>> Thursday, February 25, 2010
On Wednesday morning I woke up with a feeling in the pit of my stomach. Ugh, guilt - but why? Maybe because of a notable lack of indulgence on this blog, and a secondary realization that I haven't supplied the first-year clinical medicine class that I TA with treats since at least November! This was a situation that could be easily rectified, so I went on an internet search for a delicious/irresistible/unique/beautiful (must encompass at least four appealing adjectives) cupcake recipe. As someone who will eat almost anything, the biggest challenge was finding something unique yet globally appealing. While I love Martha Stewart cupcake recipes, they get played out after awhile. Finally on epicurious I came across this recipe:
Cinnamon-Scented Devil's Food Cupcakes
Makes 24 regular + 30 mini
Adapted from Epicurious
2 2/3 cups AP flour
1 1/2 cups unsweetened cocoa powder
1 tbsp ground cinnamon
1 1/2 tsp baking powder
1 1/2 tsp salt
1 tsp baking soda
3 1/2 cups sugar
1 1/4 cps freshly brewed coffee, cooled to room temp
1 1/4 cups buttermilk
3/4 cups canola oil
2 large eggs
2 large egg yolks
1 tbsp vanilla extract (I used vanilla bean paste)
Preheat oven to 325 degrees. Place cupcake liners of choice in muffin tins. Sift flour, cocoa, cinnamon, baking powder, salt, and baking soda into large bowl. Combine sugar, coffee, buttermilk, oil, eggs, egg yolks, and vanilla in another large bowl. Using stand mixer, beat egg mixture until blended. Add dry ingredients. Beat on medium speed until blended, scraping bowl occasionally.
Fill liners about 3/4 to top. Bake cupcakes until puffed and center is just firm to touch, about 24 minutes for regular and 15 minutes for minis. Transfer cupcakes to racks and cool completely.
For the icing I did go with Martha, and halved one of her vanilla buttercream recipes as I wanted to show off the telltale flecks of my newly acquired vanilla bean paste:
Fluffy Vanilla Buttercream
Adapted from Martha Stewart
2 sticks unsalted butter, softened
3 cups confectioner's sugar, sifted
1/4 tsp vanilla bean paste
small pinch of salt
Put butter in bowl of a stand mixer. Beat on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar 1/2 cup at a time, mixing well, about 5 minutes total. Add vanilla and salt. Raise speed to medium-high; beat until smooth, about 1 minute more.
Here they are, ready for the hike to the hospital - a journey on which they received much attention. The cupcakes themselves were deliciously rich, the addition of cinnamon and coffee adding depth to the traditional chocolate cupcake. Frosting could have easily been foregone, however the vanilla buttercream suited them nicely.