I guess I had a good excuse to make sweet stuff today. I have never made cupcakes before. Ah, cupcakes, so small, sweet, and delicate. It is just the right serving size for dessert, and I don't think cupcakes are hated by anyone in the world. Well, if there are any out there, they are evil and I deem them an enemy of Earth!
Chocolate Cupcakes adapted from Food and Wine Magazine (makes 10-12)
Ingredients
100 g Cake flour (A MUST HAVE!)
25 g Unsweetened Dutch process cocoa
1/2 tsp Baking powder
1/4 tsp Baking soda
Pinch of salt
2 Large eggs separated
75 g Canola oil
100 g Sugar
2 tbs Water
Direction of sweet doom
1. Sift flour, cocoa powder, baking powder, baking soda, and salt into a bowl
2. Mix well until everything is almost evenly distributed
3. In another bowl, add egg yolks, sugar (reserve 2 tbs), oil, and water, and mix well (I suggest using electric mixer with paddle attachment)
4. On low speed, slowly add the dry cake mixture to the liquid mixture until smooth
5. In another bowl, beat egg whites until soft peaks (here's a tutorial that 101cookbooks explains about how to beat egg whites).
6. Add 2 tbs of reserved sugar to the egg whites and beat until stiff peaks.
7. Fold in 1/4 of the egg whites at a time into the cake mix until white streaks disappear
8. Preheat oven to 350F
9. Spoon cupcake mix into little cupcake holders
10. Bake in the oven for 10-15 minutes depending on the quality of your oven
11. Check with a toothpick to see if it will come out cleanly
12. Remove from the oven and set to cool on a rack
13. After cooled, add favorite frosting
Now onto the cream cheese frosting I had for this!
Cream Cheese Frosting
Ingredients
4 oz Cream cheese softened
4 oz Unsalted butter softened
2 cups Powdered sugar
1 tsp Vanilla extract
Directions
1. Cream butter and cream cheese with a whisk
2. Slowly mix and add powdered sugar to the mix until smooth and creamy
3. Add vanilla extract
4. Put on top of cupcakes
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