Tuesday, 11 October 2016

a birthday celebration + salted caramel cocoa cupcakes


11 / 10 / 2016

It was my husband's birthday this past weekend. If you don't mind my talking about this handsome woodsman for a little while, I can tell you I can he is one of the most dynamic people I have ever had the pleasure to meet, and it thrills me that we get to spend the rest of our lives exploring and growing together.

Patt loves our family fiercely and it fills my heart because he always makes special point to spend time everyday with our girls in their worlds, doing things like playing outside, reading in bed with them, celebrating their accomplishments with sincerity, and making them know confidently that they are loved. He reminds me often of how important I am to him and what an integral part I play in our family's lives. He does wonderful things like build a headboard from wood he salvaged from a century-old prairie barn, or draws up plans for a garden of raised beds and has a dozen friends show up on a cold and rainy weekend to help build them. He can play any instrument with strings, though would never tell you that detail. He's done things like hired a chef to cook a romantic first Valentine's day for us, and lit candles everywhere, or facetimed in for birth classes every week he was away while I was pregnant, or called his 102 year old grandmother on a regular basis so that she knew she was cared about.

True to his nature, we had a quiet celebration with our little gang. We spent the morning concocting special salted caramel cocoa cupcakes, and ended the day eating Chinese food, getting the best rendition of Happy Buthdee from Juliette, and opening two gifts, both given with intention and thoughtfulness. These past years have been wild for us, and I am so thankful to have this woodsman as my partner in mapping out life together, and who will hold my hand during the times where life takes us off the map and into the woods. Happy birthday my love!


Cocoa Cupcakes


It wasn't until last year that I started making cakes and cupcakes from scratch, before then I defaulted to box cakes out of established routine. Right away the difference of the intentional dessert made itself known. A scratch cake carries with it the forgotten pleasurable, rich qualities of what a true dessert is.

Ingredients:

1 1/3 cups cake and pastry flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup granulated sugar
3/4 cup quality cocoa
3/4 cup canola oil
2 free-range eggs
1 tsp pure vanilla extract
1 cup milk

Directions:

Preheat the oven to 350 degrees Fahrenheit and line a muffin plan with cupcake liners.

In a small bowl mix flour, baking powder, baking soda and salt together until well combined.

In a large bowl mix together sugar, cocoa, oil, eggs, and vanilla extract until smooth. Stirring slowly, alternate between adding the dry ingredients and the milk to this bowl. Using a soup ladle, ladle the batter into the pan liners.

Bake for approximately 25 minutes, then remove the cupcakes into a rack to cool. Once cool, ice with salted caramel frosting.


Salted Caramel Frosting


Ingredients:

1/2 cup granulated sugar
1/4 cup water
1/2 cup whipping cream
2 tsp pure vanilla extract
1/2 cup organic butter, room temperature
3/4 tsp of rock salt
1 1/3 powdered sugar

Directions:

In a small sauce pot, stir granulated sugar into water until dissolved. Stop stirring and allow to boil at medium heat until dark amber in colour. Remove from heat, slowly stir in whipping cream and vanilla extract until well combined,  and allow to cool for 25 minutes.

In the meanwhile, whip butter and 1/2 tsp of rock salt together until butter is soft and light, then whip in powdered sugar until completely smooth. With a non-stick spatula combine caramel mixture to the frosting until completely folded in.

Frost cocoa cupcakes and sprinkle each cupcake with a dash of the remaining rock salt.


2 comments :

jos ken said...

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Little Chief Smoker said...

Make sure we can use these recipes on special days.