There is a reason why I hesitated to work on this project. First, I am on a diet and I would like to stay away from anything that will veer me away from eating healthy or excessively. Second, I have no electric hand mixer.
Now while I think I can practice moderation and self-control, its the countless minutes of continuous beating of the butter cream that made me less than enthusiastic. If you want to have an idea what it's like to make icing by hand, its probably the world's best good upper body workout, guaranteed to tone your dominant arm.
You try to incorporate air into the ingredients so that it will increase in volume, become light and silky smooth and shiny. Or until your arms hurt like crazy, whichever comes first.
So you can imagine how proud I am of our creation and how each bite is more than just satisfactory. This is made with a lot of love and a lot of work and admittedly a lot of taking turns between myself and our ever-dependable Emily and Cathy :p
Someone said too many cooks spoil the soup. I say have them beat butter cream instead!
Mrs A's Chocolate Cupcake
Makes 6 XL or 12-15 M cupcakes
Ingredients
2 large eggs
1 cup granulated sugar
1 1/2 cup all-purpose flour
6 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla essence
2/3 cup milk
2/3 cup butter
1/2 c semisweet chocolate chips (optional)
Procedure:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Grease 6 extra large muffin tins or cups or 12 to 15 medium ones lined with paper muffin cups or parchment paper cut into squares and pushed down by a glass to hold it's shape.
3. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder, vanilla and milk.
4. Fold in the melted butter.
5. Add chocolate chips after coating them with flour before mixing into the batter.
6. Bake at 350 degrees until a until a wooden pick inserted in center comes out clean, about 20 minutes for XL muffins, about 15 minutes for medium- sized muffins.
These yummy treats may be served hot or at room temperature, with or without frosting.
The Ultimate Whipped Buttercream Frosting:
(For this you will need an electric mixer or the help of Cathy and Emily)
Beat 1 cup egg whites and 1 c sugar in metal bowl
Place bowl in double boiler and heat, just until all the sugar is dissolved.
Continue beating even after removing from heat until you reach desired consistency, gloss and volume, about 30 mins (no, this is not a typo. I mean 30 minutes!)
Add 1 cup chopped cold butter and continue whipping until smooth, about 15 mins.
Frost cupcakes as you please then enjoy!
MrsA
