Hula Hoops and Tarragon!

by Michelle on July 16, 2008

Since discovering how much fun small batch cupcakes are, I’ve been working on decreasing my favorite chocolate cupcake recipe, Beatty’s Chocolate Cake. It pretty easy to cut down a recipe but it can get fussy at times, but I was diligent with each ingredient and weighed everything. And my first test bake was successful and very delicious!!! Plus the small batch made 8 cupcakes as opposed to a full recipe which made about 30 cupcakes. And I am very happy!!!

Also I’ve been wanting to try an herb frosting for some time now and today was the day. I added some tarragon, one of my all time favorite herbs, to my standard Cream Cheese Frosting and is out of this world fabulous!!! Now I am working on “small batching” favorite recipes and making new frostings with herbs…this should keep me busy for at least a couple weeks.

My Hula Hoops were wonderful and I’d put them at the top of my list of darn good cupcakes!







Hula Hoops
Recipe developed in the kitchen of Big-Black-Dog

Yield: 8 cupcakes

1/4 c. plus 3 TBLFlour
1/2 c. sugar
3 TBL cocoa
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 c. milk
1 tsp balsamic vinegar
2 TBL EVOO (Extra Virgin Olive Oil)
1/2 whipped egg (just whip one egg and pour in about half, just eye ball it)
1/4 tsp vanilla
1/4 c. hot coffee

Preheat the oven to 350 degrees. Prepare cupcake tin with 8 baking cups.

Sift the flour, sugar, baking soda, baking powder, and salt into standing mixer’s bowl or you can use a hand mixer. In another bowl, combine the milk, vinegar, oil, egg and vanilla. Turn mixer on low and slowly add the wet ingredients to the dry. Add the cocoa and keeping the mixer on low slowly pour in the hot coffee. Being that this is a small batch recipe it is crucial that you continually scrape down the sides of the bowl to make sure every bit of batter is thoroughly mixed.

The batter will be very thin. Carefully pour into cupcake liners filling each about 1/2 full. Bake for 20 minutes or until cake tester comes out clean.







Tarragon Cream Cheese Frosting
Recipe developed in the kitchen of Big-Black-Dog

6 ounces cream cheese, room temperature
3 tablespoons unsalted butter, at room temperature
3-4 cup confectioner’s sugar
3 sprigs fresh tarragon, approximately 3 tsp minced
Green food coloring

Place the cream cheese and butter in a medium mixing bowl and beat on medium speed until blended, about 20 seconds. Add the sugar and continue mixing until sugar is completely blended. Mix in the minced tarragon. Remove 3/4 c. of the frosting and put it in a separate bowl. Add some green food coloring a little bit at a time, mixing thoroughly until desired color is reached.

Place the frosting in a piping bag fitted with the tip of choice and decorate the cupcakes.







Minko of Couture Cupcakes is hosting a blog event, Best Evah Cupcakes, in support of Cupcake Day for the RSPCA, and my Hula Hoops is my entry into this wonderful event. Thanks Minko for such a great event highlighting a fabulous cause!




All Rights Reserved 2008 © Big Black Dog

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Comments

  • Ivy July 16, 2008 at 4:06 pm

    Such nicely decorated cupcakes.Your chocolate cake recipe looks really interesting too-Balsamic vinegar, and Evoo, what’s Evoo? :)I have my own favorite choc. cake recipe but, now I really want to try yours. Hehe.

  • Michelle July 16, 2008 at 4:23 pm

    Thanks sweetie!EVOO = Extra Virgin Olive OilThese cupcakes were so good and Joe has not figured out the tarragon taste yet. He loved ’em!

  • Lisa July 16, 2008 at 9:15 pm

    I love the balsamic vinegar and the tarragon in these. What a clever flavor combination! You are really coming up with some great ideas. Thanks for sharing!

  • Michelle July 17, 2008 at 12:53 pm

    Well the cupcakes are all gone now so I’ll have to bake some more. Definitely a keeper recipe!

  • kat July 17, 2008 at 4:52 pm

    I have to say herbs in cupcakes really surprised me too. I did a basil-blueberry filling for one batch & then add a basil glaze to the top…yummy

  • giz July 18, 2008 at 2:16 am

    I think you’re on to something – start creating a small batching recipe book – how fun is that!!! And the herb addition – who would have though?

  • Lucy..♥ July 18, 2008 at 3:53 pm

    They look so pretty 😉Interesting combinations w/the balsamic & tarragon. I would assume the tarragon brought hint of anise flavoring to the frosting.. Yum!

  • OhioMom July 18, 2008 at 4:07 pm

    Rushing out the door this morning, I missed these until Lucy emailed me and told me to check out your Hula Hoops … I would have never thought to add tarragon to frosting, what a clever idea you came up with.They are adorable … :)

  • Minko July 22, 2008 at 2:40 am

    #1 I love the name of your blog.#2 I so have to make these now!Thanks for entering

  • diva July 28, 2008 at 12:18 am

    what a cool event~ if i have the time i’ll be sure to take part. these are great. it’s a fantastic idea to have herb frosting!

  • Stef July 28, 2008 at 4:51 am

    These cupcakes sound so fresh and so refreshing! I also never heard of using the term EVOO – but I love it. I think I’m going to say that word all the time. evoo!

  • Michelle July 28, 2008 at 4:05 pm

    You can thank Rachel Ray for the term EVOO. She pronouces it as initials E..V..O..O.I pronouce it as a word..E-Voo! Works for me!My Hula Hoops are delicious and one of my best cupcakes, along with the Banana Humdingers.

  • Anonymous December 26, 2008 at 10:44 pm

    Hello, These sound and look delicious! I’m wondering what type of cocoa you used: Dutch-processed, unsweetened natural, etc. Thanks very much!

  • Michelle December 27, 2008 at 1:37 am

    I used Hershey’s Unsweetened Cocoa. I’ve tried plenty of other cocoas and chocolate but I always go back to Hersheys.

  • Esi May 13, 2009 at 11:25 pm

    Tarragon IN the frosting? Such a cool idea!

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