Wednesday, October 3, 2007
Double C-Cup-Cakes: The Boobie Bake-off
a nice pair...sorry, I couldn't resist.
Chocolate Cherry Cupcakes
As you can see, I'm getting my blog events out of the way for October. The Boobie Bake-off is hosted by Marye at Apron Strings and Simmering Things and requires that we all bake something pink in honor of Breast Cancer Awareness Month. The super cool part is that readers can donate $1 to vote for their favorite on October 31st. All proceeds will be donated to breast cancer research in the winner's name.
I am so 7th grade. I really wanted my pink entry to look like boobs. I know there is nothing funny about breast cancer, but who says we can't have fun while promoting awareness? Another personal rule I gave myself was to leave food coloring out of the equation. With those guidelines, I came up with a deep chocolate cupcake, topped with a sour cherry-cream cheese icing. I used my "old stand-by" chocolate cake recipe, David Lebovitz's candied cherries, and a cream cheese icing from the top of my head. Turns out, they're really good too. I can't say I was crazy about the way they looked though. Pink, though they were, the texture of the icing is just a tad bit runny. Not so much that it hurt the outcome of the cupcake, but I was hoping for a stiffer consistency so I could pipe it into big rosettes. Sadly, the pretty picture in my head did not match the cupcake before me. Having said that, they were so tasty that I ultimately did not care. Plus, they totally look like boobs.
Fudgy Chocolate Cupcakes adapted from Richard Sax's Classic Home Desserts
Makes 24 small cupcakes or 12 Large
1 3/4 cups all-purpose flour
3/4 cup plus 3 T cocoa powder
1 1/4 tsp baking soda
1/8 tsp salt
3/4 cup softened butter
2/3 cup sugar
2/3 packed brown sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cups buttermilk
Pre-heat the oven to 350 degrees. Line muffin tins with paper cups or grease with pan spray. Sift the dry ingredients together onto a sheet of was paper.
Cream the butter and sugars together with an electric mixer on med-high speed. Add the eggs one at a time, beating thoroughly after each addition. Lower the speed down to low and add the dry ingredients alternately with the buttermilk in 3 additions. Divide batter amongst the prepped muffin tins and bake for 18-22 minutes.
Candied Cherries adapted from David Lebovitz's The Perfect Scoop
1 # sour cherries, fresh or frozen
1 1/2 cups water
1 cup sugar
1 T lemon juice
1 drop almond extract (but I use 1 tsp amaretto)
Heat everything but the almond flavoring in a large sauce pan. Stir until the sugar dissolves, then bring to a boil. Turn down heat and simmer for about 25 minutes, or until the juice is syrupy. Cool then stir in almond flavoring.
Sour-Cherry Cream Cheese Frosting
8 oz. soft butter
5 oz. room temperature cream cheese
1 cup sifted powdered sugar
1/2 cup candied sour cherries, strained and chopped, juices reserved
Cream together the butter, cream cheese and sugar until smooth and fluffy. Add chopped cherries and mix. Slowly add about 2 or 3 tablespoons of the sour cherry juice for pink frosting, or omit it for a sturdier frosting.
Smear on cooled cupcakes