Anywho, it definitely turned out to be an adventure baking these cupcakes. First of all, it was basically the first time I had used the stove to bake something so delicate. I think that the only other thing we've made in that puppy is good-ole meatloaf. I was also using my new muffin tins from Chicago Metallic via TJ Maxx/Homegoods (I'm a Maxxinista). I also decided to make it more...um...fun by halving the recipe. You see, this particular recipe makes 30 cupcakes which is much too much too much (Oh, Ace) for Ben and I. I thought I'd go out on a limb and see if halving the recipe could be easily done. What I realize now is that I should have baked some full recipes and then halved some to compare. At this point I've only baked the halved recipe, and it tastes good to me but that question nags at the back of my mind: What could you have been, oh chocolate chip cupcake with dark chocolate frosting? Anyway, to the recipe...
cake flour (which was a bitch to find fyi...more on that later)
baking powder
salt
vanilla extract
milk (I used 2%)
unsalted butter
sugar
egg whites
semisweet chocolate chips
Okay, numero uno thing that you MUST do is let that damn butter come to room temperature. Otherwise you will be very angry at yourself. Read the recipe ahead of time to prepare so that when you want to bake you will have room temperature butter, sufficient cake flour and your sig other will have done all the appropriate dishes and then gotten the heck out of your kitchen. :) And if you are going to attempt to halve the recipe, make sure to double check everything because wasting batter is a sin.
I found Martha's recipe easy to follow and doable without Ben's help. Like I said, it helps to read ahead of time. For example, if you know you are going to have to wield an electric mixer and pour milk into the bowl it really helps to have the milk in a container with a spout. This way, you don't have to contort you wrist or other crazy maneuvers. I am also a huge fan of spreading all the ingredients out (on a beautiful Ikea kitchen island) ahead of time, already measured because 1.) it makes me feel like a TV screen baker and 2.) it actually makes sense for efficiency purposes.
People, meet Gorgeous Grass Green Kitchen Aid. GGGKA, meet people. This baby is wonderful, and makes baking (esp large batches) a breeze.
However, I don't want to neglect another piece of kitchen lore: my grandmother's old hand mixer. She doesn't look like much but she trucks, if you know what I mean. I actually had a newer one that I gave to my little sister. She turned her nose up at this one, but that's because she doesn't know how much this one has been through. This one has quite the resume.
Anyway, back to the actual baking/eating of the cupcakes. Easy peasy recipe to get the muffins, although I filled each cup about 3/4 of the way and they didn't get quite up to the right spot. I'll probably fill each a bit more next time to experiment. I want the finished product to hit right at the top of the muffin paper and these fell a bit short, as you can see over the next few pictures. Right out of the oven, these are a dream. The chocolate chips are melty and the cake is vanilla-y. I did notice that the chocolate chips fell a bit, so I might be inclined to use some of the mini variety if I do a redo. Here are some action shots:
Now let's talk about the frosting. I halved that recipe too. Oops. I don't think that this was a good idea. Something happened. This frosting was too liquid, almost like the consistency of softened butter (which, incidentally, was the most plentiful ingredient). Don't get me wrong, it was delicious, but I would stick to the recipe Martha gives me in the future. I do give it high marks for chocolatey goodness.
Drum roll...finished product...to be had with glass of milk. [Do not neglect to notice the cute green and blue plaid muffin papers that I chose.]
So, what do you guys think? Any thoughts for improving the posts in the future? I kind of winged it, so let me know.
:) Sarah
