The Bella

So, here it is, the third and final installment in my dessert trilogy. I have to say this one gave me the biggest trouble. I agonized over it and tried out a few combinations in my head, but in the end, this one seemed to fit. Can I just tell you this is one of the most delicious cupcakes ever?!! --And that's coming from me! I had originally planned to make it in a mini cupcake size (seeing as how everyone always refers to Bella as being so small) but I ran out of mini cupcake liners and baked regular sized ones. On a sheer greedy piggy level, I'm totally glad they are!

I was joking around saying that for the Bella all I was going to do was cut an Edward cupcake and a Jacob cupcake in half and smush them together, and I played on that idea here a little bit. There is a little bit of the Jacob, a little bit of the Edward, but a lot of something that could only be just Bella. It also had to be topped with a bit of neutrality (she is Switzerland, you know.)

I wanted it to be a combination of the two forces plus something extra that made them meet on on even territory. (I also wanted the cake to be white because I think the white queen on the book cover probably represents Bella.) They also have a white chocolate center, since I think Bella is good right to the core and a bit more nuts on top, because just like Jacob, Bella is a little nutty (come on, admit it!)

So here it is....


White Chocolate Cupcake with Chocolate Cinnamon Buttercream garnished with chopped pistachios and a Swiss Chocolate Truffle



Cake

2 cups flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/2 butter or shortening
1/2 cup milk
1/2 cup sour cream
1 tsp vanilla
3 eggs
3 oz melted white chocolate

Frosting

1/2 cup butter, softened
1/2 cup shortening
1 teaspoon vanilla
1/3 cup cocoa (or about 5 ounces of melted baking chocolate)
4 teaspoons cinnamon
2-3 cup powdered sugar
4 tablespoons sour cream

Lindt Swiss Dark Chocolate Truffle Bar (comes with 18 squares)
finely chopped pistachios
White chocolate appeals

Preheat oven to 350. In a large bowl, combine dry ingredients for cake and mix together. Add remaining wet ingredients and beat at medium speed for 2-3 minutes. Spoon into cupcake liners until about half full. Bake for 12 minutes. Open oven and drop one appeal into each cupcake. Bake for another 12 minutes or until tops spring back. COOL COMPLETELY

In another bowl, whip together shortening and butter. Add cocoa, cinnamon and vanilla, whip. Add powdered sugar and sour cream alternating until the right consistency. Whip for about 5 minutes. Pipe onto cupcakes and garnish with chopped pistachios and a Swiss Truffle. YUM!!


Oh yeah P.S. I'm totally going to a midnight release party tomorrow and I'm totally geekin' out about it!!