You should always let the cake cool completely before frosting, and I find it is way easier to frost a cake when the frosting is freshly made. Just so you know.
Dark Chocolate Cupcakes, Cooksillustrated.com:
1 stick unsalted butter
2 ounces bittersweet chocolate
1/2 cup dutch processed cocoa
3/4 cup all purpose flour
1/2 teaspoon baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 cup sour cream
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.
Whisk flour, baking soda, and baking powder in small bowl to combine.
Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.
Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
Frosting: from the Cake Bible, Neoclassic Buttercream with Raspberry Flavoring
6 large egg yolks
¾ cup sugar
½ cup corn syrup
2 cups unsalted butter, softened (really, really soft...butter can stay out of the fridge for a long time. Keep it out all day)
2 to 4 Tablespoons liqueur or eau-de-vie of your choice
Have ready a greased 1 cup heatproof glass measure near the range.
In a bowl beat the yolks with an electric mixer until light in color - this will take several minutes. Meanwhile, combine the sugar and corn syrup in a small saucepan (preferably with a nonstick lining) and heat, stirring constantly, until the sugar dissolves and the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.
Pour a small amount of syrup over the yolks with the mixer turned off. Immediately beat at high speed for 5 seconds. Wait until batter cools - you don't want the eggs to get so hot that they scramble or something. Stop the mixer and add a larger amount of syrup. Beat at high speed for 5 seconds. Continue with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measure. Continue beating until completely cool.
Gradually beat in the butter and, flavoring.
Raspberry flavoring:
Suspend 24 ounces of frozen, unsweetened raspberries over a strainer and let sit for several hours to collect juice. I used the help of a lamp:
A lamp makes the process much, much quicker. Press the rest of the juice out with the back of a spoon - you should have around 1.5-2 cups by the end. Take 1 cup raspberry juice, reduce over medium heat until down to around a 1/4 cup. Mix back with the unreduced juice with 2 teaspoons of lemon juice and add to frosting to taste. I added around 1/2 a cup. You don't want to add so much that the consistency of the frosting will change.
Then, frost your cupcakes! My finished product, all ready to go:
1 comment:
I want one.
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