Today I bring you what I baked for my family for Easter. Recently I purchased Stonewall Kitchen's raspberry peach champagne jam and decided I needed to use it in some way or another because I would never use it otherwise. They were pretty yummy and then everyone at work was subjected to my many leftovers. I was overzealous. It's not like my family gathering was 50 people. It was 10 of us at most and there were also many other desserts.
This is one of my more... interesting desserts. Not a huge favorite of mine, but they were still very delicious. I'm more of a chocolate person rather than a fruit person, so obviously I enjoyed the cupcake part!
I am sorry for the lack of updating lately. As previously mentioned, I haven't been doing much baking and what baking I've done has been recipes already featured on this blog. I do have a banana bread recipe that I will be posting pretty much right after this one. It's time for me to start going all out for baking again. I've just been doing a lot more cooking rather than baking.
Buttermilk Chocolate Cupcakes with Raspberry Peach Champagne Jam Buttercream Frosting
Ingredients:
[cupcake batter]
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2/3 cup buttermilk [which you can make yourself]
[frosting]
6 tablespoons unsalted butter, at room temperaute
1 1/2 cup confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1/4 salt
2 tablespoons milk or heavy cream
Raspberry Peach Champagne Jam
Instructions:
Preheat the oven to 350 degrees and line a muffin tin with paper liners. I used a mini muffin tin, but obviously a standard sized one works as well.
Sift together the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
In a large mixing bowl, using your mixer [I'm still in love with mine after two years but am extremely jealous of the one at my boyfriend's house. It's super heavy duty.] cream the butter and sugar until smooth and lightened in color [about one minute]. Add the eggs one at a time, beating them until each is blended into the batter and it looks creamy [another minute].
Mix in the vanilla and on low speed, add half of the flour mixture until just mixed. Mix in the buttermilk and blend. Add the rest of the flour mixture until the batter looks smooth.
Pour the batter into the muffin tins and bake for around 18 minutes. I would keep checking them. Since I used the mini muffin tin, the baking time was less. Like any good baker should, just keep looking at them to make sure you aren't burning them or your house down.
For the frosting, using a hand mixer, beat the butter in a medium bowl until smooth and creamy. Add the sugar, vanilla and salt, beating at a low speed until just combined. Increase the speed and mix until smooth. Add the milk or cream and beat until light and fluffy. Fold in the jam to taste. Then, when the cupcakes are cooled, pipe the frosting on and enjoy!
[cupcake batter]
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, at room temperature
1 cup sugar
1 teaspoon vanilla extract
2/3 cup buttermilk [which you can make yourself]
[frosting]
6 tablespoons unsalted butter, at room temperaute
1 1/2 cup confectioners' sugar, sifted
1/2 teaspoon vanilla extract
1/4 salt
2 tablespoons milk or heavy cream
Raspberry Peach Champagne Jam
Instructions:
Preheat the oven to 350 degrees and line a muffin tin with paper liners. I used a mini muffin tin, but obviously a standard sized one works as well.
Sift together the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
In a large mixing bowl, using your mixer [I'm still in love with mine after two years but am extremely jealous of the one at my boyfriend's house. It's super heavy duty.] cream the butter and sugar until smooth and lightened in color [about one minute]. Add the eggs one at a time, beating them until each is blended into the batter and it looks creamy [another minute].
Mix in the vanilla and on low speed, add half of the flour mixture until just mixed. Mix in the buttermilk and blend. Add the rest of the flour mixture until the batter looks smooth.
Pour the batter into the muffin tins and bake for around 18 minutes. I would keep checking them. Since I used the mini muffin tin, the baking time was less. Like any good baker should, just keep looking at them to make sure you aren't burning them or your house down.
For the frosting, using a hand mixer, beat the butter in a medium bowl until smooth and creamy. Add the sugar, vanilla and salt, beating at a low speed until just combined. Increase the speed and mix until smooth. Add the milk or cream and beat until light and fluffy. Fold in the jam to taste. Then, when the cupcakes are cooled, pipe the frosting on and enjoy!
No comments:
Post a Comment