In one of my recent posts Crushed Dreams.. Cupcake Stall Failure I'd mentioned that I couldn't sell my cuppycakes at the Rocklea Markets due to food safety red tape, I was pretty cut about it, but the nice man who manages the stalls has allowed me to hold my stall as a once off! I'll be there Sunday 18th April at stall #235... I'm BACK!
I'm super stoked to get out there next month! I have been testing a few recipes to try taste, difficulty to make and also what would sell. Here is one what will be featured at my stall. I bring to you Devil's Food Cupcakes with Dulce de Leche frosting.
Devils Food Cupcakes
By Martha Stewart
- 3/4 cup unsweetened Dutch-process cocoa powder
- 3/4 cup hot water
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/4 teaspoons coarse salt
- 1 1/2 cups (3 sticks) unsalted butter
- 2 1/4 cups sugar
- 4 large eggs, room temperature
- 1 tablespoon plus 1 teaspoon pure vanilla extract
- 1 cup sour cream, room temperature
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Dulce de Leche Buttercream Frosting
- 3/4 Cup of Dulce de Leche
- 3 Tablespoons heavy cream
- 1 teaspoon vanilla
- 4 cups powdered sugar
- pinch of salt
- 120g Unsalted Butter
Cream together softened butter and powdered sugar on low using an electric mixer.
Add cream and vanilla and beat on medium speed until smooth and no lumps appear.
Scrape down the sides of the bowl.
Add the prepared dulce de leche and beat to incorporate.
Frost cooled cupcakes using a knife or a pastry bag and tip.