I know I’ve been on a bit of a hiatus, but honestly, it hasn’t been without good reason. We’ve had some major life-changing events in the past few weeks that have kept me pretty busy.
A short summary of the past few weeks for us:
– I ‘matched’ into a surgical residency position. This basically means that I got my first job! I know that I’ll have to work harder than I ever have in my life, but the way I look at it is that I’ll be doing exactly what I want to be doing (surgery)…I’ll just be doing a whole lot of it. So I’m thrilled to start this new stage in my medical education.
-My husband graduated from his MBA program in the top 20 percent of his class. For the past two years, he’s been working full time and doing a weekend MBA program and I am extremely proud of him for graduating and doing so well.
-We started looking for a home. This was so exciting at first, but it’s been a bit of a roller coaster. We lost one home to another offer and are now in a bidding war on another home. Maybe it’s some sort of first-time-home-buyers curse? Anyways, I’m hoping it works out.
So as you see, it’s been busy, but hopefully things will slow down a bit and I can actually update it now since I have lots of great recipes waiting to be posted.
These cupcakes were made together with my good friend and great baking buddy Bree (who I know I’ve mentioned several times in this blog). Her daughter turned one last weekend and since her nickname is Brynne Bear, Bree thought that it was most appropriate to throw her a teddy bear picnic. She actually found this recipe in the Jewish Chronicle Online (a bit random) but these were so adorable a cinch to make. For the base cupcake, we used my favorite Hershey’s Perfectly Chocolate Cake batter…always a winner.The frosting wasn’t overly sweet, which was a perfect contrast to the cupcakes. The only catch with the frosting is that the directions were in grams and while this was not a problem for me (since I recently purchased a kitchen scale to make macarons with), I know that many people do not own a scale. Bree and I were having a bit too much fun baking, chatting and sipping wine that I didn’t think to count how much chocolate and butter 75 grams is, but I will definitely take note of this next time. And the decorations? Well, I think they speak for themselves. Bree reported back that everyone was very impressed, especially the birthday girl.
Happy Birthday Brynne!
Teddy Bear Chocolate Cupcakes
For the cupcakes
2 cups sugar
1 3/4 cups all purpose flour
3/4 cups Hershey’s Cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350 degrees. Line cupcake tins with liners.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost.
For the frosting:
75g semisweet baking chocolate
2 tsp powdered sugar
pinch of salt
Melt the chocolate in a heatproof bowl over a pan of warm water, then allow to cool for five minutes.
Beat the butter and sugar together with a pinch of salt, then beat in the cooled chocolate.
The icing will be very soft, so refrigerate for 20-30 minutes, stirring halfway through until firmer, but spreadable. Swirl the buttercream over the cakes using a palette knife.
For the decorations:
Ready to roll white icing
Black writing icing
Make small balls of white icing and flatten into oval shapes.
Place in the center of each cupcake and attach and M&M for the nose using a little of the writing icing.
Draw on a mouth using a tube of black writing icing and add chocolate buttons for ears and M&Ms for eyes.