After a long day at work the best way to wind down is to bake because I find it very relaxing. I'm sure I'm not the only one who feels that way, although my sisters would beg to differ. Throughout the entire day I kept on asking myself what I would bake when I get home. A chiffon cake? Bread again? Cupcakes? Pound Cake? Cake pops? Heck if I had the time and I would have done it all. So what did I end up baking? Drumroll please.....cake pops AND chocolate cupcakes. Like I said, I tend to get carried away.
I started off with making red velvet cake pops. I'm not a red velvet fan myself, but I know that it is the flavor of choice for many. I used my Bella Cucina cake pop maker. I enjoy using this handy appliance because I find mixing cake and frosting is way too sweet for my liking; plus the benefit of using this appliance gives me perfect balls that look uniform. I dipped my pops in melted white chocolate and decorated with a variety of Easter sprinkles that I bought from Target (my favorite store and anyone who knows me will confirm this as a fact). Which I will share the ingredients at a later time. Then off to cupcakes.
Once I finished my cake pops I started on my cream cheese frosting for the chocolate cupcakes. I used the following recipe for my frosting:
4 ounce cream cheese
5 tbs unsalted butter room temperature (or your frosting will be lumpy)
3-4 cups powdered sugar
1 tsp vanilla extract
1 tbs cream
Using a hand mixer I combined all the ingredients until smooth. I stored the icing in the refrigerator to stiffen while I baked my chocolate cupcakes. I used the following recipe for my moist chocolate cupcakes:
- 1/2 cup (1 stick) butter room temperature
- 1 cup sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup water
- 1/2 cup milk
Directions:
Preheat oven to 350 degrees.
1. Cream sugar and butter together until fluffy then add egg and vanilla.
2. Sift the flour, cocoa powder, salt and baking soda together in a mixing bowl. In a separate bowl combine the liquid ingredients.
3. Slowly add the 1/3 of the dry ingredients to the creamed butter. Alternate between the dry and wet ingredients.
4. Fill the baking cups 2/3 full and bake for about 22 minutes.
5. Frost when cooled and *decorate.
*I decorated with a flower made earlier during the week from leftover royal icing and stored in an air tight container.