Vitchen

Sundae Cone Cupcakes

Again, I won’t give excuses. I’m just going to show you what I have: Sundae cone-look-alike-cupcakes!

These were fun to make, surprisingly easy, and a crowd-wower. I tried coating with marshmallow creme (no gelatin!), but it fails… by the time you want to serve, the creme will have dripped itself into sticky puddles around the cone. Stick with icing! Any icing. I used a chocolate icing, and white cocoa pearls for decoration. 

I adapted the idea from the Betty Cocker website. Don’t worry, the cake here is not from a boxed mix (but hey, NOTHING wrong with boxed cake mix!). The recipe is adapted from bakeaholic’s website. I can imagine so many possibilities with these! If you try them, please, please post a comment and let me know how they turned out… I’d be curious to see how they turned out. 

Also, Vegans, heads-up! I tried this out for y’all… and they baked PERFECTLY. I could not tell the difference. So if you’re looking for a chocolate cake recipe, this be it! 

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CUPCAKES

 Makes 8 regular sized cupcakes, and 8 mini cupcakes

Ingredients:

3/4 cup + 2 heaping tablespoons all-purpose flour

1 cup sugar

1/4 cup + 1 tablespoon good cocoa powder (I used raw cocoa powder)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup milk or almond milk (for vegan)

1/4 cup vegetable oil

1 tablespoon sour cream OR 1/4 cup applesauce (for vegan)

1 teaspoon vanilla extract

1/3 cup freshly brewed hot coffee

Method:

Line 8 cups of both regular and mini cupcake trays with paper liners.

Preheat oven to 350ºF.

Sift together flour, sugar, cocoa powder, baking powder and baking soda in a medium bowl.

In a smaller bowl, whip together milk, oil, sour cream (or apple sauce), and vanilla extract until homogenized. 

Pour wet mix into dry mix and whip gently until well mixed.

Add in hot coffee. Whip until just mixed. Batter will be thin.

Fill all cups 2/3 full.

Bake for 18 - 20 minutes or until toothpick into the center comes out clean.

Cool on wire rack until completely cooled (at least an hour).

ASSEMBLY

Ingredients:

8 wafer cones (not waffle cones)

16 mini peanut butter cups, or whatever candy/chocolate you want to fill the cones with

8 - 16 oz of icing of your choice

decorative sprinkles

maraschino cherries 

Method:

Note: if you want a cone holder, cover a cupcake pan with aluminum foil and cut little crosses over the cups.

Fill cone with 2 mini peanut butter cups.

Cover top with a little bit of icing.

If your regular-sized cupcake has baked over the rim of your liner, you may need to trim around with clean scissors.

Unwrap the cupcake and place it upside down on the cone.

Place some icing over it, unwrap a mini cupcake, and place it upside down on the regular cupcake. 

Ice it up! Decorate with a cherry on top! And devour.

• March 20, 2012, 12:28am

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Peanut Butter Cake with Chocolate Pudding Icing

It has been a while. Let’s call it a hiatus to make it simple. I don’t promise anything here, but let’s also hope that I can delight you with a new post on a weekly basis. 

In any case, I decided if anything should break a long silence, it should be cake.

Thin (purposefully so), rich, and utterly delicious to PB fans, this cake took me a mere 3 hours to put together for a very tall and funny friend. Happy Birthday, Lang. I gotta say though, you’re lucky to have Susan :) It was a great evening with both of you! 

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CAKE

Ingredients: 

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup creamy peanut butter

1/4 cup butter, softened

3/4 cup sugar

2 tablespoons sour cream

3/4 cup milk

Method:

Preheat oven to 350°F.

Butter two nine inch circular pans. 

In a small mixing bowl, combine flour, baking powder and salt. Set aside.

In a medium bowl, whisk together peanut butter, butter, sugar and sour cream until fluffy.

Add 1/3 of the flour mixture and stir into the wet mix.

Add 1/3 of the milk and continue mixing alternatively until all the flour and milk is mixed into the wet mix. 

Pour batter equally into two pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. 

Cool completely on rack. 

ICING

Ingredients:

1 cup heavy whipping cream

1 cup milk

1 3.5 oz pack instant chocolate pudding mix

2-3 tablespoons cocoa powder

Method:

With an electric mixture, whip all ingredients in a bowl until smooth and fluffy. Cool in fridge for at least 15 minutes. 

Flip a cake out onto serving dish and spread half of the icing on the top. You can also add a layer of chocolate syrup (like I did) for an extra chocolaty kick. Place second cake on top and spread the remaining icing over it. 

Decorate with peanut butter chips at the edge, and chocolate shavings on top.

Plus candles. Lotsa, lotsa candles. 

Store in fridge until a couple of minutes before serving. 

• Tags:
  • peanut butter
  • chocolate
  • cake
  • vegetarian

• February 03, 2012, 3:15pm

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