Wednesday, March 16, 2011
Makes approximately 20-24 cupcakes
Preparation: Heat oven to 350 degrees F. Fill cupcake wells with paper liner.
1 cup sour cream
1 teaspoon baking soda
2 cups + 4 Tablespoons cake flour ( 2 cups all purpose flour)
½ cup cocoa powder
1 cup butter, softened at room temperature
1 cup granulated sugar
½ cup light brown sugar
1 teaspoon salt
2 eggs, plus 2 egg yolks
1 tablespoon vanilla
In a bowl, mix sour cream and baking soda together; set aside. Sift flour and cocoa powder; set aside. Using a mixer beat butter and both sugars until light and fluffy. Add in salt and beat until combined. Add in eggs and beat until combined. Add in egg yolks and vanilla and beat until combined.
Turn off mixer and, using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes. Cool cupcakes completely before frosting.
Salted Caramel Buttercream Frosting:
½ cup granulated sugar
2 tablespoons water
2 tablespoons butter
6 tablespoons of heavy cream
½ teaspoons of kosher salt
1 cup of butter, room temperature
1 tablespoon vanilla extract
2 1/2 cups powdered sugar
Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to medium/high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly or it will crystalize. The mixture will start to bubble after a minute. After the mixture darkens to a medium amber color, approximately 5-7 minutes, add butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine. Set aside, (I put mine in the fridge to cool while I started the buttercream.)
Place butter and vanilla in a bowl and beat on high until butter is pale and fluffy, about 3-4 minutes. Turn mixer speed down to medium and add powdered sugar ½ cup at a time. Beat until combined. . Add in caramel sauce and beat until combined. May need to add another 1/2 cup of powdered sugar if necessary, You want your buttercream on the thicker side of frosting so it holds up well.
½ cup of sweetened coconut
Spread coconut onto a small cookie sheet and bake at 350 degrees F for 5-7 minutes or until shreds start to turn light brown.
¼ cup milk chocolate chips
Heat milk chocolate in microwave for about 30 seconds or until drizzling consistency. Stir, if not quite melted microwave for 15 seconds more. Stir. Should be drizzly, place in a decorator bag with small round tip or in a sandwich baggy with one corner cut to make a small hole.
1. Pipe salted buttercream frosting on cupcakes as desired. Sprinkle coconut on top of frosting and finish with chocolate drizzling.