Tuesday, May 23, 2006

To Do:

posted by Angie @ 11:23 PM 0 comments

Chocolate Ganache Cupcakes

Chocolate Ganache Cupcakes

by Sisters McMullen

Go for the square option! Use a silicone baking pan or cut the cupcakes so they're square - the cupcakes look like a little present!


Chocolate Buttermilk Cupcakes

  • 1 2/3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened cocoa
  • 1 cup sugar
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

    Dark Chocolate Ganache

  • 4 ounces good quality bittersweet dark chocolate
  • 4 ounces heavy cream

    Milk Chocolate Ganache

  • 4 ounces good quality milk chocolate
  • 4 ounces heavy cream

    Chocolate Spikes

  • 2 ounces good quality chocolate

    Assembly Materials

  • 12 Chocolate Buttermilk Cupcakes
  • Dark Chocolate Ganache
  • Milk Chocolate Ganache
  • Chocolate Spikes

    Special Tools

  • Muffin pan with square cups (optional)
  • Pizza wheel (optional)
  • Double boiler

    Make the cupcakes
    1. Preheat the oven to 350 degrees F and prepare the muffin pans with nonstick spray and flour or paper cups.
    2. In a large bowl, sift together the flour, baking soda and salt. Add the cocoa and sugar and mix until thoroughly blended.
    3. Add the buttermilk, oil and vanilla and beat until smooth.
    4. Pour or spoon the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done.
    5. Remove the pans and turn out the cupcakes onto a wire rack to cool.


    Prepare the ganache
    1. Chop the chocolate fine and place it in a small bowl.
    2. Bring the cream in a small pot to a simmer.
    3. Pour the simmering cream over the chopped chocolate and stir until smooth.
    4. Cool to room temperature.
    Follow the same directions as the Dark Chocolate Ganache above.


    Make the chocolate spikes
    1. Melt the chocolate in the top of a double boiler.
    2. Line a baking sheet with parchment paper and pour the melted chocolate on it. Spread the chocolate evenly, then let it set.
    3. Use a pizza wheel or sharp knife to cut slices of chocolate.
    4. Refrigerate until just before serving.


    Assemble
    1. If you want the distinctly different square shape, you have two options. Use a silicone muffin pan with square cups, or do the old-fashioned thing, and, when the cakes are cool, use a sharp knife to slice the tops and sides square.
    2. Place the cooled cupcakes on a wire rack with a baking sheet underneath.
    3. Use a ladle to pour the Dark Chocolate Ganache over the cupcakes to cover all the edges. Let it set about 10 minutes on each cake.
    4. Using a fork, drizzle the Milk Chocolate Ganache over each cupcake in one direction. Turn the cupcake the opposite direction and drizzle again. Refrigerate the cakes until serving time.
    5. When it's time to serve the cakes, place the spikes on top as desired.
    In warm weather, the spikes will start melting pretty quickly, making some wild unplanned shapes ‑- enjoy!


    Reprinted with permission of Sterling Publishing Co., Inc., from The Artful Cupcake: Baking and Decorating Delicious Indulgences by Marcianne Miller. ©2004, Lark Books.

    • posted by Angie @ 11:06 PM 0 comments

    Cola Chocolate Cupcakes

    Cola Chocolate Cupcakes

    1 3/4 cups all-purpose flour
    2 cups white sugar or brown sugar - packed firmly
    3/4 cup cocoa, measured, then sifted
    2 teaspoons baking soda
    1 teaspoon baking powder
    1/8 teaspoon salt
    1 teaspoon vanilla
    2 eggs
    1/2 cup oil
    1 cup strong coffee or cola or water
    1 cup buttermilk, yogurt, or soured milk (*)

    Preheat oven to 350 F.

    Line two twelve cup muffin tins with cupcake lines. In a large bowl, using a wire whisk, stir together flour, white or brown sugar, cocoa, soda, powder, and salt. Stir in all wet ingredients - vanilla, eggs, oil, and coffee or cola, and buttermilk, to dry mixture, using a large wire whisk, or beat on electric mixer on medium speed for two minutes. Pour into prepared pan. Batter will be thin. Bake for 20-24 minutes or until cupcakes test done. (Cupcakes should be slightly puffed up in centre and spring back when touched).

    Freeze frosted or unfrosted.

    Makes 18 to 24 (medium). Recipe can be doubled or tripled.

    (*) To make soured milk put l tbsp. vinegar in a pyrex l cup measure. Pour milk in to the one-cup mark. Allow milk to stand one minute to curdle.

    posted by Angie @ 11:04 PM 2 comments

    Cupcake Bouquet

    Cupcake Bouquet
    Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003.


    Recipe Summary
    Difficulty: Easy
    Prep Time: 25 minutes
    Cook Time: 45 minutes
    Yield: 1 bouquet with 48 mini-cupcakes
     User Rating: 3 Stars

    Butter, for greasing bowl
    1 (18.25-ounce) box golden yellow cake mix
    1 1/3 cups water
    1/2 cup vegetable oil
    3 eggs
    2 (16 ounce) containers vanilla frosting
    1/2 cup powdered sugar
    48 store-bought mini-cupcakes or mini-muffins, paper liners removed
    48 toothpicks

    Special Equipment:
    Pastry bag
    Star tip

    Preheat oven to 350 degrees F.

    Butter and flour an 8-inch-diameter stainless steel bowl. Combine cake mix, water, oil and eggs in large bowl. Beat with a hand mixer or by hand for 2 minutes, or until well blended. Transfer batter to prepared buttered bowl. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool cake in bowl on a wire rack for 20 minutes. Invert cake onto cooling rack and remove bowl. Cool cake completely. Spread 1 can of frosting over rounded side of cake. Mix remaining can of frosting with powdered sugar in large bowl and transfer to a pastry bag fitted with a star tip. Frost or pipe a rosette atop each cupcake. Place a toothpick into the bottom of each cupcake; press toothpick into cake dome, forming a bouquet. Place cake on stand.

    Episode#: SH1A10
    Copyright © 2003 Television Food Network, G.P., All Rights Reserved

    posted by Angie @ 11:02 PM 0 comments

    Rootbeer Cupcakes

    Rootbeer Cupcakes
    Cupcake Ingredients:
    1 to 1 1/4 cups root beer
    1/2 cup LAND O LAKES® Butter, softened*
    1 (18.25-ounce) package butter recipe yellow cake mix with pudding
    3 large eggs
    1/3 cup crushed root beer-flavored candies

    Frosting Ingredients:
    3 cups powdered sugar
    1/4 cup LAND O LAKES® Butter, softened*
    3 to 4 tablespoons milk

    Topping Ingredients:
    Crushed root beer-flavored candies, if desired
    1. Heat oven to 350°F.
    2. Use the amount of root beer (1 to 1 1/4 cups) as indicted for water on cake mix.
    3. Combine root beer, 1/2 cup butter, cake mix and eggs in large mixer bowl. Beat at low speed until moistened. Increase speed to medium. Beat until well mixed. Stir in crushed candies by hand.
    4. Spoon scant 1/4 cup batter into each paper-lined muffin cup. Bake for 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 2 to 3 minutes; remove from pan. Cool completely.
    5. Meanwhile, combine powdered sugar and 1/4 cup butter in small mixer bowl. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency. Frost cooled cupcakes. Garnish with additional crushed root beer-flavored candies, if desired.

    Makes 2 dozen cupcakes.

    *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator.

    Tip: Be sure to use the specific weight cake mix as directed above to ensure success of this recipe.

    Tip: To crush candies, place in heavy resealable plastic food bag. Crush with hammer or rolling pin on cutting board. Candies can also be crushed in small food processor or blender.

    Nutrition Facts (1 cupcake)
    Calories: 230, Fat: 8 g, Cholesterol: 45 mg, Sodium: 160 mg, Carbohydrates: 37 g, Dietary Fiber: 0 g,
    Protein: 2 g.

    posted by Angie @ 10:36 PM 0 comments

    How To Eat A Cupcake

    Warren Brown


    NPR.org, May 17, 2005 · I am and always have been a cupcake fan. I love them for the frosting, the cake and the paper. That's right, the paper. I was one of those kids who chewed -- and sometimes ate -- the cupcake paper.

    Before each bite of a cupcake, I carefully peeled the paper away from the tender buttery cake and billowy buttercream frosting and saved it for last. Call me crazy or just plain unhinged, but I always looked forward to squeezing the last bit of cake heaven from the doughy and sugary paper.

    Why chew the paper? Well, it's a mix of being greedy for the flavor of cake and just jonesing for the pleasures of consumption. Those who've chewed know that a decent amount of cake can be left behind in the carefully pleated paper, and chewing it can satiate the desire for a second cupcake.

    And that paper tastes very, very good. I chew it like a wad of bubble gum until I lose the last hints of sugar and feel it become hard and pulped. And that's it.

    Bliss is but a moment with a cupcake.

    Coming back to reality always means finding a proper way to dispose of the paper wad. Hold it in your hand and give your best friend a high-five. Afterwards, deny culpability -- blame it on the kid trapped inside you.

    Where do I currently get my fix for cupcakes and paper? I conveniently have an all-access pass to these delightful snacks at my bakery, CakeLove. I opened this tiny retail, walk-up bakery in 2002 after a brief career practicing law. Nowadays instead of briefs and legal research, I spend my time with cupcakes, cakes and other goodies that are baked from scratch all day long.

    Here is a new recipe that tastes light and has a crunchy top, too. Hopefully both camps of cake fans -- those who like a crunch as well as those who favor a gentle crumb -- will be mollified with this starter cake. Have fun with the recipe. You can omit the white chocolate without much harm and lime or orange can be swapped for the lemon zest.

    Lemon-White Chocolate Cupcakes

    Preheat oven to 335 F.

    Ingredients

    Creaming Items

    6 tablespoons unsalted butter, room temperature

    1 ½ cups extra-fine granulated sugar

    1 tablespoon lemon zest, minced (usually 1 lemon; pour on a dash of sugar to expedite mincing)

    Seeds scraped from half of a vanilla bean

    Eggs

    1 egg

    2 additional yolks

    Dry Items

    1 ½ cups all-purpose flour (sift and measure 6 ounces on a scale, if you have one)

    ¼ teaspoon baking soda

    ¼ teaspoon salt

    2 tablespoons potato starch (available in the Jewish foods aisle at most stores)

    6 tablespoons white chocolate chunks (optional, but delicious ingredient)

    Wet Items

    ½ cup plus 2 tablespoons whole milk

    1 teaspoon vanilla extract

    Combine the butter, sugar, lemon zest and vanilla bean seeds with electric mixer on the lowest speed and mix for 3-4 minutes or more. (If you have a standing electric mixer, use the flat, paddle attachment.) Do not rush -- this is the most critical stage of the recipe. Creaming the ingredients takes patience and a careful eye; they are creamed when they look fluffy, lighter in color, and physically feel aerated.

    Add the egg and yolks, waiting about 30 seconds between additions. Next, alternately add the dry and wet items that you have set aside in separate bowls.

    Scrape the sides of the bowl once all of the ingredients are added and mix on lowest speed for another minute or so.

    Scoop into the cupcake pan lined with soon-to-be delicious cupcake papers. Bake for 20-22 minutes or until a tester poked into the center comes out clean.

    The cupcakes will brown and crust on top a little more than normal. I think it's due to the cocoa butter and sugar from the white chocolate. Whatever the case, it's OK, because it tastes delicious.

    Buttercream Frosting

    This is an adaptation of a classic buttercream known as white buttercream or Italian meringue buttercream. It's not commonly made because of the labor needed to produce it. Try it. I love it and CakeLove makes it daily. This recipe makes enough to let you pile it high on each cupcake.

    Ingredients

    For Meringue

    5 egg whites from large eggs

    ¼ teaspoon cream of tartar (can be omitted)

    ¼ cup extra-fine granulated sugar

    For Syrup

    1 cup extra-fine granulated sugar

    ¼ cup water

    For Final Step

    1 pound unsalted butter, room temperature

    Flavoring Options

    1-2 teaspoons vanilla extract

    2-4 tablespoons amaretto liqueur

    2-4 tablespoons rum

    With electric mixer on high speed using whisk attachment, whip the whites to stiff peaks. If you're using a standing mixer, you can begin the syrup while the egg whites turn to meringue. Set aside when meringue is ready.

    Over a medium-low flame, bring sugar and water to 245 F. When it has reached the right temperature, pour the sugar syrup in a thin steady stream along side the beater while the mixer is running on the highest speed. Continue to whip until the cooked meringue is cooled.

    Cut the room temperature butter into ½ inch slices and whip into the frosting. Finally, add whatever flavoring you desire.

    The fat-free version calls for using no butter.

    posted by Angie @ 9:56 PM 0 comments

    Peanut Butter Cupcake Recipe

    Peanut Butter Cupcakes

    From BitterSweet

    -1 3/4 Cups Cake Flour
    -1 Teaspoon Baking Powder
    -1/2 Teaspoon Salt
    -1/2 Cup Chunky Peanut Butter
    -1 Cup Brown Sugar
    -1/2 Cup Applesauce
    -1 Tablespoon EngerG Egg Replacer, Mixed with 2 Tablespoons Water
    -2/3 Cup Soymilk
    -1/2 Teaspoon Vanilla
    -1 Teaspoon Apple Cider Vinegar

    Preheat your oven to 350 degrees and prepare your cupcake tins by lining them with papers. Set aside.

    In a medium bowl, combine the flour, baking powder, and salt. Seperately over in the mixer, beat peanut butter and brown sugar together thoroughly until well creamed (Not lumpy, aside from the peanut butter chunks.) Add in the egg replacer mixture, along with the remaining wet ingredients EXCEPT for the vinegar.

    Slowly introduce your dry stuff to the wet, and mix to combine. Once the flour is mostly settled and won't threaten to fly out of the bowl and redecorate your kitchen, crank up your mixer to high and just let it whip the batter for a few minutes. As it does this, add in the vinegar, but be warned that after doing so you can NOT walk away from it, and the cupcakes need to go into the oven ASAP, without sitting around.

    Quickly pour your batter into the prepared cupcake tins and toss it into the oven for about 20 - 25 minutes. Check interior done-ness by poking with a toothpick, and don't worry that the tops aren't browning because they're not supposed to! Let cool completely in the pan, and then frost away!

    Makes approximately a dozen cupcakes.

    posted by Angie @ 9:52 PM 0 comments

    First Post

    Hey there, cupcake lovers. I'm currently on a diet, but I'll be making cupcakes soon for June 3rd, prom night. Me and my loverly friends are making a beautiful spread and then having my favorite, cupcakes, for dessert. Maybe I'll even make a couple of different kinds, and give them to people to take home at the end? Hmm, that could be difficult.. transportation wise. I'll think on it and make sure to post here when I decide. Right now I'm thinking peanut butter cupcakes with a dark chocolate ganache whipped icing thingy. And maybe a couple of magnolia's best for the wimpy people.. Hm. What do you think?

    posted by Angie @ 8:42 PM 0 comments