Home Manager. Momma. Hairstylist. Artist. Lover. Fighter. Everything and anything.

Thursday, March 17, 2011

Valentine's Day

I woke up early to work on Emmanuel's gift, when about half way through getting ready to bake and craft, my sister reminded me of an appointment she had… So I had to hustle my buns and get the cupcakes in the oven, and print off the Love Coupons and picture(that was supposed to be a card, but I was rushed and didn't have time to play with the dimensions before printing), but the husband loved it and put up on the wall instead. All which had to be done before 1. the baby and husband woke up 2. having to leave to take Jess to her appointment.

After we returned I frosted the cupcakes, and started working on Pinxit's gifts. I came across these Mickey and Minnie candy boxes, so I made those and filled them with chocolate covered pretzels, and made her a Woody(Toy Story) Valentine's card. She previously picked out a new teddy bear she wanted, so that also was her gift.

I was going to spend the morning making Valentine's with Pinxit for her to give Jess and her papa, but the appointment ate up my whole morning, so Jess just got a container of chocolates.

Now what you've all been waiting for, the recipe!

Rich Chocolate Cupcakes with Cream Cheese Frosting

Yields: 12 cupcakes

3/4 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, room temperature
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 package instant pudding
1/2 cup sour cream(can be full, reduced, or no fat)

Preheat oven to 350 degrees. Line cupcake pan, or spray with cooking oil. In a medium bowl, sift cocoa, flour, baking powder, and salt, then set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each, then beat in vanilla. On low(or by hand) combine with the flour mixture. Pour batter into cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely, then frost and decorate if desired.

Baker's Note: I cooked mine on 325 degrees for 20 minutes and they came out a little over done. We just moved into this apartment though, and I've noticed I've had to adjust all my cooking temperatures and times because our oven is too hot or something… I think it's because it cooks with the broiler on all the time, as well as the bottom.

Cream Cheese Frosting

1 8oz/250g package of regular cream cheese, room temperature 
2 tbs butter, room temperature
1 tbs shortening
1 tbs vanilla extract
1 1/2 cups confectioners sugar

Combine cream cheese, shortening, and butter in a bowl and mix on low until well blended. Mix in the vanilla. Slowly add the confectioners sugar until you reach desired consistency. You may have to add more than 1 1/2 cups if you require stiffer frosting. se right away, or store in an airtight container for up to 2 weeks.

Baker's Note: Do not use reduced fat cream cheese, you will end up with a super soft frosting that you won't be able to pipe with at all, unless you add a ridiculous extra amount of sugar and butter - which in the long run makes the low fat cream cheese pointless. 

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