Cardamom Kissed Macarons.

I've made macarons from time to time, trying to perfect these delicate French yummies. But..There's always that time where there is something wrong. I've had trouble with air pockets. Everytime.

I would adjust the oven temperature from 275 degress, to 320 degrees. No luck..

These babies are kissed with freshly grounded cardamom. They taste amazing. AND filled with vanilla cream cheese frosting? You can't pass this up.. The recipe is from Cakejournal. I just added about 1/2 teaspoon of the cardamom powder. It's pretty strong. 













But I won't stop until I get it right ! No matter how much this air pocket taunts me..

 

Chocolate Cupcakes with chocolate buttercream frosting.

These are cupcakes for a birthday party. Double dose of chocolate!

Perfectly Chocolate Cupcakes

(makes 24-27 standard sized cupcakes) recipe from Glorious Treats

2 cups sugar

1 3/4 cups all purpose flour

3/4 cup unsweetened cocoa (best quality available)

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup whole milk

1/2 cup vegetable oil

2 teaspoons vanilla extract (best quality available)

1 cup boiling water

Directions-

Line muffin tin with paper liners.  Heat oven to 350*F.

In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla.  Beat on medium speed for one minute.

Stir in boiling water (the batter will be thin, don't worry, this is right).

Fill liners 2/3 full with batter.  (I usually put the batter into a large measuring cup with a pour spout, and then pour the batter into the liners.)

Bake cupcakes for aproximately 22-24 minutes.

Cool completely on wire rack before frosting.

Chocolate Buttercream Frosting  from The Church Cook

Recipe adapted from Cook's Country. Com

4 large eggs

1 cup granulated sugar (7 oz)

2 teaspoon vanilla extract

pinch of table salt

1 pound unsalted butter (16 0z)

8 oz unsweetened chocolate, melted

1. Combine eggs, sugar, vanilla, salt in bowl of standing mixer; place bowl over pan of simmering water. Whisking gently and constantly. Heat mixture until thin and foamy and registers 160 degrees F. on instant-read thermometer.

2. beat egg mixture on medium-high speed with whisk attachment until light and airy. Cooled to room temperature, then add slightly softened butter, one piece at a time.

3. Finish adding the butter until smooth. Increase speed to high and beat 1 minutes until light and fluffy.

4. Melt the chocolate in a double boiler. Take off the heat and let sit for 1-2 minutes before stirring into butter mixture.

Frosting can be covered and refrigerated up to 5 days. Bring to room temperature and quickly whisk in a standing mixer before frosting.