Now here's where I got REALLY crazy. I'd been wanting to do this for a while now: chocolate woodgrain faux bois. I'd been a little intimidated to do so since I'd never done anything as culinary advanced before in my life. But I said hell with it, you never know if you don't try! Plus this month's issue of Martha Stewart about cupcakes has instructions on how to do this, as well, and that gave me a little more motivation. I'd purchased a sheet of plastic from a baker online a few months ago that already had the chocolate woodgrain pattern laid out and ready to go, so I skipped the step that would have normally called for dipping a wood graining tool into chocolate and rolling it out on the plastic. All I had to do was melt a few squares of white chocolate (which I have never really been a fan of until I made this and I really like it now...) and spread it over the brown woodsy pattern. A few times of transferring it in and out of the freezer to make the chocolate set and then cutting out the circles with a 2 1/4" biscuit cutter, and they were good to go! A lot of them were so delicate that about half of them broke. But it's all good. They turned out impressively well, if you ask me. I was pretty darn stoked. My goal at some point is to do it all over on a cake!
Hazelnut Coffee Chocolate Cupcakes with Kahlua Coffee Buttercream
Adapted from VCTOTW
1 cup soymilk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon chocolate
1 cup all -purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons freshly ground coffee
Preheat oven to 350 F and line muffin pan with paper liners.
Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.
Pour into liners, filling 3/4ths of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely before frosting.
1/4 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine
2 cups confectioners' sugar
1 teaspoon Kahlua
1-2 teaspoons coffee (depends on consistency--you may need to thin or thicken it with coffee/ sugar)
Beat together the shortening and margarine until well combined. Add the sugar and beat for about 3 more minutes. Add Kahlua and coffee and beat for a few more minutes until you achieve a nice, thick consistency.
For the Iron Cupcake contest, I am competing to win:DIANAEVANS - as well as a pair of cupcake earrings from LOTS OF SPRINKLES.
PLUS, IronCupcake:Earth can not forget our good friend, CAKESPY, who is now going to be doing a piece for our winner each month until further notice - sweet!
As an added bonus for February, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY will be tossing in a variety of cupcaking supplies.
Last and certainly not least, don’t forget our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, http://www.fiestaproducts.com, HELLO CUPCAKE by Karen Tack and Alan Richardson, http://blog.hellocupcakebook.com, JESSIE STEELE APRONS http://www.jessiesteele.com; TASTE OF HOME books, http://www.tasteofhome.com; a t-shirt from UPWITHCUPCAKES.COM http://www.upwithcupcakes.com. Iron Cupcake:Earth is sponsored in part by 1-800-Flowers, http://www.1800flowers.com.
Voting begins Sunday, March 1 at 8PM and goes until Friday, March 6 at 12 noon. Thanks!