Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Sunday, September 12, 2010
Sunday, June 27, 2010
Cupcakes Galore - Part 2
As a reminder, all of these recipes and images are from Shelly Kaldunski's Cupcakes: Luscious Bakeshop Favorites From Your Home Kitchen.
Continuing on...
Rose Water and Raspberry Cupcakes
Makes 12 cupcakes
Rosewater Cupcakes
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup confectioner's sugar
1/2 cup unsalted butter, at room temperature
1 TBSP rose water
2 large eggs, at room temperature
1/2 cup whole milk
Rose Water Glaze (see recipe below)
1 pint raspberries
Sugared Petals, using pale pink rose petals (see recipe below)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, with an electric mixer on medium-high speed, beat the confectioner's sugar and butter together until light and fluffy, 2-3 minutes. Add the rose water and the eggs, one at a time, beating on low speed until combined after each addition. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Rose Water Glaze
1 cup confectioner's sugar, plus more as needed
1 TBSP whole milk, plus more as needed
1 tsp rose water
2 drops red food coloring
In a bowl, whisk together sugar, milk, rose water, and food coloring until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional milk a few drops at a time; if it seems too thin, whisk in additional sugar one teaspoon at a time. Use right away.
Sugared Rose Petals
1 large egg white
24 pink rose petals
1 cup superfine sugar
In a small bowl, whisk the egg white with a few drops of water until foamy. Using a small paintbrush, lightly coat each flower or petal completely with the egg white mixture.
Sprinkle the coated petals evenly with the sugar, covering them completely, and transfer to parchment paper to dry, about 1 hour.
Note: The sugared petals may be stored in an airtight container at room temperature for up to an hour.
Spoon the glaze over the cupcakes. Top each cake with the fresh raspberries and the sugar rose petals, dividing evenly.
White Chocolate and Raspberry Cupcakes
Makes 12 cupcakes
White Chocolate Cupcakes
1 1/4 cups cake flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
4 TBSP unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup whole milk
3 oz white chocolate, chopped
1 cup raspberries
White Chocolate Buttercream (see recipe below)
White Chocolate curls for garnish (optional)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, baking powder, and salt into a bowl. Using an electric mixer on medium high speed, beat the sugar and butter together until light and fluffy. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until combined. Add the white chocolate and beat on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
White Chocolate Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cute into 16 pieces, at room temperature
4 oz white chocolate, melted, and slightly cooled
In a large, clean, heat-proof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degree Fahrenheit), about 2 minutes. Remove the bowl from the sauce pan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks. The mixture should not look dry. This will take about 6 minutes.
With the mixer on medium-speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the melted white chocolate and beat until combined.
Place the raspberries in a small bowl and use a fork to crush them lightly. Spoon the crushed berries on top of the cupcakes, dividing them evenly. Frost the cupcakes with the buttercream, garnish with white chocolate curls.
Continuing on...
Rose Water and Raspberry Cupcakes
Makes 12 cupcakes
Rosewater Cupcakes
1 1/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup confectioner's sugar
1/2 cup unsalted butter, at room temperature
1 TBSP rose water
2 large eggs, at room temperature
1/2 cup whole milk
Rose Water Glaze (see recipe below)
1 pint raspberries
Sugared Petals, using pale pink rose petals (see recipe below)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, with an electric mixer on medium-high speed, beat the confectioner's sugar and butter together until light and fluffy, 2-3 minutes. Add the rose water and the eggs, one at a time, beating on low speed until combined after each addition. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Rose Water Glaze
1 cup confectioner's sugar, plus more as needed
1 TBSP whole milk, plus more as needed
1 tsp rose water
2 drops red food coloring
In a bowl, whisk together sugar, milk, rose water, and food coloring until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional milk a few drops at a time; if it seems too thin, whisk in additional sugar one teaspoon at a time. Use right away.
Sugared Rose Petals
1 large egg white
24 pink rose petals
1 cup superfine sugar
In a small bowl, whisk the egg white with a few drops of water until foamy. Using a small paintbrush, lightly coat each flower or petal completely with the egg white mixture.
Sprinkle the coated petals evenly with the sugar, covering them completely, and transfer to parchment paper to dry, about 1 hour.
Note: The sugared petals may be stored in an airtight container at room temperature for up to an hour.
Spoon the glaze over the cupcakes. Top each cake with the fresh raspberries and the sugar rose petals, dividing evenly.
White Chocolate and Raspberry Cupcakes
Makes 12 cupcakes
White Chocolate Cupcakes
1 1/4 cups cake flour
1 tsp baking powder
1/4 tsp salt
3/4 cup sugar
4 TBSP unsalted butter, at room temperature
1 large egg, at room temperature
1/2 cup whole milk
3 oz white chocolate, chopped
1 cup raspberries
White Chocolate Buttercream (see recipe below)
White Chocolate curls for garnish (optional)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, baking powder, and salt into a bowl. Using an electric mixer on medium high speed, beat the sugar and butter together until light and fluffy. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until combined. Add the white chocolate and beat on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
White Chocolate Buttercream
3 large egg whites, at room temperature
3/4 cup sugar
Pinch salt
1 cup unsalted butter, cute into 16 pieces, at room temperature
4 oz white chocolate, melted, and slightly cooled
In a large, clean, heat-proof bowl, combine the egg whites and sugar. Set the bowl over (but not touching) simmering water in a saucepan and heat the mixture, whisking constantly, until the sugar has completely dissolved and the mixture is very warm to the touch (about 160 degree Fahrenheit), about 2 minutes. Remove the bowl from the sauce pan. Using an electric mixer on high speed, beat the egg white mixture until it is fluffy, cooled to room temperature, and holds stiff peaks. The mixture should not look dry. This will take about 6 minutes.
With the mixer on medium-speed, add the salt and the butter, a few pieces at a time, beating well after each addition. If the frosting appears to separate or is very liquid after all the butter is added, continue to beat on high speed until it is smooth and creamy, 3-5 minutes more. Add the melted white chocolate and beat until combined.
Place the raspberries in a small bowl and use a fork to crush them lightly. Spoon the crushed berries on top of the cupcakes, dividing them evenly. Frost the cupcakes with the buttercream, garnish with white chocolate curls.
Cupcakes Galore - Part 1
I'm so glad everyone is loving all of the cupcakes so far! I promised I would provide the recipes for all of the cupcakes mentioned in Chapter 16, so I'll doing that now! All of these recipes come from Shelly Kaldunski's Cupcakes: Luscious Bakeshop Favorites From Your Home Kitchen. It's a great book, and the recipes are super easy to follow. Enjoy!!
Vanilla with Tri-Colored Currants
Makes 12 cupcakes
Vanilla Cupcakes
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 TBSP unsalted butter, room temperature
1 large egg + 1 large egg white, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
Cream Cheese Frosting (see recipe below)
Tri-colored currants
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating well on low speed after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds. Do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Cream Cheese Frosting
12oz cream cheese, at room temperature
6 TBSP unsalted butter, at room temperature
1/2 tsp vanilla
1 cup confectioner's sugar, sifted
In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually beat in the sugar and mix until thoroughly combined.
Use immediately, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
Frost the cupcakes when cool, using whichever piping technique you prefer. Top each cake with an assortment of currants, dividing them evenly.
Chai and Honey Cupcakes
Makes 12 cupcakes
Chai Cupcakes
3 chai-spiced tea bags
2/3 cup boiling water
1 1/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/4 cup honey
4 TBSP unsalted butter, melted
1/4 cup buttermilk
1 large egg, at room temperature
Honey Whipped Cream (see recipe below)
Honeycomb, cut into 1-inch pieces for garnish (optional)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners. In a small bowl, steep the tea bags in the boiling water for 5 minutes. Discard the tea bags and let the tea cool to room temperature.
In a bowl, whisk together the flour, brown sugar, baking soda, and salt. In a large bowl, combine the honey, melted butter, buttermilk, and egg. Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes. Add the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Honey Whipped Cream
1 cup cold heavy cream
2 TBSP honey
In a chilled bowl, combine the cream and honey. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes. Use right away.
Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, and serve right away.
Vanilla with Tri-Colored Currants
Makes 12 cupcakes
Vanilla Cupcakes
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 TBSP unsalted butter, room temperature
1 large egg + 1 large egg white, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
Cream Cheese Frosting (see recipe below)
Tri-colored currants
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes. Add the egg and egg white one at a time, beating well on low speed after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined. Scrape down the sides of the bowl as needed. Beat on medium high speed just until no traces of flour remain, about 30 seconds. Do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Cream Cheese Frosting
12oz cream cheese, at room temperature
6 TBSP unsalted butter, at room temperature
1/2 tsp vanilla
1 cup confectioner's sugar, sifted
In a bowl, with an electric mixer on medium-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy. Gradually beat in the sugar and mix until thoroughly combined.
Use immediately, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
Frost the cupcakes when cool, using whichever piping technique you prefer. Top each cake with an assortment of currants, dividing them evenly.
Chai and Honey Cupcakes
Makes 12 cupcakes
Chai Cupcakes
3 chai-spiced tea bags
2/3 cup boiling water
1 1/4 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1 tsp baking soda
1/4 tsp salt
1/4 cup honey
4 TBSP unsalted butter, melted
1/4 cup buttermilk
1 large egg, at room temperature
Honey Whipped Cream (see recipe below)
Honeycomb, cut into 1-inch pieces for garnish (optional)
Preheat oven to 350 degrees and line a standard 12-cup muffin pan with paper or foil liners. In a small bowl, steep the tea bags in the boiling water for 5 minutes. Discard the tea bags and let the tea cool to room temperature.
In a bowl, whisk together the flour, brown sugar, baking soda, and salt. In a large bowl, combine the honey, melted butter, buttermilk, and egg. Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes. Add the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake 15-18 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool in the pan on a wire rack for 5 minutes. Transfer the cakes to the wire rack and let cool completely, about 1 hour.
Honey Whipped Cream
1 cup cold heavy cream
2 TBSP honey
In a chilled bowl, combine the cream and honey. Using an electric mixer on low speed, beat until slightly thickened, 1-2 minutes. Gradually increase the speed to medium-high and continue to beat until the cream holds soft peaks, 2-3 minutes. Use right away.
Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, and serve right away.