KITCHEN NOTES: six (chocolate mayo cupcakes & blackberry buttercream)

this is the sixth installment of kitchen notes. post-it wisdom from my kitchen. a way to remind myself of the important things.

you just gotta do it. take that risk.
don’t think twice.

if you don’t take risks (in or out of the kitchen), are you really living?


life’s not exciting if you aren’t taking chances.
so, if you’ve been questioning whether or not to dye your hair, tell that person that you likelike them, or take a class just to learn, do it.

if you’ve got the opportunity to do something that you’ve always wanted to do, go.

now, here’s a risk: mayo cake. i know. there are really just two thoughts about this: some love it. some think it’s disgusting.

i didn’t really know what to think. i hadn’t made or eaten it before.
so, why not just try it?

as many a student affairs educator has said: don’t yuck my yum.
i say, don’t hate it ’til you try it.

obviously, m thought it was delish. i have a standby chocolate cake recipe, but she said she also really likes this one.

this cake is fluffy and light the day of. i actually liked it the next day. it firmed up just a touch and the chocolate flavor was a bit richer.

after frosting these, i shaved dark chocolate on top, just for fun. but, i bet fresh blackberries would be an excellent garnish too.

chocolate mayo cupcakes
printable recipe – barely adapted from how to eat a cupcake

yield 2 dozen cupcakes

ingredients
3 oz unsweetened chocolate
1 cup mayonnaise
2 tablespoons vinegar
2 tablespoons vanilla extract
3 cups all-purpose flour
2 cups vanilla sugar
2 teaspoons baking soda
1/2 teaspoon salt
2 cups warm water

preheat oven to 350 and prep muffin tin with liners. combine flour, sugar, baking soda, and salt in a bowl. in the bowl of a double boiler or in a microwave, melt chocolate. if in a double boiler, transfer melted chocolate to a medium bowl. add vanilla, vinegar, and mayonnaise. once combined, slowly add flour mixture until incorporated. pour water and stir. batter will be fairly thin.

divide batter into muffin tin. bake for 14 minutes or until a toothpick comes out clean. remove from oven and place on cooling racks.

blackberry buttercream
yield about 3 cups frosting

1 stick unsalted butter
2.5 cups confectioner’s sugar
4 tablespoons blackberry sauce*
1 teaspoon vanilla extract
milk**

in the bowl of an electric mixer, beat butter until fluffy. add one cup of confectioner’s sugar until combined. mix in blackberry sauce and vanilla extract. beat in remaining sugar cup by cup until incorporated. use a spatula to scrape down the sides. continue mix on medium high until fluffy.

extra frosting can be frozen in an airtight container. to use, bring to room temperature and rewhip.

*i made blackberry sauce by just popping blackberries, a bit of sugar, and a pinch of salt in a pot on the stove and waited for the blackberries to break down. strained it. good to go.
**if the buttercream is not thin enough for you, add a splash of milk and mix. continue to add milk little by little until desired consistency.

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