Today is the day that I am a little bit older but apparently not wiser since I just realized why my mixer was being a pain in the tuchus, it was set on the wrong bowl setting! I have had this mixer for over a year and never did it occur that the bowl setting was the problem. Since I have corrected my problem it creams, mixes, and whips like a dream!
My single requirement for this day is that I am off, no work allowed on my day. Thought being, why should I be stressed on my day ?? So it has been a great day and I have received many birthday wishes from family and friends and that means the world to me! Of course with birthdays having cake (or cupcakes) is an important thing. I began thinking on what to make … whattomakewhattomakewhattomake???
A great idea came to me last night – Brown Sugar Cupcakes and Chocolate Chip Buttercream!!!! I have dubbed this brizillant creation “Chocolate Chip Cookie” Cupcakes. Genius! This treat takes all the fabulous components of a Chocolate Chip Cookie yet in a cupcake form. The cupcakes are moist and the chocolate chip buttercream sweet. When I ravaged (yes, ravaged) my cupcake it reminded me of the rich “Dinky Doozie” from Great American Cookie Company, a favorite indulgence for me when I happen to venture into a mall (so twice a year).
Having a great birthday is always a good thing – this cupcake is pure sinful rich exquisite icing on my birthday. LOL
Brown Sugar Cupcakes
The Brown Sugar Cupcake recipe is from the book Demolition Desserts by Elizabeth Falkner (I have added this book to my wish list) which I located from fellow food bloggerMolly’s Menu; so with that being said, I am simply posting the link so you can get the recipe for yourself. I did not make any changes to recipe; I followed it to the letter. Don’t forget to let the cupcakes cool!
Chocolate Chip Buttercream
1 stick of room temperature butter
1/4 cup of vegetable shortening (Crisco)**
4 cups of confectioner’s sugar
1 teaspoon Vanilla Bean Paste
4 Tablespoons milk
2/3cup Mini Chocolate Chips
In a mixing bowl cream softened butter and shortening. Add 2 cups of confectioner’s sugar and mix. Add remaining 2 cups of confectioner’s sugar. (Should resemble thick paste) Add Vanilla Bean Paste and milk. Mix until you achieve smoothness and consistency. (If mixture is too thick continue to add milk 1 Tablespoon at a time) Fold chocolate chips into buttercream until incorporated.
** I used Crisco Shortening “sticks”, they make for easy measurement and worth extra pennies to have in my opinion. You can omit the shortening, and subsitute with additional butter. I find that the shortening gives me the little bit of stiffness I am in need of especially when shipping cupcakes or transporting cupcakes in the summer time.
Icing the cupcakes
Like before, you can either do the old fashion icing of the cupcakes – using a spatula or knife to ice the cupcakes or you can get all fancy with it and look like you just ran to your favorite Cupcake shop by using a pastry bag (tip or no tip – you decide!) and pipe the icing on the cupcake. Today I chose to extra fancy and pipe the icing with a tip.
Until Next Time!