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If you know of an interesting dining spot or just have a recipe you’d like to share, email contributing writer Christie Schmidt at clschmidt5@yahoo.com.
So it’s the New Year, and it’s all about eating right and getting into shape, right?
Sure but sometimes you just need a sweet fix.
Christie Hennessey, a Mason High School freshman, has a cupcake recipe that can cure a sweet tooth with one delicious bite.
Her recipe for Rocky Mountain cupcakes comes from the book “1,001 Cupcakes, Cookies & Other Tempting Treats.” Her sister gave her the book about a year ago as a gift and she’s been the family’s resident baker ever since.
“The Rocky Mountain cupcake recipe is definitely a favorite of friends and family,” said Christie. “And, they’re super easy to make.”
Here’s the recipe:
Rocky Mountain Cupcakes
Cake ingredients:
• Heaping ¾ cup butter, softened (or soft margarine)
• ¾ cup superfine sugar
• 1 teaspoon vanilla extract
• 3 eggs, lightly beaten
• Heaping 1 cup self-rising flour
• ½ cup unsweetened cocoa
Topping ingredients:
• 1 quantity chocolate buttercream* (see below) You can also use already made chocolate frosting (like Duncan Hines or Pillsbury)
• 3 ounces/85 grams mini marshmallows
• ½ cup walnuts, coarsely chopped (You can also omit these all together.)
• 2 ounces/55 grams milk chocolate or semi-sweet chocolate, broken into pieces
Buttercream:
• 1 cup butter, softened
• 1 tablespoon cream or milk
• 3 cups confectioner’s sugar
Place butter and cream in a bowl and beat together. Gradually sift in the confectioner’s sugar and beat until smooth. *For chocolate variation, substitute ½ cup of the sugar with ½ cup cocoa.
Directions
Preheat oven to 350 degrees. Line 12-hole muffin pan with 10 paper liners. Place the butter and sugar in a large bowl and beat together until light and fluffy, then beat in the vanilla extract. Gradually beat in the eggs. Sift the flour and cocoa together and fold into the mixture. Spoon the batter into the paper liners.
Bake for 20-25 minutes or until springy to the touch. Transfer to a wire rack to cool completely.
To decorate, pipe the buttercream on top of each cake to form a peak in the center. Mix the marshmallows and walnuts together and divide among the cakes then press down lightly. Place the chocolate in a heatproof bowl, set bowl over a pan of gently simmering water and heat until melted. Drizzle over the tops of the cakes and let set.
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