Chocolate Cupcakes with Chocolate Buttercream as served at Stephanie and Corbin's reception.

 

CHOCOLATE CUPCAKES With Chocolate Buttercream

YIELD: 24 CUPCAKES

INGREDIENTS

·          1/2 cup (2 ounces) cocoa powder, Dutch-process cocoa (for best flavor use Dutch-process)

·          1/2 cup hot water

·          2 1/4 cups (11.25 ounces) all-purpose flour

·          3/4 teaspoon baking soda

·          3/4 teaspoon baking powder

·          1/2 teaspoon salt

·          2 sticks (16 tablespoons, 8 ounces) butter, at room temperature

·          1 2/3 cups (12.5 ounces) granulated sugar

·          3 large eggs (about 5.25 ounces), at room temperature

·          1 tablespoon vanilla extract

·          3/4 cup sour cream

INSTRUCTIONS

1.       Preheat the oven to 350 degrees F. Line 2 standard cupcake pans with paper liners. In a glass liquid measuring cup, combine the cocoa powder and hot water and whisk until smooth. In a medium bowl whisk together the flour, baking soda, baking powder, and salt.

2.       In a medium saucepan over medium heat, combine the butter and sugar (I often do this in the microwave so I can use the same bowl for mixing). Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer (or to a stand-alone bowl, using a handheld electric mixer) and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated. So basically you'll add 1/3 of the flour, mix, then add 1/2 of the sour cream, mix, add another 1/3 of the flour, mix, add the rest of the sour cream, and finish with the last 1/3 of the dry ingredients.

3.       Divide the batter evenly between the prepared liners, filling no more than 2/3 full. If you live at a high altitude or have had overflowing cupcakes in the past, err on the side of filling the liner of one cupcake 1/2 full and baking it alone first to judge how the cupcake will rise in the oven. Bake the cupcakes until a toothpick inserted in the center comes out clean, about 15-18 minutes. Remove the cupcakes to a wire rack to cool completely.

 

 

CHOCOLATE BUTTERCREAM

 

1 cup unsalted butter, softened to room temperature

3 ½ cups powdered sugar

½ cup dutch-process cocoa powder (this is important for best flavor)

3 tbl heavy cream or milk

¼ tsp salt

2 tsp pure vanilla extract

 

In a stand mixer fitted with a paddle attachment, beat the butter on meadium speed until creamy-about 2 minutes.  Add powdered sugar, cocoa powder, heavy cream, salt and vanilla extract.  Beat on low speed for 30 seconds then increase to high speed and beat for 1 full minute. Add ¼ cup more confectioners sugar or cocoa powder if frosting is too thin or another tbl of cream if frosting is too thick.  Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer.  After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again if needed.

 

Lemon Cupcakes with Raspberry Buttercream as served at Stephanie and Corbin's reception

 

Lemon Cupcakes with Raspberry Buttercream

Ingredients

FOR THE CUPCAKES:

• 1 package lemon cake mix
• 1 (3.4 ounce) package instant lemon pudding
• 2/3 cup water
• ½ cup vegetable oil
• 1 teaspoon lemon zest
• 1/3 cup fresh lemon juice (from 2 lemons)
• 4 large eggs
• 1 tbl TruLemon crystals

Instructions

1.             Preheat oven to 350 degrees. Line 24 muffin tins with cupcake liners.

2.             In a large bowl, whisk together cake mix and dry pudding in a large bowl. Add water, oil, lemon juice, eggs, and lemon zest, TrueLemon, and stir to combine.

3.             Fill cupcakes 2/3 full. Bake 16-18 minutes

4.             Cool pan. Place on cooling rack and cool completely.

Makes 22-24 cupcakes

RASPBERRY BUTTERCREAM

1 cup unsalted butter softened

3 ½ cups powdered sugar

1 tbl heavy cream (I used less)

1 tsp vanilla extract

1/3 cup raspberry preserves or jam

Pinch of salt

 

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth.  Mix in the powdered sugar, heavy cream and vanilla extract until well combined.  Add in the raspberry preserves and salt, continue mixing until fully combined.  Frost the cupcakes as desired.

 

Greek Lemon Chicken Soup

4 cups chicken stock (or water and chicken base)

4 cups water

Celery, several stocks, chopped

Carrots, peeled and chopped

Onion, green onion, or dehydrated onion

Chicken breast, boneless skinless raw or previously cooked

1/2 tsp salt

1/3 cup orzo pasta and/or frozen mini wontons

2 eggs

3 tablespoons fresh lemon juice (approximately juice from 1 medium lemon)

In large saucepan combine chicken stock, vegetables, and chicken (if raw).  Cook 12-15 minutes.  Remove chicken.

Raise heat to brisk simmer, add orzo and/or mini wontons, cook 5-8 minutes or until cooked, meanwhile shred chicken.

Whisk the eggs and lemon juice in a medium bowl.  When the pasta and/or wontons are cooked slowly ladle about 1/2 cup of the hot broth into the egg mixture while whisking constantly (temper the eggs).  Pour the egg mixture into the saucepan and cook, whisking occasionally, just until the broth returns to a simmer, about 2 minutes.  Add the cooked chicken (whether previously cooked or just cooked) and heat until warmed.  Serve.

The original recipe had you cook with a carrot and celery and then remove them so no vegetables were left in it. I see no point in cooking vegetables and throwing them away and I love the vegetables in it. It suggested garnish with a dill sprig, I haven't tried adding dill.  The soup is thicker when you cook orzo in it. The original recipe didn't include the mini wontons, but we love them in it. Try it with your favorite vegetables, or whatever vegetables you have that need to be used.  If you use pre-cooked chicken it can be ready in less than 20 min.