MSC: Coconut Cupcakes

I haven't updated in ages, but I really don't want to get kicked out of MSC. It's just been so busy since the holidays that I kind of let everything slip. Maybe I just need a new camera for some inspiration... I used a ganache glaze instead of 7 minute frosting. I wasn't trying to be lazy or anything, but I had just enough leftover from cupcakes I made earlier for a birthday party and that little container of ganache in the fridge was just begging to be used.


These were the cupcakes I stole the ganache from. The ganache on this cupcake was actually whipped, but I heated it up again for the coconut cupcakes so it went back to glaze form. Sorry for the blurry picture, but I took this on my blackberry because I was in a rush to deliver them. The flower on top is made with royal icing and tinted with 'no taste' red gel colour. As usual, I went with the always reliable and crowd favourite Hershey's perfectly chocolate chocolate cake recipe. The leftovers were brought to work and I think it's safe to say that everyone enjoyed them!

The coconut cupcakes on the other hand weren't really a favourite of mine so I left them at home, but I'm starting to feel that as long as something is sweet or has chocolate in it, people will just eat it anyway. It's actually kind of sad because the standards for good tasting food seem to be getting lower as processed food becomes more available and easy. From the reactions I was getting when I brought in cookies to work, it's almost as if people have never had a cookie made with butter before!

Thanks to Jennifer of Cinema Cupcakes for choosing coconut cupcakes!

Hershey's Perfectly Chocolate Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa (natural)
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Royal Icing
Whimsical Bakehouse

You'll have no worries about pasteurization with this easy recipe. Royal icing is ideal as the glue to assemble your gingerbread house or for decorating cookies with the flood method or sanding sugar. Meringue powder can be found at baking supply stores and some grocery stores.

In a large bowl of a clean electric mixer fitted with a whip attachment, whip to stiff peaks:
1/4 cup meringue powder
1/2 cup cold water

Add and mix at low speed with a paddle attachment, until combined:
1 lb confectioner's sugar

Continue mixing at high speed for 5 to 8 minutes, or until the icing is stiff.

Add and mix on low speed until combined:
1/2 tsp. lemon juice

Cover the bowl with a damp cloth while you are working with or coloring the icing, or immediately place it in an airtight container or pastry cone; otherwise, a hard crust will quickly form as it dries.

Yield: 4 cups

Chocolate Ganache
From Savoury, Sweet, Life (with an excellent tutorial)

8 ounces of chocolate, chopped into small pieces
1 cup heavy cream
*optional 3 tbl. of flavored liqueor

Place chocolate pieces in a large bowl. Heat heavy cream on medium high until it comes to a boil. Remove from heat and immediately pour cream over chocolate and stir until completely mixed and glossy. Allow ganache to cool before pouring over cakes as a glaze. The longer you allow the ganache to cool, the thicker it will set. Typically I stick mine in the refrigerator so it is slightly cold before whipping. For piping or frosting, allow the ganache to completely cool and set up. When you are able to spoon the ganache and it can hold its texture, it is ready for piping