Hope you all had a great Easter holiday! We did! We ate waaayyy too much chocolate though! Well we ate too much period
Perfectly Chocolate Cake
From Sing for your Supper
Yield : 24 cupcakes
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Preheat oven to 350 F and line cupcake pans with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.
Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be very thin).
Pour batter into cupcake liners.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks. Cool completely.
Raspberry Swiss Meringue Buttercream
Yield: 5 cups
5 large egg whites
1 cup plus 2 tablespoons granulated sugar
3/4 pound (3 sticks) unsalted butter, softened, cut into cubes
2 teaspoons pure vanilla extract
Pinch of salt
1/2 pint fresh raspberries
Add egg whites and sugar in the bowl of an electric mixer. Simmer over a pot of water (not boiling), whisking constantly, until temperature reaches 160 degrees F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
With whisk attachment of mixer, begin to whip until the mixture is thick, glossy, and cool. Switch over to paddle attachment and, while mixing on medium speed continuously, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). Add vanilla and salt, mix well. Add about a 1/2 pint of fresh washed & dried raspberries. Add a drop or 2 of pink gel colour to get a pinker look.
Add chocolate ganache.
1. Frost the cupcakes.
2. Drizzle the top of the cupcake with chocolate ganache.
3. Top with sprinkles and a fresh raspberry.