So, for my maiden voyage with the new KitchenAid mixer (pictured above!), I decided to make some cupcakes.
Rachel and Brian gave us this cool cupcake pan/carrier:
It’s from Crate & Barrel. They also included a box of cupcake and frosting mix, but I opted to try something from scratch. Also in their package, this fun book:
I found several recipes I wanted to try, but opted for the one that included the fewest amount of ingredients I did not have in the house: Devil’s Food Cupcakes. All I needed was milk, which I was able to pick up at the gas station on the corner. Instead of making the frosting that was suggested with the cupcake recipe, I made a fudge frosting from the previous page…it involved heating butter, milk, and chocolate (I used chocolate chips) on the stove, then mixing in confectioner’s sugar.
The mixer is every bit as awesome as everyone says. 🙂
I used the carrier to bring the cupcakes to Fuji Grill, where we were meeting Ron, Melissa, and several of Melissa’s friends and family for a birthday gathering. They were a hit.
Personally, I liked the cupcakes just fine, but I disagree with their classification as “devil’s food.” I’d have called them chocolate. Anyone have a good devil’s food cake recipe to share with me?
This recipe, for reference:
1 tsp. baking powder
1 c. light brown sugar
1 c. (2 sticks) sweet butter, softened
2 separated eggs
3 1/2 oz. semisweet chocolate, melted
1 tsp. vanilla extract
1/2 c. milk
Sift flour/baking powder and set aside. Cream sugar and butter in medium bowl. Add egg yolks and beat well. Add melted chocolate and vanilla, mixing well. Add flour and milk alternately, beating well with each addition. Beat egg whites in a medium bowl until soft peaks form, and gently fold into batter.
Bake at 350 for 20 minutes
(500 Cupcakes, devil’s food cupcakes, p. 101)
Tags: cupcakes, chocolate, baking, 500 cupcakes
I have that cupcake carrier. It’s great. 🙂