The First Cupcake is Unforgettable
Those are the cupcakes I make today.
But, if you excuse me for a moment, I will talk a little bit about my professional life.
I am (was?) a TV producer. And it is no secret to anyone who knows me I’m not very lucky when it comes to jobs.
Here I present you some examples:
- Position: intern in a musical program (staying all day in the studio’s garage waiting for the performers – lots of crossword puzzles and chats with the valet guy)
- Position: intern in a trash talk show program (separating family fights, babysitting pseudo-celebrities , finding pink elephants)
- Position: producer in a gossip TV show (pasting pictures of artists in a big wall and inventing false viewer’s questions)
This métier put me in many, many embarrassing situations, such as the day I had to open the guest’s pants, cause she had to pee and had a broken arm. And wait her to finish. And pull up the pants. And close the zipper. And the pants were tight. And smile. And be glad she didn’t ask me to wipe… You know…
(Don’t go, the cupcake part is coming)
One of these jobs is striking to me, cause the show’s host was a very difficult person to work with. Rock star style, demanding absurd things…
Well, one day the show was canceled. We decided to celebrate, me and my coworkers. All that blood, sweat and tears spilled could not go blank. I decided to make some cupcakes with the host’s face:
from our archives
Those were my very first cupcakes. You may think they should be on Cake Wrecks or something, but they were delicious and the crowd loved them.
Super Easy Chocolate Cake (from my mom’s recipe notebook) – 24 cupcakes
- 2 cups all purpose flour
- 2 cups sugar
- 1 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 large eggs
- 1 cup canola oil
- 1 cup hot water
Preheat the oven 350 F. Line two 12 cup muffin pan with cupcake liners.
In the bowl of an electric mixer, sift together flour, sugar, cocoa, salt and baking powder. Whisk well.
With the machine on low speed, beat the eggs and the oil. Carefully, add the hot water and beat on medium speed until well mixed. Fill the cups 1/2 way through. Bake for 15 to 20 minutes, until a toothpick inserted in the cakes come out clean. Let cool in a wire rack.
Chocolate Buttercream (from here)
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 tablespoons milk
- 9 ounces semisweet chocolate, melted and cooled to lukewarm
- 1 teaspoon vanilla extract
- 2 1/4 cups sifted confectioners’ sugar
To melt the chocolate, place in a double boiler over simmering water on low heat for about 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from the heat and let cool for 5-15 minutes, or until lukewarm.
In a large bowl, on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until creamy and of a desired consistency.
Note: For the hair I used chocolate jimmies, for the eyes, mouth and nose, royal icing. For the pupils, cloves.