Grapefruit Cupcakes

Grapefruits are one of those items that you have such big ideas for in the grocery store, but once you get them home, they sit in your crisper for a week or two before you remember that you were going to eat a half everyday.  There are many health benefits to grapefruits that many people aren't aware of.  It contains lots of Vitamin C which helps support your immune system.  In addition to Vitamin C, it also contains Vitamins A, K, and E as well as thiamin, riboflavin, niacin, Vitamin B6, and folate.  If you are on any medication however, talk to your doctor to make sure that grapefruit won't affect your medicine, as it can interfere with many prescribed medications.  Packed with healthful nutrients and full of fiber which helps you feel full and satisfied?  I'm definitely going to dig mine out of my crisper drawer.

If you're purchasing grapefruits that are grown in Texas or Florida, they are in season from October to June, which means they're in their peak!!  And with the weather we've been having in Grand Rapids recently, what could be better than grapefruit cupcakes??  I found this delicious recipe in the May issue of the Food Network Magazine. The garnish on my cupcakes can be found in step by step instructions in the magazine.  I tweaked the recipe (as I always do) because I don't have elderflower liqueur on hand, and I'm not quite sure where to find it as of yet.  However, I think they came out great!

Grapefruit Cupcakes (Recipe courtesy of the May 2014 Issue of Food Network Magazine)
Makes about 12 cupcakes

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon grapefruit zest
1/2 cup milk

Process

1.  Preheat your oven to 350 degrees.  Beat the butter and sugar together in a mixer.  Use speed 2, or medium speed and beat for 5 minutes.  This step is super important because this is where you get some of your height.  The butter mixture should look white when done.  Beat in eggs one at a time.

2.  Beat in vanilla and grapefruit zest.  Add the baking powder, salt, and 1/2 cup of the flour to the butter mixture.  Add 1/4 cup of the milk.  Add another 1/2 cup of flour followed by the rest of the milk. Finish with the remaining 1/2 cup flour and mix until just combined.  Take care to not over mix this batter as it will result in cupcakes with tunneling, which is an unattractive crumb on the inside.

3.  Divide into lined cupcake tins and fill 2/3 of the way full.  Mine baked for exactly 17 minutes and were perfectly done without being too golden brown.

Grapefruit Buttercream
Frosts about 12 cupcakes

Ingredients

1 stick unsalted butter, softened
3 cups powdered sugar
2 drops red food coloring, water-based
1 tablespoon grafruit zest
2 tablespoons milk

Process

1.  Begin by beating the butter until fluffy.  If your butter is too melty, it won't fluff as much as you want.  Make sure you leave your butter out about 2 hours before, but no longer.

2.  Add the rest of the ingredients as well as about a tablespoon of grapefruit juice.  Beat well until light and fluffy.  Spread on top of cupcakes.

Enjoy!

USA-Inspired Cupcake Torches

 If you've even turned on your TV during the past the couple weeks, I'm sure you are well aware that the 2014 Winter Olympics in Russia are fast approaching! The opening ceremony is tonight, and it's always quite the production.  Let's just keep our fingers crossed that it won't be as disappointing as the Super Bowl was this year.

 I don't know about you guys, but I can remember sitting in front of the TV with my head tilted back about 45 degrees, my mouth open, gazing as the incredible athletes showcased their talent.  I would be captivated for hours by the ice-skaters especially; their grace, fluidity, and poise stunning me.  I love to watch the Olympics and I've created this treat just for the opening ceremony!!  Because who doesn't love to eat while watching professional athletes workout?

 I came up with this idea when I saw a photo in the last edition of the Food Network Magazine (which I love).  I took their idea and added my own little twist on it.  And so, I present to you, USA Torch Cupcakes!!  In order to achieve the "torch-like" look, I baked cupcakes in ice cream cones.  You can find these cones in virtually any grocery store.  To represent the great USA, I made strawberry cupcakes and filled them with a blackberry/raspberry jam, and topped them with fresh whipped-cream buttercream to mimic the red, blue, and white colors of our flag.

 Begin by preparing the cupcake batter.  Set up the cones in a cupcake pan by rolling aluminum foil into circles to stabilize the cones during baking.

 Fill the cones to the inner ring of the cone.  Tap each cone slightly on the table to settle the batter and refill the cones.

  Bake at 350 degrees for about 25 minutes or until the cupcakes spring back when touched.  Let cool, fill with jam, and then top with the buttercream.  Ta-Da!!

Strawberry Cupcakes (recipe adapted from Sally's Baking Addiction)

Ingredients:
 1 2/3 cup all-purpose flour
 1/2 teaspoon baking powder
 1/4 teaspoon baking soda
 1/2 teaspoon salt
 1/2 cup unsalted butter, melted
 1 cup granulated sugar
 1 large egg
 1/4 cup yogurt (strawberry yogurt would be ideal but greek yogurt works too)
 3/4 cup skim milk
 1/2 cup diced strawberries
 2 tablespoons strawberry juice (get this by mashing the berries a little bit and then straining them)

Process:
 (1) Preheat oven to 350 degrees.  Whisk melted butter with sugar until fully incorporated.  Add the egg, yogurt, and milk and whisk thoroughly.
 (2) Slowly add in flour, baking powder, baking soda, and salt.  Mix until combined.
 (3) Fold in the strawberries and juice, mixing only until just combined.
 (4) Bake for 25 minutes.
 (5) Fill a pastry bag with jam.  Once the cupcakes are cooled, insert the tip into the cupcake and squeeze slowly while pulling up to fill the cupcake.  
 Note: These cupcakes will be very moist due to the strawberries.

Whipped-Cream Buttercream

Ingredients:
 2 cups softened butter
 4 cups powdered sugar
 3 tablespoons heavy cream

Process:
 (1) In a stand mixer fitted with a whip attachment, whip the butter until it lightens in color, about 2 minutes. 
 (2) Add in the powdered sugar half a cup at a time, making sure to mix thoroughly.
 (3) Add the heavy cream and whip for 2 minutes.

Enjoy!

Three Desserts and A Wedding

Today, my dear friend and high school secretary got married and she was kind enough to ask me to do the desserts!  It was my first "gig" and I'd say it was a hit.  

I did desserts (and one surprise) for the reception.  The first dessert I decided on was a macaron of some sort because I always bring Mrs. Krebeihl the desserts I test in Culinary.  She tried one bite of a Nutella filled macron and fell in love!  So I created a dark chocolate strawberry macaron just for her special day.  

It was only my third time making these delicate confections so I was a tad nervous.  My first pan had cracked tops only because I used pans with edges on them.  Rookie mistake.  So I persevered and switched pans for the next two trays.  I had forgotten how many each batch of macarons makes!! 

It's a good idea to match up a bottom and a top before you even put the filling in a pastry bag so you don't have to hurry and find one that fits before you drop the whole thing.  

Filling a pastry bag is serious business.  It's hard to get sticky frosting in the bag and not all over your hands.  By sticking the tip-end of the bag in a tall glass, you can fold over the rest of the bag and fill it without having frosting spilling everywhere.  

I decided to fill the chocolate shell with something rich, and chocolatey, and yummy.  Ganache.  So I infused the ganache with raspberry extract and it turned out phenomenal!  I also squished a half of a fresh raspberry inside just to intensify the flavor of the fruit.  

I took pictures along the assembly of the macarons so you can see just how easy it is (after the baking process).  

The shell.

A layer of raspberry infused ganache.

Half raspberry.

Squishing it.

A layer of ganache again to make sure the top sticks.

And thats it!

Next, I made the tiramisu cupcakes.  I used a recipe from Martha Stewart.  The result was a light fluffy cupcake topped with a light mascarpone frosting.  If I could go back in time, I would make the coffee that soaked the cake stronger and add more of it because it was muted by the frosting.  

I dusted the tops with a little cocoa powder.

And then I put them in these super cute liners to add to the elegance of the afternoon.

I originally wanted to make tuile cookie spoons but they turned out very, um, artistically.  Probably because I don't have a mold.  So then I turned to plan B.  I whipped up a light chocolate cookie that I made thin and crispy to contrast with the rich peanut butter mousse.

The color contrast is much better too.

She told me that the reason she asked me to do the desserts is because she didn't want a huge cake.  But I had to, it's what I do.  And it was her surprise.  So I made a chocolate Chianti infused cake with a Chianti Buttercream.  I decorated it with fondant flowers and ganache filled raspberries.  

I also added some silver luster dust and some silver edible pearls to bring some sparkle to the plate.

And thats the final product!

So we had this cake... 

these macarons...

these peanut butter mousse wafers...

and these cupcakes.  

I have already had the brides family asking for the recipes and I feel very proud of my first event.  Can't wait to do another!

Triple Salted Caramel Cupcakes

Today, time was on my side.  I didn't have anything I needed to go to or attend after school, so I went home and leisurely began making these wonderful cupcakes.  I first saw these on the post from Sprinkle Bakes.  Don't they look glorious?  Well mine turned out like this

Not bad ehh?

So with all this time, I took my time, making sure the butter was softened and the eggs were at room temperature, the only thing that could possibly get in my way was Grey's Anatomy.  By now, you can probably tell that I am obsessed with this show.  It's on every Thursday at 9 on ABC.  So Michelle was coming over, like usual, and I figured I would have plenty of time to finish the buttercream and make the sugar toppings.  Seems reasonable enough, right?  

Wrong.

Because the buttercream calls for you to homemake the caramel before you add it to the butter and sugar.  And the sugar creations on top call for way more sugar and water than the buttercream so when you think  to yourself that "Oh, this won't take long, the caramel for the buttercream didn't," you, my friend, are wrong.  So while I missed the first 20 minutes of the two hour special!!, I did end up with these beautiful cupcakes that disappeared within 22 hours.  I'd say that was time well spent.

So first you make the cupcakes and let them cool.

Then, you cut out the middle and fill with the caramel filling.

Then you make the caramel for the buttercream.

Make sure you let the sugar concoction brown enough because otherwise, your frosting won't look caramel-y at all.

And make sure the cream is heated as well because other wise the sugar will seize up and stick to the spoon and your hand and you will almost ruin the pan if you didn't have powerful dish soap around.  Not that it happened to me...

Then, you make the sugar toppings.

Also, have a bowl of ice water on hand for right after the sugar becomes a deep amber color.

While your waiting for the ginormious pot of sugar-water to boil, 

you can frost your cupcakes!

Look how pretty they turned out!

And then you can make your sugar topping by drizzling it on a parchment covered rolling pin and let dry.

Or drizzle them into small discs.

And then top them! 

Triple Salted Caramel Cupcakes

makes approx. 20 cupcakes

Cupcakes:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon sea salt
1 stick of unsalted butter, at room temperature
1 cup plus 2 tablespoons packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla
1/2 cup plus 2 tablespoons buttermilk

Preheat oven to 325 degrees. Line muffin tins with papers. Combine flour, baking powder and salt; set aside.

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

Divide batter evenly among lined cups, filling each about halfway full.  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

Salted Caramel Filling:

1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly.  

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside.

Salted Caramel Buttercream Frosting:

1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt
1 1/2 cups powdered sugar

In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low 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 caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes. 

Top caramel-filled cupcakes with frosting.

Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar

Lay out a large piece of parchment on your work surface and spray with cooking oil (such as canola). Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir.  When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking.

Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times.  When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar.  Remove from paper and adorn cupcakes.

Enjoy!

Recipe Courtesy of Sprinkle Bakes Blog.

Jumbo Chocolate Chip Cupcakes-SC #10

I had just gotten home from the basketball game, and I was in the mood for something just a little bit chocolate-y.  But the only thing I could find, was chocolate chips!  I flipped through the Scrumptious Cupcakes book and found this recipe.  This is great if you just want a little chocolate, not like triple chocolate cookies or anything.  I added an additional 1/4 cup of chocolate chips because the 1/2 cup looked lonely.  I did find that this recipe's batter isn't quite thick enough because most of the chip sunk towards the bottom.  This might have been my fault because I added more, but the flavor is still great.  Also, I made it truly jumbo by baking it in a 6-hole cupcake tin that has giant holes, perfect for these cupcakes.  Just make sure you watch the time as it will be a little longer than the regular size.

Jumbo Chocolate Chip Cupcakes

makes 8

7 Tbsp butter

1/2 cup sugar

2 large eggs

3/4 cup self-rising flour

1/2 cup chocolate chips

Preheat oven to 375 degrees.  Line your muffin tin size of choice.  

Place butter, sugar, eggs, and flour in a large bowl and beat together until just smooth.  Fold in the chocolate chips.  Spoon the batter into the paper liners.

Bake for 20-25 minutes or until well risen.  Transfer to a wire rack to cool completely.

Enjoy!

Recipe courtesy of Parragon Books Ltd.

Apple Streusel Cupcakes-SC #9

First of all, YUM.  These cupcakes are so moist and apple-y and just amazing.  I would be content making these for the rest of my life because that's how enjoyable they truly are.  They are just the right combination of apple and cinnamon and streusel that makes your mouth water for more.

Please, if you do not open your oven to any other recipe on this blog, try these.  You will love me for it.  Trust me.  The recipes in this book are very simple and quick to make, but this recipe is the hidden gem inside.  Feel free to add a little more cinnamon than it calls for because it will bring out the apple flavor even more.

Apple Streusel Cupcakes
makes 14

Topping
1/3 cup all-purpose flour
1/4 cup raw brown sugar
1/4 tsp ground cinnamon
1/4 tsp grated nutmeg
3 Tbsp butter, cut into small pieces

1/2 tsp baking soda
10 oz applesauce
4 Tbsp butter, softened or soft margarine
1/2 raw brown sugar
1 large egg, slightly beaten
1 1/4 cup self-rising flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat the oven to 350 degrees.  Line two muffins tins with 14 liners.

First, make the topping.  Place the flour, sugar, cinnamon, and nutmeg in a large bowl.  Add the butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs.  Set aside.

To make the cupcakes, add the baking soda to the applesauce and stir until dissolved.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the egg.  Sift in the flour, cinnamon, and nutmeg and fold into the batter, alternating with the applesauce.  Spoon the batter into the paper liners.  Scatter the reserved topping over each cupcake to cover the tops and press down gently.

Bake for 20 minute, or until well risen and springy to the touch.  Let the cakes stand for 2-3 minutes in the pans before serving warm, or transfer to a wire rack to cool completely.

Enjoy!

Recipe courtesy of Parragon Books Ltd.

Moist Walnut Cupcakes-SC #8

Today is the day for moistly delicious walnut cupcakes.  It's a balmy 50 degrees outside, making the urge to jump in a pool and smell the acidic scent of sunscreen unbearably strong.  So of course, I fired up my oven and got busy baking.  My mom has decided that if I'm going to bake all the way through this cookbook, we are going to have to start cutting the bigger recipes in half to save on ingredients, and to save ourselves from gaining much more weight.  Most of these recipes will work if you would like to half them, but not all.

I did cut this recipe in half and it turned out splendidly! The batter was the most flavorful batter I've ever had and I will definitely be using walnut powder in my baking for the future.  A few tips about this recipe;

• Be careful not to grind the walnuts too much because the nuts could turn into oil if you blend them too much.
• Use a food processor for the whole thing.  It'll save you some dishes and it blends the batter really nicely.

Moist Walnut Cupcakes

makes 12

generous 3/4 cup walnuts

4 Tbsp butter, softened, cut into small pieces

1/2 cup superfine sugar

grated rind of 1/2 lemon

1/2 cup self-rising flour

2 eggs

12 walnut halves to decorate

Preheat oven to 375 degrees.  Line a muffin tin with 12 liners.  

Place the walnuts in a food processor and pulse until finely ground.  

Add the butter, sugar, lemon rind, flour and eggs and blend until the mixture is evenly combined.  Spoon the batter into liners.

Bake for 20 minutes or until well risen and springy to the touch.  Transfer to a wire rack to cool.

4 Tbsp butter softened

3/4 cup confectioners' sugar

grated rind of 1/2 lemon

1 tsp lemon juice

To make the frosting, place the butter in a bowl and beat until light and fluffy.  Sift in the confectioners' sugar, add the lemon rind and juice and mix well together.  When the cupcakes are cold, spread the frosting on top of each cupcake and top with a walnut half to decorate.

Enjoy!

Recipe courtesy of Parragon Books Ltd.