A Crackhead Idea in the Form of Baked Goods

Hello Readers,

First of all, there is a story that prefaces the honey vanilla cupcake with salted chocolate ganache recipe so if you'd like to know that, message me on your own time.

I'm going insane but am no longer using baking as a coping technique for sadness but instead for boredom and as a reason to get out of the house. For anyone wondering, I have been self quarantining and social distancing and all the good stuff, and in the process have been talking a lot more with my friends via the snap of cats (snapchat). I miss them a lot so I decided that I was going to make an excuse to see at least some of them so I made these cupcakes. This post was going to be a lot longer and a lot stupider but my best friends told me I am not allowed to write that.

Anyway, this has been a long story for a short outcome so thanks for listening to my shenanigans. Here's a half-assed but delicious recipe for your troubles :)

smooches,

TMADJJ

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Honey Vanilla Cupcakes Yields: 24 cupcakes

Ingredients:

2 2/3 cups all purpose flour

3 tsp baking powder

1 cup softened unsalted butter

1 cup granulated sugar

1 cup brown sugar

2 eggs

1/2 cup sour cream or greek yogurt

1.5 cups milk

2 tbsp honey

2 tbsp vanilla extract

Recipe:

Preheat oven to 350 farenheit.

Take the softened butter and beat it until it's light and fluffy, then add the sugar. Honestly, you can use just granulated sugar, but I think the brown sugar has that richness that granulated doesn't. Alternate adding the flour and milk and mix until fully combined. Add remaining ingredients and beat until smooth. Spoon batter into cupcake liners, make them about three quarters full and then bake for roughly 20 minutes or until golden brown. Leave to cool for 20-30 minutes before adding the ganache frosting.

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Salted Chocolate Ganache frosting

Ingredients:

16 oz semisweet chocolate

1 1/2 tsp salt

8 oz heavy cream OR 1 stick of unsalted butter and 1 cup of 2% milk

Recipe:

Heat your heavy cream or butter/milk solution on the stove until it's simmering BUT DON'T LET IT BOIL BECAUSE IT WILL BURN. Once it's nice and toasty, pour it over your chocolate which I hope you had the sense to put into a bowl. Let it sit for a few minutes and then stir the chocolate until its all melty and shiny and pretty. Add your salt and let it sit until it's cooled enough to the point where it looks like it would hold it's shape on top of a cupcake. If it needs some help getting there, then stick it in the fridge for about 10 minutes and stir it again when it comes out. I used a star tip to pipe it on the cupcakes but you can use whatever your little heart desires to slap it on the baby cakes.

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