BAKING

All I Need Is…


Lonely Metropolitan, 1932
Photograph by Herbert Bayer

This image is one that I gaze upon daily as a constant reminder that all I need is right here in front of me, right in the palm of my hands. I keep this post card on my vanity so as I’m drying my face, I’ll see this image staring back at me and even when I’m not looking, there it is again, those never blinking reminders boring into my skull like so many suggestions. Not a word has been spoken between us, but the overwhelming feeling of inspiration oscillates between us daily. This is the power that art has over me. It is unflinching and precise in its’ effect; begging me to remember and forcing me never to forget that the only way along this path of life is to share that which gives my lifeblood meaning, and for some strange reason, it has materialized in the form of a cupcake.







These are a chocolate lover’s dream come true! The cakes are light and fluffy while the icing is sinfully rich. I made these on the fly the other night and my brother in law, Clayton, ate three of them back to back–and he usually only eats half of everything, so I was feeling quite victorious. I had theme music playing in my head; the whole bit. Kind of sad, as in how pathetic, but fun at the same time…




DARK CHOCOLATE CUPCAKES

10 Tablespoons Unsalted Butter
1 Cup Granulated Sugar
1/8 Teaspoon Baking Powder
½ Teaspoon Baking Soda
¼ Teaspoon Salt
1 Egg
½ Cup Sorghum
½ Cup + 1 Tablespoon Tapioca Flour
½ Cup Unsweetened Dutch Cocoa Powder
¾ Cup Buttermilk
½ Teaspoon Mexican Vanilla Extract

Preheat oven to 350°F. Line a cupcake pan with twelve cupcake paper cups and set aside.

In a standing mixer with the paddle attachment, cream together the butter, sugar, baking soda, baking powder and salt until the butter is a shade lighter, and the mixture is smooth. Add the egg and mix until the batter fills out, becoming shinny, fluffy and the paddle can cast out gentle arching waves that carve out the surface of the batter.

Sift together the remaining dry ingredients into a separate bowl and add to the butter in three stages, alternating with the buttermilk. Scrape down the sides of the bowl as necessary and continue mixing until very silky, about 5 minutes.

Using an ice cream scoop, evenly distribute the batter amongst the cups, filling them to about 2/3 the capacity.

Bake in your preheated oven for 20-25 minutes or until the tops of the cupcakes are springy yet firm.

For the Icing:

1 Cup Heavy Cream
8 oz. 62% Dark Chocolate (semi-sweet), finely chopped

In a double boiler, melt the chocolate with the heavy cream, stirring often, until silky smooth. Immediately remove from the heat and allow to cool completely (the icing thickens as it cools) before icing the cupcakes.

March 2nd, 2007 — 10:23 am

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