Yesterday I decided to try a new recipe from the Martha Stewart book I have. It looked really good so I decided to try it. The first thing I did was the mix cocoa and flour and set it aside.
Then I used a hand mixer ( medium speed) to mix a butter ( that was a at room temperature) until it was creamy. Once that was ready I added light brown sugar and 2 eggs. I mixed it until it was fluffy. I then added vanilla extract, salt, and baking soda.
Once everything was blended together I added the flour mix at low speed. I didn't add it all at once. I put a third first. Once it was blended I added the part of the Sour Cream. Then continue alternating between the flour and sour cream. Once if was all completely blended I put them mix into tins.
Then I baked the cupcakes for 22 minutes in the oven.
Once I was able to stick a cake tester inside the cupcakes and only a few crumbs came out I took them out of the oven.
They looked so yummy! But I was not done yet! I had to make the frosting that was suppose to take 7 minutes! Unfortunately I do not have standing electric mixer so it took longer because I had to whisk with my hand. The first thing I had to do was mix sugar, water, and light corn syrup in a small pot and let it boil until it reached 230 degrees. Make sure you use a candy thermometer.
While that was boiling I had to whisk six egg whites by hand until I could see small peaks. Hector helped whisk because my arm was getting tired! Once the sugar mix was done I added that slowly to the egg white. Then I had to wait until it was completely cool. Did I mention I do have a standing electric mixer! Well while it was cooling I had to continue to whisk, which took another 7-10 minutes. It was not too fun! I had to wait until it was completely cool and stiff. In the end I added the frosting with a spoon onto the cupcakes. For decoration purpose I added a bean of espresso bean on top. Yum! I would definitely recommend making these cupcakes! Hopefully you have a standing electric mixer!