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Wednesday, April 10, 2013

Taking My Time

Hello, darling readers.
Since my son's passing, I've taken an interest in birds.  I know it has to do with the fact that they represent freedom; my son now is like a bird, free of pain.  I am not the same person and doubt I will ever be.  The best way I can describe to you the passing of a child is like being stabbed with a knife in the middle of the heart and never removing the knife.  The pain is always there regardless of whatever you are doing.
 I have many baking ideas in my mind, but to achieve those ideas, takes a bundle.
It is not my intent to make you feel sad, but this is what I am going through presently.  Sometimes, I think I should have stopped writing for a while, but I didn't.  I am sure there are many people who read these posts that unfortunately have gone through the same as I.  It's difficult, because I am very sad, but hopefully I'll learn to live with my pain.  I am taking my time, there is no rush.

As I promised in my last post, here is the recipe for the Chocolate Kahlua Cupcakes.  Enjoy, my friends, we only live once.


                                                 Chocolate Kahlua Cupcake with Caramel Drizzle



Ingredients:                                                   Yield: Approx. 24 cupcakes

2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup + 3 tablespoon unsweetened cocoa powder  (I used Ghirardelli)

1 cup boiling water

2 cups sugar

3 eggs

1 1/2 sticks unsalted butter, room temperature

1 cup buttermilk

1 teaspoon vanilla extract

4 tablespoons Kahlua Liquor

Caramel Sauce

24 Ferrero Rocher Chocolates


Buttercream

Ingredients:

1/2 cup shortening

1/2 cup unsalted butter, softened

1 tablespoon meringue powder

1 teaspoon vanilla extract

4 cups sifted confectioner's sugar

2 tablespoons whole milk

Directions:

Mix shortening and butter with white paddle of electric mixer until smooth.  Add meringue powder, vanilla extract and milk. Gradually add sifted confectioner's sugar at low speed, one cup at a time.  If mixture is too stiff, add 1 tablespoon of milk at a time until desired consistency.


Caramel Sauce


Directions:

Preheat oven to 350 degrees.  Line pans with paper liners.

In medium bowl, sift flour, baking soda, baking powder, and salt.  Put aside.
In medium bowl, sift cocoa and add boiling water, whisk well.  Put aside.
In the bowl of an electric mixer, beat sugar and eggs until light and fluffy; add butter and beat until well incorporated. Beat in cocoa mixture, buttermilk, and vanilla until well incorporated.  Add dry ingredients and beat on low just to blend. Add Kahlua liquor and beat just to combine.
 With an ice cream scoop, pour batter into liners, bake for 20 minutes or until inserter comes out clean.  Let them cool a bit and transfer to cooling rack.
Ice your cupcakes with star tip, drizzle with caramel, top with a Ferrero Rocher, and enjoy.

Note:  If you prefer to use store brand caramel, it's ok, but not the same:)





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