1-Bowl Chocolate Cupcakes and 7-Minute Frosting

I’ve mentioned before that November to February is Cake Eating Season for my family and friends. Yesterday, I made cupcakes for my mom and my cousin’s pre-birthday celebration and I decided to go the Martha Stewart route because she has never steered me wrong before (at least I don’t think/can’t remember) and also because the recipes seemed so easy. I mean come on, one bowl cupcakes and no mixer required? Check. Frosting that doesn’t have powdered sugar in it? Check.

Lazy Efficient me always looking for short cuts? Check.

 

1-Bowl Chocolate Cupcakes from Martha Stewart
¾ cup unsweetened cocoa powder
1½ cups all-purpose flour
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

 

-Preheat oven to 350°F/180°C. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.

 

-Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.

 

-Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

 

7-Minute Frosting from Martha Stewart
¾ cup plus 2 tablespoons sugar
1 tablespoon light corn syrup
3 large egg whites, room temperature

 

-In a small, heavy saucepan, combine ¾ cup sugar, corn syrup, and 2 tablespoons water. Heat over medium heat, stirring occasionally, until sugar has dissolved. Rub a bit between your fingers to make sure there is no graininess. Raise heat to bring to a boil. Do not stir anymore. Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230°F/110°C, about 5 minutes. (Depending on the humidity, this can take anywhere from 4 to 10 minutes.)

 

-Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2½ minutes. Gradually add remaining 2 tablespoons sugar. Remove the syrup from the heat when the temperature reaches 230°F/110°C (it will keep rising as pan is removed from heat). Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg-white mixture, with the mixer on medium-low speed.

-Beat frosting on medium speed until cool, 5 to 10 minutes. The frosting should be thick and shiny. Use immediately.

 

Pastel sprinkles are my favourite! I piped the frosting using a 1M tip.

 

I also tried to make it more “festive” by making these toppers.

Years of watching Art Attack as a kid pays off sometimes!

 

That’s my cousin and my mother, who will turn 11 and 49 39 respectively.

 

It looks like the model cupcake right?

Well… looks can be deceiving. I mean I’d make the frosting again (it had a lovely marshmallowy taste) maybe with vanilla extract, but I’m pretty sure I won’t be making the cupcakes again. I didn’t like it one bit, it was a bit on the dry and bland side. Such a shame, not only because the recipe had so many positive feedback online but also because making it was a breeze. Oh well, you live and learn!