evening of sweets!!
Apr. 3rd, 2004 11:55 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
hugmeit was a good night... no, it was a really good night
I went to the Rivera club for![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
shar_katye birthday and brought her cupcakes (more on that later) had fun, saw lots of people I knew... Then went to the convent and had an equally good time. but, enough of that, on with the good stuff....
Everyone loved the cupcakes!! I think I got 6 marriage proposals last night just because of the icing alone... but as all good things these come with a story...
I askedshar_katye if she wanted me to bake something for her birthday... she said "Yes, I want a raspberry and chocolate cake" since serving cake in a club is difficult (as I found from experience) I decided on cupcakes.... and off on an adventure I went... chocolate cake recipes are easy... however it seems that there is no such thing as a raspberry cake... I looked for recipes in every cook book I have (which mind you is quite a few) I searched online.. I even looked for *gasp* box pre-mixes. but there really is no such things as raspberry cakes, OR raspberry icing (I would have dealt with chocolate cake with raspberry icing).
Hmmm... so this is a dilemma... time to pull out the creativity cards... so I imprivised... a LOT... I came up with my own recipete for a chocolate and raspberry marble cake with raspberry icing and it was WONDERFUL (from what I heard, I can't have chocolate so I watched everyone else eat it) the icing was amazing, and I have discussed some ideas for that....
so here you go, this is the recipe for "Shar's magical chocolate and raspberry cupcakes" copyright hugme April 2004. This recipe would be considered medium to advanced so if you are new to baking I wouldn't start with this one. Makes 48 cupcakes
The Cake:
3 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoons baking soda
1 cup butter (2 sticks)
2 cups sugar
3 eggs
1 1/2 cup milk
1 teaspoon vanilla
1/2 cup chocolate syrup
11 oz of raspberries (mine came in 2 - 5 ounce containers)
1 can of cupcake paper
Stage 1: The mix
put the cupcake paper into the bottom of 4 - 3X4 muffin pans (48 total) set this to the side.... preheat your oven to 350 degrees. Put in a small bowl the flour, baking powder, and baking soda. Set this dry mixture to the side as well. Put the butter in your mixing bowl then take a knife and cut it into little pieces (makes them easer to mix) add the sugar and beat them together for 2 minutes... now add the eggs and beat the entire mixture for about 3 minutes or until it's smooth (no lumps). now slowly alternate between adding the dry mixture and the milk a little bit a a time. After they are both added mix for at least 4 or so minutes, you want to make SURE it's all mixed together...
Stage 2: Separate and flavor
You will now need another mixing bowl. Take 1/2 of what you just made and put it in the other bowl. To one of these you will add the vanilla and the chocolate syrup, to the other one you will add 3/4 of the raspberries (about 1 3/4 cups of raspberries). The rest of the raspberries put to the side, you will use them later... Each of these mix thoroughly, the one with the raspberries is going to take a while because all of the raspberries have to be crunched up by your mixer.
Stage 3: Pour and Cook
Now take each of your 2 mixtures to the muffin pans you prepared. at the bottom of each cupcake put 1 tablespoon of the chocolate mix. let it settle in each cup for a few seconds then layer on top of each one 1 tablespoon of the raspberry mix. Get out a toothpick and in each cup poke all the way to the bottom of the mixture about 4 times in different places (this gives the marble effect). Now put it in the oven and cook for 20-30 minutes or until you can put a toothpick into the cake and it comes back out clean.
While that is cooking make your icing.
The Icing:
2 cups sugar
1/2 cup cold water
1 teaspoon cream of tartar
1 package raspberry jello (copyright jello corp.)
4 egg whites
Stage 1: The Double Broiler
If you already have a double broiler you won't be able to use it for this, you have to mix as it boils which will ruin the bottom of your pot. So I had to invent!! take a large pot and a round strainer (NOT a colander) fill the bottom of the pot with 3 or 4 inches of water and 2 tablespoons of oil (so it doesn't boil over) put the strainer inside the pot so it touches the edges but the bottom doesn't touch the top of the water. now place your mixing bowl on top of the strainer and volia!! a double broiler you can mix in!!
Stage 2: Mixing and Cooking
Now add the sugar, water, cream of tartar and jello to the bowl and do a quick mix. put the the double broiler on medium high and wait until the water just starts to boil. Add the eggs to the mixture, put your mixer on high and start mixing... you are going to need to stand here and keep mixing for 10-14 minutes so be ready (you arm is going to get very tired) mix, mix, mix, it will seem like forever. What you are doing is slowly melting the sugar and cooking the eggs at the same time, this has to be done VERY SLOWLY or it will not fluff.... when it's finished you will be able to pull your finger out of the icing and have it curl back and stay curled (not flatten out). now lick your finger, isn't that good?!? (don't eat all the icing yet)
The Finishing Touches:
You will need the rest of the raspberries
When the icing and the cake are done, take each cupcake out of the muffin pan and set to cool, once cool add the icing to the top (do not do this before taking them out of the pan) now add one raspberry to the top of each cupcake and there you go!!
make sure you store them in an air tight container, the icing doesn't like the air all that much and will fall. I have a tupperware cookie tray I got cheap at Target.
see now wasn't that easy ;-)
I went to the Rivera club for
shar_katye birthday and brought her cupcakes (more on that later) had fun, saw lots of people I knew... Then went to the convent and had an equally good time. but, enough of that, on with the good stuff....Everyone loved the cupcakes!! I think I got 6 marriage proposals last night just because of the icing alone... but as all good things these come with a story...
I asked
shar_katye if she wanted me to bake something for her birthday... she said "Yes, I want a raspberry and chocolate cake" since serving cake in a club is difficult (as I found from experience) I decided on cupcakes.... and off on an adventure I went... chocolate cake recipes are easy... however it seems that there is no such thing as a raspberry cake... I looked for recipes in every cook book I have (which mind you is quite a few) I searched online.. I even looked for *gasp* box pre-mixes. but there really is no such things as raspberry cakes, OR raspberry icing (I would have dealt with chocolate cake with raspberry icing).Hmmm... so this is a dilemma... time to pull out the creativity cards... so I imprivised... a LOT... I came up with my own recipete for a chocolate and raspberry marble cake with raspberry icing and it was WONDERFUL (from what I heard, I can't have chocolate so I watched everyone else eat it) the icing was amazing, and I have discussed some ideas for that....
so here you go, this is the recipe for "Shar's magical chocolate and raspberry cupcakes" copyright hugme April 2004. This recipe would be considered medium to advanced so if you are new to baking I wouldn't start with this one. Makes 48 cupcakes
The Cake:
3 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoons baking soda
1 cup butter (2 sticks)
2 cups sugar
3 eggs
1 1/2 cup milk
1 teaspoon vanilla
1/2 cup chocolate syrup
11 oz of raspberries (mine came in 2 - 5 ounce containers)
1 can of cupcake paper
Stage 1: The mix
put the cupcake paper into the bottom of 4 - 3X4 muffin pans (48 total) set this to the side.... preheat your oven to 350 degrees. Put in a small bowl the flour, baking powder, and baking soda. Set this dry mixture to the side as well. Put the butter in your mixing bowl then take a knife and cut it into little pieces (makes them easer to mix) add the sugar and beat them together for 2 minutes... now add the eggs and beat the entire mixture for about 3 minutes or until it's smooth (no lumps). now slowly alternate between adding the dry mixture and the milk a little bit a a time. After they are both added mix for at least 4 or so minutes, you want to make SURE it's all mixed together...
Stage 2: Separate and flavor
You will now need another mixing bowl. Take 1/2 of what you just made and put it in the other bowl. To one of these you will add the vanilla and the chocolate syrup, to the other one you will add 3/4 of the raspberries (about 1 3/4 cups of raspberries). The rest of the raspberries put to the side, you will use them later... Each of these mix thoroughly, the one with the raspberries is going to take a while because all of the raspberries have to be crunched up by your mixer.
Stage 3: Pour and Cook
Now take each of your 2 mixtures to the muffin pans you prepared. at the bottom of each cupcake put 1 tablespoon of the chocolate mix. let it settle in each cup for a few seconds then layer on top of each one 1 tablespoon of the raspberry mix. Get out a toothpick and in each cup poke all the way to the bottom of the mixture about 4 times in different places (this gives the marble effect). Now put it in the oven and cook for 20-30 minutes or until you can put a toothpick into the cake and it comes back out clean.
While that is cooking make your icing.
The Icing:
2 cups sugar
1/2 cup cold water
1 teaspoon cream of tartar
1 package raspberry jello (copyright jello corp.)
4 egg whites
Stage 1: The Double Broiler
If you already have a double broiler you won't be able to use it for this, you have to mix as it boils which will ruin the bottom of your pot. So I had to invent!! take a large pot and a round strainer (NOT a colander) fill the bottom of the pot with 3 or 4 inches of water and 2 tablespoons of oil (so it doesn't boil over) put the strainer inside the pot so it touches the edges but the bottom doesn't touch the top of the water. now place your mixing bowl on top of the strainer and volia!! a double broiler you can mix in!!
Stage 2: Mixing and Cooking
Now add the sugar, water, cream of tartar and jello to the bowl and do a quick mix. put the the double broiler on medium high and wait until the water just starts to boil. Add the eggs to the mixture, put your mixer on high and start mixing... you are going to need to stand here and keep mixing for 10-14 minutes so be ready (you arm is going to get very tired) mix, mix, mix, it will seem like forever. What you are doing is slowly melting the sugar and cooking the eggs at the same time, this has to be done VERY SLOWLY or it will not fluff.... when it's finished you will be able to pull your finger out of the icing and have it curl back and stay curled (not flatten out). now lick your finger, isn't that good?!? (don't eat all the icing yet)
The Finishing Touches:
You will need the rest of the raspberries
When the icing and the cake are done, take each cupcake out of the muffin pan and set to cool, once cool add the icing to the top (do not do this before taking them out of the pan) now add one raspberry to the top of each cupcake and there you go!!
make sure you store them in an air tight container, the icing doesn't like the air all that much and will fall. I have a tupperware cookie tray I got cheap at Target.
see now wasn't that easy ;-)
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no subject
Date: 2004-04-03 09:25 am (UTC)no subject
Date: 2004-04-03 10:01 am (UTC)no subject
Date: 2004-04-03 11:42 am (UTC)no subject
Date: 2004-04-03 08:32 pm (UTC)no subject
Date: 2004-04-03 11:45 am (UTC)no subject
Date: 2004-04-03 08:33 pm (UTC)I am considering a like concauction for the con....
no subject
Date: 2004-04-03 11:57 am (UTC)Patent the "Icing mixer" and sell it!! ;)
no subject
Date: 2004-04-03 08:34 pm (UTC)no subject
Date: 2004-04-03 08:39 pm (UTC)I printed out the recipe! SHould be a fun activity for me and friends sometime when we need choc ras. cuppycakes ;)
no subject
Date: 2004-04-04 07:26 am (UTC)