Happy Potter

Ugh! I've waited too long to post this and now cannot for the life of me find the cake recipe I used!  It was perfect because it was one that had the right ratios to make 2 layers red velvet, 1 layer white cake. But, alas, alack--after numerous google searches, the recipe remains elusive.

This was my first ice cream cake, and I learned an important lesson: make sure the ice cream filling is conpletely frozen entirely before putting the next layer on.  Unfortunately (and mostly due to time constraints) I piled the ice cream and multiple layers on all at the same time and (as I should have expected) the ice cream squished out the sides and then froze, making the cake to ice cream proportions not what I had hoped for (i.e. too heavily cake).  Otherwise it turned out well and was one of many great parts to our Potter-filled weekend!


Red Cake: Red Velvet
Yellow Cake: Simple White Cake
Filling: Vanilla Ice Cream
Frosting: Vanilla Buttercream

Cupcakes for Barb

A few weeks ago we had a little birthday celebration for my coworker, Barb, complete with pizza, birthday crown, and bubbles, and I made a cupcake contribution to the event.  Barb requested chocolate cupcakes, so I decided on a dark chocolate cupcake recipe I saw on Sweetapolita, but tweaked it a little by replacing the raspberry buttercream she used with a coffee-flavored whipped cream filling and simple vanilla buttercream frosting.  They turned out very good and I was pleased with just how moist and chocolately the cupcakes were.  The coffee whipped cream filling combined with the vanilla buttercream and chocolate covered espresso bean atop each cupcake made the sweets coffee-flavored, but not overbearingly so.  A fun time was had by all, and hopefully it was the start of a great year for Barb!  Happy birthday!

Cupcakes: Rich & Dark Chocolate Cupcakes (borrowed from Sweetapolita's Recipe)
Preheat oven to 350 F. Line muffin/cupcake tin with paper or foil cupcake liners.  In bowl of electric mixer, sift 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.  Then add 2 eggs, 1 cup strong, hot black coffee, 1 cup buttermilk (at room temp.), 1/2 cup vegetable oil, and 1 tbsp vanilla extract to the dry ingredients.  With the paddle attachment on mixer, mix for 2 minutes on medium speed (you may need the plastic splash-guard that comes with mixer) and pour into prepared cupcake pan until 2/3 full (or just less). Batter will be liquidy (see photos below).  Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to overbake.  Cool on wire racks in pans for 5 minutes then gently turn cupcakes onto racks until completely cool.

  

Icing: Vanilla Buttercream

In a mixing bowl, combine 1 cup softened butter and 3 1/2 cups powdered sugar, 1 tsp. milk and 1 tsp. vanilla extract.  Mix at a medium speed until the icing is smooth.  Add more powdered sugar if it is too runny. 

Filling: Coffee-flavored Whipped Cream

Combine 1 pint heavy whipping cream, 1 tbsp. vanilla, and 1/2 cup sugar.  Whip on high until has a thick consistency, then fold in one packet of Starbucks instant coffee.  Keep refrigerated until ready to pipe into cupcake centers. 

A nice "how-to" for filling cupcakes: http://annies-eats.net/2011/03/07/how-to-make-filled-cupcakes/