Roses are Red, Violets are Blue…..

Chocolate, Dessert

Wouldn’t you like one cupcake too?

Dear Mati,

Last minute on Thursday night we decided that it was time to invite some friends over for Shabbat dinner since we don’t do it so often because we always go with family.  So we had some friends over and since it’s Valentines day this weekend, I decided to infuse my dinner with some v-day fun!  The meal came out really really yummy, even the rice was yummy after burning it the first time around… will leave that story for another time (or never!) lets just say that I might need a rice cooker to be safe :). But Adam took care of the rice and we were safe.

So dinner was really yummy… we had chicken with eggplant and potatoes, salad, rice, and beans. BUT DESSERT was spectacular. I made delicious cupcakes with frosting that even though they were amazing the frosting still needs improvement. The frosting just needed a KitchenAid mixer and more time for the sugary concoction that you have to make.

After many hours of looking at recipes for this weekends entry and thinking what I wanted to make that was somewhat easy because I didn’t have much time yesterday, but also something delicious, I decided to make chocolate cupcakes that everyone likes.  I used the recipe from Joy the Baker‘s blog and I made a few changes to her recipe.  The coolest part of the recipe is that the cupcakes are vegan, not that I am a Vegan, but I thought that it was nice.

I used Joy’s Sweetheart Rose Cupcakes recipe for my cupcakes. The recipe makes about  24 cupcakes and she uses a lot of organic ingredients that I just did not have at home.

Cupcakes (from Organic and Chic)

  • 2 1/4 cups organic all-purpose flour
  • 2 cups organic cane sugar
  • 1 cup organic unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon organic vanilla extract
  • 2/3 cup organic canola oil
  • 2 teaspoons organic white vinegar
  • 2 cups of hot strong coffee
  • Semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F.

Line two cupcake pans with paper liners and set aside.
In a large bowl, sift the dry ingredients together.  Set aside.
In a medium bowl, whisk together the oil, water, vanilla extract and vinegar.
Slowly whisk the wet ingredients into the dry ingredients being careful not to over mix.

*I also added semi-sweet chocolate chips to the batter to give it a deeper chocolaty flavor. *

The mixture will be quite wet, but then you just get to lick yummy chocolate batter off your hand. 🙂

Frosting (not Vegan)

This is my grandma’s recipe and its one of those recipes that you add a little bit of this and a little bit of that. These measurements are pretty much the standard for it.

  • 2 egg whites
  • 1/4 cup of water
  • 3/4 cups of sugar
  • Honey
  • Food coloring (optional)
  • Sprinkles (optional)

So the frosting is a little more complicated because you have to beat egg whites and people always complain that this is difficult.  With a very weak hand mixer, I beat two egg whites until very stiff.  With a powerful mixer you get beautiful egg whites.

While you are beating the egg whites, you boil the water, sugar, and honey until it starts to bubble. You know the mixture is done when you stick a spoon and you pull it out and you get like a string hanging. You are creating some sort of syrup. Just be very careful not to touch with your hands because it can burn you hard….

Once you have the syrup ready, you lower the speed of the mixer to slow and slowly add the syrup and then bring the mixing up to high again. Your frosting should grow beautifully big and be very fluffy and sticky.

You can add food coloring if you want to make colorful frosting and sprinkles to decorate your cupcakes!

Since I did not have a strong mixer, (this is the third time I mention this… maybe I am upset at the fact that I haven’t gotten myself the KA mixer but that will come when we move into our own place) and I was doing this by hand I had a little trouble with my frosting. It still came out pretty good and fluffy but not as good as if you let the sugar become a syrup and you beat the egg whites hard.

Here are some images so that you can somehow experience the grandioseness of my creation.

Ok, I have to go and have another one…. they are truly spectacular.

Oh by the way, while doing research for this recipe I found some really cool chocolate cupcake recipes I will be trying soon… lets just get through this batch first.

Tomorrow we are invited to a V-Day BBQ so I will be bringing some sort of dessert…. so until then…Τα λέμε!

What are you cooking?

4 thoughts on “Roses are Red, Violets are Blue…..

  1. This is a great post, i was cracking up the whole time I read it! haha… I totally share the pain on the sub-par mixer… i am currently working with a £6 one, it has two settings high and really high speed… great for mess-making!

  2. hey francine!
    just a suggestion…i think you were making a swiss meringue buttercream frosting, but you haven’t put the butter in at the end! this might be a different recipe, but usually after the long process you’ve beautifully described, you add the butter, tablespoon by tablespoon until you get a very fluffy, creamy (not at all sticky) frosting. maybe you want to give it a try, it’s really yummy! also, good call on making it with honey! i’ve only made it with corn syrup! will definitely try!!!
    xx, Z

  3. Thanks Zoe…I was not making a swiss meringue buttercream frosting…. but I will try adding butter next time.
    I just did not have enough patience to let the syrup become a syrup and my mixer is weak… This recipe makes really fluffy and sticky meringue that semi-hardens after a while so its nice… try it out without the butter.
    Because we are Kosher and don’t mix milk and meat in the same meal I can’t always add butter/dairy products to my desserts….. and margarine is kinda gross….
    Question for the professional cook… what would you substitute heavy cream and whipped cream with if you needed a non-dairy substitute?

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