Xbox Series X, S Launch Date Revealed
Microsoft has announced that its Xbox Series X console will be released on November 10, 2020. The console will cost $499, with pre-orders starting on September 22, 2020. The console will also be available with the Xbox All Access program, with 24 monthly payments of $34.99 granting a console and 24 months of Xbox Game Pass Ultimate membership. The EA Play subscription service is also revealed to be included within Xbox Game Pass Ultimate going forward.
In addition to the Xbox Series X, Microsoft announced the Xbox Series S. This versios of the console will launch on the same date, priced at $299. The Series S lacks a physical disc drive and has a performance target of 1440p resolution @ 60 FPS (the Series X target is 4k resolution @ 60 FPS), but will be able to play all Series X games. The Xbox Series S will also be available on the Xbox All Access program with 24 monthly payments of $24.99 granting a console and 24 months of Xbox Game Pass Ultimate membership.
Following the announcement of the console release date, Ubisoft and Sega announced changes to the release dates of Assassin’s Creed Valhalla and Yakuza: Like a Dragon. Assassin’s Creed Valhalla will now launch for Xbox Series X/S, Xbox One, PlayStation 4, PC, and Google Stadia on November 10, 2020. Yakuza: Like a Dragon will launch for Xbox Series X/S on November 10, 2020, while the Xbox One, PlayStation 4, and PC versions still appear to be set for release on November 13, 2020. Both games will also launch for PlayStation 5, but have not yet been dated due to the lack of an official release date for the console. Developer Tomas Sala also revealed that The Falconeer will launch for Xbox Series X/S, Xbox One, and PC on November 10, 2020.
(Editor’s note — For simplicity, the Xbox Series X/S consoles will be collectively referred to as the Xbox Series X going forward.)
Cupcakes:
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 ounces white chocolate, melted
1/3 cup oil
1/2 cup soy milk
1/2 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest
Filling:
8 ounces frozen raspberries
1 tablespoon water
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1/4 cup water
Frosting:
If you’re brave, try this recipe (and let me know how it turns out!). If you want something less complicated, use American buttercream, instructions below.
1/2 cup butter or margarine, softened
1/3 cup cream cheese or tofutti cream cheese
3 to 3 1/2 cups confectioners’ sugar
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
1 tablespoon soymilk
6 ounces white chocolate, melted
12 fresh raspberries
Directions:
Preheat oven to 350ËšF.
In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full – my cupcakes overflowed, so err on the under-filled side here). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.
To make filling, combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.
Cut out small cones from tops of cupcakes (holes should be approximately 1/2″ across and 1/2″ deep), saving removed cake. Fill holes with raspberry filling, and replace cake on top.
To make frosting, beat butter or margarine and cream cheese until fluffy. Slowly add confectioner’s sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.
PS:Good, that means we will finally get the PS5 Price and Release announcement here soon. Can’t wait for that system.