Beth’s Homemade Chocolate Cupcake Recipe| ENTERTAINING WITH BETH


– Hey guys, so today’s episode
has special meaning for me, because this is my 100th episode here on “Entertaining With Beth.” So to help mark the occasion, I have designed a very special cupcake inspired by all of you. I could not have made
it this far if it was not for this amazing community with you guys rooting me on and encouraging me every step of the way. So I wanted to do something special to celebrate the milestone. So the first thing we’re gonna do is start with a special celebratory cupcake liner. So I have chosen a gold foil liner, because let’s be honest, gold is one of the most precious metals out there. And you guys are one of the most precious parts of this channel. Every week when I see your little avatars pop up on the channel, it
just makes me so happy. I’ve come to know you
over the last two years and I have to say, you
all feel like old friends. If it wasn’t for the subscribers, none of these channels would go anywhere. So thank you for encouraging me. So we’re just gonna line our cupcake tin with all of our gold foil papers. And as we go through, any of
these products that you see, I’ll put links in the description if you wanna know where to get them. Then, we are gonna fill
these cupcake liners with a rich chocolate cupcake. And I chose a rich chocolate cupcake because to me it represents the rich, cultural diversity that this community is. I love to see subscribers from as far away as Asia, and the Middle East, in Europe, all the way down to the South Pacific. It’s amazing to me that
we can all come together in such a fantastic melting pot to share our common love of food. So, we are gonna celebrate that with a rich chocolate cupcake. So to make our chocolate cake, we’re gonna combine an ounce
of bittersweet chocolate. A half a cup of unsweetened cocoa. And a half a cup of hot water. Go ahead and just whisk that up until it’s nice and combined. To that we’re gonna add a cup of sugar, a half a cup of vegetable oil, two eggs, and a teaspoon and
a half of vanilla extract. And then you’re gonna whisk that all up until it’s nice and smooth. Then we’re gonna mix
together our dry ingredients. So in a small bowl we’re
going to add 2/3 cup of flour. Three quarters teaspoon of salt. And a half a teaspoon of baking soda. We just whisk that all up, and then we’re gonna add this mixture to our chocolate mixture. And do it slowly, adding
it with the wire whisk. I like to use the wire
whisk because I find that it helps the flour incorporate well. Just do it gently, don’t over mix, or you’ll end up with a tough cupcake. That won’t be good. Then we are going to fill our cupcake tin. Now, when it comes to this batter, we don’t wanna fill them up all the way. You only wanna go about three
quarters of the way full. That is because these
cakes are gonna rise up, and that is what is going to create a really nice, light and fluffy cupcake. So don’t overdo it or they will overflow. We’re gonna bake in a 350
degree fahrenheit oven for about 16 to 17 minutes. Just until the centers are set and a toothpick comes out clean. And then you wanna allow your cupcakes to cool completely before
you put the frosting on. Now lets’ talk about the frosting. I chose a simple cream cheese
frosting for these cupcakes, because it’s really one of
the easiest frostings to make. And this is dedicated to all
those beginner cooks out there, that I find here on this channel. That come not knowing how to cook a thing, that will email me back a few months later saying they’re cooking up a storm. I hope that this channel will
always welcome beginners, and you will always feel encouraged and inspired here to get
into the kitchen and cook. So let me show you how to make
the cream cheese frosting. You’re gonna take 16 ounces of room temperature cream cheese. We’re gonna combine that with a half a cup of powdered sugar. Now this is also known in
some parts of the world as icing sugar or confectioner’s sugar. It’s all the same thing. You’re gonna just beat that up until the sugar and the cream
cheese is nice and combined. And then you’re gonna
add a third cup of milk, and a half teaspoon of vanilla extract. Give that a beat until it’s
nice, and smooth, and creamy. And that’s it, your frosting is done. Then we are going to transfer
our cream cheese frosting into a pastry bag fitted with a round tip. And then we are going
to pipe out our frosting starting at the very end of the cupcake, and doing a nice circular coil all the way around the cupcake until you
create a nice little mound. And then the finishing
touch to our cupcakes is we’re going to add
some of these beautiful little sugar pearls on top. Now I chose the sugar
pearls because I hope that when you come to this channel, you will always get
little pearls of wisdom that will help you make
your recipes a success. So now for the crowning
glory of these cupcakes. The little lavender fondant rose. So I chose this because
back in the Victorian era, gentlemen would actually give women roses to signify how they
were feeling about them. And if somebody gave you a lavender rose, that meant love at first sight. So for me, when I first started
uploading videos to YouTube, it was really love at first sight for the platform as a whole. YouTube is such an amazing
place to build a community, where someone like me who
has no classic training in the kitchen who could just
share their love of cooking, could actually build a community and have a very vibrant
community is amazing to me. So YouTube, I’m giving
you my lavender rose. Now to make these little roses is actually easier than you think. There are lots of
tutorials here on YouTube that will show you how to
make very elaborate roses. This is probably the
simplest one you can do without any tools, just using your hands. And I have to say, I learned this one from my seven year old daughter, who was making them out of play-doh. And I saw her do it one day and I thought “Wow, can you teach me how
to do that out of fondant?” And she did! So if a seven year old can
do it, you can do it too. So the first thing we’re gonna do is start with some fondant. If you’re not familiar with that, it’s basically just a sugar paste that works much like a playdough. You can mold into all
kinds of amazing shapes. And you can color it
too with food coloring to get different colors. So that’s what we’re gonna do. We’re gonna take out a little mound, roll it into a ball, flatten it, and then we’re gonna add just like one healthy drop
of lavender food coloring. We’re then gonna fold the fondant in half, and then this is what I like to do. I like to take it and pop
it in a little ziploc bag. Because the food coloring
will dye your hands. And unless you have food safe gloves, which, let’s be honest, who has food safe gloves lying around? You really wanna make
sure that you just put it in a bag just to knead it to
get the food coloring going. Once you get it going
and it’s all incorporated you can take it out of the bag. It won’t stain your hands after that. It’s really just those initial kneads. Then we’re also gonna take out a little bowl of powdered sugar. You wanna have the powdered sugar on hand just to put on your hands in case the fondant starts to stick. So the first thing we’re gonna do is just pinch of a little bit
of the lavender fondant about the size of a pea. And then you’re gonna
roll it in your hand. Just til it’s nice and round. And then you’re gonna
start to work it through so that you’re gonna create
almost like a little log. Then you’re gonna flatten it. And then pinch it, just to
make almost like a little taco. If it’s not perfect don’t worry, there’ll be a way to kinda
futz with it as we go through. You’re gonna set that aside. Then you’re gonna take
another pinch of fondant. Roll it, about the size of a pea. And then flatten it. And this is gonna be our first petal. So we’re gonna take that fondant and we’re going to connect it to the little taco that we made,
just on the reverse side. And you’ll see, it’ll just stick together. And then you’ll see you’ll
have a center and one petal. Then we’re gonna do the same exact thing, repeating the process, flatten our petal. And put the other petal on the other side. And now you can see our
rose is starting to form. And then just to give it a
little bit more dimension, we’re gonna do the same exact thing on the two opposite sides. Then you wanna pinch
that tail a little bit. Work it in between your fingers, just to give it some support. And if you end up having
a tail that’s too long, that’s okay, you can snip that off either with a kitchen safe
scissors, or with a knife. You don’t wanna let that tail get too long because then it’ll be sort of
unruly to work with your rose. And voila, a lavender rose! How easy is that? I like to make these
lavender roses usually while my cupcakes are baking. Because what will happen
is that fondant will dry out a little bit and
will become a little bit hard as the sugar is exposed to the air. And it’ll just make it easier
to stick into the cupcake if they’re not so pliable. So you can go ahead while
your cupcakes are baking and knock off 12 lavender roses. Then all you have to do
is take your lavender rose and place it on top of your cupcake. And there you have it,
a beautiful looking, celebratory cupcake that to me really represents everything
that I love about this channel. I love this recipe because
it’s got that rich chocolate cake in the center
that’s so light and airy. Mixed with that delicious
cream cheese frosting that has just the right
amount of sweetness. And of course, who can deny that beautiful little rose on top. It’s the perfect cupcake to
celebrate any special occasion. It’s great for a baby
shower, or Mother’s day, or it’d also be really good
for a bridal shower as well. I hope you guys give this one a try and let me know what you think. And thank you for helping me
celebrate my 100th episode. I never could’ve gotten this far if it wasn’t for all of you. So I will see you back here next week, when we’ll start working
on the next 100th episodes. Okay, until then, bye. (upbeat music) ♫ Loving you is easy ♫ You’re amazing ♫ Please take ♫ A bite ♫ Of my apple pie ♫ Oh Love loving ♫ Love loving you ♫ It’s a piece of cake ♫ Oh yes, yes it’s true ♫ Because it’s you ♫

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