So posts this week may have been a little slow– I apologize! This is my first full week back at work and I’m not used to this from having so much time off. I miss being able to lounge around, sleep in, and stay up late watching tv shows on DVD. This six day, 54 hour, work week is not something I want to do anymore– I’ve realized how much of a workaholic I’ve been and need to enjoy life while I’m still young!
With that said, I’m glad to say that I’m seriously debating going to Le Cordon Bleu in Paris in 2011 for the Baking and Pastry session. My mom asked me the other day if I even wanted to teach (since I’m going for my Masters in education and teaching credential right now) and I couldn’t give her a straight answer. She looked at me, being the great mom she is, and instantly knew what was going through my head. That’s when she told me, “Why don’t you do what you love? Go to Paris, go travel, go learn how to bake!” Ever since then, she’s been mentioning it every day and even told me that she already talked to my uncle who lives in Paris. He has an extra room that he would be more than willing to let me live in for however long. Tempting, right? If only I didn’t already put so much money and time into grad school. Do I finish that first? Uffffda. I need to figure out what I’m doing with my life… Again.
I’ve always been a fan of boxed mixes, especially doctored up. I think they have the most wonderful results for any cake that you can imagine, and it’s so versatile! I used one of my favorite cookbooks for the cake– Cupcakes From The Cake Doctor by Anne Byrn and the buttercream recipe comes from The Repressed Pastry Chef. The cupcakes rose beautifully and the extra kick of dutch processed cocoa takes it to a whole other level. The buttercream was definitely the best one that I’ve tried so far, but I’m not really a fan of buttercream’s taste. It’s just the best to work with and pipe. I’ll stick to this frosting recipe until I find another one that tastes even better.
- 1 package (18.25 oz) plain devil’s cake mix
- 3 tablespoons Dutch process unsweetened cocoa
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- Place a rack in the center of the oven and preheat the oven to 350 degrees.
- Prepare the cupcake batter: Line 24 cupcake cups with paper liners. Set the pans aside.
- Place the cake mix, cocoa powder, buttermilk, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium beat two minutes more.
- Spon or scoop a heaping 1/2 cup batter into each lined cup, filling it 2/3 of the way full. Place the pans in the oven.
- Bake the cupcakes until they spring back when lightly pressed with your finger, 17-20 minutes.
- Remove the pans from the oven and place them on wire racks to cool.
Buttercream Dream Icing
- 1 stick salted butter, room temp
- 1 stick unsalted butter, room temp
- 1 cup shortening
- 1 tbsp vanilla extract
- 2 pounds powdered sugar (about 3 1/2-4 cups)
- 4-6 tbsp very cold milk
- Cream butter and shortening. Add vanilla extract and combine well.
- Begin adding in the sugar and mixing thoroughly after each addition. After all the sugar has been added, begin adding the very cold milk.. one tablespoon at a time, combining very well after each addition with the mixer on medium-high to high speed until you reach the desired consistency.
Ask me anything on Formspring
Omg, you have to do it. If I had the chance to go to culinary school I would take it immediately. I was trying to go at the beginning of the year but it’s super expensive and life’s realty set in. Bills, mortgage,….ugh! So I decided to wait but you need to do it. Do it now before you regret it later. You have an amazing talent and you should really try to expand, learn more…..enjoy!!!!
Kim! You have to do it– like you said, you need to live while you are young! I think you would be perfect at that school and Paris would be a dream!!!
Best of luck with everything!
oh wow! go to paris! jump at the chance now 🙂
I love doctored up cake mixes too! The cupcakes are gorgeous!
Hey! What a great opportunity. I think you should go to Paris if your heart is really set on it. You’re so lucky to have a supportive family. And of course you have a talent for baking. Good luck on your decision
Baking seems to be your real passion in life so why not go to paris and study what you love while you have the chance?
do it! simply do it! you already have your mom’s and your uncle’s blessing.
Hey Kim,
I love your blog and love your recipes. I just made the oreo cupcakes and the buttercream dream frosting. The addition of the shortening in the frosting made the frosting taste chemically. I had 2 professional 13 year old girls who were my tasters. I am just wondering if I had omitted the shortening, would it make it taste alot better? Did you find it tasted kind of chemical like?
Kathleen T