I wish you all a very Happy Halloween filled
with mountains of candies!!!
Saturday, October 31, 2009
Monday, October 26, 2009
October DB Challenge: French Macarons
The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.
Who ever said that third time is a charm? Well they were fools! Or at least this concept doesn't apply to macarons because, in my case, it took me 4 tries before getting good looking macarons, with the little ruffled feet and a nice height and dry bottoms... no bellies left behind on the baking tray!! Yaaaa!!
First batch are chocolate macarons with a whipped chocolate ganache and a few with chatilly cream and a fresh raspberry half hidden inside. The feet are a little tiny and tops cracked on half of the batch but I "fixed" the problem with my second batch.
Second batch are pink macarons with raspberry curd, smooth shiny tops and beautifully ruffled feet. Since October is Breast Cancer Awarness month, I wanted to go with the pink theme. I didn't have powder food coloring for the shells. I had only gel coloring, which explains the pink freckles... totally unintentional but sooo cute!!
Those who know me well also know that I've been "studying" the art of macaron making for about a year now but never really had the courage to try my luck. I've read everything that I could find on macaron but yet always left them on my "to bake list".
It is hard to believe that something created out of 4 normal ingredients could be so hard to get and to be honest with you I'm scared of trying again... what if I got them right out of pure coincedence? I'd like to think that I actually was able to muster enough self-confidence to not let the macaron overpower me, so to all of you out there who are still trying to bake macarons DO NOT give up! Keep on going until you get it right because it is oh so worth it!
Now I know what all the rave was about... Now I am a new macaron lover!
Who ever said that third time is a charm? Well they were fools! Or at least this concept doesn't apply to macarons because, in my case, it took me 4 tries before getting good looking macarons, with the little ruffled feet and a nice height and dry bottoms... no bellies left behind on the baking tray!! Yaaaa!!
First batch are chocolate macarons with a whipped chocolate ganache and a few with chatilly cream and a fresh raspberry half hidden inside. The feet are a little tiny and tops cracked on half of the batch but I "fixed" the problem with my second batch.
Second batch are pink macarons with raspberry curd, smooth shiny tops and beautifully ruffled feet. Since October is Breast Cancer Awarness month, I wanted to go with the pink theme. I didn't have powder food coloring for the shells. I had only gel coloring, which explains the pink freckles... totally unintentional but sooo cute!!
Those who know me well also know that I've been "studying" the art of macaron making for about a year now but never really had the courage to try my luck. I've read everything that I could find on macaron but yet always left them on my "to bake list".
It is hard to believe that something created out of 4 normal ingredients could be so hard to get and to be honest with you I'm scared of trying again... what if I got them right out of pure coincedence? I'd like to think that I actually was able to muster enough self-confidence to not let the macaron overpower me, so to all of you out there who are still trying to bake macarons DO NOT give up! Keep on going until you get it right because it is oh so worth it!
Now I know what all the rave was about... Now I am a new macaron lover!
Friday, June 19, 2009
Summer Breeze Cupcakes (ICE June: Summer Berries)
I'm baaaaaack!!!
I haven't submitted a cupcake for the ICE Challenges since a while, I never seemed to be inspired by the ingredients... until this month! I absolutely adore summer berries and my inspiration juices came back!
When summer comes around I usually eat less and try to stay as light as possibile. Not because of the whole "fit-in-your-bikini" story but it just happens on its own, I lose my appetite for heavy, fatty, greasy stuff. On the other hand, I crave fresh food, especially fruits. This got reflected in my cupcakes this month: sorry guys, no buttercreams and no chocolate this month!
Instead I propose light as feather meringues, tangy lemon, crunchy almonds and fresh berries!
These are almond cupcakes with a center of lemon curd cream and freash strawberry or raspberry. The are topped with a super delishously sweet meringue.
If you liked my cupcakes, please vote for me!! To cast your vote go to No One Puts Cupcake in a Corner!! Voting starts on June 28th at 8pm and ends on July 6th at noon.
RECIPE FOR 12 CUPCAKES:
Almond cupcakes (from Canadian Living)
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp almond extract
1 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract.
In separate bowl, whisk together flour, ground almonds, baking powder and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Lemond Curd Cream (from Tartelette)
grated zest of 1 lemon
1 cup lemon juice
1/2 cup sugar
2 eggs
1 cup heavy cream
fresh rapsberries and strawberries
Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper.
Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Cut the cupcakes in two layers, remove some cake from the center of each layer. On the bottom spoon some cream, put a berry, spoon some cream in the top layer and recompose the cupcake.
Meringue tops
2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted
Preheat oven to 175ºF. Line a large baking sheet with parchment paper.
Beat the egg whites and vinegar with an electric mixer until they turn white and hold soft peaks. Still beating, add the granulated sugar a little at a time—you’ll have a shiny, bright-white meringue. Keep beating, gradually adding the powdered sugar. Pipe (or spoon for a more rustic look) the sticky meringue onto the baking sheet.
Bake until you can easily detach the meringue puffs from the parchment and they have lost their shine.
Our June ETSY PRIZE-PACK is from artists: INSANEJELLYFISH, SWEET CUPPIN CAKES CUPCAKERY SUPPLY and CAKESPY
Our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS , TASTE OF HOME books and UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t's!
I haven't submitted a cupcake for the ICE Challenges since a while, I never seemed to be inspired by the ingredients... until this month! I absolutely adore summer berries and my inspiration juices came back!
When summer comes around I usually eat less and try to stay as light as possibile. Not because of the whole "fit-in-your-bikini" story but it just happens on its own, I lose my appetite for heavy, fatty, greasy stuff. On the other hand, I crave fresh food, especially fruits. This got reflected in my cupcakes this month: sorry guys, no buttercreams and no chocolate this month!
Instead I propose light as feather meringues, tangy lemon, crunchy almonds and fresh berries!
These are almond cupcakes with a center of lemon curd cream and freash strawberry or raspberry. The are topped with a super delishously sweet meringue.
If you liked my cupcakes, please vote for me!! To cast your vote go to No One Puts Cupcake in a Corner!! Voting starts on June 28th at 8pm and ends on July 6th at noon.
RECIPE FOR 12 CUPCAKES:
Almond cupcakes (from Canadian Living)
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp almond extract
1 cup all-purpose flour
1/2 cup ground almonds
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in almond extract.
In separate bowl, whisk together flour, ground almonds, baking powder and salt. Stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Lemond Curd Cream (from Tartelette)
grated zest of 1 lemon
1 cup lemon juice
1/2 cup sugar
2 eggs
1 cup heavy cream
fresh rapsberries and strawberries
Combine the zest, sugar, juice in a saucepan, and bring to a simmer. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper.
Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Cut the cupcakes in two layers, remove some cake from the center of each layer. On the bottom spoon some cream, put a berry, spoon some cream in the top layer and recompose the cupcake.
Meringue tops
2 large egg whites, at room temperature
1/4 tsp white vinegar
1/3 cup granulated sugar
1/4 cup powdered sugar, sifted
Preheat oven to 175ºF. Line a large baking sheet with parchment paper.
Beat the egg whites and vinegar with an electric mixer until they turn white and hold soft peaks. Still beating, add the granulated sugar a little at a time—you’ll have a shiny, bright-white meringue. Keep beating, gradually adding the powdered sugar. Pipe (or spoon for a more rustic look) the sticky meringue onto the baking sheet.
Bake until you can easily detach the meringue puffs from the parchment and they have lost their shine.
Our June ETSY PRIZE-PACK is from artists: INSANEJELLYFISH, SWEET CUPPIN CAKES CUPCAKERY SUPPLY and CAKESPY
Our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS , TASTE OF HOME books and UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t's!
Sunday, May 10, 2009
Happy Mother's Day!
Short post this time! Just wanted to wish everyone a happy Mother's Day, specially to my mom who is simply my rock.
I had an order for today, I made a flower pot cake. I must say I'm really proud of myself... I've started doing fondant decorated cakes and I've come a long way in a very short time. I admit I still have a lot to learn but that's the beauty of cake decorating and that's why I love it so much!
I'll leave you with some pictures of the cake, hope you enjoy! :) The cake is a four tier chocolate and vanilla cake with cream cheese buttercream. All decorations are made in fondant.
I had an order for today, I made a flower pot cake. I must say I'm really proud of myself... I've started doing fondant decorated cakes and I've come a long way in a very short time. I admit I still have a lot to learn but that's the beauty of cake decorating and that's why I love it so much!
I'll leave you with some pictures of the cake, hope you enjoy! :) The cake is a four tier chocolate and vanilla cake with cream cheese buttercream. All decorations are made in fondant.
Wednesday, April 29, 2009
Sex And The City Bridal Shower
I'm baaack! I've completely disappeared for the last month or so... between exams and bridal shower to organize, I didn't even have the time to sleep!
So my brother is getting married this summer and we had my future sis-in-laws bridal shower last Saturday. It was a great success! Everything went amazingly well and I had the chance to help out, mainly with the baking and decorating.
Here's a little peek at what I've done... I had to bake and decorate 140 sugar cookies, 70 cosmo cookies and 70 black shoes with pink polkadots.
These cookies were then put into little handbag boxes that were used as placeholders... Yes, they were handmade!
And then we had the cupcakes and cake! The cake was a tiramisu' cake made by the bride's mother. Cupcakes were chocolate and vanilla with buttercream. All decorations were made out of fondant, I made the cupcake stand, the cupcakes and all the shoes... loved it!
So as you may see, my absence has been more than justified... Hope I'm forgiven! Now on to mother's day!! Stay tuned!!
So my brother is getting married this summer and we had my future sis-in-laws bridal shower last Saturday. It was a great success! Everything went amazingly well and I had the chance to help out, mainly with the baking and decorating.
Here's a little peek at what I've done... I had to bake and decorate 140 sugar cookies, 70 cosmo cookies and 70 black shoes with pink polkadots.
These cookies were then put into little handbag boxes that were used as placeholders... Yes, they were handmade!
And then we had the cupcakes and cake! The cake was a tiramisu' cake made by the bride's mother. Cupcakes were chocolate and vanilla with buttercream. All decorations were made out of fondant, I made the cupcake stand, the cupcakes and all the shoes... loved it!
So as you may see, my absence has been more than justified... Hope I'm forgiven! Now on to mother's day!! Stay tuned!!
Monday, February 23, 2009
Strawberry heart and apple blossom mini doughnuts
So friday was my birthday! Already 25 years old... seems like yesterday that I was just turning 20! Should I bake myself a cake? No, my mom will probably get one for me... but I need something sweet on my birthday! So what if.... a favorite and an innovation were on the way of being created.
I L-O-V-E doughnuts! Specially the ones filled with strawberry jam and covered in powdered sugar. So I had to have them for my birthday and because I love them so much I made them heart shaped.
I also love the combination of apples with cinnamon. The idea blossomed in my head that maybe I can turn this combo into a doughnut. I added half an apple peeled and grated (well strained) to half of the dough, cut them with a flower cookie cutter and filled them with a cinnamon whipped cream.
These little beauties made my day! The strawberry ones are a classic, they never fail you but the apple blossoms, as I call them, were quite a discovery! The taste of apple isn't too overwhelming but the cinnamon in the whipped cream really sets it off and enhances it.
For the doughnuts
1 egg
300 gr flour
15 gr fresh active yeast
100 ml milk, warm
30 gr butter
30 gr sugar
1 tsp vanilla
pinch of salf
oil to fry
Disolve the yeast in the warm milk. In the meanwhile, melt the butter and make a well with the flour. In the center, place all the other ingredients including the yeast milk. Combine the ingredients and knead the dough until you form an elastic ball of dough. Sprinkle some flour on it, place it in a bowl and cover it. Place in a draft-free room and let it proof for 2 hours.
Roll the dough to about 1 cm tick and cut out your doughnuts. They can be round or of any shape you want, as long as it's not too complex. This is not a good time to take out that dinosaur cookie cutter! Let the doughnuts proof again, covered, for another hour or so.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. I don't have a thermometer so I test the oil with a little piece of dough. Once dropped in the oil it should sizzle on the sides but not turn brown too quikly. Using a slotted spoon, carefully slip 3-4 doughnuts (depending on their size) into oil. Don't overcrows your saucepan! This will cause the oil temperature to drop and you won't be able to fry right!
Fry until golden, about 40 seconds on each side, and transfer to a paper-towel-lined baking sheet. Roll in sugar while warm or sprinkle with powedered sugar. Fill a pastry bag fitted with a #4 tip with favorite jam, whipped cream, butter cream... go crazy! Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons of filling into doughnuts.
(I used half of the dough to which I added half an apple, peeled, grated and very very very well strained to make the apple blossoms. You might need a bit more flour for these ones to counterbalance the moisture added by the apples.)
Cinnamon whipped cream
1 cup whipping cream
2 tbsp powdered sugar
1 tsp cinnamon
Combine the whipping cream, the sugar and cinnamon in a medium bowl. Whip until medium soft peaks form and fill your doughnuts!
I L-O-V-E doughnuts! Specially the ones filled with strawberry jam and covered in powdered sugar. So I had to have them for my birthday and because I love them so much I made them heart shaped.
I also love the combination of apples with cinnamon. The idea blossomed in my head that maybe I can turn this combo into a doughnut. I added half an apple peeled and grated (well strained) to half of the dough, cut them with a flower cookie cutter and filled them with a cinnamon whipped cream.
These little beauties made my day! The strawberry ones are a classic, they never fail you but the apple blossoms, as I call them, were quite a discovery! The taste of apple isn't too overwhelming but the cinnamon in the whipped cream really sets it off and enhances it.
For the doughnuts
1 egg
300 gr flour
15 gr fresh active yeast
100 ml milk, warm
30 gr butter
30 gr sugar
1 tsp vanilla
pinch of salf
oil to fry
Disolve the yeast in the warm milk. In the meanwhile, melt the butter and make a well with the flour. In the center, place all the other ingredients including the yeast milk. Combine the ingredients and knead the dough until you form an elastic ball of dough. Sprinkle some flour on it, place it in a bowl and cover it. Place in a draft-free room and let it proof for 2 hours.
Roll the dough to about 1 cm tick and cut out your doughnuts. They can be round or of any shape you want, as long as it's not too complex. This is not a good time to take out that dinosaur cookie cutter! Let the doughnuts proof again, covered, for another hour or so.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. I don't have a thermometer so I test the oil with a little piece of dough. Once dropped in the oil it should sizzle on the sides but not turn brown too quikly. Using a slotted spoon, carefully slip 3-4 doughnuts (depending on their size) into oil. Don't overcrows your saucepan! This will cause the oil temperature to drop and you won't be able to fry right!
Fry until golden, about 40 seconds on each side, and transfer to a paper-towel-lined baking sheet. Roll in sugar while warm or sprinkle with powedered sugar. Fill a pastry bag fitted with a #4 tip with favorite jam, whipped cream, butter cream... go crazy! Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons of filling into doughnuts.
(I used half of the dough to which I added half an apple, peeled, grated and very very very well strained to make the apple blossoms. You might need a bit more flour for these ones to counterbalance the moisture added by the apples.)
Cinnamon whipped cream
1 cup whipping cream
2 tbsp powdered sugar
1 tsp cinnamon
Combine the whipping cream, the sugar and cinnamon in a medium bowl. Whip until medium soft peaks form and fill your doughnuts!
Friday, February 6, 2009
ICE February - Coffee: Have a cup of Tiramisu' cupcake!
Coffee has to be, no doubt in my mind, the hot beverage that is the most consumed in the western world. I just have to take a look around campus when I'm at school and one out of two, max three, students has a cup of some kind of coffee in their hands.
I must admit, I'm not a huge fan of straight-up coffee. I like it when it's mixed with some kind of other flavor. So I admit, when I first saw that this month's ICE secret ingredient was coffee, I cringed a little! But I took a deep breath, went back to my roots and thought "I'm Italian, coffee has to somehow, in some way, run through my blood... no problem!"
We could live off of coffee alone if that were possibile! We use it in every way we can, as much as we can and the two most popular ways to consume coffee for an Italian it's spiked with Sambuca (a sweet anise-flavoured italian liqueur) or in our national most famous dessert: Tiramisu' (which my mom also does with some Sambuca in the coffee used to soak the cookies in... addicted much?!).
So it all came oh so clear to me... a Tiramisu' made into a cupcake! This is a Sambuca flavoured cupcake with coffee buttercream, topped with a chocolate ganache and mascarpone cheese frosting. Of course I just couldn't resist making little coffee cups out of them (all out of fondant)!
If you liked my cupcakes, please vote for me!! To cast your vote go to No One Puts Cupcake in a Corner!! Voting starts on March 1st at 8pm and ends on March 6th at noon.
Sambuca Cupcakes
(yields 12 cupcakes)
3/4 cup (170g) unsalted butter, softened
1 1/2 cups granulated sugar
6 large egg whites
10 tbsp whole milk
2 tbsp Sambuca liqueur
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon coarse salt
Preheat oven to 350F/180C. Line a 12-cup muffin pan with paper baking cups; set aside.
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, sambuca, and vanilla extract; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
Divide batter among paper baking cups in muffin pan, filling each cup about 3/4 full. Bake in preheated oven until very light golden brown, approximately 24-27 minutes. Transfer pan to a wire rack; let cool completely.
Coffee buttercream (from Tartelette)
(it will make more than you need but freeze the leftovers for up to 3 months)
1 cup sugar
1/3 cup water
2 large eggs
3 sticks (1 1/2 cups) unsalted butter, softened
3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
In a small heavy saucepan set over medium heat, dissolve the sugar in the water. While stirring bring the mixture to a boil, and continue to cook until it registers 240F. on a candy thermometer. In the bowl of a stand mixer with the whisk attachment or with a hand held beater beat the eggs until they are frothy. Add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Change to the paddle attachment and add in the butter, 1 tablespoon at a time, the espresso mixture, and beat the buttercream until it is combined well. Leave at room temperature so it will be easier to spread.
Chocolate ganache
(again, you'll probably have more than needed... make a Sacher Torte!)
90 ml heavy cream
90 gr bittersweet chocolate
In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and pour on the chopped chocolate. Let stand 2 minutes and then stir until fully combined. Let cool until firm enough to spread on top of the cupcakes.
Mascarpone Cheese frosting (recipe from Martha Stewart)
(enough to generously frost 12 cupcakes)
1 pound mascarpone cheese
1/2 cup confectioners sugar
1 1/4 cups heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes. Be careful no to overbeat and use immediately.
Our February ETSY PRIZE-PACK is from artists: DIANAEVANS, LOTS OF SPRINKLES, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY and CAKESPY
Our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS , the CUPCAKE COURIER, TASTE OF HOME books and UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t's!
I must admit, I'm not a huge fan of straight-up coffee. I like it when it's mixed with some kind of other flavor. So I admit, when I first saw that this month's ICE secret ingredient was coffee, I cringed a little! But I took a deep breath, went back to my roots and thought "I'm Italian, coffee has to somehow, in some way, run through my blood... no problem!"
We could live off of coffee alone if that were possibile! We use it in every way we can, as much as we can and the two most popular ways to consume coffee for an Italian it's spiked with Sambuca (a sweet anise-flavoured italian liqueur) or in our national most famous dessert: Tiramisu' (which my mom also does with some Sambuca in the coffee used to soak the cookies in... addicted much?!).
So it all came oh so clear to me... a Tiramisu' made into a cupcake! This is a Sambuca flavoured cupcake with coffee buttercream, topped with a chocolate ganache and mascarpone cheese frosting. Of course I just couldn't resist making little coffee cups out of them (all out of fondant)!
If you liked my cupcakes, please vote for me!! To cast your vote go to No One Puts Cupcake in a Corner!! Voting starts on March 1st at 8pm and ends on March 6th at noon.
Sambuca Cupcakes
(yields 12 cupcakes)
3/4 cup (170g) unsalted butter, softened
1 1/2 cups granulated sugar
6 large egg whites
10 tbsp whole milk
2 tbsp Sambuca liqueur
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon coarse salt
Preheat oven to 350F/180C. Line a 12-cup muffin pan with paper baking cups; set aside.
Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg whites, milk, sambuca, and vanilla extract; mix until combined, scraping down sides of bowl as needed. Add flour, baking powder, and salt; mix until just combined.
Divide batter among paper baking cups in muffin pan, filling each cup about 3/4 full. Bake in preheated oven until very light golden brown, approximately 24-27 minutes. Transfer pan to a wire rack; let cool completely.
Coffee buttercream (from Tartelette)
(it will make more than you need but freeze the leftovers for up to 3 months)
1 cup sugar
1/3 cup water
2 large eggs
3 sticks (1 1/2 cups) unsalted butter, softened
3 tablespoons instant espresso powder dissolved in 1 tablespoon hot water
In a small heavy saucepan set over medium heat, dissolve the sugar in the water. While stirring bring the mixture to a boil, and continue to cook until it registers 240F. on a candy thermometer. In the bowl of a stand mixer with the whisk attachment or with a hand held beater beat the eggs until they are frothy. Add the sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Change to the paddle attachment and add in the butter, 1 tablespoon at a time, the espresso mixture, and beat the buttercream until it is combined well. Leave at room temperature so it will be easier to spread.
Chocolate ganache
(again, you'll probably have more than needed... make a Sacher Torte!)
90 ml heavy cream
90 gr bittersweet chocolate
In a heavy saucepan set over medium heat, bring the heavy cream to a boil. Remove from the stove and pour on the chopped chocolate. Let stand 2 minutes and then stir until fully combined. Let cool until firm enough to spread on top of the cupcakes.
Mascarpone Cheese frosting (recipe from Martha Stewart)
(enough to generously frost 12 cupcakes)
1 pound mascarpone cheese
1/2 cup confectioners sugar
1 1/4 cups heavy cream
In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream and confectioners' sugar until medium-soft peaks form, 1 to 2 minutes. Be careful no to overbeat and use immediately.
Our February ETSY PRIZE-PACK is from artists: DIANAEVANS, LOTS OF SPRINKLES, SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY and CAKESPY
Our corporate prize providers: HEAD CHEFS by FIESTA PRODUCTS, HELLO CUPCAKE by Karen Tack and Alan Richardson, JESSIE STEELE APRONS , the CUPCAKE COURIER, TASTE OF HOME books and UPWITHCUPCAKES.COM will be providing our winner with one of their cute cupcake attitue t's!
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