Took a week off, and a little rusty getting back into baking this week. You’d think that the beautiful sunshine would encourage me to spring out of bed in the morning and carpe diem, but that has not been the case. I’m going to go ahead and blame that on crazy amounts of running as I prepare for my first half marathon this weekend, but after that I will definitely be reverting to sunny sloth mode.
Running = legitimization of copious amounts of carb, and cupcakes are the princesses of carbs. This week Princess Heath Bar reigned supreme, and dang was she yummy. I am really proud of this batch because when cooking with cocoa, my cupcakes have not been as moist as I would like. I actually added even more flour at the last minute, thinking I might have some sinkers on my hands. I’m glad I did, and though they didn’t dome quite as well as I thought they would, these were really, really tasty.
Chocolate cupcakes with Heath Bar bits mixed in, Stumptown buttercream frosting, sliiiiightly melted Heath bar garnish. Note- do not leave candy bars on top of oven while baking. Bonus– these weren’t too filling, contrary to the list of decadent ingredients. Either that or my stomach is just capable of a little more consumption. I’m sure there are those who can attest to the latter for me.
Recipe (makes 12):
- 2 cups flour
- 2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 stp salt
- 2 tsp vanilla
- 1 cup cocoa
- 1/2 cup melted butter
- 1/2 cup fat-free half & half (what?!)
- 2 Heath bars chopped up
- 1/2 cup ground Stumptown coffee beans, dissolved in hot water (read- cup of coffee)
- 12 oz confectioner’s sugar
- 1/2 cup melted butter
- 1 Heath bar cut into pieces for garnish
Mix cupcake ingredients, fill cupcake liners and bake at 350 for 21 minutes. Make sure that you have Heath bar pieces in various sizes to add crunch and dimension to the cupcakes. Frosting- stir hot coffee into powdered sugar and butter. Don’t add too much coffee or your frosting will not have the right consistency. After the cupcakes have cooled, frost and garnish with pieces of third Heath bar. Enjoy!
Found a new sparkling wine joint this week, and it will definitely be a regular spot for me. It’s called Foster & Dobbs and beyond sparkling wine, it has a fanstastic selection of wines, beers and fine imported foods. I chatted with the owner about his selection, the area and opening the store– very cool guy. I will be back soon.
Jean Philipe Blanequette de Limoux is a blend of Mauzac, Chenin Blanc and Chardonnay. Blanquette de Limoux is a great alternative to Champagne, also from France, in the small region of Limoux. This is one of the bext that I’ve had. Silky smooth, which was a defining characteristic for me this week, especially with the level of moistness (I actually hate that word, won’t use again) in the cupcakes. Citrus fruits, exotic fruits (mango/papaya), and a little bit of almond. This bottle was definitely made for spring drinking on the porch, and that is exactly how it was enjoyed 🙂
Hope everyone has a wonderful week.