The Picky Pair Crew is attending their first day...at the same school for the very first time! Looking forward to the Joy, Happiness and the Blessing of this new school year!!!
{Just a window into treats awaiting them after day 1!!!}
{LHM has the "baking bug", today we were greeted with homemade donuts...mmmmmm}. We all look forward to the treats we will be guinea pigs for... Me especially!!!
b e g i n w i t h t h e c a k e
Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
In a medium bowl, combine the sour cream, and vanilla and almond extracts. Set aside, as well.
Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined.
Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls.
With the mixer still on low, slowly add the [room temperature] coffee into the batter and beat until combined.
Preheat the oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean [so as not to over-bake], then set aside to cool.
b e g i n w i t h t h e c a k e
Sift together the flour, dark cocoa powder, baking powder, baking soda and salt in a large bowl. Set aside.
In a medium bowl, combine the sour cream, and vanilla and almond extracts. Set aside, as well.
Cream the butter and sugar in the bowl of a standing mixer fitted with a paddle attachment. Keep the mixer on medium speed until smooth, then set it on low speed as you add the eggs, one at a time, until combined.
Starting and ending with the flour mixture, add the dry ingredients and wet ingredients mixtures in an alternating fashion. Scrape the sides of the bowl between additions and ensure each is properly combined before switching bowls.
With the mixer still on low, slowly add the [room temperature] coffee into the batter and beat until combined.
Preheat the oven to 350ºF. Divide the batter evenly into liner lined cupcake pans, filling each cup to about ½ full. Bake for 20 to 25 minutes, or until a toothpick comes out barely clean [so as not to over-bake], then set aside to cool.
c a k e
2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong [french vanilla] coffee, room temperature
n u t e l l a g a n a c h e f i l l i n g
2 cups heavy cream
2 cups nutella
c h o c o l a t e h a z e l n u t b u t t e r c r e a m
1 jar (13 ounces) nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)
2⅔ cups all-purpose flour
1¼ cups plus 2 tablespoons premium dark cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup butter
2 cups granulated sugar
2 eggs
1¼ cups strong [french vanilla] coffee, room temperature
n u t e l l a g a n a c h e f i l l i n g
2 cups heavy cream
2 cups nutella
......................................................................................................
c h o c o l a t e h a z e l n u t b u t t e r c r e a m
1 jar (13 ounces) nutella
1 cup unsalted butter, room temperature
1 pound (half a bag) of confectioner’s sugar
pinch of salt
1 tablespoon pure vanilla extract
8 tablespoons heavy cream
finely chopped hazelnuts (for garnish)
{all images & recipe instructions [with edits] from something splendid; cake recipe adapted by something splendid from The Confetti Cakes Cookbook by Elisa Strauss} this is glamorous
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