Every two months I get together with my mom, sisters, cousin, and aunt for Sister Saturday. I was in charge this month. Since my sister had a baby in January we decided to celebrate! We made a time capsule for baby G to open when he turns 18. I realized that I should have given everybody better instructions. I was very vague in the invitation. Oops! It turned out great anyway.
For lunch we had a delicious strawberry spinach salad with candied almonds and a strawberry/poppy seed dressing. I didn't think anything could replace my favorite dressing: Brianna's Poppy Seed dressing, but this did. I also made some asparagus soup. So yummy! I was planning on having crostini's as well, but burned them in the oven. My super sister ran to the store for another baguette and we had it untoasted. (Safer that way when I am involved!!)
For desert I made
these cupcakes. Oh, my. It was a party in my mouth when I bit into them!
If you have never been to
bakerella.com, you should spend a bit of time there. My goodnesss, she has some great recipes! If only I could come up with the recipes that she does on my own. Until then, I will borrow them.
Okay, back to the subject...
These cupcakes are sooooo good. What are they you say? Get ready, the title is a mouthful...
Double Chocolate Cupcakes
1 1/2 cups flour
1/2 cup cocoa, natural unsweetened (I used the cocoa in my cupboard - something I picked up at the grocery store on sale)
1 tsp baking powder
1 1/4 tsp baking soda
1/2 cup butter, room temperature
1 1/4 cups sugar
2 eggs, room temperature
1/4 cup oil
1 tsp vanilla
1/3 cup whole milk, room temperature
1 cup shredded zucchini
3/5 oz. Valrhona semi-sweet chocolate bar, chopped in chunks (Ghiradelli's semi-sweet baking bar worked great for me!)
1. Preheat oven to 350* F
2. Line cupcake trays with 18 baking cups.
3. Stir together flour, cocoa, baking powder, baking soda and salt with a wire whisk. Set aside.
4. Cream butter with a mixer in a large bowl. Add sugar, eggs, oil and vanilla one at a time, mixing well with each addition.
5. Add the flour mixture to the sugar mixture in three additions, alternating with the milk in two additions (flour, milk, flour, milk, flour).
6. Stir in the zucchini and chocolate chunks until combined.
7. Fill baking cups 2/3 full and place in oven immediately.
8. Bake for 15-18 minutes
Creamy Goat Cheese Frosting
5 oz. Ile de France goat cheese (I bought a log at Costco and was able to make two batches from it)
3 oz. cream cheese, room temperature
3 cups confectioner's sugar, room temperature
1/2 tsp vanilla
1. Sift sugar and set aside.
2. Beat the goat cheese, cream cheese and vanilla in large mixing bowl until creamy.
3. Gradually add the sugar, mixing and scraping down the sides of the mixing bowl in between additions.
Chocolate Ganache
2 oz. Valrhona semi-sweet chocolate bar, chopped in chunks
1/4 cup heavy whipping cream
3/4 cup confectioner's sugar
1. Place chocolate and whipping cream in the microwave. Heat in 30 second intervals, stirring in between until melted. Blend thoroughly.
2. Add sugar and stir until thoroughly combined.
3. Pour ganache into a small plastic squeeze bottle.
To assemble:
Insert opening of squeeze bottle halfway into cupcake center and squeeze ganache until you see it start to surface. (I didn't have a squeeze bottle so I used a decorating bag and tip.)
Then, spread creamy goat cheese frosting on top with a knife or small offset spatula.
Use any leftover semi-sweet chocolate pieces to sprinkle on top of cupcakes.
She has a recipe for
red velvet cake that I may have to try soon. I don't really like it, but my in-laws are big fans of the cake and are always looking for a good recipe.
