Appetite For Instruction: Chocolate Velvet Cupcakes
Oh, the power of the sweet tooth and the way it takes over one's soul. You may be sitting on the couch at night and something comes on the television and puts you in the mood. You realize right then and there that you must give in to this craving or it will never go away.
Tressa LeBouef, owner of Citizen Sweet, must know that a person can never say no to sweets, even the coldest of hearts who brag about their spicy taste buds. She has been operating the delivery-only bakery for two and half years now, but just started branching out more in the past six months.
With 15-20 rotating employees, Citizen Sweet works around the clock all year supplying loyal customers with cupcakes, cookies and muffins. They will soon be adding mini-bundt cakes, sticky buns and cookie-wiches, among other items, to their menu. The thing that stands out most about this bakery is that everything that comes out of their kitchen is all-natural with no chemicals or preservatives and made fresh everyday.
For this week's Appetite for Instruction Tressa decided to demonstrate signature chocolate velvet cupcakes for us, and we definitely weren't going to wave her away.
Cupcake Ingredients (Makes 12 cupcakes)
3 cups unbleached flower or 2 ½ cups spelt flour (Citizen Sweet suggests using Bob's Red Mill)
2 cups of organic sugar, beet sugar or cane sugar
2 ounces of bittersweet chocolate, chopped
1 cup organic unsweetened cocoa powder
2 teaspoons of baking soda
¼ teaspoon of sea salt
1 cup cultured buttermilk (organic plain yogurt or organic regular sour cream works too!)
2 organic, cage-free eggs
2 tablespoons of organic butter, melted ( ¾ cup of vegetable oil works as well)
1 teaspoon of vanilla abstract
Frosting Ingredients (Makes approximately 2 cups frosting)
1 package (8 ounces) organic softened cream cheese
4 tablespoons melted organic butter
2 teaspoons vanilla extract
4 cups fair trade organic powdered sugar
Step 5: Cool cupcakes in muffin pan on wire rack until cool enough to handle, between 20-30 minutes. Carefully lift each cupcake from pan, cool to room temperature before frosting, about 30 minutes.