Recently, I embarked on the 21 Day Sugar Detox (review to come later this week) and while it was a painful, desolate experience at some points, I also found some really amazing recipes, cooking methods and ingredients that I hadn't cooked with before. One of my breakfast meals involved using chia seeds in an overnight oats kind of way, but what was this elusive chia seed, why should I care, and most importantly, what's in it for me? Well dear reader, I am going to assume that you have also heard of chia whether in your local health food store, in a recipe, or an a late night commercial featuring a certain animal/head/whatever shaped clay pot growing a happy green plant.
In it's natural form, chia seeds come from a plant called Salvia Hispanica which is native to Mexico, and whose use dates back to Mayan and Aztec culture. So what exactly makes this tiny black seed so important to your overall health and wellness? I thought you'd never ask...
Holy Sugar High Batman! These cupcakes look almost too good to eat, but don't worry, I will eat them. If you have known me for a while, then you know that I love to bake. I love that as long as I follow the directions, a tasty homemade treat will be ready to get in my belly in 25 minutes or less. However, I have recently self-diagnosed myself as having a sugar addiction so I have been trying to cut back on the absolutely over-the-top deserts that I love oh so much. But today, today I am making an exception, because honestly, if I didn't share this recipe with you then I may or may not be committing a crime against humanity. They are just that good. Without further adieu, I present to you....
Godiva Hazelnut Crunch Cupcakes
For the Chocolate Cupcake
2. Sift together flour, cocoa, baking powder and salt. Set aside.
3. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Cream until pale and fluffy, about 5 minutes.
4. With the mixer on low, add eggs one at a time. Mixing well after each egg. Mix in vanilla extract.
5. Add one third of your dry ingredients and mix just until combined.
6. Add one half of your sour cream. Mix. Alternate ingredients again. Dry, wet, dry and mix gently. Do not over mix.
7. Divide batter into prepared cupcake tin. Bake 20-25 minutes. Cupcakes are ready when a toothpick inserted in center comes out clean.
For the Dark Chocolate Ganache
For the Milk Chocolate Swiss Merinigue Buttercream Frosting
2. Attach bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff peaks form and mixture is fluffy and glossy, about 10 minutes. Your bowl should no longer feel warm to the touch.
3. With mixer on medium speed, add butter a few tablespoons at a time, mixing well after each addition. Continue mixing until icing is smooth and silky, about 10 – 15 minutes.
4. Add vanilla extract and chocolate. Mix until well combined.
To Assemble the Cupcake
Photo and recipe credit: thecakeblog.com
So nice to see you! I am Sarah, a twenty-something designer and image consultant living in Denver, Colorado. I have worked in high fashion, traveled the world, and now I am embarking on my newest & greatest adventure of getting married to my best friend. This is where you will find my inspiration for stylish living & suggestions on going from "everygirl" to a well-read, well-dressed, and well-rounded woman.