banana potato (asdfg) wrote in _fcbarcelona_,
banana potato

OFFSIDE POST: Goodbye inJurednuary, Hello Month of Looove

Tomorrow's Pique's birthday (and Shakira's too) so in order to celebrate, I baked a ~Couples~ cupcakes. That's not the only reason though.

Here's a list of why I decided to make them:
  1. Today was February 1st -- start the month doing something you love is always good, no?
  2. Tomorrow's Pique's birthday
  3. We have Valencia away tonight. If we lose/draw I get to eat the cupcakes and drown my tears in it. If we win it'll be my reward. Win-win solution.
  4. It's February! Valentine's Day is in 2 weeks, so maybe I'll start practising. Who knows Thiago saw my cupcake and want to be my Val-
  5. I was really craving for cupcakes.
Ok, here we gooooooo

Couples Cupcakes
(Dark chocolate rum cupcakes with buttercream icing)
For the cakes:
  1. - 1 cup buttermilk (if you don't have buttermilk use 1 tablespoon of white vinegar + almost-full 1 cup of milk)
  2. - 1 ½ cups + 2 tablespoons cake flour (cake flour yields softer, springier cakes, if you want your cake a bit dense mix with all-purpose flour)
  3. - ½ cup fine quality dark cocoa
  4. - 2 teaspoons baking powder
  5. - ½ teaspoon baking soda
  6. - 1 cup sugar
  7. - 1 stick (½ cup) butter
  8. - 2 eggs
  9. - 4 tablespoons rum extract (you can use more depend on the quality of your dark cocoa, I used about 6 tbsp)

  1. Preheat the oven to 165°C (325°F).
  2. Cream the butter and sugar, add eggs one at a time, then add in the rum extract, set aside.
  3. Combine flour, cocoa, baking powder and baking soda in a small bowl,
  4. Add half the flour mixture into the butter/sugar/eggs mixture, mix well
  5. Add the buttermilk
  6. Add the rest of the flour mixture
  7. Pour the batter into a cupcake tin, lined with papers, and bake for 25 minutes.
  8. Cool completely.
For the butterceram frosting:
  1. 140g/5oz butter, softened
  2. 280g/10oz icing sugar
  3. 1-2 tbsp milk
  4. a few drops food colouring
  1. Beat the butter in a large bowl until soft. Add half the icing sugar and beat until smooth.

  2. Then add the remaining icing sugar with one tablespoon of the milk, adding more milk if necessary, until the mixture is smooth and creamy.

  3. Add the food colouring and mix until well combined.

  4. Spoon the icing into a piping bag with a star nozzle and pipe the icing using a spiralling motio onto the cup cakes in a large swirl.

PS: I got this from BBC Foods and when I first tried it it was a bit too sweet for me so I used less sugar. The alternative is to add juice and zest from 1 lemon and 1 tsp of vanilla extract so it becomes a lemon buttercream, which is yummy too.

In addition to the frosting I also made a bit of silly decorations using some fondant, and it's easy. Just buy a prepared fondant from the store, add some food colouring and make the shapes yourself using a cookie cutter, toothpick, or, if you're desperate, your bare hands.

ps: share your recipes / food porn SPAM
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