Yellow Champagne Cupcakes
With Ghiradelli Chocolate diabetic-crack frosting :]
Annie's Kitchen-Aid Mixer (AKA Kitchy), was feeling a little sad since we moved into the Spade Shake. How does one fix that? By making cupcakes, of course!!
Recipe - Makes 2 - 2.5 dozen, roughly
Bake Time: 20-25 minutes at 350*F
4 eggs - room temperature
1 1/3 C granulated sugar
Blend that nonsense together til it's nice and fluffy
1 1/2 C Unsalted Sweet Creme Butter (Melt it!!)
2 Tablespoons Vanilla
Throw that all in after your eggs & sugar get fluffy
2 Teaspoons Baking Powder
1/2 Teaspoons of Salt
After your eggs and butter get nice and thick, add in the dry mix, but don't over work it, because you're going to add:
A few splashes of Brut Champagne (I used Andres, it's cheap AND delicious.)
It'll look something like this when it's all done. :] I use an ice cream scoop and it'll give you a perfect portion to the cupcake holders. If you feel like they're too "low" in the cupcake holders, add another dollop. It's okay!
Bake for 10 minutes at 350*F, then rotate the cupcakes in the oven for an even heat ratio. You're going to bake them for at least 10 more minutes - The cupcakes are done when you can poke them with a toothpick & it comes out clean.
Let them cool. Pick the ugliest one to taste test and break it open. It should look something like this inside.
Now, because you added brut champagne, they're not overly sweet. If you don't like that, add more sugar in the beginning stage. But keep in mind, your frosting is going to make up for that.
Chocolate Crack Butter Creme Frosting
Roughly 18 ounces of Ghiradelli choclate (6 ounces of semi sweet, 12 ounces of 60% cocoa. Trust me, good chocolate is your friend..)
You're going to put that in a double boiler - I used a quart sized pot and put roughly 2 inches of water in it. Just a touch of salt and then a big glass bowl on top. Make sure the water isn't touching the bowl, you don't want your chocolate to burn!!
2 sticks (1 cup) of Room Temperature Butter
4 Tablespoons Vanilla
While your chocolate is slowly melting, whip the butter in your mixer. The fluffier the better. *Now I put in the 1/4 C of granulate sugar, because I like the gritty texture in my frosting. You can opt out of that if you'd like.*
4 C Confectioner's Sugar
Add it in slowly to the butter mixture while your chocolate is melting. I do about a cup at a time to figure out how much I really need to get the consistency needed for a proper frosting... Once that's all said and done...
LET THE CHOCOLATE COOL for a few moments before you add it to the frosting mix. It should be melted at this point, but allowing it to cool is vital... This is key. The hotness of the chocolate is going to mess with the oils in the butter and you don't want the frosting to separate. If it does, throw the mix (after you add in all the confectioners sugar) in the fridge for at least 30 minutes. It'll regain it's consistency - re-whip it and then frost 'em!
1/4-1/2 C Milk
This is only to be added for consistency purposes. If your frosting is too thick, add some milk. If it's too runny, add more confectioners sugar. It's all about your preference. Personally I like mine a touch on the thicker side, because I want it to hold the shape I give it. I'll use maybeeee 1/3 C milk, and that's pushing it.
Blah, blah, blah.
Put icing on your cupcakes. And sprinkles. And then more sprinkles.
It'll look something like that. Have a glass of champagne to celebrate the fact that your cupcakes look as delicious as they taste.
If you have questions, make an inquiry on www.fatkidtuesdays.com
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