It was a co-worker's birthday today, and another of my co-workers (Amber the prolific anonymous commenter) made cupcakes. Let me just say - as much as I like to bake, and as fancy stuff as I make, I am terrible at cupcakes. Always end up overflowing or not filling them enough and having puny little cakelets. Amber's were a dream. Got a little smudged in handling, but that's ok. Anyway, she had to go home with a sick child this afternoon, but I promised her a picture of them. Voila!
7 comments:
A dream! This is high praise indeed, from a gourmet baker. :) I'm so happy everyone liked them, and I wish I could have been there to join in the traditional terrible sing-along. Thank you.
-A
I think they're beautiful! I have Grandma Becker's Quick Mix Chocolate Cupcake recipe if anyone is interested.
I am! What better place to post good recipes than on a baker's blog? Especially if they're easy and quick, and chocolate. :)
Amber
p.s. Thank you! You can't quite tell, but they are also filled with the same raspberry cream filling as on the tops. Makes them extra light and fluffy!
I'll trade you for your raspberry cream filled cupcake recipe.
Martha Becker's Quick Mix Chocolate Cupcakes
Mix together until smooth:
1/3 c cocoa
2/3 c very hot water
Sift together and add to cocoa mixture:
1 c flour
1 c sugar (I reduce the sugar)
1/2 tsp baking powder
1/2 tsp soda
1/2 tsp salt
Add to above mixture:
1/3 c oil
2 eggs
Beat well by hand.
Add 1 tsp vanilla.
Fill paper lined muffin tins 2/3 full. Bake 15-20 min. at 400 degrees. Makes 11 or 12
Okay, confession time-this is not my recipe, I got it off the Internet. Here it is:
Raspberry Cream Cupcakes Recipe courtesy Giada De Laurentiis
1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
1 1/3 cups water
3 large eggs whites
2 tablespoons unsalted butter, melted
2 teaspoons almond extract
2 teaspoons vanilla extract
2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
1 cup heavy whipping cream
1/3 cup powdered sugar, plus additional for dusting
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.
Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.
Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.
Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.
Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
Here is the website I got it from (Sorry, I guess you'll have to cut and paste here):
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29942,00.html
Thank you. At the museum where I volunteer we celebrate birthdays once a month. I think I'll volunteer to bring the "cake" this time and make the cupcakes. The topping would also go well on the chocolate cupcakes.
I'm glad to share! It's not often I get a chance to since I'm not much of a cook. :)
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