Sunday, April 7, 2013

C.C.C( cake,cookie,cupcake)

  Have you ever hear of triple C ( cool,calm,collective)? There is another way for triple C (Cake, cookie,and cupcakes). Sweet treats are the best so here are some recipes for cakes,cookies, and cupcakes.

CAKE
the cake is a Black Forest cake. The Black Forest Cake is super good and easy.

2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk

    • 1 1/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon fine salt
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon ground cloves
    • 8 tablespoons unsalted butter (1 stick)
    • 6 ounces bittersweet chocolate, finely chopped
    • 2 large eggs
    • 1 large yolk
    • 1 cup firmly packed light brown sugar
    • 2 teaspoons pure vanilla extract
    • 6 ounces semisweet chocolate chip
    • 6 ounces white chocolate chips

    Directions

    Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
    Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate. Stir in the flour mixture to make a loose dough. Don't overwork the dough. Fold in the chips. Cover with plastic wrap and refrigerate until firm, about 2 hours.
    Preheat oven to 350 degrees F (or 325 if convection option is available).
    Line a baking sheet with parchment paper. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection. Cool on a rack.

    CUPCAKE
    the final recipe is of a red velvet cupcake. I love red velvet cupcakes.
    • 15 1/2 ounces all-purpose flour
    • 1 1/4 teaspoons baking soda
    • 1 1/4 teaspoons salt
    • 1 1/4 teaspoons unsweetened cocoa powder
    • 1 1/2 cups vegetable oil
    • 13 ounces granulated sugar
    • 1 1/4 cups buttermilk
    • 3 eggs
    • 2 tablespoons plus 2 teaspoons red food coloring
    • 1 1/4 teaspoons vinegar (white or apple cider can both work)
    • 1 1/4 teaspoons vanilla extract
    • 1/8 cup water

    For the cream cheese frosting:

    • 1 1/2 pounds cream cheese, room temperature
    • 1 pound butter, room temperature
    • 2 pounds powdered sugar, sifted
    • 1 tablespoon vanilla extract

    Directions

    For the cupcakes:
    Preheat oven 350 degrees F.
    Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.
    In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.
    Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
    For the cream cheese frosting:
    Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.
    The frosting can be used right away, or stored in the refrigerator up to a week.
    Frost cooled cupcakes with the cream cheese frosting.



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