|Happy Birthday to you!!|
Speaking of the icing on the cake, this frosting is damn good. Definitely my most favorite part. And there was extra. And it was glorious. Please note, that's the best part. Now go make this.
Having extra frosting reminds me of a story my grandparents love to tell about me. At probably around 11/12, I was staying at their house for a week during the summer. I decided to make a funfetti cake (doesn't funfetti just remind you of childhood?), which came out of the oven and was set out to cool. We were all spending some time under the house (think beach house, built on stilts) and I asked to go frost it. They let me go upstairs alone (first mistake) with a tub of frosting to do just that. I don't remember eating that much of it. Honestly. But they came up to check on me at some point after I had finished. They describe a pretty much naked cake with some frosting here and there in spotty areas, huge holes in the cake, etc. Empty tub in the trash. Yep, I love me some frosting. Like I said, embracing my inner fat kid in a healthier way.
Anyway, let's begin here. Before I go grab another one.
Chocolate Cupackes with Banana Buttercream (and Pretzels!)
Chocolate Cupcakes (recipe from Joy of Baking)
Yield: 16 cupcakes
1/2 cup Dutch-processed cocoa powder
1 cup boiling hot water (just a tip - boil more water then you will need, don't boil exactly 1 cup. Seems obvious, but I gotta admit I would do it.)
1 1/3 c. all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 c unsalted butter, room temperature (check here for a tip on how to do this quickly!)
1 c sugar
2 large eggs
2 tsp vanilla extract
Preheat oven to 375 and fill 2 muffin tins with 16 cupcake cups. Spray with cooking spray to ensure they will peel easily. Combine cocoa power and boiling water in a small bowl; set this aside to cool completely to room temp. (I stuck it in the freezer). Meanwhile, in another small bowl, whisk together the flour, baking powder, and salt; set this aside as well. In a larger bowl, beat butter and sugar until fluffy. This requires a minimum of 2 minutes. Add the eggs, one at a time, and beat until smooth. Make sure to scrape down the sides. Add vanilla. Add flour mixture, slowly. You will get a thick batter, this will seem weird. Don't over-mix. Using a spoon, stir in the cocoa until mixed though. Pour into cups, filling them about 2/3 full. Bake for about 20 minutes or until a toothpick comes out clean! Cool the cupcakes on a rack, then frost and decorate!
Banana Buttercream Frosting
1 large, very ripe banana
1 tsp lemon juice
1/4 c butter, at room temperature
4 c powdered sugar
6 drops yellow food coloring
In a small bowl, mash the banana and stir in lemon juice; set aside. Cream together the butter and 1 c powdered sugar. Beat in the banana mixture. Then add the rest of the sugar, slowly. Once combined, add food coloring.
|Add boiling water to the cocoa power. Penzy's is the best!|
And yea, those are chocolate chips in the background. I needed a snack...
|Finished little cuppycakes!|