Anxiety said:

here's the one I used, but I found it wasn't buttery enough



Makes 1 1/2 cups, enough for 12 cupcakes
10 tablespoons unsalted butter , softened
1/2 vanilla bean , halved lengthwise
1 1/4 cups confectioners' sugar (5 ounces)
Pinch table salt
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Using paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds. Add confectioners' sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

NDRU said:

Imago said:

your such a follower.

Imago said:

good point!

Milty said:

You are sooooo totally the next victim of my Dancing queen thread!

NDRU said:

that's a lot of mixing action, but hey - i'll try it. i made a meringue a couple of weeks ago - it was the first time i used the kitchen aid mixer and it came out perfectly.

Imago said:

and you soooo better not make me your next victim. i will come to Florija and I will get you.

Anxiety said:

here's the cupcakes! it IS a lot of work, though

This recipe does not double very well. Cupcakes made from a doubled batch and baked side by side in the oven yield a slightly compromised rise. It's best to make two separate batches and bake each separately. Store leftover cupcakes (frosted or unfrosted) in the refirgerator, but let them come to room temperature before serving.

Makes 12 cupcakes 8 tablespoons unsalted butter , cut into 4 pieces
2 ounces bittersweet chocolate , chopped
1/2 cup Dutch-processed cocoa (1 1/2 ounces)
3/4 cup unbleached all-purpose flour (3 3/4 ounces)
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
3/4 cup sugar (5 1/4 ounces)
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream (4 ounces)


See Illustrations Below: Oven Temperature Really Matters

1. Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (cups have 1/2-cup capacity) with baking-cup liners.

2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3. Whisk flour, baking soda, and baking powder in small bowl to combine.

4. Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogenous and thick.

5. Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes. (To frost: Mound about 2 tablespoons icing on center of each cupcake. Using small icing spatula or butter knife, spread icing to edge of cupcake, leaving slight mound in center.)

Milty said:

Did they get it for free, is that why they overreacted?

I don't watch talkshows.

Imago said:

Those aren't Chocolate

wildgoldenhoney said:

yeah Oprah gave it away to everyone in her audience. it was ill.

chillichocaholic said:

no they aint but they do look delictable.

I want one of these..but in purple!

Imago said:

It would match my kitchen.

Anxiety said:

There's a baby pink one.

But since I decided on a red and black kitchen, I'd have to go with red now.

That is the mack daddy of mixers. I would love one but I don't bake enough to justify buying one for myself. But if it were given to me, I would go apeshit. Almost all my appliances are red so this would go nicely.

Milty said:

I gave that to my wife for Christmas, several years ago. Although ours is white.

Sometimes, when I'm in trouble, I'll play the "Hey, isn't that Kitchen Aid mixer I gave so cool?" card.

Best Christmas present ever.

jess555ja said:

ME TOO!

Raine said:

That's exactly what I was thinking. Worked for my mum and it'll work for me.. but deep in the back of my mind... DO I want one of those mixers? Christmas is coming after all..

OMG I have one of these it is crome like. I gave my old one to my mum since I changed my kitchen the old white one didn't match

ladymisskat said:

I used a spoon for years, too. But it's pretty nice to pop some cold butter into the bowl and have the machine do the work.

INSATIABLE said:

Nice avvie.

Raine said:

Raine said:

My mom used to use wooden spoons.....I'm thinking about how I used to like licking cake batter off of it.

Milty said:

it's just a mixing bowl!

superspaceboy said:

oh, but it's so much more.

so much.

more.

Milty said:

Oh, and I want one.

Raine said:

My mom used to beat me with one of those!