STRAWBERRY EBENS

      "There is nothing better than a friend, unless it is a friend with chocolate." - Linda Grayson

       If Eben Logan were an animal, I am convinced she would be a cat. During rehearsals for Hair she dances so gracefully, and stretches her limbs to their fullest extent. She moves around the stage seemingly with abandon, and yet, has total control of her own body.

            Obviously, I envy these abilities because, while athletic, I am not exactly graceful. Luckily, Eben is kind enough to lend me a hand when I need one. Helping me try and move from my torso rather than just swinging my shoulders around, explaining the finer points of a rhythmic head roll, etc, etc, etc.

            So, how does one create a dessert for someone with the depth and passion inside them to seem to move their outside parts from deepest places within, who is still kind and funny and can be just as adorably awkward as the rest of us?

            Well, first, you start with a base of something deep and indulgent like Death By Chocolate Cupcakes, and then you top them with something fun and sweet and inviting like Strawberry Cheesecake Frosting.

            Enjoy these while watching Center Stage or…I don’t know…The Red Shoes and thinking, “Oh, I could totally do that…” while slipping the wrapper off a second helping.

DEATH BY CHOCOLATE CUPCAKES WITH STRAWBERRY CHEESECAKE FROSTING

Recipes adapted from Sally’s Baking Addiction and Wicked Good Kitchen.com

INGREDIENTS

Cupcakes:

1/2 cup unsalted butter

2 ounces semisweet baking chocolate

1/2 cup unsweetened cocoa powder

3/4 cup all-purpose flour

1/2 tsp baking soda

3/4 tsp baking powder

1/4 tsp salt

2 large eggs

1/2 cup granulated sugar

1/4 cup light brown sugar

1 tsp vanilla extract

1/2 cup buttermilk

Frosting:

1 cup unsalted butter, softened

8 oz cream softened

2½ tsp vanilla extract

4 cups confectioner’s sugar

2 to 2½ cups freeze-dried strawberries pulverized to dust

Fresh strawberries 

DIRECTIONS:

Cupcakes:

1. Preheat the oven to 350 degrees F.
2. Melt the butter and chocolate in a heatproof bowl set over a saucepan filled with two inches of simmering water. Stir until smooth and then remove the bowl from heat and set it aside to slightly cool.

   

   And in this picture you can see the craziness happening on my stove from when I made pancakes with a cast-iron skillet.

3. In a medium sized bowl, whisk together the cocoa powder, flour, baking soda, baking powder, and salt until thoroughly combined.
4. In a large bowl, whisk the eggs, sugar, brown sugar, and vanilla together until smooth.
5. Add the cooled butter/chocolate mixture and whisk until smooth.
6. Add half of the flour mixture
7. Add half of the buttermilk.
8. Repeat until everything is added.
9. Stir the ingredients together until there are no bits of flour floating about. The final product should look like chocolate pudding. (And smell AWESOME)
   
10. Divide the batter between the 12 spaces in your cupcake tin.
    
    
    
    
11. Bake for around 20 minutes, or until a toothpick inserted in the center comes out clean.
12. Allow the cupcakes to cool completely before frosting.

Frosting:

1. In a large bowl, beat the butter with a hand mixer on medium until it is light and fluffy.
2. Add cream cheese and vanilla and continues to beat until all the ingredients are fully incorporated.
3. Gradually add the confectioner’s sugar until you’ve reached your desired frosting consistency.

   

   This is Luann, another Monster Clip :)

4. Add the pulverized freeze-dried strawberries and continue to beat until all the strawberry powder is incorporated. 
5. Cut the strawberries into slices.    
   
6. Frost the cupcakes.     
7. Place a strawberry slice in the center of each frosted cupcake. 
   
   
   
   
8. EAT THE CUPCAKES!

Til next time,

D