Wow, I can't believe it's been one whole year already since I started this "blog thing". One year ago, my very smart 17 year old daughter told me I should start a blog. Little did she, or I know what a fun and at times exhausting ride this would be. The year has certainly been filled with a few trials, a few extra gray hairs, but mostly great memories. If it wouldn't have been for my little "hiatus" named Valley Fever, I would have finished as strongly as I started, but sometimes life does not work out the way you intend it to. However, through all of this I could not be prouder of this blog and how far I have come. I have challenged myself with recipes, photography and writing. I'd like to think that I've improved in all areas. The cooking and baking part comes easily to me, the other two don't come as naturally, but it has been a great experience and learning curve. None of this would have been possible without all the support you guys have given me. Some of you have been around since the very beginning and I can't begin to express how much your kind comments have meant to me. Some of you are newer to my blog, nonetheless your friendship and equally encouraging comments have been what keeps me coming back. All of your great blogs are what drives me to push and improve myself everyday. The last year would have not been as possible or successful without all of you and for that I thank you from the bottom of my heart. I could not be prouder to have "met" every single one of you!
So what is in store for year 2 on Susi's Kochen und Backen Adventures? At this point, I'm just happy that I'm feeling well enough to blog again, however, I do have a few "monsters" I would like to tackle this year. Baking more of my own bread is on the top of my list, along with trying my hand at macarons which I have only admired on other blogs thus far. I would also like to challenge myself into creating more "original" recipes and keep working on my photography skills, which is still my greatest struggle (even though I think I've improved from my early months). I will also continue to feature more German recipes since I enjoy sharing my heritage with you. Lastly, but not least, some popular features will make a return along with a few more recipes that focus on healthy eating in general. I'm certainly looking forward to a great year and can't wait to share all of this with you!
To celebrate this momentum occasion I struggled with the decision of what recipe to feature today. I finally decided to go with this cupcake recipe and in true Susi's Kochen und Backen fashion, this recipe ended up turning out a bit different then intended. Chocolate cupcakes, with a cream cheese center who were "supposed" to be topped with a chocolate glaze and chocolate curls. Unfortunately, once baked, the cupcakes decided to have a mind of their own and the cheesecake center decided to sink on me, leaving them looking more like craters then photographic gems I had envisioned. That's when I decided to macerate some of my bounty of frozen fruit from last summer and top the cupcakes with that. Everyone agreed that they looked prettier than the original in the book and while I can't compare taste, I'd like to think that the fruit gave them this little extra special something. These cupcakes were a hit and I will definitely be baking them again, "Susi's Kochen und Backen Style".
Black & White Cupcakes
~makes 12 cupcakes~
Ingredients:
8 ounce cream cheese, at room temperature
1 tablespoon sour cream
1 1/4 cups sugar
1 cup cake flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons unsalted butter, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup milk
1 cup berries, frozen or fresh, tossed with 2 tablespoons sugar
Preparation:
Toss berries with 2 tablespoons sugar and set aside.
Position a rack in the middle of the oven and preheat to 350 degrees F. Line a standard 12-cup muffin pan with paper liners.
To make the cream cheese filling, in a bowl, using an electric mixer on high speed, beat the cream cheese until fluffy, about 2 minutes. Add the sour cream and 1/2 cup of the sugar and beat until combined.
To make the cupcake batter, sift together the cake flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, using an electric mixer on medium-high speed, beat the butter and remaining 3/4 cup sugar together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Spoon the cream cheese filling onto the center of each, dividing it evenly (the filling will sink into the cupcakes as they bake). Bake until the cupcakes are set in the center, about 15-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
