After a whirlwind weekend trip to the University of Mississippi (Ole Miss), I have returned. I was a freshman at Ole Miss in 1976 and have not been back to visit the campus in almost 25 years. A lot has changed! I enjoyed the game against Arkansas from one of the suites thanks to the hospitality of friends Julie & Gerard...a most excellent experience, especially with a Rebel victory. There were lots of tailgating tents in the Grove and my nieces who pledged Delta Gamma a few weeks ago invited us to the sorority house for a tour. Thanks Maidee & Emily. I stopped by to see my old dorms and not much had changed there. Hopefully it won't be another 25 years before I go again.
For those attending Ole Miss games regularly, the Honey Bee Bakery is located at 2305 Jackson St. and I highly recommend trying the chocolate marshmallow and chocolate raspberry cupcakes. They make everything from scratch!
This recipe comes from Ina Garten and is only for dedicated choco-holics!
1/4 pound unsalted butter - room temperature
1 cup sugar
4 extra-large eggs - room temperature
11 fluid ounces Hershey's chocolate syrup
1 tablespoon vanilla extract
1 cup all-purpose flour
Ganache: 1/2 cup heavy cream
8 ounces semisweet chocolate chips
1 teaspoon instant coffee granules
Line muffin pans with 12 paper liners. Preheat the oven to 325 degrees F.
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time. Mix in the chocolate syrup and vanilla. Add the flour and mix until just combined. Don't overbeat or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let the cupcakes cool thoroughly in the pan.
For the ganache: cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the top of each cupcake in the ganache. Do not refrigerate.
We are having a great leaf change at Lake Tahoe but due to our lack of moisture it will probably only last a few days (it has only rained once since the snow melted last May). I plan to have a chocolate cupcake with vanilla buttercream and enjoy the reds, oranges and yellows as long as they last!
Meg Weidner started Cupcake Mission to establish an orchestral string program for the music department at a local high school. Her mission continues to grow and you need to hear her story to understand her vision for saving the world one cupcake at a time. Watch the video and visit her web site and blog for more information!
For those of you who read this blog regularly, last week I said I was going to make chocolate cupcakes with blackberry buttercream. However, I could not find any fresh blackberries yesterday, so I had to substitute raspberries...it's all good!
Thank you Monica for the bottle of Cupcake VineyardsChardonnay. It was the perfect centerpiece.
I am headed to Michael's this afternoon to get the materials to make these cupcake stands. These are decorated for Halloween, but you can decorate them for any occasion. What a great way to serve dessert at a holiday party!
The Swell Life tutorial will show you step-by-step instructions to make this stand out of a styrofoam cone and a CD.