Hello world!
I’m ready for my close up! Kind of sorta. So excited to be launching my blog and publishing my first recipe for you all! When thinking about what should be my inaugural post and what recipe should I share first, I considered what was going on, what parties I’m hosting or attending or the season. But nothing seemed to fit yet for my very first post.
While preparing for my launch it coincided with my niece’s birthday and her special birthday weekend in the city. This is the perfect event and occasion to share with you for the very first time! It’s what I love so much about cooking, baking, sharing and entertaining. It’s the love I get to share for my niece and how much she enjoys being here and cooking with me! We have a tradition with my nieces and nephew that each year on their birthday they get to come down for the weekend to the city and spend it with my sister, my mom and me. It’s something special and something they will always remember. It’s so special for me too!
My youngest niece Gabby whose birthday it is, loves to bake. She requested that together we make her birthday cupcakes. She got to pick what flavors she wanted. This year, she chose chocolate cupcakes with a vanilla buttercream. So chocolate cupcakes with an American vanilla buttercream it is!
Time for the cupcakes!
This is one of my chocolate cupcake recipes. I use brown sugar and granulated sugar, but one of my favorite ingredients to add to chocolate is brown rice syrup. Sweet Dreams organic brown rice syrup is the brand I use. It gives a sweet caramelly note and adds depth to the chocolate. Plus, adds to the moister level which is imperative in chocolate cupcakes. Can’t have a dried-out chocolate cupcake, that would never do for my Gabby Goo!
First my niece is combining all the dry ingredients.
Next up, purple, blue and white liners, her choice!
Then 16 minutes of bake time is all it takes. Fresh out of the oven. You can see the awe in her face. The pride in the creation!
Next up, time to decorate!
She wanted to add a pop of color. A nice light pink for just the right contrast.
Finally we get to reap the rewards of all of our hard work. The birthday song and makin’ wishes!!
Such a special time with my niece. What traditions do you have with your family and friends? I hope there are cupcakes involved. You can start with this treat! Check out the recipe below.
- Cupcakes
- 1 and ⅓ cups AP flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ Dutch processed cocoa powder
- ½ cup unsalted butter room temp
- 2 large eggs room temp
- ¼ cup brown rice syrup
- ½ cup sugar
- ¼ brown sugar
- ¼ cup buttermilk room temp
- 2 tsp vanilla
- ¾ cup whole milk room temp
- 1 tsp instant espresso
- Vanilla American Buttercream
- Two sticks salted butter – room temp
- 3 ½ to 4 cups confectioners sugar
- 2 tsp vanilla extract
- 4 to 5 tbsp of heavy cream
- For the cupcakes. In a medium bowl combine the flower, salt, baking powder, baking soda and cocoa powder, espresso and set aside. Pre-heat oven to 350 degrees and line a 12 cupcake pan with liners. In a separate bowl, combine the milk, buttermilk and vanilla. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy about 3 minutes. Slowly add the sugar and beat to combine, about five minutes. Scrape down side of bowl as needed. Add the brown rice syrup and combine until incorporated. Next add the eggs one at a time and beat until fully combined. Add one third of the dry ingredients and beat until just combined. Next add half of the liquid mixture and beat until combined. Add another third of the dry and beat until combined. Next pour in the rest of the liquid and beat until combined. Add the remaining dry ingredients and beat until just mixed. Do not over mix. Fill each of liners ⅔rds full and bake for 16 to 18 minutes until toothpick inserted comes out with only a few moist crumbs. Allow to cool in pan on wire rack.
- For the buttercream. Place the room temp. butter into the bowl of stand mixer fitted with the paddle attachment. Beat on med/high speed until creamed, about 2 to 3 minutes. Slowly add the powdered sugar with the mixer running on low speed one cup at a time. After each cup is added, turn the mixer up to combine before adding the next cup. Add the vanilla and 2 tbsp. of the cream after two cups of sugar has been added. Continue adding the remaining cups of sugar then add 2 to 3 more tbsp. of cream until you have reached your desired consistency.
- Decorate cooled cupcakes. Store covered at room temp for one to two days or in the fridge for 3 to 4. Enjoy!
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