It started with 7 days of presents leading up to today, March 7th-- the official day of Ross McDonald Huebel. Here's how he chose to celebrate:
Moose's Tooth- of course!
Half Chipotle Steak, Half Gyro.
Birthday, Beer, and Pizza.
German Chocolate cupcakes!
The sideview.
Modeling his new jacket.
Roma likes to make wishes too, apparently.
The festivities are over... on to the next birthday!
German Chocolate Cupcakes
Makes 12
Source: David Lebovitz who adapted from Luscious Coconut Desserts (Chronicle) by Lori Longbotham
For the cupcakes
2 ounces (60 g) bittersweet or semisweet chocolate, chopped
1/4 cup (60 ml) boiling water or coffee
8 tablespoons (4 ounces, 115 g) unsalted butter, at room temperature
3/4 cup (150 g) sugar
2 large eggs, at room temperature, separated
1/2 teaspoon vanilla extract
1 cup plus 1 tablespoon (150 g) cake flour (not self-rising)
1 tablespoon unsweetened natural cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (125 ml) buttermilk (see Note), at room temperature
1. Preheat the open to 350ºF (180ºC). Line a muffin tin with 12 cupcake liners.
2. Pour the boiling water or coffee over the chocolate, and stir until melted. Set aside.
3. In the bowl of a stand mixer, or by hand, beat the butter and sugar until light and fluffy.
4. Add the egg yolks and mix until thoroughly incorporated. Then mix in the vanilla and the melted chocolate.
5. Whisk together the cake flour, cocoa powder, baking soda, and salt. Stir in half of the dry ingredients, then add the buttermilk or sour cream, then the remaining dry ingredients, mixing just until blended.
6. In a clean, dry bowl, whip the two egg whites until stiff, then fold one-third of them in to the chocolate batter, then the rest. Fold just into there are no streaks of white remaining, but don’t overfold.
7. Divide the batter between the muffin cups and bake for about 25 minutes, until the batter feels just set in the center. Remove from the oven, then let cool for a few minutes.
Once cool enough to handle, remove the cupcakes from the muffin tin and let cool on a wire rack completely before frosting.
For the German chocolate frosting
3/4 cup (180 ml) evaporated milk (whole milk)
1/4 cup (60 g) packed light brown sugar
2 large egg yolks
pinch of salt
2 tablespoons (30 g) butter, salted or unsalted, at room temperature
2 ounces (55 g) bittersweet or semisweet chocolate, chopped
1 1/2 cups (110 g) sweetened or unsweetened coconut flakes, lightly toasted
1 cup (125 g) chopped, toasted pecans
1/2 teaspoon vanilla extract
Optional: Additional toasted coconut, for a garnish
1. Whisk together the evaporated milk, brown sugar, egg yolks, and salt in a medium saucepan.
2. Add the butter, then cook the mixture, stirring constantly with a heatproof spatula over medium heat, like a custard, until the mixture begins to thicken and coats the spatula. Do not let boil.
3. Remove from heat and immediately whisk in the chocolate, stirring gently until melted. Then stir in the coconut, pecans, and vanilla. (If using unsweetened coconut, you can add an additional teaspoon of brown sugar if it’s not sweet enough, to your taste.)
4. Let cool to room temperature, then use the frosting to ice the cupcakes, topping the cupcakes with a bit of toasted coconut as a garnish after you ice them, if you wish.
Note: For those of you who can’t get buttermilk, you can use a similar quantity of whole milk plain yogurt or sour cream, Or mix 1 1/2 teaspoons of vinegar or lemon juice with 1/2 cup (125 ml) whole milk and let it sit 10 minutes.
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