23 February, 2013 by shortcaked
Backstory: my facebook cover image is currently this, and my friends’ comments on it sparked the Batcakes idea. But what, really, is a Batcake? (And what does that have to do with the cookie cutter you see above?) How do you combine all that angst and all those horrible people skills with the fabulous style choice that is a utility belt and wrap it up in a cake? I decided to go a little simpler, and just make a punchy cake with a surprise inside. The results speak for themselves.
Yeah. I ordered a Bat-symbol cookie cutter (best. purchase. ever.) from this cookie cutter powerhouse and decided to venture into the world of hidden-image cupcakes! The cake itself is based on a red velvet (…out of the True Blood cookbook, which I guess makes for two successful recipe runs); the yellow centers obviously don’t have chocolate, but the outside does. I like the combo.
I baked about a cup of batter in a 9″ round pan to cut the Bats. Each cupcake liner got a little bit of the finished chocolate batter in the bottom, then a Bat pressed into each, and finally a glob of batter on top.
And then of course everything had to get buttercream. Because why the hell are you making a cupcake if you’re not going to put buttercream on it? What is wrong with you? When I went to give my mother the whisk (because she always licks the whisk when I make buttercream) she just looked at it and said ‘why is it blue?’ The answer is Batman, mother. That is all. BUT I COULDN’T STOP THERE. I got to talking with a Bat-minded friend of mine and wound up making fondant capes. And since you can’t have standalone fondant capes, I made ears as well.
This was my first fondant-making experience, because I was determined to make these babies from scratch start to finish. (Only cheaters buy fondant. Or maybe people who are doing more than capes and ears on a dozen cupcakes.) And that’s all she wrote! As with any baking-into-cupcakes experience, I can’t tell you how important it is to remember what direction you put the design into; there is nothing more disappointing than biting into a cupcake and finding not-a-Bat when you’re expecting one. Recipes to follow: separated, for the sake of convenience, are the recipes I used for the cupcakes, the buttercream, and the fondant.
Black Velvet Batcakes
- 1/2 cup unsalted butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 2 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- Preheat the oven to 350 degrees. Spray a 9″ round baking dish with cooking spray and line 12 cupcake trays with liners.
- In a large mixing bowl, beat the eggs, sugar, and butter until light and fluffy. Add the water and vanilla and mix well.
- Sift together the flour, baking powder, and salt. Add the dry ingredients alternately with the buttermilk, starting and ending with the dry and beating until mixed thoroughly after each addition.
- Remove about 1 cup of batter and mix in 2 tablespoons of yellow food coloring. Spread the yellow batter in the 9″ pan and bake 10-15 minutes or until a toothpick pulls out clean.
- Add the chocolate and about 3-4 tablespoons of blue food coloring to the remaining batter.
- Mix the baking soda and vinegar together in a small bowl and add to the chocolate batter.
- Take a small Batsymbol cookie cutter and cut shapes from the yellow round. Put about 2 tablespoons of batter in the bottom of each cupcake liner, then press a bat into each one. Top the bats with the remaining chocolate batter and bake 20-25 minutes, or until a toothpick pulls out clean.
- Frost, decorate, and serve.
- 5-6 tablespoons flour
- 1 cup milk
- 1/2 cup unsalted butter
- 1/2 cup shortening
- 1 cup sugar
- 1 teaspoon vanilla
- Mix the milk and flour and cook, stirring constantly, until thickened. Allow to cool down completely before moving to step two.
- In a stand mixer, combine the flour with the butter, shortening, sugar, and vanilla. Beat the mixture for 10-20 minutes or until light and fluffy. Add in food coloring and continue mixing to combine.
Easy Marshmallow Fondant
- 1/2 cup marshmallows, not packed
- 1 tablespoon water
- 1 cup + powdered sugar
- In a large bowl, microwave the marshmallows and water for about a minute; stir, then add more time as needed until the mixture melts.
- Stir in the powdered sugar until the mixture is no longer sticky, then knead to a bread-dough-like consistency.
- Using gloves, add food coloring to a well in the center of the fondant and continue kneading until the fondant is no longer streaky.
- Store wrapped tightly in plastic in the refrigerator until using.
If you could bake a superhero into a cupcake, who would it be? What flavors would you use?