It was my boyfriend's boss's birthday today, so David made a request for some German choc. cupcakes - (Mr. Amundson's fave!). I've vaguely heard of it before, but I never really saw or tasted it, but it was a great time to try!
So, I first baked chocolate cupcakes - first time baking chocolate cake from scratch - and lemme tell ya,
the flavor is ALWAYS better when it's from scratch!
I used to LOVE the easy cake mixes, and honestly, that's where my love for baking first began in high school. (that is, after the Easy Bake Oven - but that one was a huge letdown.)
But once I started baking from scratch, the cake mixes taste too eggy to me now.
But anyway, onto the pictures!
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Left: Ready to cream the butter + sugar in my KitchenAid;
Right: dry ingredients (cocoa powder, flour, baking soda, salt) |
The recipe calls for buttermilk, but the
suggested alternative is using milk with some lemon juice! It creates a chemical reaction that makes the milk ... curdle? and gives it a buttermilky flavor.
(science shout-out -->
PRECIPITATION REACTION of the protein casein in milk - acid+base reaction, i'm assuming)
BUT, I did not know this would happen, so I
completely FREAKED out when I was pouring the milk mixture into the batter because I thought my milk was spoiled! But I realized, that was supposed to happen! - who knew!
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| Delicious final product: YUM. |
The chocolate cake recipe from scratch
makes the chocolate taste much deeper and richer, so I loved that.
Now it was onto the topping that makes german chocolate what it is:
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| Heated mixture of evaporated milk, brown sugar, butter, coconut, and pecans |
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| Allow the topping to cool and then glop it on! |
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| German Chocolate Cupcake! |
And there we have it!
Happy Birthday Mr. Amundson!
Hope everyone at Minuteman Transport enjoyed them! =)
