A Curious Match, Dim Sum Fun

Recipe: Chocolate and Beer Cupcakes

I hope that the title of these cupcakes doesn't scare away any would-be bakers. Though the combination sounds unusual, perhaps even unappetizing, the flavors of the dark beer and cocoa powder mingle together in this recipe to create something that is definitely richer than its separate parts. Suffice it to say that the apartment-mates declared that these cupcakes taste as good as Sprinkles! The recipe calls for a dark beer, or stout, and so I used a particular Blackout Stout by the Indian Wells Brewing Company which was named one of LA Times "Beer of the Week" earlier this month (it's sold exclusively at Whole Foods for about $8 a case). But any dark beer would work in this recipe- in fact, it would be fun to experiment with different ones to see (and taste!) the variable outcomes. The cupcakes weren't dry and the cream cheese frosting really seals the deal (in my opinion, being the only frosting that truly deserves consumption). I piped it on, but they would be just as satisfying with the frosting spooned on the top. I really hope you try these- it's one of my favorite recipes that I've tried so far in the apartment and I'm looking forward to an excuse to make them again (like that unfinished 6-pack chilling in the fridge...

Chocolate Stout Cupcakes

Ingredients:

2 large eggs, at room temperature

1/2 cup plain, thick yogurt, at room temperature

6 oz. (1/2 a bottle) dark stout, at room temperature

2 tsp. vanilla extract

1/2 cup cocoa powder

1 cup sugar

1 1/4 cups all purpose flour

1 tsp. baking soda

1/8 tsp. ground cinnamon

6 tbsp. butter, melted

Procedure:

1.) Preheat oven to 350 degrees.

2.) Line a 12-cup cupcake pan with cupcake papers, set aside.

3.) Melt butter in microwave or on stovetop, set aside.

4.) In a large bowl, whisk together eggs and yogurt. Add beer and vanilla and whisk until well-combined.

5.) Add about a third of the flour mixture into the wet ingredients and using a hand mixer, blend well. Add the rest of the flour mixture, a third at a time, mixing well after each addition. When all the ingredients are blended, add the melted butter and continue mixing until well-combined.

6.) Pour batter into the 12 cups, filling to about 3/4 full.

7.) Bake on center rack for about 25 minutes.

8.) When cupcakes are done (test  by inserting a toothpick in the center- if it comes outs clean, they're ready to come out). Let cool for 10 minutes in pan and then remove cupcakes and let cool completely (especially important if you're planning to frost them!).

Notes: Sour cream can be substituted for the yogurt. 

Cream Cheese Frosting

Ingredients:

8 oz. cream cheese, room temperature

4 tbsp. butter, room temperature

4 cups powdered sugar

1/2 tsp. vanilla extract

Procedure:

In a medium bowl, blend together the cream cheese, butter and vanilla extract. Gradually add the powdered sugar, mixing until well incorporated. Use immediately- the frosting will harden in the fridge so plan to bring it back to room temperature if you have to refrigerate it before frosting the cupcakes.

Notes: This recipe makes enough frosting for about 20 cupcakes. The original recipe calls for adding the seeds from 1/2 a vanilla bean to the mixture, but these can be very expensive. Although it may add to the appearance and pump up the vanilla flavor, the frosting is still spectacular without it. 

*I found this recipe on another food blog I've been enjoying lately, called Pinch My Salt (http://pinchmysalt.com/)

Place: Take a Bao

You might have been told not to play with your food growing up, but the creators of Take a Bao either weren't listening or are really good at breaking the rules. According to their website, bao is a Chinese dim sum snack consisting of dough steamed with various fillings inside, dating from the 3rd century. But all those years of tradition didn't stop them from re-inventing the bao in fresh ways such as stuffing it with delicious pomegranate-glazed steak with marinated cucumber and japanese radish or teriyaki chicken with caramelized onions and Shitake mushrooms or the super imaginative S'more bao,  which transforms the classic fireside treat into a bao filling. My friend Julia and I agreed that the bao dough mimics the texture and taste of the marshmallow, so it tastes essentially like a super-sized s'more (not a bad thing if you're a fan!). You can take your bao in white or whole wheat, and choose 2 kinds for your plate (in addition to the steak and chicken, the selection includes BBQ pork, panko-crusted cod, and more). I was equally impressed with my large Asian Cobb salad of cabbage, lettuce, chicken, green beans, cherry tomatoes, bacon, grated egg, and avocado with a snappy crunch from wasabi peas and a zing from miso ginger dressing. Although Take a Bao is on the pricier side for a student lunch, the food is original and tasty enough to merit a post-shopping or pre-movie stop.

Location: Westfield Century City Shopping Mall (http://takeabao.com/)

Below: Take a Bao's minimalist stand in the food court, delicious baos of different varieties, a close-up of the Asian Cobb: the black sesame seeds add a nice contrast in color