Chocolate Cupcakes

The Beats!
  

I was just scrolling through some of my old playlists and I noticed that the Jars of Clay song "Flood" was stuck to the end of my throwback playlist with all the "oldies" music (Dark Magic Gingerbread). Huh? Ummm, I guess I don't have anything wrong with Jars of Clay, but if anything, that song should have been in my playlist when I was whining about rain ... So I think my playlist was hijacked. That's right ... Before I had a disclaimer about the questionable quality about some of the music that appears on my blog, but now? Now I'm going to just deny putting some of it up there altogether. So if you don't like a song, it wasn't me. Somehow, it just added itself to my grooveshark widget and snuck onto my blog. Like the Jars of Clay song. If you don't like an entire playlist, well, I guess chances are they didn't all sneak on there. You can blame one or two on me. Blame the rest on technology.

With all that said, I'm just going for it with the most random playlist ever. I'll call it a mix of hip hop and rock? And don't worry, I've combined it so every other song makes you think "this doesn't fit with that last song AT ALL." You're welcome.

The Treats!

A family friend once caught drift of my dream of having a bakery and generously gave me a set of nice icing tips and canvas bags. But I'm a little bit of a baking coward (which might be why when the scary guy in my culinary class told me my simple syrup hadn't been reduced to the proper viscosity, I dropped out). So ... I hadn't tried using them until last week. Maybe I had a glass of wine or two and felt like taking a walk on the wild side with my frosting (I know, totally living on the edge) ...

They turned out looking pretty decent and tasting pretty decent too (I've made these cupcakes many, many times, normally just spreading the icing on with a knife and they are always good...). Maybe it's because of all the practice I had as a kid icing my toaster struedel by cutting the corner off the small plastic icing pouch. My arms were sore the next day from trying to get this thick frosting (maybe the mean baking student would approve of the consistency THIS time) out of the bag, but I figured that just meant I could eat another cupcake because I had earned it.

Chocolate Cupcakes

From Hummingbird Bakery Cookbook

Makes 12

What you'll need ...

Cupcakes

3/4 cup plus 2 Tablespoons all-purpose flour
2 1/2 Tablespoons unsweetened cocoa powder
3/4 cup sugar
1 1/2 teaspoon baking powder
a pinch of salt
3 Tablespoons unsalted butter, at room temperature
1/2 cup milk
1 egg
1/4 teaspoon vanilla extract

Chocolate Frosting

2 1/3 cups powdered sugar

6 1/2 Tablespoons unsalted butter, at room temperature

1/3 cups unsweetened cocoa powder

2 Tablespoons milk

Preheat oven to 325 degrees. Put the flour, cocoa, sugar, baking powder, salt, and butter in an electric mixer and beat on slow speed until you get a sandy consistency and everything is combined. Whisk the milk, egg, and vanilla together in a bowl, then slowly pour about half into the flour mixture, beat to combine, and turn the mixer up to a high speed to get rid of any lumps.

Turn the mixer down to a slower speed and slowly pour in the remaining milk mixture (scrape unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple of minutes until the batter is smooth but do not overmix.

Spoon the batter into paper cases until two-thirds fill and bake in preheated over 20-25 minutes or until the cakes bounce back when touched. A skewer into the center should come out clean. Let the cupcakes cool completely before icing.

For the icing, beat the powdered sugar, butter, and cocoa together with an electric mixer until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of teaspoons at a time. Once all the milk has been incorporated, turn the mixer up to a high speed. Continue beating until the frosting is light and fluffy. Then frost the cupcakes with a knife, or muscle up and try to squeeze it out of an icing bag (which is not what they are really called, but you know what I'm talking about).

Almond Poppyseed Muffins

The Beats!

So, I understand it's rainy in Seattle, but normally it's what I call a heavy mist - weak sauce. If it's going to rain, I want it to RAIN. Anyway, a few weeks ago in a moment of irresponsibility I signed up for another marathon, which means I need to start running. Well, I probably should have started about two months ago. So despite the heavy mist falling a few nights ago, I set out for a run in the dark. Half way through my run, the heavy mist suddenly got a lot heavier. This was not weak sauce rain. In fact, it started to really hurt hitting my eyes and I was squinting, running along the dark trail looking like a drowned rat. There was no distracting myself from the typhoon I was in, so I tried to distract myself  from the fact that I was running in it by trying to list all the music I know about rain. 
 
I was all ready to go with my rain themed playlist and then my roommate mentioned that it was kind of a depressing idea. And yes, I suppose it is depressing. And yeah, I've been a little emo lately. But I'm not convinced this rain theme means the music is depressing so I forced her to listen to the Fat Joe song "Make It Rain" until she agreed that "making it rain on them hoes" wasn't necessarily depressing, maybe just a little weird (and maybe she just said all this to get me to stop playing the song). Anyway, you're getting the playlist, depressing or not. And no, nothing about this playlist screams quality music. But it doesn't have to, because I'm being emo.
 

The Treats!
  

These muffins are ridiculously easy, and although I loooove using my kitchenaid mixer, there's still something really satisfying about a recipe that just requires you to dump everything into one big bowl and stir. The preparation part of this recipe should take about 5 minutes tops, unless you're like me and forget to add the oil, then try to incorporate it into the batter later and end up siphoning the layer of oil off the top because, no, it just will not mix in. Oh well, healthier muffins I guess. I'm a big fan of almond flavoring but lemon extract would work as well, if you happen to prefer it. 

Almond Poppyseed Muffins

Makes 24 muffins


What you'll need ...

3 cups flour

2 1/4 cups sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 1/2 cups milk

1 cup vegetable oil

3 eggs

1 teaspoon almond extract

1/4 teaspoon vanilla extract

1 1/2 Tablespoons poppyseeds

Sliced almonds for garnish

Muffin tin liners

Preheat oven to 350 degrees. Grease, spray, or line the muffin tins for 24 muffins. Combine flour, sugar, baking powder, and salt.

Add eggs, milk, oil, and almond & vanilla extracts. Whisk until smooth.

Gently stir in poppyseeds (add more if you'd like, I did).

Fill muffin tins 3/4 full. Sprinkle sliced almonds on top for garnish. 

Bake for 25-30 minutes and BOOM! Almond Poppyseed Muffins ...

Lemon Cupcakes

The Beats!

So I'm not really sure how to start this post. It feels a little awkward and uncomfortable. You know, like when you see a friend before Thanksgiving and say "Oh, I won't wish you Happy Holidays now because I'm sure to see you plenty before then!" and then the next time you see them is mid-February. Anyway, I'm great at creating awkward situations so I'll just dive right into this one with the usual "Ohhhh, it's SO good to see you! How have you been?!" How was that? Only a little awkward? Ok, I'll tell you about awkward...
 
A few years ago I decided that every year I'd get out of my comfort zone to try a new activity. So far this has meant I've learned to row - skulling down the canal in Fremont, backwards, blindly steering towards massive barges. I officially became a culinary school drop out. I subjected my body to weekly abuse by joining a dodge ball team. I completed a climbing course which taught me crevasse rescue, how to spend the most comically miserable night of my life in a snow cave (in a non-emergency situation), and ways to explore some of the most incredible outdoors I have ever seen. I've discovered I might go pro as a kickball player. And most recently, that I am not made for meditation. Yep, "New Thing 2012" was meditation. 
 
I walked into class a few weeks ago a little skeptical because, for the most part, I'd rather be lazily relaxing (i.e. sleeping) than intellectually relaxing. But I was trying to keep an open mind. Twenty strangers took off their shoes and awkwardly sat in a circle for a couple of hours trying to get their zen on. With twenty minutes until freedom, the instructor left the room and seconds later the really loud beat of drum circle music started buzzing in the room. Whaaaaat, NO! I totally know where this is going and I'm trapped! What do you know, he walks back in and commands that we "DANCE!" His next command is to repeat his motions which appear to be straight out of the Hokey Pokey. Ummmm ok, dude, I realize you're a hippie, but "you put your right hand in, you put your right hand out" ... really?! And then it just gets worse ... He tells the person to his right to make up a "move" which we will then all imitate. And around the circle we go. All I could think of was HOW BADLY I WANTED TO BUST OUT THE BERNIE. But after the ninth person did yet another "Slight Variation of the Hokey Pokey" I realized the crowd wasn't worthy of the Bernie, or the Stanky Leg, or Jerkin', so I did something equally lame. I have since decided I will be a meditation flunkie for other reasons, but this blog post is to avenge my shameful hokey pokey meditation dance move. 
 


Oh, and by the way, I hope you had a wonderful holiday, happy new year ... and how have you been?!  

The Treats!

I'll be brief here since I just overwhelmed you with a boring story. 
These. Cupcakes. Are. Good.

Lemon Cupcakes
From Hummingbird Bakery Cookbook
Makes 12

What you'll need ...

Cupcakes

1 cup all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
2 Tablespoons grated lemon zest, plus extra to decorate
3 Tablespoons unsalted butter, at room temperature
1/2 cup milk
1 egg
 
Filling (optional)
Lemon curd
 
Lemon Frosting

2 cups powdered sugar
5 Tablespoons unsalted butter, at room temperature
2 Tablespoons grated lemon zest
a few drops of yellow food coloring (optional)
2 Tablespoons whole milk



Preheat the over to 325 degrees. Put the flour, sugar, baking powder, lemon zest, and butter in a mixer and beat on slow speed until you get a sandy consistency and everything is combined. Gradually pour in the milk and beat until just incorporated.

Add the egg to the flour mixture and continue beating until just incorporated (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Continue mixing for a couple more minutes until the batter is smooth. Do not overmix.

Spoon the batter into the paper cases until two-thirds full and bake in the preheated oven for 20-25 minutes, or until the cake bounces back when touched. A skewer inserted in the center should come out clean. Let the cupcakes cool slightly in the pan before turning out onto a wire rack to cool completely.

Once the cupcakes have cooled, I would recommend you use a sharp knife to cut out a conical bit of the top of the cupcake top and fill with about a tablespoon of lemon curd. Clearly, adding this step will make you appear much more badass, although it's not required. Also, clearly, the cookbook does not claim you will be more badass. I'm claiming that you will be.



For the frosting: Beat together the confectioners' sugar, butter, lemon zest, and food coloring, if using, in a mixer on medium-slow speed until the mixture comes together and is well mixed. Turn the mixer down to a slower speed. Slowly pour in the milk, then when it is all incorporated, turn the mixer up to high speed. 


Continue beating until the frosting is light and fluffy, at least 5 minutes. The longer the frosting is beaten, the fluffier and lighter it becomes. When the cupcakes are cold, spoon the lemon frosting on top and decorate with a little lemon zest.