Maroonimisu!

WOW!

Oh my gosh these are super fantascio. My buddy at work said this is what he wanted for his birthday. At first I was thinking he was crazy, and then I couldn't stop thinking about it. I couldn't! Such a natural combo, coffee, the chocolate of the red velvet, and the marscapone? OMnomnomnomnom nom.

For those who don't know, marscapone is basically the Italian version of Cream Cheese. You use it on Tiramisu. Now, the frosting here was Martha's version of the Marscapone frosting, but I found it to be a little bit of a dud. I whipped it too much so that the whipping cream started to grain up a bit. But, it also wasn't very sweet, and it wasn't very steady on the cupcake. I've found that with her frostings they're usually super great or super ... not so faboo.

Can you see how floppy the frosting is in the photo? Yeah, it wasn't great. But it tasted pretty good! So I guess no complaints that were outrageous.

 Also, did you notice how awesome the pictures are? Turns out taking photos on your phone is not as good as on an actual camera. The image filters built in are way better on the processor. They also probably might have two cores on the chip processing.

(psst, I'm a nerd FYI. Hence the EE talk).


Who cares? More cupcake photos plz. Kthx.

cupcakeeee.

0_0 cupcake (drool)

CUPCAKE.

Almost didn't add this one since the frosting made me think of something that revealed the gutter level of my mind.

Beautiful! Omnom.

This came from multiple sources. The cupcakes from BrownEyedBaker (super good blog, checks it out, mannn). And the frosting from Martha Stewart's "Cupcakes".

Maroonimisu Recipe: 

Makes 12 cupcakes (I doubled it)

Ingredients: 

For the Cupcakes:
4 tablespoons unsalted butter, at room temperature
¾ cup granulated sugar
1 egg
2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
½ teaspoon vanilla extract
½ cup buttermilk
1 cup + 2 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

For the toppings: 

1. 1 Cup warm milk
2. Instant Coffee
3. 2 Tablespoons sugar
4. Coacoa (for dusting)

For the Frosting: Your favorite Marscapone Frosting

Directions: 

1. Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

4. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

5. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

6. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

8. After cooled, mix warm milk and instant coffee and let sit for 5 minutes. Mix with sugar to taste. Brush on cupcakes with a pastry brush. 

9. Top with your favorite Marscapone (or cream cheese) icing. 

10. Resist the urge to eat ALL of them. Try with just one first.