Naturally, I wanted to do my part to help raise awareness of breast cancer so I baked up a batch of delicious "B-Cup" Cakes. I'd really wanted to make them "DD-Cup" Cakes but my muffin tins are just not big enough to support a more "full-figured' cupcake.
- Make an online donation to the Komen Foundation
- Visit http://www.actnowendbreastcancer.org/ and join their email list
Just one final note. I believe in giving credit where it's due so I'd like to give a shout-out to Adam Roberts, The Amateur Gourmet, whose brilliant Janet Jackson Breast Cupcake was my primary inspiration for the "B-Cup" Cakes.
Dark Chocolate Cupcakes
Yields 12 cupcakes
Ingredients
- 8 tablespoons unsalted butter, cut into 8 pieces
- 2 ounces bittersweet chocolate, chopped
- 1/2 cup Dutch-processed cocoa
- 3/4 cup unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 2 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon table salt
- 1/2 cup sour cream
1. Adjust oven rack to lower-middle position;heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2 cup capacity) with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to the touch.
3. Whisk flour, baking soda, and baking powder in small bowl to combine.
4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean.
6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)
5 comments:
Dearest Eve,
With embarrassingly extended periods of free-time on my hands, I've become a blog-reader-extraodinaire. And yours is FANTASTIC. Roy and I both love it. Your topics are interesting and your writing is entertaining. When I have access to the fresh ingredients Berkeley offers I'll have to put some of your tips into action. You've also compiled a great list of selected links. Happy Monday, be well, much love, Jules
Thanks Jules!!!
Ooh la la!
Im glad you went with the B-Cupcakes, as the smaller proportioned figures need all the good publicity they can get!
They look very yummy... but I cant help thinking that the raspberries need some ointment... they look a little sore...
"Rashberry"?
Kristin
Very clever idea! I'm always happy to women's health stuff out there. And I really enjoy your blog too...
Dear Eve,
I love your B-cup cupcakes! What a great way to honor Breast Cancer Awareness month.
I am also really enjoying your blog. It's witty, informative, and fun all rolled into one.
Keep it coming!
xo,
Susan
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