Hello All!

Welcome to my new blog. Here's my first recipe to brighten up the rainy days we've been having here. The icing tastes kind of like a chocolate ganache with a hint of rum. The cupcakes are very small and delicate. Perfect for a rainy summer day. I'll be adding onto this blog throughout the summer. Stay tuned!

xo

K



Chocolate Cupcakes with Chocolate Rum Icing and Flowers

Ingredients:

For the Cupcakes:
1 cup flour
5 tablespoons room temperature butter
1/2 cup sugar
2 oz. unsweetened baking chocolate
1/2 tsp. vanilla extract
1/2 cup milk
2 eggs
4 tablespoons sour cream
12 cupcake liners.

For the Chocolate Rum Icing:
2 oz unsweetened baking chocolate
4 tablespoons butter
1 egg
2 tablespoons heavy cream
1 cup confectioner's sugar
1 tablespoon rum
1/4 tablespoon vanilla extract

1. preheat oven to 375 degrees
2. sift flour into small bowl, set aside.
3. cream butter and sugar with electric mixer, set aside.
4. melt chocolate in double boiler. do this by bringing water to boil, then reducing temperature to a simmer. Put chocolate in top of double boiler and add vanilla and milk.
5. Mix melted chocolate to butter and sugar with electric mixer. Add eggs and yogurt.
6. Keeping mixer on Low, add sifted flour slowly.
7. scoop mixture into cupcake pan with linings
8. Bake for 12-15 minutes. They are done when toothpick comes out clean.

Makes about 12 cupcakes.

To make the icing:
1. Melt chocolate and butter in microwave (about 1 minute) in large bowl.
2. Beat in egg, milk, vanilla and rum.
3. Slowly add sugar until completely blended. Put it in the refrigerator for about 20 minutes then spoon on top of cupcakes.
4. Poke holes in top of iced cupcakes with toothpick.
5. Snip flowers so they have about a one inch stem (the ones in the picture are chrysanthemums) and put them into the holes.

You can also candy the flowers! Check out this link for instructions: http://www.baking911.com/howto/crystallize_flowersfruit.htm