1. Preheat the oven to 350 degrees. Put cupcake papers into the cupcake pans. Beat four teaspoons of room-temperature butter and one-fourth cup sugar until light and fluffy. Gradually beat in one large egg. Sift one-half cup self-rising flour and two tablespoons of unsweetened cocoa powder. Use a metal spoon to fold it into the mixture. Stir in one teaspoon of milk.
2. Using an ice-cream scoop, fill the cupcake papers three-fourths full. Bake for 10 to 15 minutes, or until the cakes have risen and are firm to the touch. Transfer to a wire rack to cool.
3. For the frosting, put three-and-a-half ounces of semisweet chocolate chips into a pan and add one-half cup heavy cream. Heat gently, stirring continually, until the chocolate has melted. Pour into a large, heat-proof bowl and use an electric hand mixer to beat the mixture for 10 minutes, or until thick, glossy and cool.
4. Fill a pastry bag with the frosting and pipe a swirl on top of each cupcake. Chill for one hour before serving. For fun toppings, add chocolate chips, crushed Andes mints or any variation of flavor to the batter such as instant espresso mix for a mocha twist.
Cakes by Ron
3520 Fruitville Road, Sarasota. 365-2991.
Hours: 9 a.m. to 5 p.m. Monday through Saturday
Currently 0 Responses
21 Intimate Piano Impressions
22 PMP Sarasota Winter Residency: Student Recital
22 Creative Kids Winter Break Camp
23 Cine Selby
Sound of hope
The holiday season hasn’t officially started until our favorite bell ringers return to their posts.
Shoppers and residents were treated to some holiday harmonies by the Senior Friendship Centers’ group, the Second Wind Harmonica Players, in Downtown Sarasota.
Stepping up to the plate
The Cal Ripken Sr. Foundation and the Boys & Girls Clubs of Sarasota County teamed up to bring the anti-bullying event Rachel’s Challenge to Sarasota Dec. 3.