one cupcake to rule them all…
ahhh I finally got around to upgrading my wordpress so I can post again 
right! first things first…
for my 21st I said i would bake the cake if someone bought me the tin i wanted (hey, saved my folks the cost of buying a cake :P) so of course I requested the new Wilton dimenstions cupcake tin
well the first tricky thing was finding a cake recipe to use. more after the jump… first i thought i would go with vanilla but then I realised if I did chocolate I wouldn’t have to frost the bottom. (ohhh how wrong I was.. more on that later). So I used the reciepe on the card insert that comes with the tin with a few variations. [Original receipe here]
ingredients
- 1/2 cup strong fresh hot espresso
- 1/2 cup cocoa powder
- 3 cups high grade flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (340grams) softened unsalted butter
- 2 cups sugar
- 1/2 cup firmly packed brown sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1 cup chocolate chips or chopped chocolate
Preheat oven to 325°F/160°C. Grease and flour pan. In small bowl, mix coffee and cocoa powder. Set aside to cool.
Stir together flour, baking soda, baking powder and salt; set aside. In large bowl (kitchen aid!! woot), beat butter, granulated sugar and brown sugar with electric mixer until light and fluffy. It is really important you do this for long enough, and the next step too. Beat in eggs, one at a time. Don’t add the next egg until the previous is properly incorporated. Add vanilla; mix well. Combine cocoa/coffee mixture and sour cream. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating after each addition until smooth. Fold in chocolate. Spoon 4 1/2 cups batter into top of cupcake pan; spoon remaining batter into bottom of pan.
Bake 60-70 minutes or until toothpick inserted into center comes out clean. Cool cake in pan on wire rack 15 minutes. Turn cake onto wire rack to cool completely. To assemble cupcake ice top of cake’s bottom half. Place top half of cake atop iced bottom half. Decorate as desired.
Serves 10-12.
Make sure you fill up the top half of the cake enough, my test one I didn’t and it doesn’t rise much which means that it didn’t sit on the base properly. Also the pan reflects heat so much it burnt the edges and the middle doesnt keep up so ends up undercooked. But ahhh well its meant to look pretty not taste good.
The cake mix tasted divine in the cupcakes I made to go with it, and the frosting I use was of course the standard sugary buttercream i normally use but with the addition of some rasperry essence and red food colouring. tasted pretty yum if I do say so myself.