I found the cake recipe at Chocolate and Zuchinni and it sounded delicious! I knew I had to try it immediately! So I did! The recipe doesn't call for frosting, but the cupcakes just looked so plain, I had to do something!! I decided I was going to make homemade fresh strawberry butter-cream frosting. Let me tell you, there have been some weiiiiiiiiird things going on in my kitchen... Things aren't mixing the way they should. So, instead I made the Chocolate Glaze, except that I didn't exactly have all of the ingredients (hee hee), so I improvised.
Information:
Prep Time: 5 minutesTotal Time: 25 minutes
Makes: 12 regular sized cupcakes
Ingredients:
2 eggs
1 C plain yogurt
1 C sugar
1/3 C vegetable oil
1 tsp vanilla extract
1 tbsp light rum (I used Coconut rum)
2 C unbleached flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tbsp light rum (I used Coconut rum)
2 C unbleached flour
1 1/2 tsp baking powder
1/2 tsp baking soda
Directions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, mix the eggs, yogurt, sugar, oil, vanilla, and rum.
3. In another bowl, mix the flour, baking powder, and baking soda.
3. Mix the flour mixture with the yogurt mixture until completely mixed and there are no white streaks left.
4. Pour the batter into twelve cupcake wrappers, until 1/2 inch from the top.
5. Bake for 20 minutes.
6. Let the cupcakes cool before topping with frosting, or serve plain.
2. In a large mixing bowl, mix the eggs, yogurt, sugar, oil, vanilla, and rum.
3. In another bowl, mix the flour, baking powder, and baking soda.
3. Mix the flour mixture with the yogurt mixture until completely mixed and there are no white streaks left.
4. Pour the batter into twelve cupcake wrappers, until 1/2 inch from the top.
5. Bake for 20 minutes.
6. Let the cupcakes cool before topping with frosting, or serve plain.
Glaze:
Information:
Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 2 cups of glaze
Ingredients:
1 C heavy whipping cream
2 tbsp butter
3 tbsp light corn syrup *
9 oz semi sweet chocolate chips **
1/2 tsp vanilla extract
* I didn't have corn syrup, so I Googled a substitute and came up with honey
**I used about 2 1/2 C of chocolate, 4 oz being unsweetened because of the added sweetness from the honey
Directions:
1. In a medium saucepan over low heat, heat the cream and butter, and corn syrup (or honey) until the cream is hot and the butter has melted. There should be tiny bubbles, and the temperature should read about 175°F. DO NOT LET THE MIXTURE BOIL.
2. Remove the pan from the heat and add the chocolate chips. Let the mixture sit for 30 seconds.
3. Add the vanilla and whisk the mixture until smooth and creamy, and all of the chocolate has melted.
Information:Prep Time: 10 minutes
Total Time: 15 minutes
Makes: 2 cups of glaze
Ingredients:
1 C heavy whipping cream
2 tbsp butter
3 tbsp light corn syrup *
9 oz semi sweet chocolate chips **
1/2 tsp vanilla extract
* I didn't have corn syrup, so I Googled a substitute and came up with honey
**I used about 2 1/2 C of chocolate, 4 oz being unsweetened because of the added sweetness from the honey
Directions:
1. In a medium saucepan over low heat, heat the cream and butter, and corn syrup (or honey) until the cream is hot and the butter has melted. There should be tiny bubbles, and the temperature should read about 175°F. DO NOT LET THE MIXTURE BOIL.
2. Remove the pan from the heat and add the chocolate chips. Let the mixture sit for 30 seconds.
3. Add the vanilla and whisk the mixture until smooth and creamy, and all of the chocolate has melted.
Let me start out by saying this cupcake is rather plain. Next time I might use a Vanilla Yogurt, or glaze the top with a lot of sugar so it will brown. I may add fruits to it next time, as that will enhance the flavor. It is a dense but airy cake, and it is VERY plain. But you know what, it was an experiment, as all are my recipes and attempts at recipes.
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