Hot Chocolate Cupcakes with Good Things Utah

Thursday, November 20, 2014



AH. The third installment of "Maurine bakes for Utah" is up! This morning I stopped by the Good Things Utah studio in Salt Lake to do a little segment on hot chocolate cupcakes. It went pretty well, but good gosh, do I dislike the Cuisinart stand mixer.

Video below!



Happy baking :)

Love, Maurine

Hot Chocolate Cupcakes

Wednesday, November 19, 2014



Perrrfect timing on these, am I right? Yeesh, it's getting cold here in Utah. I'm still in denial and am walking outside every day wearing flats. Sigh... Well, today I present the "hot chocolate" cupcake. It's really quite simple: a chocolate cupcake topped with marshmallow cream frosting, which is a creamy tasting frosting with a hint of marshmallow flavor to it. (The secret is the added ingredient of marshmallow creme...shocker...)



These can make for a fun winter activity, actually, because there are so many great ways to garnish them. A few garnish ideas for ya:
  • crushed candy canes
  • a whole miniature candy cane
  • powdered hot chocolate (my fave)
  • marshmallows
  • a paper straw (Do people ever drink hot chocolate through a straw?)
  • whipped cream instead of frosting! (which you'd need to serve immediately)



BASIC CHOCOLATE CAKE BATTER
Makes 14 cupcakes or just over enough batter for one 9" round cake pan. Remember that you need to double the recipe if you're making a full-sized cake.

Ingredients
  • 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup natural cocoa*
  • 2/3 cup vegetable oil
  • 1 cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup boiling water**
* Be sure not to substitute in dutch process cocoa here. Natural cocoa is acidic, and you need something acidic to react with the baking soda in this recipe. Dutch process cocoa has been neutralized and hence won't work with the baking soda to make the cake rise. (You would, hence, pair dutch process cocoa with baking powder, a self-contained rising agent.)

** This will help bring out the flavor of the cocoa. I recommend boiling more than enough water first and then measuring; otherwise you could lose water to evaporation.

Method

If you haven't already, you should check out my basic cake baking method and my list of cake baking tips! Every cake batter recipe I post follows that same method, and my cake baking tips are great to memorize for whenever you're preparing a cake batter such as this.
  1. Preheat the oven to 325°F.
  2. In a medium-sized bowl, sift together the flour, baking soda, saltand cocoa powder.
  3. In a larger bowl, beat together the oil and sugar. Then, beat in the eggs one at a time.
  4. Gradually add the dry mixture to the oil-sugar-egg mixture.
  5. Incorporate the vanilla.
  6. Finish by stirring in the boiling water. 
  7. Baking time. Fill your liners just over halfway full and bake for 17 to 22 minutes. Use the toothpick test for perfect doneness.


MARSHMALLOW CREAM FROSTING
Makes enough for 14 cupcakes or for half of a standard double-layer 9" round cake.

Ingredients
  • 3/4 cup marshmallow creme (a.k.a. fluff)
  • 1/2 cup butter
  • 2 1/2 – 3 cups powdered sugar
  • 1/2 – 1 TB milk

Method

  1. Beat together the marshmallow creme and butter.
  2. Gradually add half of the powdered sugar, then the milk, and then the rest of the powdered sugar until you reach a smooth, yet stiff consistency.


Confetti Cake or Cupcakes

Monday, November 17, 2014



Confetti (a.k.a. Funfetti®) cupcakes are SO much fun. I don't know why I haven't made them until now. And I feel like homemade confetti cake is all the more special because confetti cake is kind of your prototypical boxed-mix cake, am I right? That's just what I'm thinkin'... Anyway. Let's do this at every birthday party from now on, okay?

Party in your mouth, yo!



Told ya.

Alright. Here is ze recipe...



CONFETTI CAKE BATTER
Makes 14–15 cupcakes or just over enough batter for one 9" round cake pan. (Note that a typical cake involves doubling the recipe and baking two pans' worth of batter.)

Ingredients
  • 1 2/3 cups cake flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter, cut into pieces
  • 1 cup sugar
  • 2 egg whites
  • 2/3 cup milk
  • 2 tsp vanilla
  • 1/3 cup rainbow sprinkles

Method

If you haven't already, you should check out my basic cake baking method and my list of cake baking tips! Every cake batter recipe I post follows that same method, and my cake baking tips are great tips to memorize for whenever you're preparing a cake batter such as this.
  1. Preheat the oven to 350°F.
  2. In a medium-sized bowl, sift together the flour, baking powder, and salt.
  3. In a larger bowl, beat the butter at a high speed, and gradually beat in the sugar. Then, beat in the egg whites.
  4. Now you will gradually be adding the dry mixture and the milk to the butter-sugar-egg mixture. To do this, alternate mixing in some of the dry mixture, followed by some milk, followed by some dry mixture... You get the picture. Do that until you've incorporated the dry mixture and the milk completely. Just don't over-mix here.
  5. Finish by incorporating the vanilla and sprinkles.
  6. Baking time! For cupcakes, fill your liners 2/3 full and bake for 17 to 22 minutes. For a cake, fill a greased 9-inch round cake pan about 2/3 full with batter and bake for 30 to 40 minutes. Use the toothpick test for perfect doneness. Remember...crumbs!


SLC Life

Thursday, November 13, 2014



Since I moved to Salt Lake City last month, I've been exploring the area with my friend/awesome roommate. I present...some photo documentation.



Playing at the fountains at City Creek.





City Creek has Christmas lights in the trees all-year-round, by the by.



Mountain drive.







Ski lifts. Everywhere.





Park City.

Happy almost-Friday, everyone!