More Cherry-Malamado-Chocolate Cupcakes! This time in mini form and with buttercream frosting (forgive me for the radioactive green color - I ran out of all other food colors).
Showing posts with label chocolate cake. Show all posts
Showing posts with label chocolate cake. Show all posts
Tuesday, October 4, 2011
Sunday, August 21, 2011
So I got into a pretty bad discussion with a friend yesterday and decided to take my mind off of it by baking. Cooking and baking and exercising are usually my go-to activities when I feel particularly stressed or upset. Yesterday I decided to make for the second time, these Cherry Mud Cupcakes that I found in a cupcake book I bought way back when I was in college and spotted the book on sale at B&N for $3. I´ve made them before, and they came out really well so I decided to give them a second shot but also decided to experiment a bit with them.
The recipe actually calls for 1/4 cup of Cherry Liquor, but lacking in Cherry liquor and feeling a little bit more alcoholic than usual, I substituted that for 3/4 cup of equal parts Malamado (a Malbec fortified wine from Argentina. Very nice stuff) and Whiskey. I wasn´t sure how they´d come out, but I figured that my brother and his friends could wolf down the batch if anything went wrong. Thankfully, it didn´t. It actually came out really well. And now I am going to call these cakes "Malamados" (which is a mash of the phrase Mal Amados meaning "Ill-loved").
I covered them with dark chocolate ganache which I added a decent splash of Malamado to as well. Delicious!
Here they are:
The Minis I made:
And the full-sized:
The brown stuff around the big ones is the Ganache. The unfortunate side-effect of adding Malamado to the Ganache is that the Ganache doesn´t completely emulsify, so I had to sort of pour the ganache over the cupcakes to sort of decorate them. But consistency set aside, that ganache is pretty damn awesome. It also makes a really delicious Chocolate-Malamado Ice Cream.
Saturday, July 31, 2010
I've found it!
It comes from a little bakery down near the central Cumbayá plaza called "Cassolette". OMG. It doesn't feel fattening or have a lot of sugar but is still incredibly creamy and delicious. The crust is perfect too, sturdy enough to stick to the cheesecake but crumbly and moist. And it can come with fruit on top. So far, I've only tried the one with blackberries on top and the one with passion fruit on top. I think I like the blackberry one better to be honest.
Mmmmm. Cheesecake. It is the only kind of cake I like (I hate cake) and even then it is technically not a cake. Well, there is one other kind of cake I'll eat, and that is my friend G's mother's chocolate cake (and I haven't had a piece since I was like 10). I won't eat anything else.
The other cheesecake I really like they don't make anymore. I used to get cheesecake from USFQ's "Ambrosia" bakery (also in Cumbayá) that had raspberries embedded inside the cheesecake. They made it really good because their sourness offsets the sweetness of the cheesecake itself so it created a nice balance. Too bad it is gone...
It comes from a little bakery down near the central Cumbayá plaza called "Cassolette". OMG. It doesn't feel fattening or have a lot of sugar but is still incredibly creamy and delicious. The crust is perfect too, sturdy enough to stick to the cheesecake but crumbly and moist. And it can come with fruit on top. So far, I've only tried the one with blackberries on top and the one with passion fruit on top. I think I like the blackberry one better to be honest.
Mmmmm. Cheesecake. It is the only kind of cake I like (I hate cake) and even then it is technically not a cake. Well, there is one other kind of cake I'll eat, and that is my friend G's mother's chocolate cake (and I haven't had a piece since I was like 10). I won't eat anything else.
The other cheesecake I really like they don't make anymore. I used to get cheesecake from USFQ's "Ambrosia" bakery (also in Cumbayá) that had raspberries embedded inside the cheesecake. They made it really good because their sourness offsets the sweetness of the cheesecake itself so it created a nice balance. Too bad it is gone...
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