Thursday, October 29, 2009
Marilla is a busy lass Cupcakes for Halloween
My very good friend Marilla ALWAYS pulls off the greatest Halloween Cupcakes. So of course after hearing from her on facebook I figured I better go grab her links and recipes and photos.
CHOCOLATE STOUT CAKE/CUPCAKES From Marilla's Blog
* 3 ounces unsweetened chocolate, chopped*
* 2 ¼ cups all-purpose flour
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 14 tablespoons unsalted butter, at room temperature
* 1 ¼ cups plus 3 tablespoons sugar
* 3 large eggs, separated
* ¾ cup chocolate stout
* 2/3 cup freshly brewed strong coffee
1. Preheat oven to 350°. Line muffin tins with liners and set aside.
2. Placed chopped chocolate in a medium metal or heatproof bowl. Set bowl over a saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.
3. Whisk flour, baking powder, baking soda and salt in a medium bowl to blend. Set aside.
4. Using electric mixer, beat butter and 1 ¼ cups sugar until fluffy and pale yellow, about 2 minutes. Add egg yolks one at a time, beating well after each. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in two additions, just until incorporated.
5. Using clean and dry beaters and a new clean bowl, beat egg whites and 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in two additions.
6. Divide batter between prepared muffin tins, filling each up about halfway. If making a cake, fill two buttered and floured 9-inch-diameter cake pans with 1 ½-inch-high sides with about 3 cups each, then smooth tops.
7. Bake cupcakes for 20-25 minutes or until cake tester inserted comes out clean and tops spring back. Bake cakes for 30 minutes or until cake tester inserted comes out clean.
* 36 pretzel sticks
* 1 (12-ounce) package white chocolate chips
* 72 mini marshmallows
1. Line a rimmed baking sheet with parchment or wax paper.
2. Place the chips in a double boiler over just simmering water and melt, stirring frequently. As soon as the chips are just melted (there may even be a few solid ones left), remove the pan from the heat and remove the tip section of the double boiler so the chocolate’s temperature doesn’t keep rising.
3. Stick marshmallows onto both ends of the pretzels, with the marshmallow’s flat sides parallel to the pretzel.
4. Dip each pretzel in the chocolate and lift out with a fork, letting the excess drip back into the bowl. Lay the bones on the baking sheet and refrigerate for 30 minutes to harden the chocolate. Store in an airtight container in the refrigerator or at a cool room temperature.
* I’d recommend using dark chocolate. I didn’t, but sorta wish I did. They’d have been more dramatic and Halloween-y looking.
For the half I used as my dad’s birthday cupcakes, I just put some chocolate chips on top.
A big thank you to Marilla!!!! Love ya my pal <3