today's topic: Crazy Cupcakes!

Okay, admittedly, I didn't create these; I "borrowed" them. But boy, do they look good!

Chocolate

Ingredients

For the cupcakes:

• 300g icing sugar, sifted
• 100g unsalted butter, at room temperature
• 40g cocoa powder, sifted
• 40ml milk
• Few squares of Cadbury's milk chocolate, melted

For the icing: 

• 3 cups confectioners' sugar
• 3/4 cup unsweetened cocoa
• 1 stick butter, softened
• 3 - 4 tablespoons heavy cream
• 1 teaspoon vanilla

 Directions:

1. Preheat oven to 160°C. Line 18 x 1/3-cup (80ml) capacity muffin pans with paper cases.
2. Combine the chocolate and water in a small saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and set aside to cool.
3. Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well between each addition, until just combined. Add the flours and cocoa powder and stir until just combined. Add the melted chocolate mixture and stir to combine. Spoon evenly among the lined muffin pans. Bake in preheated oven for 20 minutes or until a skewer inserted in the centre comes out clean. Remove from oven and transfer to a wire rack to cool.

Icing:
Sift sugar and cocoa together into a large bowl. In another bowl combine 1 cup of sugar mixture with butter and 1 tablespoon cream, beating until smooth. Add another cup of sugar and another tablespoon of cream, beating well. Continue until all ingredients are combined and frosting is fluffy. Beat in vanilla. Spread frosting on top of cupcakes and enjoy!

     

                                                                                                         

Red Velvet

Ingredients

For the cupcakes:

(makes 30 cupcakes)

• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 1 cup sour cream
• 1/2 cup milk
• 1 (1 ounce) bottle Red Food Color
• 2 teaspoons Vanilla Extract

Vanilla Cream Cheese Frosting:

• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 2 tablespoons sour cream
• 2 teaspoons Vanilla Extract
• 1 (16 ounce) box confectioners' sugar

Directions

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.

Vanilla Cream Cheese Frosting: 

1. Beat cream cheese, softened, butter, sour cream and Vanilla Extract in large bowl until  light and fluffy. Gradually beat in confectioners' sugar until smooth. 

 

YUM! I love it.

 See you guys tomorrow ;-)