Chocolate Sour Cream Cupcakes

There are so many fun ways to intensify the richness of a chocolate cake. A family favorite is the addition of sour cream. This recipe added a wonderful oomph to the already magical flavor of ordinary chocolate. I made this for confirmation at my church and topped it with white chocolate doves. But the leftovers at home were just as much fun to snack on.

Some notes before starting:

  • Unless specified, I usually have better luck with cold eggs rather than room temperature
  • I spoon flour and powdered sugar into measuring cups rather than scoop it
  • To measure cake batter, I use a large ice cream scoop or a 2 tablespoon measure
  • I always use whole milk
  • I always sift my powdered sugar in a large bowl and spoon it in gradually for frostings
  • I usually melt ingredients such as chocolate in the microwave on 30 second intervals, stirring in between.  A double boiler on low works just as well if you have the time.

In a medium size glass bowl, whisk together:

  • 2 cups of all-purpose flour
  • 2/3 cup of unsweetened baking cocoa
  • 1 tsp of salt
  • 1 ¼ tsp of baking soda
  • ¼ tsp of baking powder

In your main mixing bowl (i.e kitchen aid) :

  • ¾ cup ( 1 1/2 sticks) of unsalted butter, room temperature
  • gradually beat in 1 1/2 cups of sugar, 1/4 cup at a time.  Scrape bowl.
  • Add 2 eggs, one at a time.
  • Add 1 tsp vanilla and ½ cup of sour cream and scrape bowl
  • In a glass measuring cup measure 1 cup of water
  • add the dry and wet ingredients alternating in a 3:2 ratio ( 1/3 flour mix, 1/2 milk) repeat until done
  • fill cupcake cups 2/3 of the way and bake in a preheated oven at 350 degrees F for 20-25 minutes
  • Let cool in pan for 5 minutes then transfer to wire cooling rack to cool completely

For the frosting:

  • In microwave or on double boiler, melt 3 oz of bittersweet chocolate and keep slightly warm
  • In mixer, cream 1 cup (2 sticks) of room temperature butter
  • Gradually add the 2 cups of sifted powdered sugar
  • Mix in 1 ½ teaspoons of vanilla and the chocolate
  • Add the remaining 2 cups of powdered sugar
  • Add in milk, 1 tablespoon at a time until spreadable/pipeable
  • Decorate!

I hope these cakes work as well for you as they have for me.  Leave a comment below for any questions or to share your own experience with this recipe.

Until next time,

Owlson

*I do not take credit for this recipe, I have adapted it from the Betty Crocker Big Book of Cupcakes

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Butterscotch Cupcakes with Salted Caramel Frosting

Most people my age associate the sweetness of butterscotch with a memory of  grandparent or older relative.  I did too until I had mixed flavorful butterscotch chip morsels with the yellow cupcake.  Topped with a creamy caramel frosting, this cupcake became very popular at bake sales and my church.

Some notes before starting:

  • unless specified, I usually have better luck with cold eggs rather than room temperature
  • I spoon flour and powdered sugar into measuring cups rather than scoop it
  • To measure cake batter, I use a large ice cream scoop or a 2 tablespoon measure

Following the basic yellow cupcake recipe, the following changes should be made:

  • 1 cup of white sugar
  • 2 teaspoons of vanilla
  • after dry ingredients are incorporated, mix in 3/4 cup of coarsely chopped butterscotch chips
  • bake and cool as directed

For the frosting:

Some notes before starting: The first time I attempted this frosting, the caramel became a soft ball, almost dough like.  As you can see in the picture, it is not piped.  I ended up rolling it out thinly, and cutting out flower shapes.  I cannot locate a photo of my second attempt, but I do recall it was a success.  I cut back to 2 1/2 cups of powdered sugar and had used 1/2 cup milk instead.  I am giving the original recipe printed until I can experiment more.

  • Melt 1 stick of butter in 2-quart sauce pan on medium heat
  • whisk in 1 cup of dark brown sugar (packed down), and heat to a boil whisking constantly
  • Whisk in 1/4 cup milk and return to a boil
  • remove from heat and cool to lukewarm (approx 30 min)
  • gradually add in 3 1/2 cups of sifted powdered sugar
  • frost cakes and sprinkle with sea salt

A wonderful treat, for young and old! I hope these cakes work as well for you as they have for me.  Leave a comment below for any questions or to share your own experience with this recipe.

Until next time,

Owlson

*I do not take credit for this recipe, I have adapted it from the Betty Crocker Big Book of Cupcakes

 

 

Basics: Yellow Cupcake

While I may be a chocoholic at heart, a simple vanilla cupcake can be very satisfying at times. There’s something about the richness of buttery egg yolks, creamy butter, and a touch of sugar that sends me onto multitudes of flavor heaven. I have found that the following recipe has been great for all occasions and is wonderfully sturdy to whipped frosting. They have delighted parties of all ages that sink their teeth into them.

Some notes before starting:

  • unless specified, I usually have better luck with cold eggs rather than room temperature
  • I spoon flour and powdered sugar into measuring cups rather than scoop it
  • To measure cake batter, I use a large ice cream scoop or a 2 tablespoon measure

In a medium size glass bowl, whisk together:

  • 2 1/3 cups of all-purpose flour
  • 2 1/2 tsp of baking powder
  • 1/2 tsp of salt

In your main mixing bowl (i.e kitchen aid) :

  • 1 cup ( 2 sticks) of unsalted butter, room temperature
  • gradually beat in 1 1/4 cups of sugar, 1/4 cup at a time.  Scrape bowl.
  • Add 3 eggs, one at a time.
  • Add 1 tsp vanilla and scrape bowl
  • In a glass measuring cup measure 2/3 cups of whole milk
  • add the dry and wet ingredients alternating in a 3:2 ratio ( 1/3 flour mix, 1/2 milk) repeat until done
  • fill cupcake cups 2/3 of the way and bake in a preheated oven at 350 degrees F for 20-25 minutes
  • Let cool in pan for 5 minutes then transfer to wire cooling rack to cool completely

Tada!  Simple, sweet, and satisfying!

I hope these cakes work as well for you as they have for me.  Leave a comment below for any questions or to share your own experience with this recipe.

Until next time,

Owlson

*I do not take credit for this recipe, I have adapted it from the Betty Crocker Big Book of Cupcakes

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Basics: Chocolate Cupcakes

Is there anything more appealing than a perfectly domed chocolate cupcake? I didn’t think so. These cakes are delightfully scrumptious, stay exceptionally moist, not too crumbly, and have a flavor that neatly settles on your tongue. Don’t believe me? Try them out!

Some notes before starting:

  • unless specified, I usually have better luck with cold eggs rather than room temperature
  • I spoon flour and powdered sugar into measuring cups rather than scoop it
  • To measure cake batter, I use a large ice cream scoop or a 2 tablespoon measure

In a medium glass bowl, whisk together:

  • 2 cups all purpose flour
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp baking powder

In a glass liquid measuring cup mix:

  • 1 cup hot water
  • 2/3 cup unsweetened baking cocoa
  • Let cool to room temperature

In a mixing bowl ( kitchen aid, hand mixer, etc):

  • Beat 3/4 cups (1 1/2 sticks) of room temperature butter until creamy
  • add 1 1/2 cups of sugar 1/4 cup gradually at a time and scrape bowl occasionally
  • add 2 eggs and 1 tsp vanilla, mix well and scrape bowl
  • on low speed add the dry and wet mixture in a 3 to 2 ratio (1/3 flour, 1/2 liquid, repeat until all mixed)
  • Divide batter amongst muffin cups filling 2/3 of the way
  • bake at 350 degrees F for 20-25 minutes.
  • cool in pans for 5 minutes then transfer cakes to cooling racks
  • cool completely before frosting or filling

Voila!  I hope these cakes work as well for you as they have for me.  Leave a comment below for any questions or to share your own experience with this recipe.

Until next time,

Owlson

*I do not take credit for this recipe, I have adapted it from the Betty Crocker Big Book of Cupcakes

What It’s All About

There is nothing more relaxing than the scent of fresh baked goods in your own home.  Those heavily scented candles they convince you will give the illusion that something scrumptious is cooling on the window sill  does not compare to the aroma that tickles your nose while a cake is rising in the oven (though I am a sucker for those lavender vanilla combos-who has time to keep flowers alive for longer than a week??)  But I digress.  Baking has become my own little escape from the world.  Just an hour or two putting my hands to work to pipe on some roses is a great therapy to unwind from the week.  Not only that, I have also conquered my sweet tooth craving and rarely indulge in sweets (a huge plus to my health!)  I can enjoy baking for others, see the smile as they wipe off that tip of frosting that bopped them in the nose while sinking their teeth into a moist little cake.  Thank you to all who have wandered over to my page.  I look forward to meeting my fellow bakers!

-Owlson