Bedside Confessions (Chocolate Malt Cupcakes)

What the hell is malt? Like what is it? I understand it’s some sort of powdered milk substance, I also understand its delicious! But I just do not understand, how do you make it, where does it come from, is it dairy? I DON’T GET IT.
The first time I had a chocolate malt shake I was in California with Courtney and I was honestly skeeved out at first. The first problem is we were walking into a fast food joint, I do not do fast food. Seriously it kills me supporting it, the fake and gross things that go into fast food, dkfjasod;ehfj, I’m getting chills just thinking about it. After I finally walked in and order a Chocolate Malt shake I knew this summer would be awesome.
I never had a malt shake before California. I was baffled, did they make this everywhere? Can I get it in Pennsylvania? Why have my parents never told me about this? Can I have this every day? How bad is this for me!?!?!?! The malt intensifies the chocolate making it sweet, but not too sweet. It also gives it a grainier consistence which is weirdly addictive. I LOVE IT, I AM A MALT ADDICT.

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Back in PA I find malt on my shopping list way to frequently. I hate to admit it but I keep a bottle on my nightstand, just encase of that midnight milkshake (you think I’m kidding but I’m not!). The serving size is 2 TBSP but I will not deny dumping a quarter cup in a 12 ounce shake. I have pretty much tried it in everything and anything from chocolate milk to dipping bread in it, just like hot sauce, I will put that shit on everything.
My mom asked me to make cupcakes this weekend the only parameters being chocolate. The cupcakes were for a co-worker that we have both worked with. Jon turned 25 on Monday and this food loving fiend has asked if he could move in with us so he could enjoy my mother’s cooking and my baking all the time. We said no.
Anyways it just so happens that Jons favorite summer time drink is also chocolate malt shakes, so making a chocolate cupcake with a malt frosting was just common sense. This cupcake recipe below was originally used for a 2 layer cake and makes close to 3 dozen cupcakes. Also the batter needs to be mixed longer than normal, I would say a good 3-5 minutes or else you get clumps of baking soda/ flour still visible in the cupcake. Do not let the shorting in the frosting scare you it’s really VERY good. The malt and this frosting go down smooth, and easily makes enough to frost all the cupcakes – that is if you resist the temptation to eat the entire bowl.

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So turn your shake into a cupcake, and enjoy summer through all seasons!
Chocolate Malt Cupcake
Yields about 32 cupcakes
Ingredients Cake:
2 1/3 Cup Lukewarm Water
3/4 Cup vegetable oil
3 Large eggs
1 Tablespoon Vanilla Extract
2 1/3 Cup Sugar
3/4 Cup unsweetened Cocoa Powder
2 1/2 Cups All-Purpose Flour
2 Teaspoons baking soda
1 Teaspoon Salt
Ingredients Frosting:
1 Cup Unsalted Butter, Room Temp
1 Cup Vegetable Shortening
1/2 Cup malted Milk
4 Tablespoons Unsweetened, Dutch Process Cocoa Powder
5 Cups Confectioner Sugar
Directions:
1. To make the cake combine the first 6 ingredients and mix well.
2. Mix in the flour, baking soda and salt well until combined
3. Bake on 350 degrees, for 20 minutes or until a toothpick inserted in the middle comes out clean
Frosting:
1. Whip the butter and vegetable shortening until fluffy
2. Add the malt and cocoa powder
3. Add the 5 Cups of confectioner sugar 1 cup at a time
4. Wait until the cupcakes are cool before you frost
ENJOY!

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Which came first: Tequila vs. Revolution (Vanilla Lime Cupcakes)

One tequila, two tequila, three tequilas more, four tequila, five tequila, six tequila, floor.

Happy Cinco De Mayo, we Americans will spend it sipping margaritas, taking shots of tequila followed by sour faces, and the hugging of the porcelain express. Leave it up to Americans to take a holiday from another country and turn it upside down, IT IS NOT A MEXICAN DRINKING HOLIDAY.

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WARNING HISTORY LESSON AHEAD: In 1861 Mexico was going through an economic crisis, debt was not being paid, other countries were involved, it was not a good time. Good ol’ Napoleon III decided that France should take over Mexico because of the prime real estate next to the US. So the French army went over to Mexico and started a French vs. Mexican war. On May 5th, 1862 they Mexican army was surprised by the French in Puebla but somehow, although the Mexican army was out numbered, they defeated the French for the battle of Puebla!

Mexico City was still taken over by the French, until they decided that they did not want it anymore in 1866 then handed it back over to the Mexican government. Cinco de Mayo in Mexico serves as a day of Mexican pride where they hold parades and mock battles, but tequila is not a requirement.  END HISTORY LESSON.

America has a great way of taking something and blowing it out of the water. Alcohol companies did a great job taking a celebration of pride and turning it into a day of drunken stumbling in the US, but hey who can resist a good shot of patron?!?

Unfortunately tequila and cupcakes don’t match, just like tequila and anything creamy doesn’t match, trust me I tried. However what is a must have with tequila? Limes of course and despite the lime shortage this year I was able to snag a handful and make wonderful Vanilla lime cupcakes. So take a shot, and chase it with these vanilla lime cupcakes! Happy Drinking Everyone!

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Vanilla Lime Cupcakes

Since tequila and cupcakes lead to a sour blend, these cupcakes signify what comes after the shot, and I am not talking about a sour face! This vanilla cupcake is super light and goes down easy, while the buttercream Lime frosting is not too sweet, but chases the cupcake like a champ!

Makes 12

Ingredients:

Cake

1 2/3 Cup of all-purpose flour

1/2 Teaspoon baking powder

1/4 Teaspoon of baking soda

1/2 Teaspoon of salt

1 Cup granulated Sugar

1/2 Cup unsalted butter, melted

2 Egg whites

1/4 Cup vanilla yogurt

3/4 Cup Milk

2 Teaspoons Vanilla extract

Frosting

1 Cup Unsalted butter at room temp.

6 Cups Powdered sugar

Juice of 1 lime, freshly squeezed

Zest of 1 lime

Few drops of green food coloring

Small lime slices for garnish, if desired.

 

Directions:

Cupcakes –

  1. Preheat oven to 350
  2. In a medium bowl mix the flour, baking powder, baking soda, and salt and set aside
  3. Melt the butter.
  4. In a stand mixer (or a large bowl for a hand mixer) mix the butter and sugar. Mix in the egg whites, yogurt, milk and vanilla until combined.
  5. Mix the dry ingredients to the wet ingredients until incorporated with no lumps.
  6. Fill cupcake liners 3/4 the way with batter, bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Frosting –

  1. With a stand mixer beat butter until lite and fluffy.
  2. Add powder sugar, salt, lime juice, and zest and mix until creamy
  3. Mix in a few drops of green food coloring
  4. Transfer into a piping bag and frost the cupcakes when cool

 

How to Murder a 12 Year Old’s Dreams (The Best Brownies Ever)

What was the best birthday cake you ever had? On my 12th birthday I dreamed of my cake: rich in chocolate, light, melt in your mouth, the center piece of my birthday party. I never got it.

I have always been particular about my birthday cakes, and my mother has always delivered. Growing up you could say I had an elaborate imagination. I once had a fish themed birthday party and I wanted my cake to be a fish tank. You can bet your bottom dollar that my mom made a chocolate cake decorated as one. On my 18th birthday I told my mom to get creative, actually I told her that I just wanted cannoli’s.  She made a four layer chocolate cake with chocolate mousse icing, and cannoli filling between the layers. I still remember it today; the icing was so light, and so rich in chocolate with a hint of coffee flavor, and the cake, so moist, so light, paired perfectly with the sweet creamy cannoli filling with crunches of mini chocolate chips. It almost makes up for my twelfth birthday, almost.

Brownies

The best chocolate brownie ever!

Twelve was a weird age for me, while I was playing out in the dirt and on the basketball court; all of my friends were growing up and becoming more girly. They all started to care about their hair, boys, lip gloss and being popular. I just cared if I could make ten foul shots in a row, or make the game winning goal in field hockey (some things never change). I was torn between brushing my long matted hair, or cutting it all off to a short pixy cut. Things were definitely changing.

I made a big decision for my birthday that year, I wanted a big chocolate cake with pink icing (are you finding a pattern here with the chocolate). Pink. This was a big decision for me, normally I did purple, green, white, chocolate, chocolate with candy on top, never pink. My mother was slightly thrilled, I was finally embracing my girl side, maybe next I would start brushing my hair and wearing dresses (spoiler alert that did not come until college, the dress part at least). My mother agreed with the biggest smile on her face to make this the best cake ever. You know when your mother says something and you know she is being truthful, she says it with passion and the biggest smile on her face.

Chocolate milk with chocolate brownies... Can you ever have too much chocolate?

Chocolate milk with chocolate brownies… Can you ever have too much chocolate?

My birthday was just like any other, I played outside all morning with my neighbor. Somewhere between racing dirt bikes and climbing the sappy evergreen trees I decided I had to come home to get ready for my party. As soon as I pulled the heavy sliding glass door open, I could tell something was not as it should be.  Have you ever watched a show on TV where the evil genius has this crazy smirk on his face, it was kind of like that. My mother quickly ushered me out of the kitchen, assuring me that everything was fine and that company would be coming soon, I should shower. She was my mom, what else should little naive me believe?

Let’s fast-forward through the party; it was great, family and friends everywhere, different pasta and potato salads sitting on paper plates with flies trying to land on them, all my uncles were drunk, you know typical children’s birthday party. Time for cake.

I sat down at the big dining room table, feeling somewhat lost in the magnitude of the chair at the head of the table.  There was no cake yet, this should have been my first warning sign. The singing began all upbeat and happy, I saw my mother bringing the cake tray from the kitchen to the dining room. Something was not right; I did not see a cake. There was no pink fluffy frosting, no cotton candy clouds of white, no rainbows bursting from the cake in magical glee, in fact there wasn’t even a cake. In front of me my mom dropped with a thud, a flat, heavy, uncooked version of a chocolate cake. No icing, no candles, no nothing.  When the birthday song was over, which now sounded to me like a gaggle of drowning frogs, I did not know what to do. There were no candles to blow out, no wish to make, and no cake! My mom blurted out, “surprise, brownies instead!” everyone started laughing. Was it me they were laughing at, my misfortune, my flat, icingless cake?

I brushed it off. I was 12, tough 12 year olds don’t cry. The cake was never cut, it was thrown out. We had cookies and ice cream instead. Apparently my mom was so busy with preparing everything else she forgot a few key ingredients in the cake.

I never forgave her. Okay that sounds horrible, don’t get me wrong, I love my mother. But after that I was always hesitant to put my trust in her baking, especially after a  few years later when she tried to make me cookies. But that’s another story.

 

Watch out, Courtney couldn't even wait till they were out of the oven!

Watch out, Courtney couldn’t even wait till they were out of the oven!

The Best Brownies Ever

While these brownies are super chocolaty and quite possibly the best brownies ever, I have to warn you – the batter is better. If you can muster up the courage to actually eat the brownies you will not be disappointed.

Ingredients:

¾ cup cocoa

½ teaspoon baking soda

2/3 cup melted butter, divided

1/2 Cup boiling water

2 Cups Sugar

2 eggs

1 1/3 Cup Flour

1 Teaspoon vanilla

1/4 teaspoon salt

12 oz bag of semi sweet chocolate chip

Directions:

Preheat oven to 350

Combine cocoa and baking soda, mix in 1/3 cup of melted butter and boiling water, mix until combined.

Stir in sugar and remaining butter.

Add flour, vanilla, and salt,  and chocolate chips. Mix well.

Pour into a greased 9×13 pan, bake for 35-40 minutes.

 

To the Future (Pink Champagne Cupcakes)

At 11,060 feet above sea level, looking over what felt like the entire world, I realized what it would take to make me happy.

Last week (February 12-19) Courtney and I left for Mammoth Lakes California to go snowboarding. Courtney, being the dread headed, nature loving, snowboarding “badass” that she is; used to live in Mammoth and frequently left me wondering what that part of the country was like. As an East Coast Jersey Girl, I don’t think I was ready.

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The Top of the World, Or Mammoth mountain.

Growing up at sea level or below, I did not know what a real mountain looked like. Sure there are ski resorts around us, but I never realized that standing 800 feet above sea level just made you a tall hill. When I first learned to snowboard I went to Bromley Mountain in Vermont, standing 3,281 feet high that was the tallest thing I ever saw, but I never went to the top (so many regrets, but I think that saved me from breaking a few bones when I was just learning).

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Mountains out of the desert, coming from the hot springs

Arriving in Mammoth On Wednesday February 12 was a life changing experience for me. Never in my life have I felt so small. These snow covered giants putrid from the dessert making you focus all of your attention on them, and what small bit of attention is left goes to the beauty of the nature around you. The dessert, so vast and so wide, makes you wonder how anyone found what wonders you see in front of you. The pine trees, whose height puts the Rockefeller Center tree to shame, towers over everything, and watches the sunrise with the mountains before everyone else each morning. When the mountain air reaches your nose you wonder why anyone would want to live in the city. The clean fresh air tickles your nose with the smell of Christmas pine and snow, bound to bring you back to those holiday candles you spent hours in the store picking out.

 

The first full day there we went snowboarding. I have to admit, this terrified me for months leading up to this trip. I am used to a hill, I trained on a hill, I practiced on a hill, and this was a mountain, literally a mountain. But soon my fear proved to be silly, the quality of the snow was unlike the icy east and I was easily able to descend the slopes with confidence and ease. Like my Vermont experience years before I never snowboarded down from the top, but I did go there. The world is in your eyesight, but lies just out of reach of your fingertips.

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Lake Convict, California

I am born and raised a Jersey Girl. I have driven down route 195 going 90 miles an hour, windows down and music blasting, to reach the beach before the New York Bennys. I have laid in a drunken collapse in the sand with salt in my hair bullshitting about being famous one day. I have promised myself that I would never leave the Jersey lifestyle of not pumping our gas, giving the finger to those who look at us weird, and the beach that has put us on the map. I have promised myself I would never leave, until now.

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Arriving at the airport and seeing the mountains for the first time

I have traveled before, I have been to small islands and major cities, I have been to different countries and different continents, however this is the first time I really felt small. There is so much out there to see. I want to travel the world. I want to work on a snow covered mountain top for a few seasons of my life and I want to be able to determine what makes each mountain range different. I want to see islands, and be able to jump off a boat when I feel like a swim with the dolphins is in order. I want to see the world, and what makes it so big. This vacation made me realize that while I am 100% happy sitting on a beach in Jersey drinking vodka out of a water bottle, there is so much more I have not seen.

All of this dreaming big does come with an anchor, my car lease. Okay, I admit, that sounds silly. I am giving myself until the end of my car lease or 33 months to save up money to make the first move of my life. I am aware that I will have to leave my cushy desk job and start over somewhere completely different, and this scares me, but there is so much the world contains that I have never seen.

So cheers to new beginnings to the rest of our lives.

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Pink Champagne

Pink Champagne Cupcakes

Based off Betty Crocker’s Recipe  

Yields about 20

A guy at work asked me what is up with the alcoholic cupcakes lately. I have no idea. I cheated again using a box mix, sorry “home-made-to-the-death”ers. This cupcake comes out super light with a mild champagne flavor. I used Yellow Tails Pink Champagne, but you can substitute it with any kind, try different flavors for an interesting combination.

Ingredients

For the Cake:

1 Box White Cake Mix

1 1/4 Cups of champagne

1/3 Cups vegetable oil

3 Egg whites

Champagne Frosting:

**Before making see note below**

1/2 Cups butter or Margarine, room temp

4 Cups powdered sugar

1/4 Cup of Champagne

1 teaspoon Vanilla

Red Food Color to look

Directions:

Cake:

  1. Preheat oven to 350 degrees Fahrenheit, line cupcake pan with wrappers
  2. Dump the packaged mix, champagne, Veggie oil and egg whites into a large bowl and mix until the lumps are gone.
  3. Fill cupcake wrappers 3/4 of the way with batter.
  4. Bake 17-20 minutes or until a knife inserted in the middle comes out clean.

Frosting:

  1. Let the butter sit until soft or room temp.
  2. Mix the Butter with a stand mixer, adding the powdered sugar one cup at a time.
  3. Mix in the champagne and the vanilla. If the frosting is too thick add more champagne.
  4. Mix in the food color until it get the pink color as desired

**Note** After mixing let this frosting sit in the fridge for at least 30 minutes to harden. The champagne makes this have a weird texture, but once refrigerated this loses the weird consistency.

 

Questions or Comments? Please email NotSoCulinaryGraduate@hotmail.com

Cake pops and surprise parties these are a few of my (least) favorite things

On Sunday May 26, we had a surprise 50th birthday party for my girlfriend’s father. I hate surprises. First of all, they never end up being surprises. People are naturally curious; a significant other will wonder why you are buying an extra 100 pounds of hamburger meat when you only have a family of 4.

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Family Birthdays

Needless to say, this surprise was not so shocking. He knew our intent and walked into the downstairs living room with a straight face saying “Hey surprise!” Still ended up being a good party and everyone had a blast but the real story was the desserts, of course.

I got a little out of hand with the desserts, okay, more than a little. We had three different varieties of cupcakes including Irish car bomb, key lime, and chocolate coconut. The headlining cupcake was the Irish car bomb cupcake. This is the alcohol lover’s dream. Featuring a stout cake, whisky gnash middle and a Bailey’s butter cream frosting, there is nothing not to love.

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Insides of Irish Car Bomb Giant Cupcake

The other highlights of my dessert collection included white chocolate Nutella cups, dark chocolate peanut butter cups and chocolate covered pretzel rods.

But our story today is Cake Pops. With as much fury as Hurricane Sandy on the Jersey shore, I hate cake pops. They were an internet sensation sweeping the nation last year, and with any luck the love of these retched things will dissipate by tomorrow. You may ask why I hate them so much. Last year my mom bought me a cake pop pan. I thought this was great, until I wasted three batches of bake batter on this thing because I thought it was just the batter sticking to the pan, but no the pan version just does not work. Also frosting these things is as much fun as planning your suicide.Image

Anyways these lil balls of joy were meant to simulate a golf balls, and I believe they looked pretty good! I wanted to find white nonpareils to simulate the dimples in the balls but I could not find them anywhere!! (If I did not wait until the last minute (like I always do) I could have gotten them from this internet site, but nothing screams me like the day of) Also I put Air Heads on the stick to represented the golf ball sitting on a tee.

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Cake and frosting mix

Reason number 634 why cake pops suck: you bake a serving worthy cake, just to destroy it. Ripping this cake apart with my hands made me feel like a murder. I just created something so beautiful just to dump it out. OOOH the cruelty.

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Balls o’ cake

After rolling these babies in melted white chocolate, dipping them in white sugar sprinkles, and wrapping a sticky Air Head around the base, these looked and tasted scrumptious. The cake was like a sponge, a chocolaty soft, decadent, moist, sponge. The outside was crunchy white chocolate and the sugar sprinkles gave it that extra sweetness.

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Sticks in balls

As much as these suck to make, was totally worth seeing everyone all oogly eyed over how fabulous these little golf balls looked. They were a hit too, only two left over and they did not last long either.

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Golf Ball Cake Pops

For the cake:

2 Cups Sugar

3/4 Cup cocoa powder

1 ¾ Teaspoon baking powder

2 eggs

1/2 Cup Vegetable oil

1 Cup boiling water

1 ¾ Cups all-purpose flour

1 ½ Teaspoon baking powder

1 Teaspoon salt

2 Cup Milk

3 Teaspoons vanilla extract

For the pop part

Directions:

  1. Preheat oven to 350*F. Grease a 13x9X2 pan.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin, this is not a mistake, it is oaky). Pour batter into prepared pans.
  3. Bake 35 to 40 minutes or until tooth pick inserted in the center comes out clean. Cool for at least 20 minutes.

For the Pop:

Sticks

Nonpareils

Chocolate Frosting

Foam block

White melting chocolate

  1. Take the cake you just baked and crumble it into a bowl, just dump it in and crumble it up.
  2. Take half the can of frosting and dump in into the bowl of crumbled cake. With your hands mix it together. You could use a spoon but your hands are so much more fun.
  3. Roll the pops into balls
  4. Melt the chocolate according to the package
  5. Dip the stick into the chocolate, then dip the stick into the ball
  6. Dip the ball and the stick into the melted white chocolate, then stick the ball into the nonpareils
  7. Stick the cake pop into the foam block to dry.
  8. Enjoy slowly. And eat at least seven.

Taking on the controversies: Chocolate or Vanilla

Vanilla with choclate frostingIt is the ultimate culinary showdown, the battle of all battles, the controversies of all controversies. Which would win: chocolate or vanilla?
Oddly enough, chocolate and vanilla were introduced to the modern world at the same time. Hernán Cortés in 1520 brought the chocolate and vanilla spices back from the Aztecs to Spain, almost spontaneously the controversy started. Well, not quite.
Before discovered by Cortés, Aztecs used coco beans as a form of currency, 100 beans could buy a good sized turkey. The Aztecs even believed that coco beans had divine properties, similar to many women’s feelings about chocolate once a month. When good ‘ol Cortés first tried chocolate he described it as “a bitter drink for pigs”, but after it was mixed with cane sugar it spread like wildfire across Spain.
While chocolate blossomed and spread over Spain, vanilla remained centralized in Central America. Why you may ask? Because that was the only place it could be successfully grown. When vanilla grows it produces a flower and only if that flower is pollinated by a certain type of bee will it produce beans. It wasn’t until 1841, when a French slave girl discovered that vanilla could be hand pollinated, therefore produced globally and used in abundance. Today we have vanilla everything: vanilla cupcake, vanilla ice cream, vanilla candles, vanilla body spray, vanilla soaps.
In a way, vanilla won. Vanilla has psychological effects that can calm you down and can prevent you from getting over anxious, it is the number one ice cream flavor in the world, and it is my mom’s favorite cupcake flavor.

My half-birthday presents! Wisk, Bowl scraper and heat resistant mat. Thanks Mom!

My half-birthday presents! Wisk, Bowl scraper and heat resistant mat. Thanks Mom!

Today I decided to test out a few things. My half birthday was April 18, and my mom sent me some cool baking supplies that she found. I got a rubber coated whisk, a bowl scraper and a heat resistant mat, all in pink, my favorite color. Also on my half birthday, my homemade vanilla extract was done sitting!!! After two months of waiting what a better way to try out some vanilla cupcakes than use homemade vanilla!!!
Making homemade vanilla extract is pretty simple, and can be cost effective. Vanilla extract is two beans per every 4 ounces of vodka, that’s it, nothing fancy just beans and vodka. Vanilla beans in quantities greater than 2 can be found online at Amazon. Twenty-four beans can set you back as little as sixteen dollars, and 4 ounce jars can also be found online for as little as nine dollars for a 12 count. Cheap vodka can be used for this, the cheaper the better! McCormick vanilla extract can cost up to ten dollars for a 3 ounces bottle. When made at home each bottle comes to costing around four dollars per 4 ounce bottle.
To make your vanilla extract take two vanilla beans and split them long ways, and then cut them in half. Next submerge the four pieces of vanilla beans into vodka in a four ounce glass container. Place your vodka and bean mixture in a dark cool place for about 2 months. Once a week shake the containers for a few seconds and then put them back. That’s it, in two months you did it! You created your very own homemade vanilla.

Homemade Vanilla

Homemade Vanilla

Anyways back to the cupcakes. These cupcakes are basic beginner style cupcakes, nothing fancy, anyone can do it. I decided to pair them with a chocolate frosting so the whole chocolate vs. vanilla controversy could come to life in my cupcake.
This chocolate frosting was probably the best tasting chocolate frosting ever, but one problem, its heavy. It was extremely hard to pipe this frosting out. I would use this frosting again, but I would use it for a cupcake filling, not a frosting. If anyone has a fabulous light chocolate frosting and they are willing to share, please, I am accepting donations.

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This vanilla cupcake with chocolate frosting is the reason that there is a controversy over which flavor is better. The cupcake itself is air. The vanilla flavoring comes through very well, it is sweet but not candy land gone suicidal sweet, with undertones of the cake my mom made for my eight birthday party. The frosting on the other hand, it might as well be chocolate fudge. This is a chocolate lovers dream! With just cocoa powder, confectioners’ sugar and butter, the chocolate comes to life. It is sweet, rich and smooth. I was going to drizzle the cupcake with white chocolate but an incident with a plastic bag and the microwave said that milk chocolate would have to suffice.
For a beginners vanilla cupcake, or a cupcake to show off your homemade vanilla skills I highly recommend using this fool proof vanilla cupcake recipe.

Cooling Cupcakes

Cooling Cupcakes

-Cheers!

Recipie:
Fool proof Vanilla Cupcakes: Makes 12
Ingredients:
1/2 Cup softened butter
1 Cup sugar
2 Eggs
2 Teaspoons vanilla extract
1 ½ Cups all-purpose flour
1/2 Teaspoon baking powder
1/4 Teaspoon salt
2/3 Cup cold milk
Directions:
1. Preheat oven to 350 *F
2. Cream together butter and sugar.
3. Add in eggs one at a time, mixing after each addition.
4. Mix in vanilla.
5. In a separate bowl, stir together all dry ingredients.
6. Mix wet ingredients to dry.
7. Add butter and milk, Mix until combined.
8. Bake 18-20 minutes or until the tops are slightly golden.
Chocolate Frosting: NOTE comes out heavy, see warning in paragraphs above
Ingredients:
3 cups confectioners’ sugar
3/4 cup unsweetened cocoa powder
1 stick unsalted butter, softened
4 tablespoons heavy cream
1 teaspoon vanilla
Directions:
1. Sift sugar and cocoa together in larger bowl
2. In another bowl mix together 4 tablespoons heavy cream, vanilla and butter, beating till smooth.
3. Add sugar and cocoa mixture 1 cup at a time until all combined.

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Red.

2 cupcakes

I hate it. I hate how teachers circle wrong answers in red. I hate how red grabs attention. I hate how it is the color of the store I used to work at. I hate how it was the color of my high school’s mascot. I hate how it is the color of the one cupcake that haunts my dreams. Red velvet, everything about the name is so suggestive. It just screams love, lust and desire, but to me it taunts me with an F marked in red pen.

Red velvet cupcakes and I have a past. They are my one culinary failure, the one cupcake I could not serve, the one thing I have ever been ashamed of. The first time I attempted them nothing worked out right, the red was wrong, the batter was too soupy and the cupcake wrappers were wrong. Yes, I have a thing about cupcake wrappers, and the only ones I had left at the time did not match the cupcakes, it drove me crazy.IMG_1216

I was sitting at work on Monday and was thinking it was time for redemption. A girl I work with is obsessed with red velvet cake, and I asked her what she liked about it so much. “The color, duh.” I asked a girl who wants to be a kindergarten teacher, I should have known better.  The one thing I can’t stand, is the one thing she likes the most.  She went on to explain it was the icing that made it, the perfect contrast of a light chocolate cake and super sweet cream cheese.red batter

I went for it, took an idea and dove in. I took the recipe I had and threw it out the window (quite literally in fact). I started from scratch with a wonderful cream cheese frosting recipe my mom had and went from there. The results shocked and surprised me. After I made the batter I tasted it, my friend once said that a good tasting batter leads to a good tasting product, it also gives her an excuse to eat my unbaked goods, but the batter was good. I knew these cupcakes were going to be the best red velvet anything I ever made.IMG_1308

And they were, everyone agrees.

Red Velvet Cupcakes

Makes about 2 dozen cupcakes

Ingredients:

For the cupcakes:

2 ¼ Cups of flour

1/2 Cup unsweetened coco powder

1 Teaspoon baking soda

1/2 Teaspoon salt

1 Cup (2 sticks) unsalted butter, at room temp.

2 Cups sugar

4 Eggs

1 Cup sour cream

1/2 Cup milk

1 Bottle (1 ounce) red food color

2 Teaspoon vanilla extract

For vanilla cream cheese frosting           

1 Package (8 ounces) cream cheese, at room temp.

1/4 cup (1/2 stick) unsalted butter, at room temp.

2 Tablespoons sour cream

2 Teaspoons vanilla extract

16 ounces (3 ¼ cups) confectioners sugar

 

Directions:

  1. Preheat oven to 350*F. Mix flour, cocoa powder, baking soda and salt in medium bowl and set aside.
  2. Beat Butter and sugar with electric mixer on medium until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk food color and vanilla. Gradually beat in flour mixture on low, until blended
  3. Spoon batter into cupcake liners, about 3/4 full. Bake 20 minutes. Cool in pans on wire rack for 5 minutes, remove from pans and cool completely before frosting.

Frosting:

  1. Beat cream cheese, 1/4 cup butter, 2 tablespoon, sour cream and 2 tablespoons vanilla extract until light and fluffy. Gradually beat in 16 ounces confectioner sugar.