There's a showing today, so I've been up, picking up the mess from yesterday. A trash bag filled with boxes, tissues and eggshells is not how I want to greet anyone wanting a second viewing. So, pictures were taken of the only thing I accomplished yesterday in my little sickitude.
I made bourbon brownie cupcakes. Quite a mouthful.
These are based on the one bowl brownies from the inside of the Baker's Unsweetened Chocolate box. My mods to their recipe? I used 0.25 tsp of baking powder to give them a puffier, more cake-like feel, and baked them for about 15-20 minutes (though I started checking at about 14 minutes). And it worked. It was just enough leavening that they rose in their little cupcake wrappers instead of remaining dense and unloved (well, by me - I'm not the biggest brownie person out there).
Then the fun began. I dribbled about half teaspoon or so (probably less) of bourbon onto the pricked tops of the hot cupcakes, which made this wild popping and fizzing sound and the centers of the cupcakes fell slightly.
I had measured out 4 tablespoons of bourbon, and I used the rest of it in making bourbon vanilla buttercream frosting, using a modification of the standard Wilton recipe. A small star tip later (though I would have gotten better results from the larger star tip) and the centers were filled with this slightly boozy frosting. I had one, and made my hubby bring half of the recipe over to friends that night, so I wouldn't eat them all. Because obviously every healthy diet needs a brownie cupcake for breakfast, a brownie cupcake for lunch and then a sensible dinner. Right?
Recipe inspired by:
Baker's One Bowl Brownies
Bourbon Brownies
Wilton Buttercream Frosting
I made about a half batch of frosting with just the shortening, because I'd used the last of my butter in the brownies, and I thinned it to somewhere between medium and thin consistency with the bourbon and skim milk.
