Drizzle Bakery

I have had a lot of free time lately so I've decided to take my passion for baking to the next level.  I'm starting a home bakery business!  Please check out and like my page on Facebook at www.facebook.com/drizzlebakery.

Also coming this week... my post about my husband's birthday dessert... triple chocolate mousse cakes with salted caramel decorations and a choice of chocolate, raspberry, or caramel sauce!

Cadbury Cupcakes

My mom loves Cadbury Eggs.  So when my parents decided to come visit right after Easter, I knew I had to bake something inspired by this festive treat.  I found differing recipes online that I combined to make my own special recipe.  All of the recipes online had you buying a bunch of Cadbury Eggs, which are not cheap!  So I made my own!  My recipe made about a dozen cupcakes, but you could easily double or triple the recipe if you wanted.

My husband brought some of these to work and they were raffled off to the office to very high demand!

Devil’s Food Cake

4 1/2 TBSP unsweetened cocoa powder
3/4 cups cake flour (not self-rising)
1/4 tsp salt
1/2 tsp baking soda
1/8 tsp baking powder
2 ounces unsalted butter, at room temperature
3/4 cups granulated sugar
1 large eggs, at room temperature
1/4 cup water
1/4 cup milk

Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

Butter (or use the baking spray) cupcake/muffin pans.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy.

Add the eggs one at a time until fully incorporated.

Mix together the water and milk. Stir half of the dry ingredients into the butter mixture, the add the water and milk. Finally stir in the other half of the dry ingredients.

Fill cupcake pans 2/3 of the way full with cake batter. For regular size bake 20-22 minutes.

Chocolate Shell Ganache

3 ounces chocolate chips
1/4 cup heavy cream

Put chocolate in a medium bowl.

Bring cream to a simmer in a saucepan and remove from heat. Pour over chocolate. Let sit 5 minutes.

Whisk in chocolate until smooth. Let set up at room temperature.

 

Crème Egg Filling Buttercream Frosting

1/8 cup light corn syrup

1/16 cup butter, softened

1/4 tsp vanilla extract

dash salt

3/4 cups powdered sugar

1/4 cup unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/4 TBSP vanilla extract
milk to thin frosting

Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer. Add sugar, one cup at a time, mixing by hand after each addition.

In another bowl, add butter, 1 cup of sugar and vanilla extract.

On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.  Add corn syrup mixture.

Gradually add the remaining sugar, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin out with milk.
 

You can take half of the icing and color it yellow or orange for effect.

To assemble the cupcakes:

Remove some of the middle of the finished cupcake.  Fill with chocolate sauce.

Frost top of cupcake with white frosting.  Then with yellow or orange to look like an egg.  

Drizzle with left over chocolate sauce.

Sew Weekly... City Challenge

This past week's challenge was based around your city.  Here's my dress for the challenge!

You can click here to read all about it!