Baby Shower Sweet Treats

May 8, 2012

The newest addition to our family is set to arrive a little later this month—our very first niece. To help welcome this impending bundle of joy, I spent the weekend in Spokane to help with the baby shower.

There were all kinds of goodies. In fact, we actually had a “Treat Bar.” It was fantastic—especially for a girl with a sweet tooth. Beautifully frosted cookies, adorably wrapped candies, mini doughnuts (!) and yogurt-covered pretzels–just to name a few. It was almost too must. Almost.

Best of all, the very soon-to-be momma looked fabulous, had a great time and really felt all of our love.

I contributed with my very favorite Devil’s Food Cupcakes. This time, I balanced out the decadence of the chocolate with cream cheese frosting and a single raspberry for an added pop of color.

They were definitely a hit.

Devil’s Food Cupcakes

3/4 cup unsweetened Dutch-process cocoa powder

3/4 cup hot water

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/4 teaspoons coarse salt

1 1/2 cups (3 sticks) unsalted butter

2 1/4 cups sugar

4 large eggs, room temperature

1 tablespoon plus 1 teaspoon pure vanilla extract

1 cup sour cream, room temperature

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.

Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes.

Recipe: Martha Stewart

Cream Cheese Frosting

2 pounds cream cheese, softened

2 sticks unsalted butter, softened

3 cups confectioners’ sugar

2 teaspoons pure vanilla extract

Beat cream cheese, butter, and 1 cup sugar with a mixer on medium speed until combined. With machine running, add remaining 2 cups confectioners’ sugar, 1/2 cup at a time, beating well after each addition. Add vanilla, and beat until pale and fluffy, about 4 minutes more.

Recipe: Martha Stewart

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