Here’s a quick post about getting a fast fix of sugary chocolatey goodness by baking a really yummy one-bowl chocolate cupcake. I used Martha Stewart’s One Bowl Chocolate Cupcake recipe from her Cupcakes book.
The verdict? Yes, it’s quick and easy and you can do it all in one bowl. I like that. In addition, you don’t have to worry about softening butter. It uses veggie oil. That helps for moistness too.
I swirled some vanilla bean Swiss Meringue Buttercream on my mini chocolate cupcakes and then decided to get fancy with a variegated pink buttercream. I just plopped pink and white buttercream blobs in my piping bag and it came out looking all swirly pink. It’s kind of neat. It looks fancy but it’s quick and easy too.
The buttercream is so smooth and delicious I don’t know if I can ever go back to a simple confectioners’ sugar & butter concoction again! It rivals my favourite Beranbaum buttercreams which use a sugar syrup method or a boiled sugar and corn syrup method. At least the Swiss Meringue method doesn’t require you to boil sugar. My only pet peeve is all those egg yolks I have left over…and yes, I do know what I can do with all those egg yolks (pastry cream, creme brulee etc.) but you know how I like things all neat and tidy!
18 comments:
I have been under the weather. I need some cupcake fix!
In stead of using regular eggs and separating out the yolks, I use liquid pasteurized egg whites. They aren't very expensive (I get 16 oz for $2), work really well, and there are no left over yolks. Love your blog btw!
Looks like a good fix. The buttercream frosting is so pretty.
Yum! I hear you, about liking things in balance. Annoying when you have just one egg yolk or white sitting in the fridge!
Ahn,
take care with you allergies!
Emily Daniels,
I thought about using pasteurized egg whites from the carton once but read somewhere in Cooks Illustrated that they don't work well for meringues and of course for me, macarons! Now that you told me, I'll have to check it out myself!
Heather,
To tell you the truth, in my household it's all about the buttercream and the girls don't touch any cupcake!
Y,
We must have been separated at birth! LOL!
Thanks so much for the advice on hay fever! I really appreciate it!
I should get to the yolky recipes first (ice cream in particular) so I can have the whites fresh from the freezer- never fails :)
I too love oil-based cakes. So unfailingly moist!
Don't you love quick sugar fixes? But they have to be homemade. This one looks particularly good. I am a cupcake fiend anyway.
They look so delicious! I made meringue buttercream for the first time during this past summer... and there really is no going back! Unless you're making fancy buttercream decorations, in which case the traditional one works best.
I could really go for one of those right now!
Oh! They all look so yummie, can I have one?
The cupcakes look delicious! And I'm always throwing away most of the yolks, because I use egg whites a LOT, and never really get around to using the yolks!!
this recipe looks so yummy, i would looooove to have one now! very well done!
cheers from london,
pity
Aw those are so cute! Love the frosting.
I really like the 2 tone swirling effect! They're very cute!
Looks good!
You make beautiful cupcakes.
Sweet & Savory,
aw...shucks! thanks a bunch! I liked your site!
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