Well there appears to be a CUPCAKE frenzy going on around me! So for a moment I'd like to play sheep and follow along in all this deliciousness!A recipe I will attempt, from New York's Magnolia Bakery.
Magnolia Bakery Chocolate Cupcakes
(makes 12 cupcakes)
- 1 cup all-purpose or spelt flour
- 1 tsp baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly-packed light brown sugar
- 2 large eggs, room temp
- 70 grams unsweetened dark chocolate, (70%) melted
- 1/2 cup buttermilk
- 1/2 tsp vanilla extract
2. Line muffin tins with paper liners.
3. In a small bowl, sift together flour and baking soda. Set aside.
4. In a large bowl, on medium speed of your mixer, cream butter until smooth. Add sugars and beat until fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add chocolate, mixing until well incorporated.
5. Add dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until ingredients are incorporated but do not over beat.
6. Scrape down the batter in the bowl to make sure ingredients are well blended and the batter is smooth.
7. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full.
8. Bake for 20-25 minutes until the tester toothpick inserted in the center comes out clean.
9. Cool in the tins for 15 minutes before removing them from the tins and cool completely on cooling racks before frosting. ***
Keep you posted on how they turn out! I'm sure they will send me into a sugar-induced coma! {wink, wink}
No comments:
Post a Comment