cupcakes and flatbread

Hello and welcome to my evening alone with Joshua gone at practice for nearly five hours. Whenever he is gone I get all sorts of crazy ideas and usually bake myself right out of all usable dishes.

Here's what I did tonight since Erin will want the recipe:

Black Forest Cupcakes:

Makes 24-26 cupcakes....share them with friends. Much like a good song, cupcakes are meant to share.

Combine over a double boiler or makeshift contraption:

4 oz. unsweetened baker's chocolate, finely chopped
1/2 cup milk

1 cup packed brown sugar
1 large egg yolk

stir continuously until smooth. Remove from heat. Set aside.

Combine in a separate bowl:

2 cups sifted cake flour (or 7/8 cup all purpose flour with 1/8 cup cornstartch=one cup cake flour)

1 tsp. baking soda

1/2 tsp salt.

Combine in a separate bowl (I use a liquid measuring cup for easy pouring later)

1/2 cup mile

1/4 cup water

1 1/2 tsp. vanilla.

Beat in separate (large) bowl:

1 stick softened butter

add in while still beating:

1 cup sugar and 2 large egg yolks

then slowly add half the flour mixture, followed by half the liquid mixture, half the flour, rest of the liquid.

stir in the cooled chocolate mixture

fold in 2-3 large egg whites, beaten until fluffy, no longer liquid, but not too hard.

fold in a quarter cup to a third of a cup canned cherry goo. Get the pie filling kind with the cherries and goo.

Fill paper muffin cups with enough batter to cover the bottom

Then spoon in two canned cherries plus some goo.

Cover with more cupcake batter.

bake at 350 degrees for 20-25 minutes--potentially longer depending on how full your cupcakes are.

Let cool in pan for 5-8 minutes before removing to cooling rack.

They will be moister than most cupcakes because of the egg whites, extra cherry goo and cherries in the middle.

Wait to frost until completely cool.

Frosting:

heat over a double boiler until smooth

3 oz. unsweetened bakers chocolate, finely chopped.

3 tablespoons unsaleted butter

Remove from heat and add:

1/4 cup hot coffee (I like mine really strong, gives it a really dark flavor) could also use cream or milk.

1 teaspoon vanilla (I used 1 1/2 because I'm awesome)

gradually beat or stir in 2-1/4 cups confectioner's sugar.

It's a fairly liquidy frosting, letting it set for 5-10 minutes will thicken it up. Stir well before drizzling or spreading over cupcakes.

for more of a glaze, use an extra tablespoon of butter and substitute some regular granulated sugar for the confectioner's sugar. Not as thick, better for drizzling.

and of course, put a cherry on top of each cupcake. let frosting solidify before eating unless you're using a plate and fork.

I'll post the flatbread recipe later...great for dipping in oil, hummus, to toast with some olive oil and herbs to go with a salad, or just to eat :) stay tuned.