All about Easter, Chocolate and Cupcakes.

Easter's around the corner- so why not celebrate with food? It was my first time trying out cupcakes, and I have to admit I'm mighty pleased. Pardon my decorating skills though, I'll improve in time. Maybe I'll even try icing out designs. I need the tools of the trade first. :)

They were absolutely delicious- the cupcakes were moist and chocolatey, not too sweet to overpower the icing, the buttercream icing complemented the cupcakes, the coconut flakes added an 'oomph' to the overall texture... My cousin's kids kept coming back for more!

This recipe is really good. The cupcake isn't dry, but is soft and moist and denser than those light vanilla shop bought ones. A bit like banana cake consistency. Definitely makes it a pleasure to eat.

They are really fun to make, and even more fun to decorate. Maybe I'll make them again just for the fun of it?

I know this picture is extra large. that's because they look better that way. Heh.

And this post is going to be special- I'll show you the steps taken to do it! 

Here is the recipe for the cupcakes, from http://bakingbites.com/2012/02/midnight-chocolate-cupcakes/

Midnight Chocolate Cupcakes

yield: about 16 large cupcakes ( or 21 medium ones for my case) Ingredients:

2 cups all purpose flour 2/3 cup cocoa powder

1 tsp baking soda 1/2 tsp baking powder 1 tsp salt 1/2 cup vegetable shortening 1 2/3 cup sugar 3 large eggs 1 tsp vanilla extract 2 tsp instant coffee (optional) 1 1/2 cups water, room temperature Steps: Preheat oven to 350F. Line 16 muffin cups with paper liners.

In a medium bowl, sift together flour, cocoa powder, baking soda, baking powder and salt.In a large bowl, cream together shortening and sugar until light and fluffy.

Beat in eggs, one at a time, followed by vanilla extract and instant coffee (if using).

With the mixer on a low speed, blend in 1/3 of the flour mixture, followed by half of the water. Add another third of the flour mixture, followed by the rest of the water. Stir in remaining flour mixture just until no streaks of dry ingredients remain. The batter should be fairly liquidy.

Divide batter evenly into prepared muffin cups.Bake for 20-25 minutes, until a toothpick inserted into the cake comes out clean and the cakes spring back when lightly pressed.

And this is how it looks like after baking- perfect!

The original dark form- now do you understand why they call them 'Midnight' cupcakes?

And of course, here's the frosting recipe from the same website:

Chocolate Buttercream Frosting

Yield: 16 Servings  Ingredients 3/4 cups Butter R.T.P 1/4 cup Milk 1 teaspoon Vanilla extract 1/4 cup Cocoa powder 2 1/2 cups Confectioners Sugar
InstructionsCombine all ingredients except the sugar in a large bowl and beat until very smooth. Gradually beat in the sugar until the frosting is smooth, thick and fluffy. Spread on cooled cupcakes. Unfortunately I don't have those piping bags that help make lovely swirls and such. I simply spread them on the cupcakes.

But they still look pretty good anyway. 

At the time of writing, I'm pleased to say that all of the cupcakes have been finished- with my cousin's kids having about 5 each! They've become my cousin's favourite too. Now hows that for a first cupcake attempt?

It's in the peanut.

For my next project, I tried out Chef John's classic peanut butter cookies... And they were SO simple to make. 

I'd definitely make this again! They're sweet and salty, and there's that definite peanutty flavour. 

Best of all, Cousin Kevin gave the thumbs up. YES. ;D I got approval! 

Feast your eyes on these lovely round cookies. ;)

Here's the link if you want to taste them : http://foodwishes.blogspot.co.uk/2012/02/classic-peanut-butter-cookies-these-are.html

I've just made some chocolate midnight cupcakes- will be posting them up soon. 

Buttermilk biscuits! I followed the recipe on http://foodwishes.blogspot.co.uk/2010/01/buttermilk-biscuits-recipe.html. I made them rise on my FIRST TRY! :) So happy. They're savoury, so they taste salty. Like scones, in a way. I'll try not to overdo them next time. But they still taste good. *crunch.*

And the cookies are finished! Came back after school today and knew that I HAD to make them today, not tomorrow. I'm going to give some of them to my older sister as a birthday present, since her birthday is on Sunday , 1st of April.
This is the 3rd item I've ever baked in my life! I'm actually glad they turned out pretty alright- no over-burnt cookie or charred edges. They're something of a mix between a cake and a cookie- it's soft, and the edges are more crisp. And it tastes great! The buttermilk in the glazing really adds a kick to the glaze, like that of yoghurt. I'd definitely make these again. They are pretty easy!
The recipe for these buttermilk cookies can be found here: http://cake0rdeath.blogspot.co.uk/2008/11/buttermilk-cookies-no-pumpkin-required.html
I have to admit I'm still bad at glazing the cookies, and I had problems determining when they were done. :) Let's hope my next try would turn out better! Here they are:

I admit I messed on applying the glazing. But I'll improve. 

I wonder what I should make next?

And with this post, the Food blog for Tammie is now officially open! :) I'll be updating this blog with stuff I make, and anything else food related I find really interesting. My next post: BUTTERMILK COOKIES!