Chocolate Cupcakes

Numerous versions of a basic cupcake, this is in the top three.

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Double Chocolate Cupcakes

Yield: Makes 12 cupcakes

Author: Sweet Bake Shop

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Sometimes a simple chocolate-on-chocolate cupcake is just what you're craving. Dress them up with sprinkles, gold leaf and meringues or just eat them as isv- the choice is yours.

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Ingredients

For Cupcakes

• 1 ¼ cups (160 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• ¾ cup (85 g) Dutch-processed cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 3 tablespoons (35 g) semi-sweet chocolate chips
• 1 cup whole milk, room temperature
• ¼ cup sour cream
• ¼ cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract

For Frosting and Decorating

• 1 batch Vanilla Meringues
• 1 batch Bake Shop Vanilla Frosting, chocolate variation
• Pastel sprinkles
• Edible gold flakes (I use Cote D'Azur)

Instructions

For Frosting and Decorating

1. Make the Vanilla Meringues for the decoration. Allow them to cool completely. (Meringues can be made up to 2 weeks in advance.)
2. Make the cupcakes. Preheat the oven to 350°F (180C). Line a cupcake pan with 12 cupcake liners.
3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix on low speed until blended.
4. In a heatproof bowl set over a saucepan of simmering water, melt the chocolate chips, stirring often with a rubber spatula to prevent burning. Remove the bowl from the pan and set aside to cool.
5. In a small bowl, whisk together the milk, sour cream, vegetable oil, eggs and vanilla. Pour the mixture into the bowl with the dry ingredients, add the melted chocolate and beat on medium speed for about 30 seconds. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula, then beat again on medium speed until well blended, about 1o seconds.
6. Divide the batter evenly among the liners and bake for 18 to 20 minutes, until a toothpick inserted in the centre of the cupcakes comes out clean. Immediately remove the cupcakes from the cupcake pan and place on a wire rack to cool completely.

For the Chocolate Frosting

1. Fit a pastry bag with a large piping tip and half fill with the frosting. Pipe a swirl onto each cupcake.
2. Top with sprinkles and gold flakes and finish with a meringue.
3. Cupcakes will keep in a container, covered loosely with plastic wrap, at room temperature, for up to 2 days.

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Desserts, Cakes & Cupcakes

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Bake Shop Vanilla Frosting

Yield: Makes 4 cups

Author: Sweet Bake Shop

Prep time: 10 MinTotal time: 10 Min

Every baker has a basic vanilla frosting that they love enough to fill and decorate their desserts. Mine is made with vanilla bean paste, but using vanilla extract is just fine, tool This frosting can be flavoured almost any which way, simply by adding your favourite extract, spread or whatever your heart desires. Use it to frost Vanilla Birthday Cake, pipe swirls onto French Cupcakes and more.

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Ingredients

• 2 cups (450 g) unsalted butter, room temperature
• 2 teaspoons vanilla bean paste (or 1 teaspoon pure vanilla extract)
• 4 ½ cups (560 g) confectioners' sugar

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 30 seconds.
2. With the mixer running on low speed, gradually add the sugar, one cup at a time, until incorporated. Turn the mixer up to medium speed and beat for about 2 minutes, until the frosting is light and fluffy. Stop the mixer and scrape down the sides and bottom of the bowl with a rubber spatula.
3. Add the vanilla, then beat on medium speed for one additional minute.
4. Use immediately to frost cakes, cupcakes and more.

Notes

Flavour Variations

Caramel Frosting: Add ¼ cup caramel with the vanilla.

Chocolate Frosting: Add 2 tablespoons chocolate ganache and ⅓ cup (40 g) cocoa powder with the vanilla.

Cinnamon Frosting: Add l to 2 tablespoons cinnamon with the vanilla.

Cookies and Cream Frosting: Add 1 cup finely crushed Oreo cookies (about 12 cookies) with the vanilla.

Cotton Candy Frosting: Add 1 teaspoon cotton candy lavouring with the vanilla.

Peanut Butter Frosting: Add ¼ cup smooth peanut butter with the vanilla.

Peppermint Frosting: Add l teaspoon peppermint extract with the vanilla.

vanilla.

Pink Lemonade Frosting: Add 2 to 3 teaspoons lemon or lemonade drink powder with the vanilla.

https://www.anthologyofcrumbs.com/bake-shop-vanilla-frosting

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Desserts, Cakes & Cupcakes, Sweet Staples

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Vanilla Meringues

Yield: Makes 20 (2-inch) meringues

Author: Sweet Bake Shop

Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M

These sugary-sweet treats can be tinted every colour of the rainbow, flavored a which way and even topped with sprinkles. For best results, store them in an airtight container away from moisture.

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Ingredients

• White vinegar, for wiping mixer bowl and utensils
• 4 large egg whites
• 1 cup (200 a) granulated sugar
• Pinch of salt
• Pinch of cream of tartar
• 1 teaspoon pure vanilla extract
• 2 to 3 drops pink gel food colouring
• 1 teaspoon edible glitter, for decorating (l use CK) (optional)
• Flavour Variations
• Cotton Candy: Replace the vanilla extract with 1 teaspoon cotton candy flavouring.
• Bubblegum: Replace the vanilla extract with 1 teaspoon bubblegum flavouring.
• Watermelon: Replace the vanilla extract with 1 teaspoon watermelon flavouring.
• Sprinkles: instead of using edible glitter, sprinkle ¼ cup nonpareils or confetti sequin sprinkles on the meringues right before they go into the oven.

Instructions

1. Preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper.
2. Wipe the inside of a mixer bowl, as well as the whisk attachment and a hand whisk, with white vinegar. Pour about 2 inches of water into a medium saucepan and place over medium heat.
3. Place the egg whites and sugar in the mixer bowl and whisk to combine. Place the bowl over the pan of simmering water (but not touching the water) and whisk constantly until the mixture thins and the sugar has dissolved, about 3 to 4 minutes. I usually dip a clean spoon into the mixture and then rub it between my fingers to test whether it's ready. When you can no longer feel any granules of sugar, remove the bowl from the pan.
4. Place the bowl on a stand mixer fitted with the whisk attachment. Add the salt and cream of tartar, then whip on medium-high speed until the meringue has tripled in volume and is thick and glossy. Add the vanilla and whip to combine. Add the food colouring and whip until well blended.
5. Fit a pastry bag with a large French star tip and fill with the meringue mixture. Pipe about twenty 2-inch dollops onto the parchment paper, spacing them apart slightly. (Meringues don't spread, so they can be piped fairly close together.) Sprinkle with the edible glitter, if using.
6. Bake for about 2 hours, until meringues lift easily off of the parchment paper. Allow the meringues to cool completely on the baking sheets.
7. Meringues will keep in an airtight container for up to 2 weeks.

Notes

Greasy residue (from butter and oils) and egg whites are not friends when making meringues! Fat will prevent your meringue from whipping up into billowy goodness and leave you instead with a soupy mixture. To prevent this, be sure to wipe all bowls and utensils with vinegar, which will get rid of any oily residue.

If you're having trouble with the parchment paper sliding around or rolling up while you're piping your meringues, apply a little bit of the meringue under each corner of the parchment. Press onto the baking sheet, and you're in business.

https://www.anthologyofcrumbs.com/vanilla-meringues

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