Chocolate cupcakes with marzipan filling & raspberry frosting

Finally I got a cupcake that looks as good as it tastes!!!!! I thought it would never happen. You just need the right tools . I had my ahha moment watching Cupcake Wars, yes of course I watch it!! I noticed when they were piping their frosting the tips looked bigger than the ones I was using, no wonder I wasnt getting the swirls I wanted. It turns out you need a Wilton 1M & 1A. I am giddy with happiness!!!! OK for the recipes.

  Cupcakes

    1 cup all-purpose flour
    1/3 cup unsweetened cocoa powder
    1/2 teaspoon baking powder
   1/2 teaspoon baking soda
    Fine salt
    1 stick (4 ounces) unsalted butter, at room temperature
   1 cup sugar
   2 large eggs, at room temperature
   1/4 cup whole milk, at room temperature

   1 teaspoon vanilla extract

Directions

For the cupcakes: Preheat the oven to 350 F. Line one 12-cup standard muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and 1/4 teaspoon salt.
In a large bowl, beat the butter and sugar together until light and fluffy.
Slowly beat in the eggs, one at a time. Mix together the milk and vanilla in a measuring cup. Add half the dry ingredients to the butter mixture, beat to combine, and then add the milk mixture and continue to beat. Then add the remaining dry mixture. The mixture will look thick and airy.

Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Put a teaspoon of marzipan into the batter. Bake until a toothpick inserted in the middle of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack; let cool before frosting.

Frosting


1 Cup (2 sticks) butter or margarine softened

4 cups sifted confectioners' sugar (approximately 1 lb.)

1 tablespoons milk

1 tablespoon raspberry extract McCormicks recommended

drop of pink food coloring

In large bowl, cream  butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and extract and beat at medium speed until light and fluffy. 

I have to say the marzipan didnt melt onto the cupcakes as I had hoped but it tasted good. The decorations are from Miette bakery in San Francisco, a gift from Dean & Brigitte, thanks guys, they really make the cupcakes so pretty!

                                                        HAPPY BAKING!!!!

Lemon Garlic Chicken

This is super easy and has become one of my favorite recipes. Lemon Garlic Chicken.I  have seen recipes where it is called Greek Chicken. Its just a few ingredients and very easy to prepare.You just throw all the ingredients in a pan and wait until its time to eat. What could be easier than that, the hard part is actually waiting for it.The potatoes soak up all the juice and are amazing!!!! The chicken is moist inside but crispy on the outside. Its just totally yummy!!! Try it I am sure you will love it.

   

In Greek: κοτόπουλο σκορδάτο, pronounced koh-TOH-poo-loh skor-THAH-toh

This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek.

Cook Time: 1 hour, 40 minutes.

Ingredients

   * 3 1/4 - 3 3/4 pound chicken, cut into quarters

   * 3 1/2 pounds of potatoes

   * juice from 2-3 medium lemons

   * 2 teaspoons of salt

   * 1 heaping tablespoon of oregano

   * 1/2 teaspoon of pepper

   * 8 cloves of garlic, finely chopped

   * 1/2 cup of olive oil

   * 1 1/2 cups of water

Preparation:

Preheat oven to 355°F (180°C).

Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

Yield: serves 4

Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

 

 καλή όρεξη

kali orexi