Saturday, September 05, 2009

10 lbs later!

I went to Hello Cupcake! and Buzz Bakery today and tried out their cupcakes. I was rather disappointed in Hello Cupcake. The cake wasn't very tasty, a bit dry and not very flavorful. The icing was not special. Here's their root beer cupcake. Cute straw!

Buzz Bakery was AWESOME! I ate their amazing Buzz Bumble Bee cupcake. The flavor of the cake was intense and there was a chocolate flavored syrup that was injected into the cupcake. It is by far my favorite cupcake that I have had since I've been back to the DC area. I also LOVE their decor. It's so cute and inviting. Definitely a spot I would recommend.

The Washingtonian has posted a video on how to make the cupcakes here. They also have the recipe, which I've posted below:

Buzz Bakery’s Bumble Bee Cupcakes

Makes 26 cupcakes.

Vanilla Chiffon Cake
10 ounces butter
2½ cups granulated sugar
5 eggs
2 teaspoons vanilla extract
1¼ cups sour cream
11¼ ounces cake flour
2½ teaspoons baking powder
½ teaspoon salt

Preheat oven to 350 degrees. Sift together dry ingredients and set aside. Combine butter and sugar in a the bowl of a mixer and beat until softened and creamed (about 15 minutes). Slowly add the eggs and vanilla. Scrape the sides of the bowl to incorporate thoroughly. Slowly add the dry ingredients to the butter mixture. Mix batter until it is combined. Divide evenly into a lined cupcake pan.

American Buttercream Frosting
1 pound softened butter
2 pounds sifted powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Combine butter and powdered sugar in the bowl of a mixer and beat for approximately 15 minutes on high speed. Scrape down sides of the bowl and incorporate. Slowly add milk and vanilla extract and beat until incorporated.

Chocolate Sauce
2 cups sugar
1 cup water
9 ounces heavy cream
5¼ ounces cocoa powder

Bring sugar, water, and cream to a boil. Turn off heat and add sifted cocoa powder. Strain and chill.

When the cupcakes are finished baking and cool, use a paring knife to hollow out the center of the cupcake. Keep the top piece. Fill the center of the cupcake with chocolate sauce and replace the “lid.” Frost with buttercream.

1 comment:

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