Rainbows and Dragonflies

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I want to preface this post by saying that these cupcakes are not, I repeat, ARE NOT kid friendly. LOL Ok, now we have that out of the way. 🙂 I came across this recipe on Carnal Dish and put it in the back of my mind as a maybe. On Saturday I had this really strong urge to bake so off to the store we went.

I had trouble finding a true Dutch-process cocoa in my local stores and ended up getting Hershey’s Special Dark which is a blend. The ganache calls for chopped bittersweet chocolate and I used some Ghiradelli semi-sweet chips that I had in the cabinet.

Melting butter in the Guinness

Guinness, butter and cocoa powder coming together

Mix of flour, sugar, baking soda and salt

Eggs and sour cream mixed together

Guinness chocolate added to egg sour cream mix AFTER the chocolate cooled a bit.

Stir in the dry ingredients

Batter’s ready

Cupcakes are ready for the oven

Semi-sweet chips for the ganache

Pouring in the hot cream

Mix, mix, mix from the middle out

Stir in the whiskey and butter and let sit

Frosting time. Beat butter until creamy and add powdered sugar.

Buttercream ready for additions

Add the Bailey’s

Add the vanilla extract (I use natural extract without corn syrup)

Cupcakes cooled with the tops cut out. I used the bottom of one of my decorating tips to cut and I only went about halfway down. When I tried to go 2/3 of the way in the cupcakes started to split on top.

Ganache piped in

Buttercream piped on top

Add sprinkles

Inside view of the finished product.

Blackened Cumin-Cayenne Tilapia

Use your broiler to make already quick-cooking fish fillets an even speedier dinner option.

  • YIELD: 4 servings (serving size: 1 fillet)
  • TOTAL:18 Minutes
  • COURSE: Main Dishes

Ingredients

  • 1 tablespoon olive oil
  • 4 (6-ounce) tilapia fillets
  • 2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground red pepper
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray

Preparation

1. Preheat broiler.

2. Rub oil evenly over fish. Combine cumin, salt, garlic powder, and peppers; sprinkle over fish. Arrange fish on a broiler pan coated with cooking spray; broil 5 minutes or until fish flakes easily when tested with a fork or desired degree of doneness.

Red Velvet Cupcakes

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
2 oz. red food coloring (two bottles)
1/2 cup unsalted butter, softened
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with cupcake papers.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside.  In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes.  Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go.  Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. In a small bowl, mix vinegar and baking soda.  Yes, it will fizz!  Add vinegar mixture to the cake batter and stir well to combine. Using an ice cream scoop, fill cupcake cups with cake batter (they should be 2/3 – 3/4 full).  You may not fill all the cups, I ended up with 20 cupcakes.  Place muffin tins on the middle rack of a preheated 350 degree oven.  Bake for approximately 20-22 minutes, rotating pans halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean. Check early and don’t overbake!

5. Cool the cupcakes in their tins on a wire rack for 10 minutes then remove and allow to cool completely before frosting.  Frost cupcakes with cream cheese icing (recipe below) and decorate with red sprinkles if desired.  The cupcakes above were decorated using the Wilton Cupcake Decorating Kit and Valentine’s Sprinkles. They can usually be found at craft stores like Michaels or Joann.

6. Enjoy the cupcakes with those you love!

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something!  As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.  Since the batter is fairly thick, I have found that an old-fashioned ice cream scoop works best for filling the cupcake wells (also great for muffin batter!).  Since all ovens are different, make sure you check the cupcakes a little early.  Mine were ready in just over 2o minutes, yours may be done sooner, or they may take a minute or two longer.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth.  Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract.  Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use.  If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Recipe Notes: If you prefer a sweeter and/or stiffer frosting, more powdered sugar can be added (up to four cups). But remember, the more sugar you add, the less you’ll be able to taste the tangy cream cheese!


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