The Five Second Rule

I went on a cupcake making spree.  But really, can you ever have TOO many cupcakes?

I needed them for a couple of birthday parties, a taco party and as emergency chocolate.

 

Chocolate cupcakes with: vanilla frosting; mint frosting with chocolate mint chip ; mocha frosting with chocolate covered espresso beans; and  vanilla frosting with    fleur de sel caramel swirls.

But during the baking frenzy I got careless and dropped one on the floor.  How sad.  But lucky for me and the cupcake, I am a firm believer in the five second rule.  I picked that crumpled cupcake up and made a delicious dessert with fresh raspberries and whipped cream.  And a smidge of OKS Raspberry liqueur.  Yum!

 

The Best Chocolate Cake Ever.

2 cups sugar

3/4 cups cocoa

1/2 tsp salt

1 3/4 cups flour

2 tsp baking soda

1 tsp baking powder

2 eggs

1 cup coffee (cooled, either freshly made or instant)

1 tsp vanilla

1 cup buttermilk/soured milk

1/2 cup oil

You can mix dry in one bowl and wet in another, but I don't.  I dump it all into my KitchenAid with the whisk attachment mix it up on medium speed for about two minutes. 

Bake in preheated 350F oven for 45 minutes for cakes and 20 - 25 minutes for cupcakes,

This recipe makes one 9 x 13, two 8" rounds or about 2 dozen cupcakes.

21 Minute Frosting

Yes, really 21 minutes.  And don't skimp!  It will not turn out light and fluffy.

The day before...

Whisk 3 Tbsp. flour into 1 cup of milk on medium heat in a small saucepan.  Cook until it turns into a paste.  Let cool completely.  Minimum overnight otherwise it will melt the butter and you will have the same problem as above.

Now...

Place 1 cup butter in KitchenAid, or, if you are unfortunate, use a hand mixer on medium speed, and beat with the whisk attachment for 7 minutes (use a timer.  Don't skimp!)  Scape down sides once during the 7 minutes.

Next, add 1 cup of powdered sugar, mix again 7 minutes, scraping down once.

Then add milk paste, and beat another 7 minutes.

Done. You now have light and fluffy frosting, almost the texture of whipped cream, that is not too sweet and ready for any flavour you want it to be...

Vanilla:  add vanilla extract or scrape in the seeds from 1/2 a vanilla pod to maintain the snowy whiteness.

Mint: add pure mint extract (or do what I did and infuse the milk paste with leaves from your garden).

Mocha: 1/2 - 3/4 cup cocoa and a teaspoon of instant coffee.

(I've also done peanut butter frosting that was kick-ass good; beat 1/2 cup PB with 1/2 cup butter instead of the full cup.)

Whatever else suits your fancy.  They will not last.  Of the 10 dozen cupcake I had, there's not one left!