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i’ve been gone a while.

but, all the same… the upcoming fall means big things changes for this child-lady.

this sugar-loving, fart-joke telling, reluctant shower-taking, official “adult” is going to go off to university soon. and an art one, no less.

going there, not to mention, in order to learn how to manipulate the general public into using the money they earn from the jobs they hate to buy the shizz they don’t need ! or something like that. either way, i’m slowly preparing for my anticipated education.

i’m recently equipped with my fancy shmancy (aka ridiculously expensive) computer. and as you might be able to guess, for the time being instead of for photoshop and after effects, i use it for looking at nice cats.

since i’m a little intimidated by the idea of fat cat artists, i’m also lazily trying to polish my artistic skills :D! i say ‘lazily’ because, to be honest, i’ve only tried polishing those skills up two or three times, the last time being a few weeks ago…

but of course, one thing that hasn’t made a little change is my inclination towards sweets. another truth be told, however, it’s been a while since i’ve baked (my parents shun it during these curséd hot summer days). i did still want to share with you, though, however late it is, my success with a swiss meringue buttercream. paired with chocolate cupcakes :) and they were delicious!

i suppose cake is always a good accompaniment in any situation–which means i forsee a lot of cake-eating this september.

(recipes: sour cream (i used plain yogurt) chocolate cake from smitten kitchen and “1:2:3 swiss meringue buttercream” from a dyannbakes video.)

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when times get rough n tough, make sugar stuffs. i just made that up. it should be my life motto, since it very honestly reflects my strategy for dealing with stressful times.

i also turn to thinking about what kind of gifts i should get for my family and friends, or how exciting it will be when i finally get a cat. at the moment, i know i would like three particular breeds: an exotic shorthair, a british shorthair, and a scottish fold. very sweet, mild-tempered cats, that are suitable for never leaving the house and venturing outside unsupervised. because i don’t want to share my cats with terrifying, grubby hands. i shall be a jealous, smothering cat-owner. cat-friend.

anyway. a little while ago i made some sweet things for my friend’s birthday. and then again because i felt like it. and then once again for a get-together with my friends, which is pretty much a day i used to fulfill my evil plan of converting all of my classmates into sock-toy-making christmas elves (i probably won’t explain this anytime soon).  frankly, making these things was just an excuse to throw together chocolate, marshmallows, and bananas in holy matrimony. and oh boy! did i feel special once i dumped all the dishes into the sink and wiped up my working space and realized i had just made my very own creation based off a simple cocoa brownie recipe. chocolate-banana-marshmallow cupcakes to the rescue! stuff yourself silly with these cakey brownie-s’more-like treats, with a de-lightful banana flavour. that’s what my sister did. except she was silly to begin with.

i love these things! huzzah ! and if you make these, i hope you do too.

recipe: chocolate-banana-marshmallow cakey-things
makes 12 cupcakes

ingredients
1/2 cup butter or margarine, melted and cooled
1 cup sugar
1 teaspoon vanilla extract
1 egg
1/2 cup all-purpose flour
1/3 cup cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup chilled coffee (i just added a tablespoon of maxwell house with 1/4 cup of boiling water, and then chucked it into the freezer until it was cold)
1 ripe banana, mashed
6 marshmallows

procedures
preheat your oven to 350 degrees fahrenheit. line your muffin tin. cut your marshmallows into half and set aside.

stir together the melted butter/margarine, sugar, and vanilla in a large bowl. beat in egg. in a medium-sized bowl, stir together flour, cocoa, baking powder, and salt, then gradually add that into the egg mixture, beating until it’s all well-blended. stir in the chilled coffee and mashed banana. fill batter into muffin molds.

bake for about 20-30 minutes, or until just set. gently press half a marshmallow onto each of the cupcakes and then bake for another 15 minutes, or until the marshmallow is slightly browned. or, you could bake it even longer until you like the colour of your marshmallows :P

and then stuff yourself silly.