Wednesday, 8 June 2011

Vogue 8709 Fabric choice

Well, I've made a fabric decision for Vogue 8709 and have been busy cutting the pattern pieces.  Fourteen pattern pieces!

Okay, I'm really taking a break from cutting.  

A chocolate cupcake and tea break.  

And then I just have three more pattern pieces and the interfacing to cut out.  And then some marking transfers and I'll be all set for some weekend sewing. 

Oh, but back to the fabric choice...

100% lightweight cotton
I hear the kettle whistling... tea time!  But before I go really should share the Chocolate Cupcake recipe since I can't share the cupcake.  They really are de-lish!  

I think the cupcakes are delicious without the icing, but I have included the recipe for the icing too.  I got the recipe from a co-worker and the source states that the it is from the book 500 Cupcakes, published by Sellers Publishing Inc.  

Ultimate Flourless Chocolate Cupcakes (For maximum luxury, top with chocolate heavy cream.)

For the Cupcakes:
1 1/2 cups (10 1/2 oz.) bittersweet chocolate chips
1 cup (2 sticks) sweet butter
4 eggs
4 egg yolks
1/2 cup superfine sugar
2 tbsp. Dutch-processed cocoa powder, sifted
2 tbsp. ground almonds
1 tsp. vanilla extract

For the Frosting:
2 tbsp. Dutch-process cocoa powder
4 tbsp. confectioners' sugar
1 1/2 cups heavy cream
1 tsp. vanilla extract
1/2 tsp. orange extract

Preheat the oven to 375 degrees F (190 degrees C).  Place 12 baking cups in a muffin pan.  Put the chocolate and butter in a double boiler, or medium bowl over a pan of simmering water, and stir until completely melted.  Set aside to cool.  In a large bowl, cream the eggs and sugar with an electric mixer until pale and thick.  Gently fold in the melted chocolate and remaining ingredients.  

Spoon the batter into the cups.  Bake for 20 minutes.  Remove pan from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack. 

To make the frosting, sift the cocoa and confectioners' sugar together into a medium bowl.  Add the cream, vanilla, and orange extract.  Beat until soft, but the cream should still hold its shape.  Spoon over the warm cupcakes.  Store unfrosted in an airtight container for up to 2 days.  

Makes 1 dozen.  

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