Iron Chef Mommy

The journey of a mother and wife in her very own kitchen stadium

cupcakes and more…cupcakes

Posted by ironchefmommy on January 13, 2010

Well I can’t believe it! My little girl, my princess, my angel is turning 2 tomorrow! How fast these last two years have flown by. I wish I could stop time, or slow it down. I love the little girl she is turning into, but I miss her as a little baby. She is smart, fun, and makes every day worth living. We are so lucky to have such a wonderful daughter. I sit and reflect how I felt two years ago today… LARGE…uncomfortable, but savoring what I knew to be my last few hours carrying my daughter, feeling her first flutters, then later kicks that I swore bruised me from the inside they were so strong. She’s awesome, and she’s ours. I’m sure I’ll be doing more reflecting tomorrow as we celebrate her special day… but for now, a bit of fun!

So, we did a semi-party last year for her first birthday (since that’s really about the parents anyway). We had some of her close friends from Tri-County Tots, our playgroup that we’re in and some close family just have a cake for her. This year, we did a small cake/party at my mom’s last week when I was visiting on LI. Saturday we’ll do a cake at my in-laws for Madeline, my dad will be visiting and joining in the fun as well. Nothing over the top. She’s only 2. So, I thought it would be fun to have some of her friends come over for a playdate and cupcakes today. Needless to say, take 5 toddlers and cram them full of sugar at noon and watch the craziness ensue. You would have thought these kids never had treats before. It was so much fun to watch them and enjoy the cupcakes. I was up at 6am and had the first batch of cupcakes in the oven by 7:30, ran out at 9 for more milk and butter and by the time her friends got here, we had two different batches of cupcakes, each with their own icing and my coffee pot was brewing its second pot of the day. It was all worth it though to see Madeline’s face as her friends sang happy birthday and she blew out her purple candle shaped like a star.

Now, cupcakes. What kind? Where else would I go to find a yummy cupcake? Cupcake Rehab, of course. Marilla has some faboosh recipes up on there that I have always wanted to try. She posted a recipe for chocolate chip cupcakes a while back and I’ve been dying to make them. I figured this was my perfect excuse to!

Here’s her recipe:

First you take:

* 1 ½ cups + 2 tablespoons cake flour
* 2 ¼ teaspoons baking powder
* 1/8 teaspoon salt
* 7 tablespoons butter
* 7/8 cup sugar (or 1 cup minus 2 tablespoons)
* ½ cup milk
* 1 tablespoon milk
* 1 ½ teaspoons vanilla
* 3 large egg whites
* 1 cup semi-sweet chocolate chips

Then you:

1. Preheat oven to 350° degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Mix milk and vanilla in a separate small bowl.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl.
3. Beat egg whites to stiff peaks, and fold into batter. Fold in chocolate chips.
4. Divide batter among muffin cups, filling each 2/3 full.
5. Bake cupcakes about 22 minutes or until testers inserted into centers come out clean. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted.

Now, the icing. Chocolate chip buttercream. Can we say yum? It’s beyond delicious. Here’s her recipe, word for word.

Ingredients:

* 12 ounces (3 sticks) unsalted butter, softened
* 1 pound confectioners’ sugar, sifted
* ½ teaspoon pure vanilla extract
* 1 cup semi-sweet chocolate chips

Directions:

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
2. Reduce speed to medium. Add sugar, ½ cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth.
3. Fold chocolate chips into buttercream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

The icing was delicious, and like her, I ate a little bit out of the bowl.

Now, a few things. The recipe is halved, so you get 12 cupcakes (at least I did). She had an issue with them not rising enough to clear her cups, I did not. I filled them about 3/4 and they rose enough to clear the tops a little bit, so if you’re using regular muffin tins, 2/3 to 3/4 of the way is probably fine. I love a recipe for 12 cupcakes. That way they all get eaten. When there’s 24, I end up eating the last 9 or so and feeling like a big fat cow. So kudos there. Yay!

Then, I thought I’d make a funfetti cupcake. Two of Madeline’s friends (who, ironically both could not make it, for different reasons – one is now a big brother and the other is sick) have peanut allergies. So, Nestle chips that are made in a plant with peanuts were out. I thought I’d do funfetti, because it’s basically a plain cake mix with a little fun. I’m not a boxed cake mix person. I keep one in the cabinet for “holy shit” reasons but that’s as an absolute LAST resort. Since we weren’t snowed in, I stole another one of Marilla’s recipes. She made her own, which she found at iheartcuppycakes and I had to try them out. I mean, who doesn’t like funfetti? Come on now.

So, if you want to try your hand at them, here’s what you need:

* 1 ¼ cups flour
* 1 ½ tsp baking powder
* ¼ tsp salt
* ¾ cup sugar
* 6 tbsp butter, room temperature
* 1 large egg + 1 egg white, room temperature
* 1 tsp vanilla extract
* ½ cup milk
* 2 tbsp rainbow sprinkles

Directions:

1. Preheat oven to 350F.
2. Line cupcake pan with paper liners.
3. In a large bowl, sift flour, baking powder and salt. Set aside. In a stand mixer, fitted with flat beater, beat the sugar and butter until well combined, about 2-3 minutes.
4. Add egg and egg white, one at a time, beating on low. Then add vanilla. Gradually add flour mixture in 3 additions, alternating with milk in 2 additions, ending with the flour mixture.
5. Fold in rainbow sprinkles.Fill cupcake liners about 1/2-2/3 full.
6. Bake for about 17-20 minutes or until a toothpick inserted in the middle comes out clean. Remove from pan and cool completely on a wire cooling rack before frosting.

Now, they were just fantastic. Amazeballs, faboosh, beyond delicious. First of all, the batter was amazing before it was baked (yeah, I licked the spatula after they were in the oven. So what?) They were fluffy and moist and delicious.

Also, yes, I know. My pastry bag skills need some work. Don’t judge. How well would you frost 2 dozen cupcakes at 10am with a toddler underfoot trying to stick her fingers in the cupcakes? That’s what I thought. Besides, they tasted awesome. I should know. I ate 3 of them while watching the Biggest Loser. I know, I know. But, it was all worth it. I mean, look how happy she was!

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One Response to “cupcakes and more…cupcakes”

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