Over the years I have mastered many aspects of baking... cakes, pies, and breads.
But I have yet to conquer the elusive CUPCAKE!
I know, I know, it seems like the tiniest of baked goods should be a breeze. However, when I have attempted them in the past they have turned out dry, sunken, and bland!
So, today I begin my quest to master the CUPCAKE!
Step one is to realize that cupcakes and high elevation are just not friends! I live at around 6500 feet in elevation...I have found cake recipes that work well here without adjustment. However I think that the cupcake is just more finicky. I am going to experiment with recipes until I find and or create ones that will achieve perfect cupcakes!
Last night I found a recipe for a High Altitude Chocolate Cake... Annie over at Our Happy Medium adjusted the recipe to bake in high altitude.
High Altitude Chocolate Cupcakes with
Strawberry and Cream Frosting
They came out of the oven perfectly! They are not sunken or over flowing! Hurray! As promised, this recipe was sooo easy and turned out perfectly. It made moist, dense, yet light and fluffy cakes.
Chocolate Cupcakes: Adjusted for High Altitude Baking
Makes 12 - *adjustments made for high altitude
*Bake for 15-16 minutes
1/2 Stick unsalted butter, melted and cooled
6 tablespoons of Cocoa powder
1 cup of Sugar minus 1 TBL
3/4 cup plus 3 tablespoons of all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon of canola oil
1/2 teaspoon of salt
1/2 cup of buttermilk, room temperature
1 large egg, lightly beaten also room temperature
1 teaspoon pure vanilla extract
1/2 cup of hot brewed coffee
1. Heat oven at 350 degrees and line cupcake tins with paper liners and set aside
2. Have two bowls ready, one for the dry ingredients and the other for the wet ingredients.
3. First bowl, sift together flour, sugar, cocoa powder, baking soda, baking powder and salt. After sifted in bowl, mix well with a whisk to fully incorporate all the ingredients.
4. Second bowl, combine the slightly beaten egg, buttermilk, butter, canola or veg oil and vanilla slightly mix with whisk.
5. Using a hand-held mixer slowly incorporate second bowl of wet mix into the first bowl with the dry ingredients. Beat for 3 minutes at medium speed ensuring you scrape bowl at least once.
6. Finally, add the hot/boiling coffee and beat for 1 more minute to combine, BATTER WILL BE THIN.
7. Fill cupcake paper liners half-way and bake until a knife comes out clean.
8. Cool cakes in pan for 10 minutes and then transfer to wire rack to cool completely. Frost as desired and enjoy!
Strawberries and Cream Frosting ~
4 tablespoons unsalted butter, at room temperature
1 cup plus 1 tablespoon confectioner’s sugar
1/2 teaspoon vanilla
6 ounces seedless strawberry jam
1 cup heavy cream
1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter for about a minute. Add in 1 cup of the confectioner’s sugar and the vanilla. Beat until smooth.
2. Transfer mixture to a small bowl and add in jam. Whisk until smooth and all large lumps are gone.
3. Clean out mixer bowl and with the whisk attachment, beat the cream on high until stiff peaks form. With the mixer on low, add in 1 tablespoon of confectioner’s sugar and whisk until just combined.
4. Fold the two mixtures together until smooth, being careful not to deflate the whipped cream.
5. Place frosting in a large pastry bag fitted with a large star tip
My first attempt was a success!
My quest will take me next to the Lemon Cupcake...Stayed tuned!