Today I was a bad witch
Sep. 18th, 2014 09:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valarltdI was making Texas Sheet Cake cupcakes, to carve the middle out, replace it with cherries, and frost them with two vampire bite marks.
Texas Sheet Cake Cupcakes
Ingredients:
1 cup butter
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk*
2 eggs
1 teaspoon vanilla
*If you don't have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients.
Directions:
Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small saucepan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. Pour batter into cupcake liners (about 2/3 full). Bake for 18-20 minutes or until done. They will be moist- make sure that you don't overcook them! Cool completely.
Fudge frosting:
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.
This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.
Recipe source: Fabulous You
I doubled the recipe on the spur of the moment. And forgot to double the sugar. I have some very blah cupcakes that not even frosting and cherries can save.
So, I picked up a couple cake mixes and will turn the blah cupcakes into a trifle later.
Right now, trying to make edible glitter.
It's getting more sparkly by the minute!
Texas Sheet Cake Cupcakes
Ingredients:
1 cup butter
1/2 cup water
1/4 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 cup buttermilk*
2 eggs
1 teaspoon vanilla
*If you don't have buttermilk, no worries! Mix 1/2 cup milk with 2 tsp vinegar or lemon juice. Let sit for a minute before adding to other ingredients.
Directions:
Preheat the oven to 350 degrees. Place 24 cupcake liners into muffin pans. In a small saucepan, bring the butter, water, and cocoa powder to a boil. Turn off and set aside. Combine flour, sugar, and baking soda. Add eggs, buttermilk, vanilla, and cocoa mixture. Stir until well blended. Pour batter into cupcake liners (about 2/3 full). Bake for 18-20 minutes or until done. They will be moist- make sure that you don't overcook them! Cool completely.
Fudge frosting:
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1/2 cup butter
4 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
In a small saucepan, combine milk, cocoa powder, and butter. Bring to a boil. Remove from heat. Add vanilla and powdered sugar. Stir until it starts to thicken slightly (about 3-4 minutes). Drop a tablespoon full onto center of each cupcake. The frosting will thicken quickly, so do not make the frosting until ready to put on cupcakes.
This is a pour on frosting. It is not a spread or pipe on. It will still be a little runny when it is applied. The frosting will harden as it cools on the cupcake. The best way to tell when it is ready to use is to drop a spoonful on a plate and see how far it spreads. When it spreads just to the width of a cupcake, it’s ready. If it spreads too far, stir for a little longer.
Recipe source: Fabulous You
I doubled the recipe on the spur of the moment. And forgot to double the sugar. I have some very blah cupcakes that not even frosting and cherries can save.
So, I picked up a couple cake mixes and will turn the blah cupcakes into a trifle later.
Right now, trying to make edible glitter.
It's getting more sparkly by the minute!
