Pinks!

I was going to make a simple chocolate cupcake with white meringue frosting. Honestly, simple and elegant was the plan. But I can't do it...I just can't. Get me in the kitchen with a few hours to bake and I start experimenting and I can't stop!!! So I ended up with very pretty, feminine and absolutely delicious pink cupcakes!!

Pinks!
Beatty’s Chocolate Cake Recipe adapted from Ina Garten

1 3/4 c. all purpose flour
2 c. sugar
3/4 c. cocoa powder*
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 c. nonfat milk*
1 TBL vinegar*
1/2 cup olive oil
2 eggs
1 tsp vanilla
1 c. hot coffee

My changes:

1 c. cocoa powder
1 c. buttermilk
1 1/2 TBL 12-year Balsamic Vinegar

Preheat the oven to 350 degrees. Prepare cupcake tin with baking cups.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

NOTE: This batter is very thin and I honestly did not think it would bake well but the cupcakes were fluffy, very deep chocolate and wonderfully delicious. It is a large recipe and makes about 30 regular sized cupcakes. The batter rises quite a bit so DO NOT fill the baking cups more then 1/2 full. I used my 2-cup glass liquid measure to pour the batter into the baking cups...yep the batter is very thin!



Feathered Fresh Strawberry Meringue Frosting
Recipe developed in the kitchen of Big-Black-Dog

1 c. sugar
1/4 c. water
2 egg whites
2 TBL sugar
1/2 c. well blended fresh strawberries
2 tsp Strawberry Balsamic Vinegar
1 tsp Cream of Tartar

In a standing mixer with a whisk attachment whip egg whites and gradually add 2 TBL sugar to stiff peaks. At the same time, in a small sauce pan boil 1 c. sugar and water to soft ball stage about 230 degrees.

With the mixer on low, in a thin stream pour hot liquid into whipped egg whites. Add strawberries, Cream of Tartar and Strawberry Balsamic Vinegar. Whip frosting until it becomes very thick and creamy.

Load a pastry bag and with the large star tip frost cupcakes and decorate.

I am entering Pinks in Cupcake Hero's May "Cocoa Powder" event hosted by Quirky Cupcake.

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