Oh, Elinor Klivans! You Are a GENIUS!

15 02 2009
Hello, lover.

Hello, lover.

So Superbowl Sunday compelled me to have a very waistline unfriendly gathering at my house with a few people, pre-Valentine’s Day (which I hate). I made penne with vodka sauce and these OMGAMAZING cupcakes I found in the (apparently) new-favorite Cupcakes! book. There was also carmelized onion and rosemary bread courtesy of the Crazy Greek which totes gave me a food boner and coconut macaroon that Leighleigh made and DOUGHNUTS. We all left 75 pounds heavier. But the MORAL of the story is that you need to make these cupcakes posthaste. The ingredient list is simple, making them is simple, they look simple, and they will make your brains fall out of your head. I found that the Sticky Fudge Frosting (which truly lives up to its name) makes enough for 2 dozen, while the cupcake recipe itself only makes 1 dozen, so I just HAD to make another batch tonight. And even though it wasn’t baked, I’m going to post that penne with vodka sauce recipe. It got rave reviews and made some fucking badass leftovers. Why are you still sitting there reading this?? MAKE THE GODDAMN CUPCAKES ALREADY. But just in case you’re curious, I spend my evening on VD watching the Toronto Maple Leafs beat the SHIT out of the Pittsburgh Penguins. HAHAHAHAHAHAHAHAHA. It was rad. Okay, now go make the cupcakes.

Butter Cake Cupcakes

  • 1 1/4 cup CAKE flour (it’s important that it’s cake flour, trust)
  • 1 tsp. baking powder
  • 1/8 tsp salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 1/2 cup whole milk
  1. Preheat oven to 350. Line 12 muffin tin cups with liners.
  2. Sift the cake flour, baking powder, and salt into medium bowl and set aside (I don’t have a sifter, so I just whisked it for awhile.)
  3. In a large bowl, beat the butter and sugar on medium speed until creamy, about 2 minutes.
  4. Add eggs one at a time, mixing until each is blended. Add vanilla and beat for another 2 minutes.
  5. Add flour mixture (at low speed, duh) and milk, alternating in 3 and 2 parts, respectively. Mix until just incorporated and the batter looks smooth.
  6. Fill liners with about 1/4 cup batter and bake 19-22 minutes, or until tops spring back when you push them. Cool cupcakes in pan on wire rack for 10 minutes, then remove from pan to cool on wire rack for as long as you can possibly stand it.
Chocolately goodness, now in mah belly.

Chocolately goodness, now in mah belly.

Sticky Fudge Frosting

  • 2 oz. unsweetened chocolate, chopped
  • 2 tbl. unsalted butter
  • 1 14 oz. can sweetened condensed milk
  • 1/8 tsp. salt
  • 1 tsp vanilla
  1. Put chocolate, butter, condensed milk, and salt in a heatproof bowl or the top of a double boiler and place it over, but not touching, a saucepan on barely simmering water. (Pyrex is your best friend here.)
  2. Cook, stirring constantly, until chocolate and butter have melted and the frosting is smooth and thick, about 5 minutes. Remove from water and stir in the vanilla.
  3. Scrape chocolate mixture into a large bowl and beat with an electric mixer at medium speed until frosting thickens further and cools to lukewarm, about 2 minutes.
  4. Elinor says to frost the cupcakes immediately, but I say you should let the stuff stand about 10-20 minutes to let it thicken further and it’s SO MUCH EASIER to spread. I wouldn’t lie to you! Use a small spatula to frost them, then consume and pretend they have no calories.
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