2013 is going to be huge. HUGE.
Why? Because I’m a senior theatre major.
AKA I’m an actress going for her dreams and trying to assert herself in the scary exciting world of adulthood.
Making cupcakes for comfort. Cupcakes for comfort.
I freaked out this week because I found out the application to audition at a NYC theatre conference was due in 3 days. By mail. However, I realized before buying my overnight delivery that this particular festival just doesn’t seem right for me at this moment. My parents always say that if you have to force something, it’s probably not the right time. So, the plan is that I’m going to go to the New England Theatre Conference in March, and go from there.
Good plan. I feel all warm and fuzzy inside instead of scared and uneasy. Good good good.
The perks of all my freaking out? I pumped out a spiffy head shot and a well-pruned resume. Boom.
Anywho, now that you know my 2013 life story, I do have cupcakes for you.
What do you do when you have extra swiss meringue buttercream, lots of egg yolks, and a chocolate craving?
Vegan chocolate cupcakes, swiss meringue buttercream, a homemade orange curd filling, and a chocolate drizzle.
I filled these babies up with curd, and put a little dollop on top so you know what you’re getting. Transparency.
You’ve seen these chocolate cupcakes before in my vegan potluck post. Nomnomnom.
p.s. I LOVE MY CHRISTMAS TREE.
Just fill these cupcakes with some orange curd using whichever filling method you like best, do a swirl of SMB (you can even drop in some orange liqueur or orange extract if you’d like!), do another mini dollop of curd, and add a drizzle of melted chocolate. Boomshakalaka.
Vegan Chocolate Cupcakes
Adapted from Pastry Affair
Makes 12 cupcakes
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3 heaping tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
1/4 cup olive oil (or vegetable oil)
2/3 cup strong brewed coffee
1/3 cup water
Preheat oven to 350 degrees F. Line a cupcake pan with baking cups.
In a mixing bowl, whisk together the flour, sugar, cocoa, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Mix the batter until smooth.
Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.
Recipe from Martha Stewart
3/4 cup sugar
Zest of 1 orange
1/4 cup plus 1 tablespoon freshly squeezed orange juice
2 tablespoons plus 1 1/2 teaspoons freshly squeezed lemon juice
1/8 teaspoon coarse salt
1/2 cup plus 2 tablespoons plus 1 1/2 teaspoons unsalted butter, cold, cut into small pieces
Swiss Meringue Buttercream
1 1/2 cup sugar
4 sticks unsalted butter, sliced and softened
1/4 teaspoon salt
1 teaspoon vanilla
Combine egg whites and sugar in a stand mixer bowl and place it over (not on) simmering water. Heat mixture to 160 degrees F while whisking constantly.
Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking at first—this is normal. Keep mixing and it will become even and smooth again.