Laura
07-25-2010, 11:14 PM
from msnbc.com:
http://today.msnbc.msn.com/id/9123257
Recipe: Chocolate Cupcakes
Chef: Billy Reece
Ingredients
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Baking Directions
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
Serving Size
Yields 24 to 27 cupcakes
http://today.msnbc.msn.com/id/9123257
Recipe: Chocolate Cupcakes
Chef: Billy Reece
Ingredients
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
4 large eggs (one at a time)
6 ounces unsweetened chocolate
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Baking Directions
Note: In this recipe, measurements for dry ingredients are given both by volume (cups) and by weight (ounces). Professional chefs tend to use weight measures, while home cooks usually use volume.
Cream:
2 sticks unsalted butter (8 ounces)
1 cup granulated sugar (7 ounces)
1 cup light brown sugar (7-3/4 ounces)
Add:
4 large eggs (one at a time)
6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).
Add and alternate:
2 cups cake flour (9-1/4 ounces)
1 teaspoon baking soda
With:
1 cup buttermilk (room temperature)
1 teaspoon pure vanilla extract
Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins). Then fill each cup with 1 leveled off scoop of an ice cream scooper.
Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.
Serving Size
Yields 24 to 27 cupcakes