Mocha Cupcakes with Whipped Cream-SC #5

This recipe is quite different from the other recipes in this collection.  It uses several techniques I was not familiar with, but I'm so glad I am now.

I highly recommend you try your hand at these too because they are so worth it.  If you do accept the challenge of creating these masterpieces, please know that this took me almost 2 hours.  I know, that's a long time just to make 20 cupcakes, but the whole process with take some time.  Remember this when planning for this recipe.  Also, put topping on COMPLETELY cool cupcakes, otherwise you will ruin all that whipping you just did.  And only apply the topping when you are just about to serve it.  Here's a few notes on the recipe:

• The mixture that you bring to a boil will take longer than you expect, but be patient.  
• Cool this at room temperature.  I know it take longer than popping it in the fridge for a little bit, but the fridge with cause it to create a skin and that is not good.
• Watch them carefully, mine were done in exactly 15 minutes.
• Be patient when you are whipping the cream, it takes time.  And please use a mixer; you might break your arm.
• To add a slight sweetness to the whipped cream, add about one teaspoon of sugar.

Mocha Cupcakes with Whipped Cream
makes 20

2 Tbsp instant espresso coffee powder (or one pkg of Starbucks Via)
6 Tbsp butter
1/2 cup superfine sugar
1 Tbsp honey (or really high quality maple syrup)
generous 3/4 cup water
1 2/3 cup all-purpose flour
2 Tbsp unsweetened cocoa
1 tsp baking soda
3 Tbsp milk
1 large egg, lightly beaten.

Preheat oven to 350 degrees.  Line muffin tins with 20 paper liners.

Place the coffee powder, butter, sugar, honey, and water in a saucepan and heat gently, stirring until the sugar has dissolved.  Bring to a boil, then reduce the heat and let simmer for 5 minutes.  Pour into a large heatproof bowl and let cool.

When the mixture has cooled, sift in the flour and cocoa.  Placce the baking soda and milk in a bowl and stir to dissolve, then add to the mixture with the egg and beat together until smooth.  Spoon the batter into the paper liners.

Bake for 15-20 minutes, or until well risen and springy to the touch.  Transfer to a wire rack to cool completely.

1 cup whipping cream
unsweetened cocoa for dusting

For the topping, place the cream in a bowl and whip until it holds its shape.  Spoon heaping teaspoonfuls of cream on top of each cupcakes, then dust lightly with sifted cocoa.  Enjoy!

Recipe courtesy of Parragon Books Ltd.

Tropical Pineapple Cupcake-SC #4

       It's Thursday night again and you know what that means!!  Cupcakes!  Grey's Anatomy!  And Michelle made no bake cookies that are simply divine.  Check them out at her blog.

       These cupcakes are perfect when you need a little taste of the tropics in the dead of winter.  The cake is moist and springy with just the right amount of pineapple flavor.  I added some toasted coconut on top to provide some flavor and texture contrasts.

Some notes on this recipe:

• When you toast the coconut, only do a small amount unless you really like it.  Also, watch it closely because they tend to burn easily.
• If you only had crushed pineapple on hand, use 6 Tablespoon of drained pineapple.

Tropical Pineapple Cupcakes

makes 12

2 slices canned pineapple in natural juice

6 Tbsp butter, softened, or soft margarine

1/2 cup superfine sugar

1 large egg, lightly beaten

2/3 cup self-rising flour

Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.

Drain pineapple, reserving the juice.   Finely chop the pineapple slices.  Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the egg.  Add the flour and fold into the mixture.  Fold the chopped pineapple and one tablespoon of the reserved juice.  Spoon the batter into paper liners.

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

Frosting


2 Tbsp butter, softened
1/2 cup cream cheese
grated rind of 1 lemon or lime
generous 3/4 cup confectioners' sugar
1 tsp lemon juice or lime juice

To make frosting, place the butter and cream cheese in a large bowl and beat together until smooth, then add the lemon or lime rind.

Sift the confectioners' sugar into the mixture and beat together until well mixed.  Gradually beat in the lemon or lime juice, adding enough to form a spreading consistency.

When the cupcakes are cold, spread the frosting on top of each cupcake.  Top with toasted coconut if desired.

Recipe courtesy of Parragon Books Ltd.

Chinese Cuisine

It's that time of year again; time for midterms.  Yuck!  But one exam I know I already passed.  This year I am taking an Independent Study in Culinary Arts with my friend Sam.  For our exam, we had to make a dish that is a different style than what we are used to.  Me being a baker, I decided to go the more savory route and opted for a Chinese recipe because I have never made any before.

This is how it turned out.

Sam made some onion pancakes and an egg noodle dish.  As you can see, his dish was plated much more authentically than mine.  But he had a book so that explains it.

Hopefully I aced it!

Suprise!!!! Chocolate Pudding Cake

I love surprise parties!!!!  And so I'm taking a momentary break from baking through the Scrumptious Cupcakes book.

Last night my friends and family threw a surprise party for my guy who just turned 18 on January 18th!! It's a golden birthday!!! So we decorated in all blue and yellow ( his favorite team is Michigan) and we had a great time.

I, of course, made the cake (and we bought a cake from Dairy Queen but shhh.... I haven't figured out how to make ice cream cake yet ).

It was quite the cake to make.  Granted, I started the process Friday night at nine thirty, but I had to work earlier that day so it was the only chance I had.

There he is, blowing out his 18 candles.

I found this recipe in the 2008 edition of The Best of America's Test Kitchen.  I highly recommend exploring one of these fine cookbooks because they house incredible recipes, both sweet and savory.

If you happen to have a copy of this book nearby, please flip to page 260 to see the glorious cake this post is all about.  Looks pretty right?  Then flip to page 291 for the recipe.  Yes, you did read that right, it calls for homemade pudding.  Jell-o is doing something right because mine is chocolate milk. So instead I whipped up one of the instant packages and it made just enough pudding to cover and fill in between the layers.  But it turned out just fine :)