I’ve begun to dabble in the idea of baking more for other people, like maybe, possibly for profit. So I’ve been doing quite a bit of volunteering to be the dessert bringer for various parties and get-togethers as a way to perfect recipes and get feedback. Plus it gives me excuses to patronize dreamy places like Cooks Boulevard and the baker’s paradise that is Spun Sugar to pick up little baubles and piping bag tips and other things that make me dorkily, maniacally joyful. Is there a support group out there for people who clap their hands and bounce on their heels when presented with a shelf full of glistening sanding sugar in every imaginable hue?
A few weeks ago, a great opportunity to pass on some baking love arose. See, my darling husband, whose sweet tooth rivals (read: enables) mine, will eat and at least pretend to love anything I bake. So he likes to ask me to make stuff that he can bring into work and sort of “show me off”, kind of the married guy’s version of posting a hot picture of his girlfriend in his office. In this case, the stand-in for me posing in a short dress and suntan was a riff on Martha Stewart’s One-Bowl Chocolate Cake and a simple vanilla bean buttercream to make some girly cupcakes for an office baby shower.
You know that lovely smell of a freshly baked and American buttercream-frosted cake, all sweet cream butter and sugar, that explodes from whatever vessel in which you are storing said cake in as soon as it’s opened? Well, that kind of gorgeous scent was driving me bonkers, wafting through my car all the way downtown when I went to drop off these beauties. The kind of heady, sweet smell that has got to be caloric. And for that experience alone I highly endorse this combination.
One-Bowl Chocolate Cupcakes
Adapted from Martha Stewart
I get about 18 cupcakes out of this recipe, but you can stretch it to a full 2 dozen if need be. It also makes two great 9-inch cake layers. Using brewed coffee instead of just water makes the chocolate taste more…chocolatey.
Makes 18-24 cupcakes
3/4 cup unsweetened cocoa powder (I love Ghiradelli or Valhrona)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup strong brewed coffee
3/4 cup buttermilk
3 tablespoons canola oil
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Spray the top of the muffin tin with cooking spray for extra non-stick insurance, as these cupcakes can have a serious rise and often puff over the edges of the tin’s wells.
Sift together the cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add the eggs, coffee, buttermilk, oil and vanilla. Beat until smooth with an electric mixer, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well-mixed.
Divide batter evenly among muffin cups (an ice cream scoop works well here), filling each cup no more than 2/3 full. Bake until tops spring back when touched, about 20 minutes. Transfer to a wire rack; let cool completely before frosting.
Vanilla Bean Buttercream
Adapted from Amy Berman of Vanilla Bake Shop
I nabbed the idea of letting the salt dissolve in the liquid for American buttercreams from the fantastic Shirley Corriher, and will never go back to just adding it straight to frostings. I like a nice dose of salt in my icings, and this trick allows you to add a touch more without risking having a random crunchy salt grain in the mix. Love.
Makes enough to moderately frost 2 dozen cupcakes
1/4 cup milk
Scant 1/8 teaspoon of salt (one generous pinch)
2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
3 1/2 cups confectioners’ sugar, sifted
1 vanilla bean, scraped
1 teaspoon pure vanilla extract
Add the salt to the milk in a measuring cup and set aside to let the salt dissolve. In the bowl of a standing mixer, beat the butter until soft and creamy. Gradually add the confectioners’ sugar, beating until smooth. Add the vanilla seeds and vanilla extract, beating to incorporate. Beat in the milk last, adding a bit more milk if necessary to reach the desired consistency.
Use immediately or store in an airtight container and refrigerate for up to a week. Bring the buttercream to room temperature and rewhip before using.
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