Here is my latest pattern to be released into the wild The Babe:
Until July 14, 2011 it will be available as part of the Snohomish Knitter's Guild Stitch and Pitch goodie bag. After Stitch and Pitch it will be for sale on Ravelry. Watch this space as there will be a giveaway in the week running up to for the yarn for the pattern as well as a copy of the pattern.
Last month was my boyfriend’s Mom’s birthday. And to say the least she is a chocolate fiend plus lover of cake. But always has same conundrum that most folks do, if I bake a cake I’ll have to eat all to most of it. So in order to minimize this situation my boyfriend suggested that we make cupcakes for her. And what a roaring success they were. So much so that I decided I would share the recipe to my success. First I started with a passed down crazy or science experiment cake. First you will need:
3 cups sifted flour
2 cups sugar
1 tablespoon Ghirardelli Premium Hot Cocoa, Double Chocolate
2 tablespoons Hershey’s 100% cacao special Dark cocoa
3 tablespoons unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
¾ cup vegetable oil
2 teaspoons vanilla
2 cups water
2 tablespoons vinegar
Preheat oven to 350 degrees and either grease and flour (with cocoa) pans or line with cupcake papers. Sift flour into a large bowl, add the rest of the dry ingredients and mix with a wire whisk. Add wet ingredients except for the vinegar. Make sure the wet and dry ingredients are well mixed and then add the vinegar. Fill cupcake pan with batter as close to the top as possible and bake for 30 minutes or until a toothpick inserted comes clean. Cool them on a cooling rack until they are room temperature. Then chill in refrigerator for a couple of hours to ready them for icing.
I picked up the wonderful icing recipe from Cooks.com. It is a great resource for all sorts of wonderful recipes and is easy to search. Of course I tweaked the recipe a little, ‘cause that’s just what I do. With out further ado, dark chocolate butter cream frosting:
2 2/3 cups powdered sugar
¼ cup Hershey’s 100% cacao special Dark cocoa
½ cup unsweetened cocoa
6 tablespoons butter
At least 5-6 tablespoons milk
1 teaspoon The Kracken Black Spiced Rum
In a separate bowl combine powdered sugar and cocoa and set aside. In a large bowl, cream butter and ½ cup of cocoa/sugar mixture. Continue mixing alternating remaining cocoa/sugar mixture and milk, beating until a spreading consistency. Stir in rum. Set aside in refrigerator for about an hour and ice. I used an automatic cupcake icing gun from Wilton, but the same effect can be accomplished by using large star tip.
I hope you try the cupcakes and they are yummy!
My newest pattern, which can be found in the latest issue of Summer Knitcircus.
And in celebration of this momentous event in my life I will be having a drawing for 1 skein of Valley Yarns Southwick in Lake color (thank you to WEBS for the extra skein), and 1 free digital copy of the Knitcircus Summer pattern collection. To enter the drawing just leave a comment on this blog entry about what you think of my new pattern along with a way to contact you, between now and Wednesday May 11, 2011.
Guess who is going to be published in a real live online knitting magazine. That’s right MEEEEE! I am quite excited to tell you that I will be published in the upcoming issue of Knitcircus. I’m allowed a little preview of said pattern: I hope it seems impressive.
When the issue goes live on May 4th in the morning I plan on posting the details of the drawing I’ll be having in celebration my first publication by someone other than myself. Stay tuned for details.