CupcakeCamp Preparation...

Hi Everyone! So this is the second thing I have baked since starting my blog... life has been kind of kooky for the last week, starting a new job (!!!) and all :). I did have time to whip up a batch of cupcakes though in preparation for CUPCAKECAMP NEW HAVEN!!! I was GOING to post the link for their reservation page, but it seems like all the taster reservations have been taken :(. THOUGH, you can visit their blog or just keep checking their reservation site, just in case a spot opens up. :) October 22nd, at 11 am, I will be there!!!


So today I tested my first recipe, which came to me as I was driving back to my house after visiting my parents.
"Hm... I want to do something different. But what?" *pause* "Wine and Chocolate!!!"


So this brings me to today's creation:

Chocolate Cupcakes with Red Wine Buttercream

Cake:

(The recipe is from the blog One Perfect Bite, and let me tell you, this is the PERFECT chocolate cake recipe.)

1 cup unsifted unsweetened cocoa
2 cups boiling water
2-3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup butter or regular margarine, softened
2-1/2 cups granulated sugar
4 large eggs
1-1/2 teaspoons vanilla extract

1)Preheat oven to 350 F. In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely.

2) Sift flour with soda, salt, and baking powder.

3) In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.

4) Divide evenly into muffin tins lined with muffin liners. Bake aprox 15-20 minutes, or until toothpick inserted into middle is clean, or tops of the cupcakes spring back when touched.

Red Wine Buttercream:

1 Cup shortening

1 teaspoon vanilla extract

~8-10 tablespoons red wine (I used Cupcake Vineyards Red Velvet, my favorite :) )

1 1/2 - 2 bags powdered sugar

1) Combine shortening, vanilla and half of the red wine. Beat with mixer until fluffy and incorporated.

2) Add sugar gradually until it reaches a thicker than spreadable consistency, which is usually after you finish a bag.

3) Alternate thinning out with wine and adding sugar until you reach a pipe-able consistency. It should be thick but thin enough to pass through a piping tip (if piping your frosting). You can leave it a bit thicker if you won't be piping.

And that's it! it seems like a lot of work, but trust me, it's worth it at the end. My roommate doesn't like it, but obviously she must be mistaken :). These cupcakes are the perfect decadent treat, and I can't wait to share them with the Cupcake Campers!!!

This is also NOT my last baking venture for this weekend, stay tuned for tomorrow's installment after a baking marathon with my cousin!! I'm planning on making a very fall inspired cupcake, much different from what I made today!

-Ashley

A Feel for Fall

My first recipe!! I have been tweaking recipes forever, and this one just seemed natural. I visited Bishops Orchards in Guilford, CT with my boyfriend over the weekend where we picked about 14 lbs of apples (!!!) and bought a gallon of their crisp, delicious apple cider. I wanted to go with the more reasonable 1/2 gallon but I was assured by my boyfriend (who is an adorable bottomless pit) that he would drink it ALL. Alas, I am left with a gallon of apple-y nectar to the gods that was just SCREAMING to be baked into a fall-inspired cake. What, was I the only one who heard it? :)


Apple Cider Mini-Bundts with Apple Cider Glaze
(adapted from the Pillsbury Complete Cookbook... seriously pick this thing up, it has EVERYTHING)


Cake:
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/4 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
3 eggs
1 cup apple cider
2 medium apples
1 tablespoon pumpkin pie spice




Heat oven to 350 degrees Fahrenheit. Grease and flour (or in my case, spray with Pam for baking) the 6 mini bundt molds in a mini-bundt pan (I used this one which I coveted FOREVER and recently got for my 23rd birthday)
In a medium bowl, combine all dry ingredients (except 1/2 t cinnamon and pumpkin pie spice), and mix well. I used a whisk to get any lumps out
In a large bowl, beat the sugar and butter until light and fluffy. Add vanilla and eggs (one at a time) and blend well.
Add the dry ingredients alternating with the apple cider, beating well after each addition.
Peel and core apples, and cut into small chunks (think pinky nail sized). Coat the apple chunks with the remaining 1/2 t cinnamon and pumpkin pie spice. Fold into cake batter.
Divide batter into bundt molds and bake until tops are golden brown and a toothpick inserted into the center comes out clean (approximately 20 minutes but time may vary.... aka I didn't set a timer hehehe)
Let cool in the pan for 15-20 minutes, then gently unmold and let cool on a wire rack. Re-fill the molds and repeat!! This recipe made me a dozen adorable mini bundt cakes. Now it's time for GLAZE!!


Glaze:
Approximately 1 bag of confectioner's sugar
1 teaspoon vanilla
Apple Cider


In a large bowl add the confectioner's sugar and vanilla, then little by little add apple cider until you get a glaze that is runny yet thick, about the consistency of maple syrup. Add more sugar or cider as needed to reach the right consistency
Dunk your little apple cakes in the glaze and let drip on a wire rack set on top of a paper towel to catch the drips. Once the first glaze hardens, dip 'em again! Do it three times if you want, because these little cuties can never be too sweet :)

Day One

Welcome to yet another baking blog! My name is Ashley and I've been making a mess of kitchens since before I could remember. My grandma would watch me and my sister after school since elementary school, and baking with her would help us bide the time between getting out of school and when my dad would pick us up.


I have since moved out of my mother's kitchen, and into my own... and this is my way of chronicling my various baking forays.


Thanks, and happy reading!!


-Ashley