Usually when someone is bored, they may occupy themselves by watching a movie, reading a book or going for a run. When I am bored, I bake. I will even bake something when I am tired after work. I just love baking.
This week, I have been going crazy changing my favourite recipes. There were a few failures and definitely a huge mess in the kitchen. (a mess which my Husband thankfully cleaned up for me).
One cake recipe that was successful was Chocolate and Sour Cream Cupcakes. I got the idea to make these cupcakes from searching random recipes on the internet. I was not too happy with some of the Chocolate and Sour Cream Cupcake recipes, so I decided to use my Twitter friend @thesuzchef’s existing Coconut and Sour Cream Cake recipe and change the recipe to suit myself.
The recipe was so simple, I replaced the coconut and added 1/4 cup of cocoa instead. I also made the cake into cupcakes.
The cupcakes smelt so delicious when they came out of the oven. The next step was to conquer my enemy, the icing!
For the icing, I decided it was time to confront my laziness and finally use a mixer. For the first time in almost a year, I used my Kenwood Tri-Blade mixer to make the icing. It was actually a lot easier to use than I had imagined. The first one was cream cheese icing, which worked really well and tasted great. The second one I made was vanilla buttercream icing. I found the buttercream icing to be too sweet. I also realised that I still need to improve on my icing skills. Icing and I are clearly still not friends.
Overall I thought that the Chocolate and Sour Cream Cupcakes were a delicious and lighter alternative to the Mississippi Chocolate Mud Cupcakes. The cupcake texture was fluffy, moist and soft. I was really happy with how they tasted and so were my “guinea pigs” who tried the cupcakes.
The Suzchef’s coconut and sour cream recipe can be found on her blog:
The Cream Cheese Icing can be found on this website:
The Buttercream icing recipe can be found on this website: