Monday, March 5, 2012

Newlyweds In The Kitchen:

Today we're making 

What you need:

For the CAKES:
1 cup flour
3/4 cup sugar
1/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup luke warm water
1/3 cup vegetable oil
3/4 tsp white vinegar
1/2 cup finely grated Mexican chocolate 
(Makes 12)

For the buttercream FROSTING:
3 large egg whites(at room temp)
3/4 cup sugar
pinch of salt
1 cup unsalted butter(cut into smaller pieces, about 16)

Mix together the flour, sugar, cocoa powder, baking soda, 1/2 tsp of the cinnamon and the salt in a bowl(we used our mixer bowl). Add the water, oil and vinegar to the flour mixture; mix on medium speed until combined. Add the 1/2 cup grated Mexican chocolate and mix on low until it's all incorporated. Fill up your cupcake cups about 3/4 of the way full. Bake on 350 for 24-28 minutes. Use a tooth pick to test them! Ours were done in about 20 minutes(gas oven). Let them cool for 5 min in the pan and then transfer them to a wire rack to cool for an hour! See below for frosting.

In a large heatproof bowl, combine the egg whites and sugar. Set the bowl over-but not touching-simmering water in a saucepan and heat the mixture. You have to whisk it constantly, until the sugar is completely dissolved. It'll be about 2 minutes. Remove the bowl from the saucepan(with a glove!).  Beat the mixture on high speed until it gets fluffy, has cooled to room temp and has stiff peaks. It takes about 5 minutes. Now knock down your speed to medium-low and add your salt, remaining cinnamon, and the butter, a few pieces at a time, beating well after each addition. Once it's smooth and creamy you're done, don't go any farther(this is important, otherwise it'll start to separate, like ours did)! Use it right away.

That's a lot of butter!

Kory whisking away...(the bowl is not touching the water)

Tego's helping...

Almost there...

I'm made these large so you can see where it should/shouldn't be...
Ok this is how it starts...

This is it seconds before being perfect...

And then this is it just a little beyond where it should be. So once you have the perfect, creamy and smooth consistency STOP. Don't second guess yourself.

Don't worry, we've since invested in a frosting bag :)

Like I said, we went just a little too far on the beating, but they still tasted delicious! Really, they were amazing!

Just a little tip:
This is what the mexican chocolate will look like. They're round chocolate tablets. There's different brands, but make sure you DON'T get mexican hot chocolate, it's not the same. If you live near a grocery store that carries a significant amount of Mexican goods then they will have it there. If they just carry the basics, they won't, so you'll have to go to a Mexican goods store. There's plenty of those around town(well my town anyway). If not, you can always get it online. I checked my local Hy-Vee and Wal-Mart and ended up having to stop at a little Mexican joint here in town. Get some Mexican doughnuts while you're there. MMM.

Happy eating!
-Kory and Melissa

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