As a baker I find myself arguing against the cupcake often. When I pass a cupcake store I do not have the desire to go in, sometimes I pass it a million times and still don't go in. Am I curious as to what they have to offer? No, not in the least. I figured if I stood my ground long enough cupcakes would go away and I could say "I told you so." Unfortunately they are spreading faster then Starbucks in DC. Looks like they are here to stay, so I guess it is about time I started making cupcakes...and eating them.
Next time I go to NYC I plan on visiting this cupcake joint...Sweet Revenge. You might recognize the name, it is featured in a Chase Bank commercial. Here is a little video talking about their place. I like how they focus on taste and not looks, even though they have this great rustic awesome look going on. They have a great concept of pairing cupcakes with beer and wine...right on, right on. I plan on visiting one day soon! In the meantime I made these cupcakes for my brother's birthday and thought they were so good it was worth blogging about.
I made cupcakes and I liked it. You should make cupcakes, you will like it.
Chocolate Cupcakes with Cinnamon Honey Buttercream Frosting
adapted from Ina Garten
Cream the following on low mixer speed for 5 minutes:
1 1/2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2/3 cup brown sugar
Scrape down bowl and add the following one at a time:
2 eggs, room temperature
2 tsp vanilla
In small separate bowl mix together the following liquid ingredients:
1 cup buttermilk, room temperature
1/2 cup sour cream, room temperature
2 TBS brewed coffee
In separate bowl whisk together the following dry ingredients:
1 3/4 cup all purpose flour
1 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp kosher salt
Add 1/2 of the liquid ingredients to the butter mixture, mix, scrape bowl. Add half of the dry, mix, scrape. Add rest of liquid, mix, scrape. Add remaining dry and mix just until combined. Scoop into lined muffin tins. Bake 20-25 minutes in 350 degree oven until tops spring back when lightly touched. Cool completely before frosting.
Cinnamon Honey frosting
Adapted from Martha Stewart
1 1/4 cups powdered sugar
1 stick butter, room temperature
1 TBS Honey
1/4 tsp cinnamon
Cream together until smooth, 1-2 minutes. The honey I used was crystallized so it gave the frosting a nice surprise crunch...very awesome on so many levels. : )