Calling all cupcake lovers! Make them or buy them and share or just eat them, this Sunday at CupcakeCamp.
Cupcake tastings will be scheduled at different time slots (e.g. by flavor, baker, or store) and categories to be judged include Best Frosting (flavor), Best Cake, Most Creative/Unique/Original/Bacon. For those bringing cupcakes, the limit per person is 1 dozen large or 2 dozen mini. There will be 8 time slots, 30 minutes each, and the schedule will be posted the day of the event. People bringing cupcakes need to bring them by 1:30pm and everyone attending should be prepared to take leftover cupcakes home!
Note: If you plan on bringing cupcakes, you need to submit how much and what type of cupcakes you are bringing along with your RSVP by Friday, May 30 at noon. There is no cost associated with this event.
In case you are looking for a foolproof and crowd pleasing recipe, consider this version of Black Bottom Cupcakes from masterful pastry chef and food blogger, David Lebovitz.
Black Bottom Cupcakes
FOR THE FILLING 8 ounces cream cheese, regular or reduced fat, at room temperature 1/3 cup granulated sugar 1 large egg, at room temperature 2 ounces bittersweet or semisweet chocolate, coarsely chopped
FOR THE CUPCAKES 1 1/2 cups all-purpose flour 1 cup firmly packed light brown sugar 5 tablespoons natural unsweetened cocoa powder (not Dutch-process) 1 teaspoon baking soda 1/4 teaspoon salt 1 cup water 1/3 cup unflavored vegetable oil 1 tablespoon white or cider vinegar 1 teaspoon vanilla extract
MAKE THE FILLING 1. Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.
MAKE THE CUPCAKES 1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed.
These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.
The Great Book of Chocolate © 2004 David Lebovitz. All rights reserved.