Sunday, September 27, 2009

Announcement Cupcakes

I wanted a fun way to announce to my coworkers which gender of baby I am expecting. So, I decided on cupcakes. After all, who doesn't love cupcakes? My plan of attack was to bring in cupcakes that were either frosted in pink or blue. I have to be honest, I am glad they will be blue because I am not a fan of pink.

These cupcakes were delicious! I know because not only did I lick the batter bowl, I also ate one after dinner tonight. Any time I want to make an easy but yummy cake or cupcake recipe, I resort to the Cake Doctor. If you haven't checked out her cookbooks, you are missing out! The whole theme of the book is to take a regular boxed cake mix and add things to it. Honestly, every cake I have made you absolutely cannot tell it's from a box. And when I tell people, they don't believe me.

This recipe is very versatile. The title in the book says it all: Chocolate Sour Cream Cupcakes with Ten Different Buttercream Frostings. If you cannot find a frosting that you like, you must be the most picky person on the face of the planet!

Being pregnant around chocolate is sheer torture. Not only did I have to smell these puppies baking, but I had to wait several hours to eat one. Really, they were staring me in the face all afternoon. Stupid chocolate cravings.

I decided on the White Chocolate Cream Cheese Frosting. I am usually not a fan of cream cheese frostings, but like I said before, it's the Cake Doctor. You really can't go wrong. Plus, I wasn't sure how picky my coworkers would be if I brought in Orange-Cocoa Cream Cheese or Crushed Peppermint Buttercream.

Try these cupcakes out. You won't be disappointed. And maybe you will bring them to work to announce something fun too!

Chocolate Sour Cream Cupcakes
from: The Chocolate Cake Mix Doctor

22 to 24 paper liners for muffin pans
1 package (18.25 oz) devil's food cake mix
3/4 cup water
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350 degrees. Line 24 muffin cups with paper liners. Set the pans aside.

2. Place the cake mix, water, sour cream, oil, eggs and vanilla in a large mixing bowl. Blend with the mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well combined. Spoon the batter into the lined muffin cups, filling each liner three quarters of the way full (You will get between 22 and 24 cupcakes; remove the empty liners if any). Place the pans in the oven.

3. Bake until they spring back when lightly pressed with your fingers and a toothpcik comes out clean, 20 to 25 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cupcakes up from the bottom of the pan using the end of the knife and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes before frosting.

4. Meanwhile, prepare the frosting of your choice.

5. Spread the tops of the cupcakes with frosting and serve.

White Chocolate Cream Cheese Frosting

6 ounces white chocolate, coarsely chopped
1 package (8 oz) cream cheese at room temperature
4 tablespoons (1/2 stick) butter at room temperature
1 teaspoon pure vanilla extract
3 cups confectioner's sugar

1. Place the white chocolate in a small glass bowl in the microwave oven on high power for 1 minute. Remove the bowl from the oven and stir with a wooden spoon or a rubber spatula until it is smooth. Set the chocolate aside to cool.

2. Place the cream cheese and butter in a large mixing bowl. Beat with an electric mixer on low speed until well combined, 30 seconds. Stop the machine. Add the melted white chocolate and blend on low speed until just combined, 30 seconds. Add the vanilla and 2 1/2 cups of the confectioner's sugar, and blend on low speed until the sugar is incorporated, 30 seconds more. Add more sugar as needed to make the frosting spreadable. Increase the mixer speed to medium and beat until the frosting is fluffy, 1 minute more.

3. Use to frost the top and sides of the cake of your choice.


Melissa said...

Yay Rachel!!! I am so excited for you :)