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I was going to have an awesome night.
This morning, I baked these chocolate and raspberry cupcakes. I was happy with them, because they were so easy to bake and decorate but always impress everyone. Then this afternoon, I went to the store to buy candy. I had so much candy in my cart that every time I passed a human they said, “That robot smells strangely of chocolate.”
All of this for night with the Watsons at a local drive-in to see The Avengers. But lo and behold! Thanks to the beautiful Missouri weather*, the show was cancelled.
So instead, I’m stuck inside tonight, watching the dark skies gather and staring longingly at 12 cupcakes that I can’t eat.
The least you can do, humans, is make these cupcakes and not eat them to show your support and solidarity with me.
Oh, who am I kidding? You’re humans! These will be gone within the hour.
Chocolate and Raspberry Cupcakes with Almond Buttercream
from The Cupcakery
1 cup flour
1/2 tsp baking soda
1/2 cup (1 stick) unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs, room temperature
3 oz unsweetened chocolate, melted
1/2 cup buttermilk
1/2 tsp vanilla extract
24 raspberries (12 for cupcake filling, 12 for decoration)
1. Preheat oven to 350 degrees. Line a muffin tin with baking cups.
2. In a large bowl, cream together butter and sugars. Add eggs, one at a time. Stir in the chocolate.
3. In a separate bowl, whisk together flour and baking soda. In a small bowl or cup, stir together buttermilk and vanilla extract. Add the dry ingredients to the chocolate batter in three parts, alternating twice with the buttermilk mixture. Mix until just combined, scraping down the sides of the bowl as needed.
4. Fill cupcake liners 3/4 of the way full. Bake for 20-25 minutes, or until a toothpick inserted in center comes out clean. Transfer to a wire rack to cool completely.
5. Using a cupcake corer, scoop out a small portion of the middle of each cupcake. Place one raspberry in each cupcake before frosting.
adapted from Food Network
1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar
1 tsp almond extract
1 to 2 tbsp whipping cream
1. In a large bowl, combine butter and powdered sugar. Mix until well blended.
2. Add in almond extract and 1 tablespoon whipping cream and beat until desired consistency is reached. Add more whipping cream if needed.
3. To the remaining 12 raspberries, place a single chocolate chip inside each berry. Drizzle chocolate sauce over frosted cupcakes before decorating with a single chocolate chip-stuffed raspberry.