Wednesday, November 26, 2014

Another year, another cake...

     The ol' blog is celebrating its 4th year today!  I can't believe how quickly it's gone by. 

The boys had a Minecraft party this past weekend, and I will be posting pictures and recipes, but for now, I thought I'd post this little cupcake to celebrate another year of food, friends, and fun.

Chocolate Joe Joe's Vanilla Cupcakes:
Modified from America's Test Kitchen Classic Yellow Sheet Cake from The America's Test Kitchen Family Baking Book

2 3/4 C whole wheat pastry flour
2 tsp baking powder
3/4 tsp salt
2 sticks unsalted butter, softened
1 3/4 C sugar
4 large eggs, room temp
1 tsp vanilla extract
1 1/2 C whole milk, room temp
1 /3 box Joe Joe's cookies with chocolate centers, crushed

Line 24 cupcake cups with liners.  Preheat oven to 350.  Whisk flour, baking powder, and salt together in a bowl.  Cream butter and sugar together.  Add eggs and vanilla and mix to combine.  Alternate adding flour and milk, starting and ending with flour.  Stir in the cookies.  Portion the batter into the prepared cups.  Bake for 15-20 minutes.  Let cool in pan for 10 minutes, then set onto a cooling rack to finish cooling.  Frost when completely cool.

Modified from America's Test Kitchen Chocolate Frosting from The America's Test Kitchen Family Baking Book

10 oz chocolate chips
1 C heavy cream
1/4 tsp salt
1 1/3 C confectioner's sugar
2 tsp vanilla extract
2 1/4 sticks unsalted butter, cut into chunks and softened

Place chocolate into a food processor.  Bring the cream and salt to a boil in the microwave in a microwave-safe bowl.  Pour the hot cream over the chocolate and process until smooth.  Add the sugar and vanilla and continue to process until combined.  With the machine running, add the butter one piece at a time.  Continue to process until smooth.  Transfer the frosting to a small bowl, cover and refrigerate until thick and spreadable (about 1 to 1 1/2 hours).

Enjoy, everybody! 

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