Friday, January 25, 2013

A Surprise Inside! 

So i made these cupcakes, right?
So I wanted to make cupcakes, cause I haven't made cupcakes in FOREVER!
So my mom was looking through her cooking binders. She found a slip with a GREAT idea!
It said to add a piece of chocolate candy and add it in to any cupcake recipe.
As you see I added snickers and crunch.  
I made a simple chocolate butter cream frosting recipe from Bakerella's original book. 
I forgot how many cupcake's the recipe made, but I think it was around 27-30 cupcakes. 
The icing recipe covered most of the cupcakes. 

Martha Stewart's Chocolate Cake

  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 3 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 3 large eggs, lightly beaten
  • 1 1/2 cups hot water

  1. Preheat oven to 350 degrees. Line the muffin tins with cupcake papers or spray with cooking spray.
  2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes.
  3. Pour batter into pans. Bake 45 to 55 minutes, or until a toothpick inserted into the centers comes out clean; an adult should rotate the pans halfway through and remove cupcakes from the oven.
  4. Let cakes cool in pans on wire racks, 20 minutes, before frosting the cupcakes. 

Bakerella's Chocolate Butter Cream

3/4 cup butter, softened
1 teaspoon vanilla extract 
3 cups powdered sugar 
1/3 cup cocoa powder
1 to 2 teaspoons milk, if needed

1. Cream the butter and vanilla with a mixer
2. Add the powdered sugar to your butter mixture, add the sugar in batches
3. Then add your cocoa powder, add milk to make creamier.