I just moved to Boynton Beach, from Port Saint Lucie. The move was terrible. Four moves in less than a month. So here I am, feeling far from settled. I haven't really been in the mindset for creating awesome and delicious things, my create vision has been lost lately haha.
But I work with a florist and my sister works for the florist and it was the owner's birthday the other day. So after a talk of what we should make him, we decided on just simple cupcakes. The cupcake is hershey's chocolate cake recipe and the frosting is this really nice dark chocolate that I got from Beantown Baker. I made the hydrangeas out of white gumpaste, colored the gumpaste with purple food coloring and used pink petal dust for the center of the flower and brushed a layer of pink glitter petal dust over the whole flower.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
350
Mix all your dry in one bowl, stir until combined. Then add your eggs, milk, oil and vanilla, mix to combine. Then add your cup of hot water and beat for about 5 minutes.
Bake time varies. For average size cupcakes, they took about 20-22 minutes. A round cake would take around 35-40 minutes.
Dark Chocolate Frosting
6 Tbsp butter
2 tsp vanilla extract
3 cups powdered suga
3/4 cup dark cocoa powder
1/3 cup milk
2 tsp vanilla extract
3 cups powdered suga
3/4 cup dark cocoa powder
1/3 cup milk
Cream butter and vanilla.
In a separate bowl, combine powdered sugar and cocoa powder. Add dry ingredients to creamed mixture.
Slowly add milk until frosting reaches desired consistency, then beat another 5 minutes creamy.
