A few weeks ago I was introduced to bake-n-blog with Staci Edwards, owner of the blog Staci Edwards Design (you can also find her on twitter @staci_edwards).

She came across another blog called Ming Makes Cupcakes and decided to get a group of twitter folk (amongst others) together to each bake a cupcake and blog-n-brag about their creations.

My cupcake, is #29: Vanilla cupcakes with strawberry filling and chocolate glaze.

I finally got around to baking #29 last night. I logged on to get the ingredients and much to my dismay Ming’s website was down! Already knowing the cupcake contained white cake, strawberry preserves and chocolate glaze, I took to my All Recipes account and grabbed a white cake (from scratch) recipe along with a chocolate glaze.

Not only was this cupcake veering off track, being an exact twin to Ming’s, but I was also prepared to veer of track with the ingredients of the white cake recipe, because…well…that’s how I roll. I love trying to substitute different items, knowing they will enhance flavor and bring a more healthy option.

As I was mixing the ingredients, I noticed the batter became a little thick. In fact it became a bit on the sticky, doughy side. I decided to keep rolling with it since it was late and I didn’t have time to make another batch before having to write this blog post. Spooning and spreading the bottom and top layers of cupcake batter into the cups was a bit of a challenge. Even trying to get the jam to stay put and not completely squirt all over was tricky. But, I managed.

Next came the oven. “Mrs. Flair” as I like to call her was the last stop on the journey in finding out if these cupcakes were going to be a disaster or a work of art. Checking every other minute, I noticed the dough rising! Woohoo! That’s always a welcome sign to baking. After doing a quick toothpick test, I set aside to let cool and pray the inside was done baking - since the dough was thicker than I had ever worked with, I wasn’t sure how it would cook. Especially being in layers with the jam in the middle.

Now…on to the chocolate glaze! Usually, I would just melt the chocolate and pour but looking at other glaze recipes, they all used butter. Since the cupcakes don’t contain any butter, I decided to go ahead and use that grand stick of butter it called for. Melting everything together with the double broiler, bringing to a sloppy glaze and spooning a thin layer onto each cupcake.

Now for the moment of truth. The taste test. Still warm, picking it up I noticed it felt a little dense. Telling myself to not freak out I continued to unwrap the cupcake and noticed that it started to fall apart, leaving me to believe that it was a bit hard on the outside, but soft on the outside. Only one thing would put this to rest, I must take a bite.

SUCCESS! A little crunchy on the outside, soft and chewy on the inside! Bursting with flavor, the lemon zest brought out the strawberry jam flavor, being topped off with the chocolate glaze. Both oozing together and literally melting in my mouth. The aftertaste is even more amazing because there is a hint of coconut oil that comes through. Each bite has a layer of flavor that needs to be savored and enjoyed to it’s fullest.

I definitely think these are better warm (about 8 seconds in the microwave) however the cold version is just as delicious.

I’m so glad I was able to participate and bake a new flavor of awesomeness in my 1960’s oven (Mrs. Flair) and bring new confidence in my baking skills. Now…to recreate this beautiful mistake.

Recipes:

White Cake:
Ingredients:
2 eggs
1 cup white sugar
1/3 cup coconut oil
1/2 teaspoon vanilla extract
1/2 teaspoon lemon zest
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons instant vanilla pudding mix
(optional)

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
2. In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake). Spoon the batter into the prepared cupcake cups, filling each about 1/3 full.
3. Spoon strawberry jam in the center and then top with the rest of the batter.
4. Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.

Chocolate Glaze:
Guittard semi-sweet chocolate
1 stick of unsalted butter

Melt chocolate and butter in double broiler until combined. Spoon onto cupcake in thin layers.