Sunday, November 6, 2011

Get comfy.

To start off I have to say, hopefully this was the last bump for awhile so we can be more productive here.  Maybe Santa will slip a new KitchenAid under the tree this year. ;)

Now onto the goodies.  My brain has been going non stop with ideas, and especially in the Fall, I find the inspirations to be endless.  I went with comfort this time around, adult comfort style.  Those cold nights where you just want to curl up and drink, what else, but warm apple cider with a little kick, of course.  Then you have those Sundays filled with football and beer; which comes with snacks on the side.  So here is what I bring to you..

Apple Cider cupcake with Spiced Rum buttercream :

Apple Cider cupcake:
7 Tb Butter
¾ cup Brown Sugar
1 Egg
1 tsp Baking Powder
¼ tsp Baking Soda
¼ tsp Salt
1 ¼ cups Flour
1 cup Apple Cider

Cream together the butter and the sugar; Add egg and combine.  Add together flour, baking powder, baking soda, and salt.  Alternate mixing into batter.  Bake 350 for 22 minutes.

Spiced Rum buttercream:
1 cup Butter
½ cup Shortening
3 cups 10x Sugar
Pinch of Cinnamon
1 tsp Vanilla
¼ cup Spiced Rum (to taste)

Beat together the cream and butter until smooth.  Sift and add the sugar until combined.  Add in the vanilla and rum, unitl incorporated.

Chocolate Salted Stout
Chocolate Stout cupcake:
1 (12 oz) Bottle Stout (I used Java Head, which is brewed with coffee)
½ cup Milk
½ cup Vegetable Oil
1 Tb Vanilla
2 tsp Coffee
3 Eggs
¾ cup Sour Cream
¾ cup Cocoa Powder
2 cups Sugar
2 ½ cups Flour
1 ½ tsp Baking Soda

Combine stout, milk, oil, vanilla, and coffee. (Don‘t worry, it will look odd because of the oil)  Beat in eggs one at a time.  Add sour cream and combine.  Mix together the cocoa powder, sugar, flour, and baking soda and gradually add the dry into the wet ingredients.  (Don‘t be alarmed, the batter is very thin and you may think that the cupcakes will spill over in the oven.  You‘ll be amazed.)  350 for 20 minutes

12 oz Semisweet Chocolate
1 cup Heavy Cream
1 tsp Vanilla
½ tsp Butter

For the ganache;  Heat up the heavy cream and over pour onto the chocolate, begin whisking from the outside in.  When the ganache has cooled add the Vanilla.  Dip the cupcakes into the ganache and sprinkle with crushed pretzels or place a whole one on top..  You can also add a little sea salt to get more of the chocolate and salt taste.

These cupcakes came out wonderfully.  They are so moist and pack so much flavor; forget the drinks and just curl up with a cupcake!

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