Teal Swirly-Cakes

Hello All!Thank you all so much for putting my Sautéed Tilapia Tacos in the Top 9! What a great present for today! Because…today is a big day…

I turn 27 today! Yup birthday girl here!

Lucky 27, right Becci?

Lots of fun things going on for me today. Some of my friends from work are taking me out to a Happy Hour after work today, which is always fun. Drinks and friends, is there anything better? I say there is not!

Tomorrow, Patrick is being a doll and taking me to our favorite Sushi restaurant in Hartford called Feng. We actually had our first date there ♥ ♥. Look at the invite he sent me for it…

Come on how cute is that? So after Sushi we are going to a movie which should be a great night. It is always nice to celebrate with those you love.

Saturday night I am going to a bachelorette party with some of the girls that I dance with. Miss Noel is getting married so we are going to show her a good time in Northampton, MA. YAY for fun!

On Sunday, my parents will be taking me out to a really nice restaurant that I absolutely love called Abigail’s. They are awesome at this restaurant so I am really looking forward to a couple really nice meals. You know being a foodie and all I just love going to different places for food

Anyways, so you have to celebrate your birthday with something sweet no? Well I went with cupcakes. I know, cupcakes are boring sometimes, but these ones I made special with my favorite colors…

Yup, I marbled teal and brown together. If you saw where I love you would know that teal, brown and black are MY colors. All sorts of shades of teals, browns and blacks. LOVE IT!

The recipes I used are adapted from Brown Eyed Baker.

Teal Cupcakes:

• 1 1/2 cup all purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon table salt
• 1 stick unsalted butter, room temperature
• 1/2 cup sour cream
• 1/4 cup skim milk
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 teaspoons vanilla extract
• Teal food color

Whisk together flour, sugar, baking powder and salt in a bowl with a standing mixer or hand mixer. Add butter, sour cream, egg, egg yolks, milk and vanilla. Beat at medium speed until smooth and satiny. Scrap down the sides as necessary.

Take mixer and add in food color until you get your desired hue.

Dark Chocolate Cupcakes:

• 1 stick unsalted butter, room temperature
• 2 ounces bittersweet chocolate, chopped
• 1/2 cup cocoa powder
• 3/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1/2 cup sour cream

Combine butter, chocolate, and cocoa in a bowl. Set bowl over a saucepan containing barely simmering water. Heat this mixture until the chocolate and butter are melted together. Whisk until smooth and then set aside to cool to just warm to the touch.

Whisk flour, baking soda, and baking powder in a small bowl to combine.

Whisk eggs in another medium bowl and add sugar, vanilla, and salt until fluffy. Add chocolate mixture and whisk until well combined. Sift about one-third of flour mixture over chocolate  and whisk until combined. Whisk in sour cream and then sift remaining flour mixture.

Preheat oven to 325º

Take muffin pans and put cupcake liners in each cup. Take your 2 divided batters and interchange putting them into cups. One scoop chocolate, then one scoop teal, etc…Fill until about 2/3rds full. Take tooth pick and marble tops of cupcakes.

Cook cupcakes for 20 minutes or until toothpick comes out clean.

Makes 24 cupcakes.

Vanilla Buttercream Frosting:

• 4 sticks butter, room temperature
• 5 cups powdered sugar
• 2 tablespoons vanilla

Whip butter with hand mixer for about 5 minutes on medium-high speed. Scrap bowl as needed.

Gradually add in powdered sugar and reduce speed on mixer. Add in vanilla once all sugar is used and whip for about 2 minutes on medium-high speed.

I hope you all have a great rest of your week and an even better weekend!

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