I’ve got a friend who’s constantly ragging me for not watching Game of Thrones, and so today I decided to take a break from my work schedule lately by playing a bit on her favorite House - House Martell.
It just so happened that I stumbled across this 2-colored cupcake recipe while looking up the Irish Cream ganache frosting, which turned out perfect for my purposes.
This was a surprisingly complicated recipe, due to my lack of preparations (had to wait for the butter to soften, the chocolate to melt and then cool without solidifying, and then making my own sour milk when I had no buttermilk on hand), but in the end, the results were pronounced good and nearly half the cupcakes have already disappeared in spite of the midnight hour.
Recipe: Black-and-White Irish Cream Cupcakes
So, a few things I learned:
Use more batter than less when mixing with the chocolate. When the chocolate cools, it immediately solidifies into a solid mass - before I realized I merely had the ratio of batter-to-chocolate off, I risked warming it up a bit in the microwave, but I was afraid of cooking the egg white already mixed in. The bottom layer is darker than the top sun shape because I needed the sun to be malleable, so diluted it a bit more with my leftover batter before working it.
Doing the sun shapes was a mess. I had to wipe off the toothpick after each dip or it would adulterate the chocolaty part with the vanilla part. I probably went through three napkins (sorry, trees!) before realizing I should have prepared a hand towel beforehand.
I probably over-filled them a bit, which is why they rose so high - could probably have also turned the temperature down a bit to 325 degrees F, and eyeballed the time.
Maybe it’s time to invest in a pastry bag for piping. It was a mess trying to drip a dollop of chocolate into the center of each cupcake top using a spoon.