Sorry I haven’t written in a while… the game I have waited for YEARS finally came out. If PC gaming is your thing at all and you haven’t been living under a rock then you would know that the most highly anticipated game, another installment in one of the popular action online rpg ever came out on Tuesday. Diablo 3 is a game that has been at least a decade in the making. It boasts upgrade graphics and a storyline that picks up 20 years after the events that occurred in its predecessor. Now they are saying there is no cow level… oh we will see, Blizzard, we will see!
I won’t lie, the gamer in me, wanted to play all the time. I may have even contemplated playing hooky on Wednesday to stay home and play in my jammies along with my fellow hooky players. But I forged on, I went to work. Another chore I really would love to neglect, is cooking supper. I’m usually super diligent about cooking supper but Tuesday after work, servers were finally up, so I will admit… pizza it was. Yesterday, it was heating up pasta sauce I froze for such an occasion as this along with angel hair pasta. Tonight, bbq burgers with grilled veggies.
But in honour of this glorious game, I named a cupcake I made recently at work after this awesome game. The word Diablo always evoke the colours red and black to me and the diabolically delicious blend of chocolate and strawberries. So this is perfectly fitting in my little world! Hope you guys enjoy it!
2 cup sifted flour
1 cup sugar
2 tsp baking powder
1/2 cup salted butter softened
1/2 cup milk (try to use whole milk, skim milk doesn’t do this recipe justice!)
1 tsp vanilla
12 frozen whole strawberries
Preheat oven to 375F. Line a muffin pan with 12 cupcake liners. Make sure to grease top and sides of pan well so the cupcakes come out easily. Add in flour half at a time. Add milk and beat until smooth.
Using a hand blender, cream sugar and butter until pale yellow and fluffy. Add in eggs and vanilla. mix well. Batter may look curdled but it’s not.
Divide the batter evenly between the 12 cupcake liners. Drop in the strawberries into the middle of the batter and let the batter cover the strawberries.
Bake in oven for 18 minutes or when toothpick comes out clean from the batter.
Let cool completely before icing.
Chocolate Cream Cheese Icing
1/4 cup butter room temperature
8 oz (1pkg) cream cheese
2 1/2 cup icing sugar
1 tsp vanilla extract
1 pkg hot chocolate powder (secret weapon)
3 tbsp -1/8 cup cocoa powder (depends how dark you want the icing)
With hand mixer, beat butter and cream cheese until smooth. Add vanilla extract until smooth.
Slowly add icing sugar and hot chocolate powder mixing as you go.
Add cocoa powder 1 tbsp at a time until right chocolately depth.
Let chill in fridge for 1 hour before using.
I topped mine with a dollop of whipped cream and a fresh strawberry slice.
What is your favourite type of cupcake? What filling would most appeal to you in a cupcake?