Name: TasteBUds. Goal: Bring students and others at BU a food magazine packed with recipes, reviews and much more.
The Bake Sale Issue--our first mini half-issue--went online about a week and a half ago. You can see it here or order it in print here. It includes all the recipes that we made for the bake sale we had to raise funds so that we can have a print issue next semester.
Anyways, tomorrow we are having another sale, except this time it's all about cupcakes. Only cupcakes.
So, today I made my share of cupcakes for the sale. It was quite a bit of work, but thanks to my lovely new gadget (the KitchenAid electric mixer I bought after Thanksgiving) it was successful. I made three different types: Red Velvet Cupcakes with Mascarpone Icing and Peppermint Crumbles, S'mores Cupcakes, and Vegan Chocolate Cupcakes with Vanilla Frosting.
The hardest batch to make was the S'mores. They are a true Martha Stewart recipe: complicated and time consuming, but worth the work.
Before we get to the good stuff, any BU students reading this, stop by the GSU Link tomorrow from 11 a.m. to 5 p.m. and try them out! Everybody else, enjoy the photos!
S'mores Cupcakes (adapted from Martha Stewart)
Active time: 40 minutes. Total time: 60 minutes + cooling.
Makes 2 dozen cupcakes.
- 2 1/4 cups + 2 tablespoons sugar
- 1 3/4 cups all purpose flour
- 3/4 cup + 1 tablespoon cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup 2% milk
- 1/2 cup vegetable oil
- 2 tablespoons vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 9 oz. semisweet chocolate chips
- Preheat oven to 350 F. Line 2 standard muffin tins with cupcake liners and set aside.
- In the bowl of an electric mixer, sift 2 cups + 2 tablespoons sugar , flour, cocoa, baking powder, baking soda and salt. Mix ingredients, using paddle attachment, on low speed.
- In a separate bowl, mix eggs, milk, oil and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape sides and continue mixing on medium speed for about 2 minutes or until batter is incorporated. Add boiling water and stir to combine. Set aside.
- In another bowl, combine cracker crumbs, butter and remaining sugar and stir until combined.
- Place 1 tablespoon graham cracker mixture in the bottom of each cupcake liner. Use bottom of a small jar or glass to press the crumbs down. Keep the rest of the graham cracker mixture for topping.
- Add about 7 chocolate chips to each muffin cup. Place prepared crusts in the oven and bake for 5 minutes, or until crumbs are golden and chips are melted.
- Remove pan from oven and fill cupcakes 3/4 of the way. Sprinkle cupcakes with remaining graham cracker mixture. Bake cupcakes for 20 to 22 minutes, or until toothpick inserted in the middle of one comes out clean. Remove form oven and let cool completely.
Active time: 20 minutes. Total time: 30 minutes.
- 8 egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons vanilla extract
- Place egg whites, sugar and cream of tartar in the bowl of an electric mixer. Set over a saucepan with simmering water and whisk constantly until sugar is dissolved and mix is warm to the touch, about 4 minutes.
- Remove bowl from water. Beat with whisk attachment, starting on low speed and gradually increasing to high until stuff, glossy peaks form, about 7-10 minutes. Add vanilla and mix until combined.
- Transfer frosting to a large pastry bag fitted with a large round tip; pipe frosting in a spiral motion on each cupcake.