This past week, I did the unthinkable. Well, clearly it was thinkable, but it was the unimaginable. Okay, I had imagined it about a thousand times. I did the INSANE. Yep, that’s perfect. It’s totally & unrelentingly insane. I started (another) blog. That’s not insane. That’s called an addiction. But this blog is devoted only to writer-stuff. As in, me being a writer. A writer. A true, blue, mentally unstable person typing random thoughts strung into worthy sentences & published for the world to critique.
My first post is all about my insecurities & fears on being a writer. Pretty much any other label in the world I’m comfortable with – cook, baker, mom, wife, daughter, friend, sister, blogger, social media guru … the list goes on. Oh, don’t get me wrong, I’m not a master at any of them!! Far from that, but I don’t want to run to the toilet & expel the contents of my soul when I hear them. Being a “writer” invokes a deeply rooted primal reaction within my gut & I may or may not make it to an appropriate receptacle.
So anyways, if you’d like to hear me rant (more eloquently, I hope) about things like waiting on the Lord, goal setting, and motherhood … and quite possibly watch my lifelong dream go up in smoke, follow me on my new blog at: www.AleciaStanley.com. Well look at that, it’s even my name!! That’s handy.
Of course, to watch such epic entertainment, you’ll want to bring snacks. To get you started, here’s a yummy recipe for Chocolate Cupcakes with Marshmallow Icing, They’re so good. Decadent enough to wow a crowd, but surprisingly “healthy” enough to not feel guilty over … unlike reading a blog just to watch the author fall on her face. You should feel guilty about that. Though not guilty enough to stop reading. I need readers any way I can get them. Besides spam – I don’t want robot readers cruising my site for link placement. Blah.
I got sidetracked. As usual. Back to the cupcakes. And the writing.
This recipe was adapted from a Shape Magazine recipe.
Chocolate Cupcakes with Marshmallow Icing
Guilt-free homemade chocolate cupcakes topped with the most beautiful, light & delicious homemade marshmallow icing! Icing can also be used to top any store-bought or from-a-box cake, cupcakes, or pastries. It's also delicious by the spoonfuls. Just sayin'.
- 3/4 c. All-Purpose Flour
- 1/3 c. Unsweetened Cocoa Powder
- 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 4 tbsp Butter, softened
- 1/2 c. Dark Brown Sugar
- 1/4 c. Sugar
- 2 Eggs
- 3 tbsp Strongly Brewed Coffee or Espresso
- 1 tsp Vanilla
- 1/2 c. Buttermilk (see Notes below for homemade recipe)
- 1/2 c. Sugar
- 1/4 c. Water
- 1 Egg White
- 1/2 tsp Vanilla
- Pinch of Salt
- Sprinkles (optional)
- Preheat oven to 350°. Link 12 cupcake tins with liners or prepare with butter & flour (my preferred method).
- Combine flour, cocoa, baking powder & soda, and salt in a large mixing blowl. Whisk lightly to mix evenly. Set aside.
- In a different large bowl, beat butter and sugars together until fluffy. Add eggs, one at a time, coffee, and vanilla; beating well after each addition. Beat until smooth. Alternate adding flour mixture & buttermilk, beating after each addition, until batter is smooth (it will be a little on the runny side).
- Fill each cupcake tin 2/3 full and bake for 20 mins or until a toothpick inserted into the center comes out clean. Allow baked cupcakes to cool in the tins for 1 minute, then remove & cool completely on a wire rack before frosting.
- Combine sugar & water in a small saucepan on the stove and dissolve over medium heat, stirring constantly, for about 3 minutes. Set aside.
- Beat egg white (NO yolk can be present for this to work), vanilla, & salt in a large bowl with an electic mixer until soft peaks form (it helps to start on low & gradually increase the speed, beat on high for a few minutes, or until soft peaks form). Slowly add sugar syrup & continue to beat until stiff peaks form and the mixture is glossy; about 7 minutes.
- Frost cupcakes just before serving (to get the beauitiful layered look pictured, put icing into a piping bag with a 1/2 inch opening). Top with sprinkles or your topping(s) of choice & enjoy!
Homemade Buttermilk: Combine 1/2 c. (- 1/2 tbsp) Regular Milk + 1/2 tbsp Vinegar into a small bowl & allow to sit for 1 hour. Use as directed.
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