Sunday, December 12, 2010
1 cup plus 2 tbl sugar
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 tsp pure vanilla extract
Combine egg whites, sugar and salt in a heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips.)
Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom side of the bowl), about 10 minutes.
With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all the butter has been added, whisk in vanilla. Switch to the paddle attachment and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an air tight container and refrigerate up to 3 days for freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.
Saturday, October 16, 2010
Tuesday, October 5, 2010
"...because Wonka would!"
Hot Chocolate Cupcakes by Teri Jakob
A moist dark chocolate cake with a hint of ancho chile, with a swiss meringue cinnamon buttercream frosting and topped with a homemade marshmallow chile pepper and a Hershey chocolate square
Tuesday, August 17, 2010
Sunday, August 15, 2010
I was in the mood to bake today and have been wanting to try these, so today was the day!
They are a delicious carmel cake filled with homemade buttery salted caramel and topped with a salted buttercream frosting. Salty sweet!
1 1/2 c. flour
1 tsp. baking powder
1/4 tsp. coarse salt
1/2 c. butter
1 c. plus 2 tbsp. packed brown sugar
1 tsp. vanilla
1/2 c. plus 2 tbsp. heavy cream
Preheat oven to 325 degrees. Line cupcake tins paper cups. Combine flour, baking powder and salt in a medium bowl and set aside.
Cream butter, brown sugar and vanilla on medium-high until fluffy. Add eggs, one at a time, beating until combined. Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each.
Divide batter evenly among lined cups, filling each about 1/2 to 3/4 full. Bake for about 25 minutes. When done, transfer to wire racks to cool completely.
Salted Caramel Filling:
1/2 c. sugar
3 tbl. salted butter
1/4 c. plus 1 tbsp. heavy cream, at room temperature
Melt the sugar over medium high heat in a large pot. Whisk the sugar as it melts, until it becomes an amber color. I love the smell of melting sugar! Have the butter already opened and set aside to add when necessary. Add the butter and stir it in until melted. Pour in the heavy cream and whisk until smooth. Remove from heat and let cool.
Cut a small round cone-like shapes out of each cupcake and add about 1 teaspoon of carmel. Replace the cake piece and set cupcakes aside.
Salted Carmel Buttercream Frosting:
1/4 c. sugar
2 tbsp. water
1/4 c. heavy cream
1 tsp. vanilla extract
1/2 c. salted butter
1/2 c. unsalted butter
1/2 tsp. sea salt
1 1/2 c. powdered sugar
In a saucepan, stir together sugar and water. Bring to a boil over medium high heat. Cook without stirring until mixture turns an amber color. Remove from heat and slowly add in cream and vanilla, stirring until smooth. Let carmel cool, about 20 minutes, until it is just barely warm and still pourable.
In mixer, beat butter and salt together. Reduce speed and add powdered sugar. Mix until thoroughly combined. Scrape down the side of the bowl and add the caramel. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Mixture should be ready to use without refrigeration. If your carmel was too warm when added, it will cause icing to be too thin; refrigerate for 10-20 minutes.
Top caramel-filled cupcakes with frosting. I added a sprinkle of coarse sugar crystals to the tops of mine for a fun look.
Tuesday, July 27, 2010
Thursday, July 22, 2010
What to bake for my hubby (who does not like cake) for his birthday?
Giant Chocolate Chip Cookie Cake
For the cookie dough
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 tablespoons unsalted butter, softened
1 1/2 cups packed brown sugar
3/4 cup regular granulated sugar
3 large eggs
1 tablespoon vanilla
3/4 cup heavy cream
3 cups bittersweet chocolate chips
For the frosting
40 ounces cream cheese, softened
1 cup confectioners' sugar
1 cup regular granulated sugar
1 1/2 teaspoon vanilla
To make the cookies
Preheat oven to 350
In a medium bowl, whisk together flour, baking soda and salt.
In a large mixing bowl, add butter and sugar - mix until combined. This will most likely look dry and not creamy as you would expect. Beat in the eggs, one at a time, mixing until well combined after each. Mix in vanilla. Add flour mixture in two batches, alternating with the cream. Stir in the chocolate chips.
You need to make 5 cookie layers for this cake. Drop about 1 cup worth of batter on a piece of parchment paper - use an off-set spatula to spread the mixture into an evenly round 8" circle. I recommend baking them one at a time.
Bake until the edges are a rich golden brown and the center looks lightly golden on top, about 18 to 20 minutes. Remove to a wire rack and let cool completely. Repeat with remaining cookie dough until you have 5 rounds.
To make the frosting
In a large mixing bowl, beat together cream cheese, sugars and vanilla until fluffy and smooth. Spread a thick layer of mixture onto 4 of the cookies, I used a pastry bag with large star tip to give the edges a finished look. Stack the cookies on top of each other and place the final unfrosted piece on top. Cover and place in the refrigerator to set the cream cheese, about 20 to 30 minutes. Serve at room temperature.
Sunday, February 7, 2010
Mexican Hot Cocoa Cupcakes with Cinnamon Buttercream Frosting
- 2 cups granulated sugar
- 2 large eggs
- 1 cup coconut milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1 3/4 cups unbleached all-purpose flour
- 3/4 cup dark chocolate cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (more or less to taste)
- 1 cup boiling water
- Marshmallow cream
1. Preheat the oven to 350 degrees. Line 24 standard cupcake pans with liners, or coat with non-stick cooking spray. In the large bowl of an electric mixer, stir together the sugar, eggs, milk, oil and vanilla, until blended.
2. Combine the flour, cocoa, baking powder, salt, cinnamon, and cayenne pepper and gradually add to the sugar mixture, until the mixture begins to come together.
3. Very slowly, add the boiling water, and blend until the mixture is smooth.
4. Ladle or scoop the batter into the cupcake tins, filling ¾ full. Bake the cupcakes for 15 to 18 minutes until a skewer inserted into the center of each one comes out clean.
5. Cool the cupcakes in their pans on wire racks until cooled.
6. Cut cone shape holes in the centers of the tops of each cupcake, save them to replace the tops before frosting.
7. Fill in each hole with marshmallow cream.
8. Replace the tops.
(Do-Ahead: At this point the cupcakes can be kept covered at room temperature for up to 2 days, or frozen for 6 weeks. Defrost and ice with the cinnamon butter cream frosting.)
Cinnamon Buttercream Frosting
Makes enough to frost two 9-inch layers or 24 cupcakes
You Will Need
- 4 ½ cups confectioner’s sugar
- 1 cup (2 sticks) unsalted butter at room temperature
- 1 tablespoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 2 tablespoons milk
- Mini Marshmallows and Red Hot Candies for deco
What to Do
In the bowl of an electric mixer, stir the sugar, to aerate it. Add the butter, vanilla, cinnamon and 1 tablespoon milk, and beat on high speed until the frosting is spreading consistency. If the frosting is stiff, add a few more drops of milk, beating after each addition. Frost the cooled cupcakes and garnish with the marshmallows and the red hots.