CHOCOLATE CUPCAKES WITH FLUFFY MARSHMALLOW BUTTERCREAM - Cooking and Recipes

It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

CHOCOLATE CUPCAKES WITH FLUFFY MARSHMALLOW BUTTERCREAM

CHOCOLATE CUPCAKES WITH FLUFFY MARSHMALLOW BUTTERCREAM
This recipe for Chocolate Cupcakes with Fluffy Marshmallow Buttercream has won over children and adults alike. Moist and delicious chocolate cupcakes are adorned with big scoops of the fluffiest marshmallow buttercream. So fun!
Some of my most joyful moments in the kitchen involve making buttercream frosting. The fluffier, the better – that’s my motto.
It’s not only fun for me to make and eat myself, but I also immensely enjoy the reactions from those I love when that first swipe of fluffiness reaches their lips. Really great buttercreams are not an everyday occurrence. They’re special, and should be totally and completely enjoyed without guilt. That’s another motto of mine.
These Chocolate Cupcakes with Fluffy Marshmallow Buttercream have swept us off our feet. They are indulgent in the most celebratory kind of way. If you’ve been looking for a special cupcake that’s easy to make, look no further!

WHEN ALL YOU WANT IS FLUFFY MARSHMALLOW FROSTING…
HOW TO MAKE FLUFFY BUTTERCREAM FROSTING:
  1. Start with room temperature butter by taking it out of the refrigerator in plenty of time to completely soften on its own. Do NOT soften your butter in the microwave, as this tends to soften it unevenly.
  2. Whip the butter. Alot! I start out by whipping the butter alone…for a full 8 minutes in my stand mixer with the paddle attachment. You might think that sounds crazy to whip the butter for that long, but just trust me. A longer whipping time allows more air to be incorporated, and you will see the butter lighten in both color and texture.
  3. Beat in the powdered sugar, a bit of salt, some half and half or heavy cream, and any flavorings.
  4. To add color to your buttercream, I recommend gel colors. Gels have less liquid and more pigment than liquid colorings, which means you can use less and won’t risk diluting the frosting with excess liquid. I’m a total fan of gel colors.
  5. Now whip it all again! For this final step, I set the timer for 5 minutes and walk away, only returning once or twice during this time to scrape down the bowl.
USE A SCOOP TO DECORATE THIS CHOCOLATE CUPCAKE
Have you ever used a scoop to add frosting to cupcakes? It’s one of my favorite methods!
You will want to seek out a large scoop that has a big diameter. I like this 4-tablespoon scoop that allows a small perimeter of cake to remain visible in this standard sized cupcake.
(Those brown paper liners are my go-to liners for cupcakes and muffins.)
The scoop method for applying the fluffy marshmallow buttercream pronounces the fluffiness of this frosting. It enables the frosting to sit nice and tall, with very little effort. It’s so easy!
To finish these off, I simply sprinkled the frosted tops with shavings from a chocolate bar.
NO-FAIL CHOCOLATE CUPCAKE RECIPE FOR CELEBRATING
I know that so many people feel intimidated to make their own cupcakes for celebrations, afraid they won’t be able to produce treats that look and feel special enough.
But I beg you to let go of those belittling feelings and just give this recipe a try. You’ll be surprised at the results of this easy-to-make chocolate cupcake recipe, and even find a little joy in the process.

CHOCOLATE CUPCAKES WITH FLUFFY MARSHMALLOW BUTTERCREAM
This cupcake has won over children and adults alike. A moist and delicious chocolate cupcake is adorned with a big scoop of the fluffiest marshmallow buttercream. So fun!

yield: 24 CUPCAKES
prep time:35 MINUTES
cook time:25 MINUTES
total time:1 HOUR
calories per serving: 376

INGREDIENTS:
FOR THE CHOCOLATE CUPCAKES:
  • 3 c. all-purpose flour
  • 6 T. cocoa powder
  • 1 tsp. kosher salt
  • 2 c. sugar
  • 1 T. espresso powder
  • 2 tsp. baking soda
  • 2/3 c. vegetable oil
  • 2 T. vinegar
  • 2 c. cold water
  • 1 T. pure vanilla extract
FOR THE FLUFFY MARSHMALLOW BUTTERCREAM:
  • 2 c. unsalted butter, at room temperature
  • 5 c. powdered sugar
  • 1/2 tsp. kosher salt
  • 2 T. half and half
  • 1 T. pure vanilla extract
  • 1 (13 oz.) container marshmallow creme (use a new container, so it’s fresh and ultra fluffy)
  • chocolate shavings
DIRECTIONS:
FOR THE CHOCOLATE CUPCAKES:
  1. Preheat oven to 350°F. Line 2 regular size cupcake pans with 24 paper liners and set aside.
  2. In a large bowl, whisk all dry ingredients to combine. Make 3 large holes in the dry ingredients. In a separate smaller bowl, combine oil and vinegar. Pour this into the 3 holes. Pour the water over entire mixture. Mix with a fork. Add vanilla and stir. Divide evenly into the 24 cupcake wells. Bake for about 25 minutes, or just until a toothpick comes out clean. Remove cupcakes to wire rack to cool completely.
FOR THE FLUFFY MARSHMALLOW BUTTERCREAM:
  1. In the bowl of a stand mixer fitted with a paddle attachment, whip butter on medium-high speed until very fluffy, about 8 minutes, occasionally scraping down the sides and bottom of the bowl. Add powdered sugar and salt, and beat on low to incorporate. Add half and half and vanilla extract, mixing on low until combined. Increase mixer speed to medium-high and beat until very light and fluffy, about 5 minutes, occasionally scraping down the sides and bottom of the bowl. Then add marshmallow creme and mix on medium speed until just combined.
TO ASSEMBLE CUPCAKES:
  1. Use a large 4-tablespoon scoop to top each cupcake with a round of marshmallow buttercream. Gently tap the bottom of the cupcake on the counter once or twice to settle the buttercream onto the cupcake. The marshmallow buttercream recipe makes enough frosting for 24 cupcakes frosted in this generous manner. Top the marshmallow buttercream with a sprinkling of chocolate shavings.

from a farmgirl’s dabbles© a farmgirl's dabbles
Read more at https://www.afarmgirlsdabbles.com/chocolate-cupcakes-with-fluffy-marshmallow-buttercream-recipe/#Oez8ew9fBEKcoafB.99


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