Tuesday, February 19, 2013

Chocolate G.A.P.S. Cupcakes and Buttercream Icing

My birthday was a few weeks ago and I made these cupcakes for my family. I was a little worried because I didn't have time to let the cupcakes cool completely before icing them.

That turned out to be a wonderful problem to have as the icing melted a little on the bottom and made the cake super moist!

These taste just like devil's food chocolate cake to me, but you'll have to judge for yourself!

Recipe -

Cupcakes - 

  • 2 cup almond flour
  • 1/4 cup cocoa powder (I use raw,organic cacao)
  • 1/2 cup butter, room temperature
  • 2 eggs
  • 1/4 cup honey
  • 1 Tbsp vanilla extract
  • 2 tsp baking soda
  • ½ tsp salt
1. Preheat oven to 350.
2. Cream honey and butter together in mixer for 1 minute.
3. Add eggs 1 at a time and beat for 30 seconds after each addition.
4. Add dry ingredients. Beat for 30 seconds.
5. Add vanilla extract.  
6. Fill cupcake liners ¾ full and bake for 17 minutes or until toothpick comes out clean.
7. Set aside until only slightly warm to the touch. About 30 minutes. Then top with buttercream.

Buttercream Icing - 

  • 2 eggs
  • 1/2 cup honey
  •  2 tsp vanilla extract
  • Dash of salt
  • 3/4 cup plus 3 Tbsp butter
1. In small sauce pan, bring water to boil for double boiler.
2. Mix eggs, honey, vanilla and salt together in mixing bowl.
3. Turn heat until boiling water to low-med and place mixing bowl on top of pan.
4. Whisk egg/honey mixture constantly for 4 minutes.
5. Remove bowl from heat and pour contents into mixer. Beat on medium-high speed until mixture is light and fluffy. It will almost look like the marshmallow mix and will take about 5 minutes.  
6. Add butter one Tbsp at a time until all is added.
7. Beat on high for an additional minute.

Note: If you want this icing to be more firm you can refrigerate for a few minutes. Too long and it will become too hard to spread.

Troubleshooting: If your icing separates during the butter addition, allow mix to sit on the counter for about 5 minutes and then continue to beat the icing. It may take awhile, but it WILL turn into smooth and gorgeous buttercream!This happens when the butter is still too cold.

I also made this in a round cake pan, lightly greased with butter and spread the icing in a thick layer on top. It was even better than the cupcakes!! So good in fact, that it was gone before I could get a picture!

Any way you slice it, this chocolate creation is to die for. ;-)

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