Happy Halloween - Mummy Cupcakes

Halloween is so much fun.  Spooky decorations, scary movies, ghosts and goblins, plus you get to be anything you want on Halloween.  You want to be a super hero?  Of course you’re a super hero!  Princess?  That tiara has never looked better.  It’s also the one day of the year you knock on doors and get candy (endless supply of candy) for saying “Trick-or-Treat.”   Seriously, when else are you that lucky?  And it gets better, when you hit that stage when you are too old to go knocking on doors asking for free chocolate, your friends will throw a fabulous party!  Now this is when Halloween reaches its peak. 

Cocktails that flow from a pumpkin punch bowl, bat and pumpkin themed cookies, witches fingers for appetizers, brains for dinner - the clever food ideas never stop.  Obviously I didn't go empty handed to the Halloween party.  This year in honor of Jerry’s classic Halloween costume theme, mummy cupcakes!  I’m using a traditional chocolate cupcake with white piped frosting to mimic the mummy costume.  A little colored frosting to make the eyes and we’re all set.  Super cute (or super scary!) and delicious.  

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water

Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester. 

For a 9x13 in cake - bake for one hour.

Let cool on wire racks.  Frost and decorate.

My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 

It's a Plaid World

I’m so excited.  I baked up a storm all day yesterday in preparation for round two of Jerry’s birthday.  I asked him what kind of cake he wanted.  His original request, a three tiered cake – now, let’s not get too excited.  We settled on a two tiered cake, German chocolate and banana. 

For the bottom cake, I’ve decided to make an inside out German chocolate cake so I can still decorate with fondant.  I’m using my favorite chocolate cake recipe, filled with the traditional German chocolate cake frosting.  To achieve a smooth service to place the fondant on, I’m frosting with my chocolate buttercream.  This cake is going to be so good. 

The next tier is banana cake with vanilla buttercream.  A moist banana cake with my famous vanilla buttercream.  With the left over batter I’m making mini banana cupcakes.  These are so cute.

Now for the fun part – decorating!  The theme of the party is plaid or print.  The birthday boy is wearing plaid, so that’s what the cake will dress in as well.  Fun colors decorate an ivory backdrop.  I was struggling with what to put on the top of the cake.  Meredith said "Didn't Jerry want a photo cake at one point?"  Brilliant!  Photos it is.  I cannot wait to cut into this cake!

Chocolate Cake

Filling

• Ingredients
• 7 ounces sweetened flaked coconut
• 4 ounces coarsely chopped pecans (1 cup)
• 14-ounces can sweetened condensed milk
• 1 tablespoon vanilla

Make filling:
Reduce oven temperature to 325°F.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Increase oven temperature to 425°F.

Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Assembly

Cut the top off the cake for a smooth layer.  Cut the cake in half, or in thirds, depending on how many layers you want.  Spoon the filling onto one layer, top with second layer of cake and frost.

Chocolate Buttercream

Ingredients

1 1/2 stick unsalted butter, room temperature (I use Kerrygold Pure Irish Butter)

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 1/4 cups powdered sugar (I typically use more than this to achieve the consistency I need)

1 teaspoon pure vanilla extract

2 tablespoons milk

1/2 cup heavy cream

1/3 cup Ovaltine

Directions

Cream together butter, cocoa powder and salt.  Butter mixture will be extremely thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar one cup at a time.  Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.  Beat until smooth.  Mix together heavy cream and Ovaltine.  Turn mixer speed to medium and pour cream mixture into the frosting in a slow, steady stream.  More powdered sugar may be added or less of the cream and Ovaltime to reach your desired consistency.

Banana Cake

Perfect Chocolate Cupcakes

I’ve been striving for the perfect chocolate cupcake.  Impeccable chocolate flavor, super moist and intoxicatingly indulgent.  I have an extraordinary challenge approaching fast – I’m making all of the desserts, including the wedding cake for my brother’s wedding (stay tuned for other test approved recipes!).  So finding the perfect chocolate cupcake wasn’t just fun experiments anymore, it was necessity. 

Previous batches have been dry, crumbly, not sweet enough, too sweet, you name it, I baked it.  So I was on the hunt, again, for that perfect chocolate cupcake.  Several recipes I came across called for coffee.  Why do all of these recipes call for coffee?  I know.  I know.  Coffee might enhance the flavor of the chocolate, making it richer.  I think you can add cocoa powder or melted chocolate to achieve that really rich chocolate flavor, right?  More chocolate flavor - yes please.  I’m sorry to all of those coffee lovers, but I don’t like the taste either.  Coffee flavored desserts just aren't my style, and if I’m going to consume the calories, I want it to be on something decadent and worthwhile.  Don’t get me wrong, coffee desserts do have a time and a place, just not usually in my kitchen. 

After several trials (and errors) and a few tweaks, the results were magically delicious.  The bride and groom want one of their cupcake varieties to be chocolate with Oreo buttercream frosting.  Easy.  I have the cake part down now, and I’ll turn to my classic buttercream frosting, adding crushed Oreo’s.  Wowza.  After this last batch, I think I’ll stop.  Success is mine. 

Perfect Chocolate Cupcakes
Ingredients:
2 Cups Flour
2 Cups Sugar
3/4 Cup Ghirardelli Cocoa Powder
2 Teaspoon Baking Soda
2 Large Eggs
1 Teaspoon Salt
1 Cup Buttermilk
1 Cup Vegetable Oil
1 1/2 Teaspoon Vanilla Extract
1 Cup Boiling Water


Directions:
Preheat oven to 300 degrees F  Mix all ingredients with the paddle attachment on medium speed until blended.  Pour into cupcake tins (pour batter 3/4 high).  Bake for 20-25 minutes.  Test with a cake tester.


For a 9x13 in cake - bake for one hour.


Let cool on wire racks.  Frost and decorate.


My Vanilla Buttercream:
2 pounds confectioner's sugar (1 package)
2 sticks butter (European style preferred), softened
1 teaspoon vanilla extract
Milk, as needed for consistency 
*Add as many crushed Oreo's as needed for an Oreo buttercream

Salted Caramel? Yes, please!

Celebrating another birthday, my specialty.  I wanted to do something unique and fun.  I decided to branch out and try a new recipe – Salted Caramel Chocolate Cupcakes.  Whoa.  – Happy Birthday, L!

As usual, I started with massive amounts of research.  I never try a recipe unless I trust the source, it received rave reviews or just looks too good to pass up.  For this recipe, the one I found looked way too good to pass up and I was right!

This was my first attempt at homemade caramel.  It was interesting to make – and involved a candy thermometer, something I had never used before.  Very straightforward though, heat the sugar, water and corn syrup.  After the heating process is over you add the heavy cream.  I was very surprised at what happened next, maybe even a little shocked.  Adding the cream to the heated mixture creates a boiling, hissing effect, very strange if you’ve never experienced it before!  I thought for a few seconds I had ruined my batch of caramel.  Wrong, turned out perfectly.  I was stunned at how easy it was and how delicious it turned out.  I think I’ll be adding caramel to more of my baked goods in the future.  Yum. 

After scooping out the middle of each cupcake, I filled them with the caramel.  The caramel sinks in, so I went around a second time and added more.  I still had leftover caramel.  May as well take this cupcake over the top and make a salted caramel buttercream to top off each cupcake.

Moist chocolate cupcakes with a  center filled with salted caramel, topped with a salted caramel buttercream.  Seriously.  These cupcakes were better than I could have imagined.  The perfect birthday treat.








Chocolate Cupcakes
Adapted from Martha Stewart

• 1 1/2 cups all-purpose flour
• 3/ cup unsweetened Dutch-process cocoa powder
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract
• 3/4 cup warm water
• Salted Caramel Filling, recipe below

Preheat oven to 350 degree F.  Line muffin tin with paper liners.  Whisk together flour, cocoa, sugar, baking soda, baking powder and salt.  With mixer on low speed, add eggs, buttermilk, oil, extract and the water; beat until smooth and combined.

Spoon the batter into liners about two-thirds full.  Bake approximately 15-17 minutes, or until tester comes out clean.  transfer tins to wire racks and allow to cool for 10 minutes; turn cupcakes onto racks and let cool completely.  Cupcakes can be stored overnight at room temperature, or frozen up to 1 month in air tight containers.

Use a pairing knife to cut a cone-shaped piece (about 1/2 inch deep) from the center of each cupcake and throw away the pieces.  Make the salted caramel.

Salted Caramel

• 2 1/2 cups sugar
• 2/3 cup water
• 1 tablespoon light corn syrup
• 3/4 cup heavy whipping cream
• 1 1/2 teaspoons flaked sea salt (or coarse sea salt)

Heat sugar with the water and corn syrup in a heavy saucepan over medium-high heat, stirring occasionally, until syrup is clear; clip a candy thermometer to side of pan and stop stirring.

Cook until syrup comes to a boil, washing down the sides of a pan with a wet pastry brush as needed.  Boil, gently swirling pan occasionally, until mixture is caramelized and just reaches 360 degrees F.  Remove from heat and slowly pour in cream; stir with a wooden spoon until smooth.  Stir in sea salt.

Let cool for about 15 minutes; if caramel begins to harden reheat gently until it reaches a pouring consistency.  Spoon 1 to 2 teaspoons warm caramel into each hollowed-out cupcake.  The caramel will slightly sink into the cupcake - just add more.  Sprinkle a pinch of sea salt over filling.

Use the leftover caramel for the frosting.

Salted Caramel Buttercream Frosting

• 2 sticks unsalted butter *European style
• 1/2 teaspoon flaked sea salt
• 1 teaspoon vanilla extract
• 4+ cups powdered sugar
• 1/2 cup leftover caramel sauce from above

Caramel should now be cool enough to use for the frosting.  Make sure it's slightly warm to the touch and still able to be poured.  If it's hardened too much, gently reheat until able to pour.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low; add powdered sugar and vanilla.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium-high speed for a few minutes until light and airy, and completely mixed.  If the frosting looks like it needs to set, refrigerate for 15 minutes.  The caramel wavers between too warm or too thick if it is too cool.  This will affect the frosting.  If you need stiffer frosting, add more confectioner's sugar.

Use a pastry bag with a medium star tip and pipe frosting onto each cupcake.  Garnish each cupcake with a pinch of sea salt.  

Store at room temperature.  Makes approximately 21 cupcakes.

A Birthday Celebration

I've said it many times and will say it again, I love celebrating birthdays!  They are such a joyful time and being able to contribute to make it a special day is absolutely amazing.  I recently was asked to make a cake for a 2nd birthday.  It doesn't get much better than that!  


Winnie the Pooh was on order.  It was an expedited cake, so there wasn't much time to prepare.  I wanted to do several characters but only had time to do Pooh himself.  I made a tree and a honey pot to liven the cake up.


Chocolate cake with chocolate buttercream was requested.  I adapted a recipe from http://bakingbites.com/2005/04/cooking-school-white-cake-and-buttercream/

This was a really fun cake - it was the first cake I made where I created characters with fondant.  I also received rave reviews from the family I made it for!
"I had to hide the cake and cut him a very small peace so he doesn't finish it! I am not a cake person! I HAVE HAD 3 pieces! IT SO FREAKIN' DELISH! THANK YOU for making our little person's special day even more special!!!!!"


Fluffy Chocolate Cake


Ingredients
5 large egg whites
1 cup milk
2 1/4 teaspoons pure vanilla extract
3/4 cup cocoa powder
2 1/2 cups cake flour, sifted
1 3/4 cups sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter at room temperature (I used Kerrygold to amp up the flavor of the cake)


Directions

1. Preheat oven to 350 degrees F.  Line 8 x 3 inch cake pan with parchment, grease and flour pan.
2. In a medium bowl combine and stir the egg whites, 1/4 cup of milk and the vanilla.  Set aside.
3. In the bowl of an electric mixer, fitted with the paddle attachment, mix the dry ingredients together on low speed for 30 seconds.
4. Add the butter and remaining 3/4 cup of milk, and mix on low speed until just moistened.  Increase to medium speed and mix for 1 1/2 minutes.
5. Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.
6. Pour the batter into the prepared cake pan.
7. Bake one hour and ten minutes, or until cake tester comes out clean.  Let cool on wire rack.

Chocolate Buttercream

Ingredients

1 1/2 stick unsalted butter, room temperature (I use Kerrygold Pure Irish Butter)

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 1/4 cups powdered sugar (I typically use more than this to achieve the consistency I need)

1 teaspoon pure vanilla extract

2 tablespoons milk

1/2 cup heavy cream

1/3 cup Ovaltine

Directions

Cream together butter, cocoa powder and salt.  Butter mixture will be extremely thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar one cup at a time.  Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.  Beat until smooth.  Mix together heavy cream and Ovaltine.  Turn mixer speed to medium and pour cream mixture into the frosting in a slow, steady stream.  More powdered sugar may be added or less of the cream and Ovaltime to reach your desired consistency.

Birthday Celebrations

I absolutely love birthdays.  We commemorate how wonderful the gift of life is and all the joy it brings.  Nothing more makes me happier than getting to share in someone’s birthday celebration.  As I’ve grown as a baker, this usually involves me making a cake or cupcakes to bring to the party.  After all, everyone must make a birthday wish, and you can’t do that without a cake or cupcake to put the candle in!

This month I’ve had the honor of making two very special birthday cakes, both for family members.  The first cake was for a first birthday party.  Minnie Mouse was the theme!  I can’t think of a more fun theme for a first birthday.  An absolute blast to make!  All hands on deck for this cake.  I had my dad help me with the power tools.  Yes, power tools in the kitchen!  After fully washing, of course, we drilled holes into the cake boards and cake to insert a dowel rod for extra support.  This was quite the experience! 

For the ultimate introduction to sugar, chocolate cake with chocolate buttercream.  Yum.  This was made for the “smash” cake the birthday girl dug into.  I made a tiered cake for the rest of the party goers to enjoy.  Two layers were chocolate with whipped Oreo filling and the third was chocolate with a chocolate peanut butter ganache filling.  So delicious.

The second cake I had the privilege of making was for my dear sister.  


She wanted something classic but with an edge.  We decided on a black tiered cake, but miniature, with tiny roses made of fondant as an accent.  The roses really pop against the black fondant.  She wanted the cake to look sexy, so we went with chocolate cake with chocolate buttercream.  The reviews were outstanding.  I was even asked at the restaurant where we purchased the cake.  I was happy to tell the wait staff that I had made it.  What a compliment!

Happy Birthday B!!