Floral Baking - Part 2

Ok, I know this is much delayed, but my first floral baking endeavor was to accompany another for my sister-in-law's birthday party (Happy Birthday Katie! ... two weeks ago!). I'm finally getting around to posting the second recipe. 

This chocolate cake recipe is slightly adapted from the one on the back of the Hershey's cocoa powder can, a tip from Danielle and her mom. With a few alterations, the recipe is really easy (one bowl!) and always comes out perfect. I make it all the time. The frosting is from a Joy the Baker recipe, perfect buttercream texture and just a hint of rose.

Chocolate Cupcakes

1 3/4 C sugar

1 3/4 C flour
3/4 C cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 eggs

1 C milk

2 tsp vanilla

1/2 C vegetable oil

1 C very hot coffee

Preheat oven to 350. Line cupcake pan with paper liners. In a large bowl, use a wisk to incorporate the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the eggs, milk, vanilla, and oil, and beat until well combined. Add the coffee and stir until combined, batter will be very thin. Fill the cupcake liners about 2/3 full with batter (a levered ice cream scoop helps for even distribution). Bake for 22-25 minutes.

Rose Water Buttercream

2 stick unsalted butter, softened

1 C sugar

1 C milk

1/3 C flour

1 1/2 tbsp vanilla

1 tsp rosewater

In a stand mixer or with a hand mixer, cream the butter until soft. Add the sugar and beat on high for 7 minutes, until fluffy. Meanwhile, in a small saucepan, combine 1/4 C of the milk with the flour and vanilla. Whisk until there are no lumps. Over medium heat, slowly add the rest of the milk. Cook until the mixture thickens, stirring constantly. Allow the milk mixture to cool to room temperature (the fridge or freezer helps). With the mixer on low speed, slowing add the milk mixture to the butter and sugar. Add the rose water, increase the speed to medium and beat until light and fluffy.

Floral Baking - Part 1

My sister-in-law's birthday is coming up, and I have a few ideas for cupcakes to bring to her party. Last year I came to visit for her birthday, and that is when I officially decided I would move to Seattle, so I consider this an extra special occasion! 


I've been wanting to experiment with lavender for a while, and thought the light floral flavor would make a nice spring time cupcake. I read a ton of different recipes, some making a lavender custard to fill the cupcake, some using expensive lavender sugar, and some with actual flowers in the batter. I ended up finding lavender extract at Sur La Table, and combining elements from several different recipes.

Lavender Cupcakes with Citrus Cream Cheese Frosting


Cupcakes (makes 2 dozen)


1 stick butter, room temperature
1 1/2 C sugar
2 C flour
2 tsp baking powder
1/2 tsp salt
1 C milk
1 tsp lavender extract
4 egg whites


Preheat oven to 350. Line your cupcake tins with liners. In a mixer, beat together the butter and sugar until it is light and fluffy. Sift together the flour, baking powder, and salt in a bowl and set aside. Mix the milk and lavender extract. With the mixer on low, alternate adding the flour mixture and the milk mixture, in 3 parts each. In another bowl, beat the egg whites until soft peaks form. Fold the egg whites into the batter until well incorporated. Divide evenly amongst the cupcakes tins, and bake for about 20 minutes, until a toothpick comes out clean. Let cool completely before frosting.


Frosting


1 stick butter, softened
16 oz. cream cheese
1 - 2 tsp citrus zest (I mixed blood orange and lemon)
2 -4 tsp citrus juice (again, blood orange and lemon for me)
4 cups confectioners sugar


With an electric mixer, combine the butter and cream cheese until well incorporated. Add the zests, juice, and half of the sugar. Beat until well combined. Continue adding the rest of the sugar until desired consistency/sweetness is reached.