Tag Archives: cupcakes

Perfectly Easy Pavlova and a Blogiversary!

23 Jan

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How many of you sewers out there were thinking I had gotten my hands on a copy of Cake Pattern’s newest release, the Pavlova wrap top and skirt, before it officially hits the market?  Sorry, no such luck.  But I did make you this tasty edible version of the Australian dessert that starts with a light meringue shell, gets filled with airy, sweetened whipped cream, and then topped with your choice of seasonal fresh fruits.

It’s also a celebratory dessert to commemorate my 1 year blogging anniversary!  In one year’s time, I have written 45 posts, gathered 98 (wordpress + google reader) followers, received 176 comments, and gotten 8458 hits.  That’s not too bad!  I’ll be announcing a giveaway tomorrow in honor of the special event, so stay tuned!  But until then, feast your eyes on this lovely and refreshing dessert :)

 

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I even made some mini ones to share.  Do you think they look like funny little faces?  This recipe looks complicated but it is as simple as can be.  My sister first introduced me to it several years ago and we have been making it regularly since.  If you have a few basic ingredients and an electric mixer, you can wow your friends and loved ones with this sure-to-please confection.

I have used strawberries, kiwi, and blueberries here because they happened to come in my produce box for the week, but you can use your favorite complimenting fruits — peaches, nectarines, raspberries, blackberries, etc.

 

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So, first you are going to beat your room temperature egg whites until they are stiff and glossy like so.  Can you see my reflection in these?

 

 

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The bottom row has been smoothed.

 

 

If you choose to make the cupcakes, one batch makes about 2 dozen regular size cupcakes.  This time around I just used a spoon to fill the paper cups then smoothed the tops with a wet metal tablespoon (this is a great kitchen trick for meringue).  If I am being fancy, I will use my piping tools to make mini meringue nests on parchment and forego the cupcake papers and tin.

 

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For the large pie, trace a 9″ circle onto parchment paper, flip the paper over and place it on a baking tray, then spread the meringue on top.  Use the spoon to spread it into the circle and smooth the top with the wet spoon.

 

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I spooned the whipped cream on top for the full-size Pavlova, but for the mini ones I piped the whipped cream on with a pastry bag and large closed star tip.  As for the fruit, you can make it as decorative (or not) as you would like.  It will taste great either way!

 

Pavlova

Serves 8 as pie or 24 cupcakes (you can’t eat just 1!)

1/2 cup egg whites, at room temperature (from about 4 eggs)
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cornstarch
1 tablespoon raspberry vinegar or red wine vinegar
1/2 teaspoon pure vanilla extract
1 1/4 cups heavy whipping cream
2 tablespoons light brown sugar, packed
2 kiwi fruits, peeled and thinly sliced or 1 cup of another ripe fruit, such as peaches or nectarines
10 strawberries, green parts trimmed off, thinly sliced or other berries, such as raspberries or blackberries

Preheat oven to 350 degrees.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites, cream of tartar and salt in a clean, dry bowl until foamy. Add the granulated sugar, cornstarch, vinegar, and vanilla and continue whipping until stiff, smooth and glossy, about 8 minutes more. On a sheet of parchment paper cut to fit a sheet pan, use a pencil to draw or trace a circle 9-inches in diameter. Line the sheet pan with the parchment, pencil side down (you should still be able to see the circle). Spoon the egg whites into the circle, using the back of the spoon to smooth the top and sides of the disk (use a wet spoon for best results). Bake in the center of the oven for 10 minutes, then reduce the heat to 300 degrees and bake until the meringue has puffed up and cracked on the top and the surface is lightly browned to the color of cafe au lait, about 45 minutes more. Turn off the oven, prop the oven door open, and let the Pavlova cool in the oven at least 30 minutes, to room temperature. This ensures a gradual cooling, which protects the delicate meringue.

Whip the cream and brown sugar together until stiff. Spoon it in the center of the cooled Pavlova and spread out to within 1/2-inch of the edge. Arrange the slices of kiwi around the edge. Arrange the slices of strawberry in the middle. To serve, slice into wedges with a serrated knife.

 

Recipe by Gale Gand, courtesy of the Food Network.

 

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Golden Vanilla Purist Cupcakes

7 Mar

 

I have a new food blog crush — Scientifically Sweet – which presents delicious recipes with a scientific spin.  I was thrilled to learn that the release of a cookbook by the same name was imminent so I hopped over to Amazon and made a copy my own to satisfy my nerdy sweet tooth.  I was all set to cozy up on the couch with the book Monday night and plan which recipe I would try first, but my sweet little niece had other ideas.  Namely, ideas like a sleep over and playing dress up.

 

 

So once I got her off to school yesterday, I flipped through the 101 thoroughly and beautifully photographed recipes and decided my first victim would be the Golden Vanilla Purist Cupcakes with Vanilla Roux-Meringue Buttercream.  I am always on the lookout for the perfect vanilla cupcake recipe.  I am also a HUGE fan of Swiss Meringue Buttercream (or SMBC, for short).

SMBC is not as cloyingly sweet or greasy as American buttercream made with powdered sugar and shortening.  It also holds countless flavors and mix-ins beautifully.  And best of all, you can make it by remembering the simple mathematical ratio of 1-2-3.  1 part egg whites to 2 parts sugar to 3 parts butter.  I was intrigued by the recipe in this cookbook because it takes SMBC a step further by mixing in a vanilla roux, a step similar to that of an old-fashioned cooked frosting.

As far as the cupcake goes, the batter comes together easily with a one-bowl method and is smooth and silky.  The cupcakes rise significantly so be sure not to fill your cupcake liners more than half full.  The cake is fluffy and moist.  The cake releases neatly from the paper liners which I think is an important feature for a good cupcake recipe.

As for the frosting, it is very tasty.  It is silky smooth, creamy, gorgeous, and pipes like a charm.  I am not sure I will do this every time I make SMBC, but the extra step definitely takes the flavor and texture to a different level.  I will add vanilla beans to the roux next time to see if this will deepen the vanilla flavor.  I will also increase the salt a little to bring out the flavor a bit more.

Overall, my first recipe from Scientifically Sweet by Christina Marsigliese was a success, and I am excited to try many more creations from this gorgeous book.  I hope y’all like desserts because it looks like I might be on roll ;)

 

 

Golden Vanilla Purist Cupcakes with Vanilla Roux-Meringue Buttercream

Makes about 15 cupcakes
 
 
For the cupcakes: 
  • 1 cup all-purpose flour
  • ½ cup cake flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup superfine sugar (I just pulsed my granulated sugar in the food processor then measured it)
  • ¼ cup unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 large egg yolk
  • ¼ cup full fat sour cream, at room temperature
  • 2 tbsp pure canola oil
  • 1 ½ tsp pure vanilla extract
  • 1/3 cup 2% milk, at room temperature
For the frosting:
  • 2 tbsp all-purpose flour
  • 2/3 cup plus 1 tbsp granulated sugar, divided
  • 2/3 cup 2% milk
  • 3 large egg whites
  • 1/8 tsp salt
  • 2/3 cup unsalted butter, at room temperature and cut into 1 tbsp pieces
  • 1 tsp pure vanilla extract

 

Preheat your oven to 350°F. Line 15 muffin cups from two standard muffin pans with paper liners and set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, sift together both flours, baking powder, baking soda and salt. Attach the bowl to the mixer, add sugar and mix on low speed until evenly blended, about 30 seconds.
 
Add softened butter and beat on low speed for 1 minute. The mixture will become less dusty as the butter becomes coated with flour and broken down into small pieces. Increase speed to medium-low and continue to beat until the mixture resembles damp sand or fine bread crumbs, about 2 minutes.
 
In a medium bowl, whisk together egg, yolk, sour cream, canola oil and vanilla extract until smooth. Add it to the flour mixture and beat on medium-low speed until moistened, sticky and the batter begins to form webs along the sides of the bowl and the beater, about 20 seconds. With mixer running on low, gradually add milk and then beat on medium speed for 20 seconds. Stop the mixer to scrape down the sides and bottom of the bowl, and then beat on medium speed for another 15 seconds. Do not over-mix. The batter will be smooth, satiny and creamy-looking. Gently fold the batter a few times with a rubber spatula to incorporate any ingredients stuck at the bottom of the bowl.
 
Spoon or scoop batter into lined muffin cups, filling them no more than halfway full (these cupcakes will rise quite a bit). Bake until evenly browned on top, the cake springs back when pressed gently with your finger and a toothpick or wooden skewer inserted into the center comes out clean, about 18 minutes. Transfer cakes to a wire rack to cool completely.
 

To make the buttercream, whisk together flour and 1 tablespoon of sugar in a small 1 or 2-quart saucepan until evenly blended.  Gradually whisk in milk until smooth.  Place over medium heat and cook, whisking constantly, until it begins to thicken and nearly comes to a boil. Reduce heat to medium-low and continue to cook, while whisking constantly, until very thick and paste-like.  When it is ready, the mixture will resemble white glue and you should be able to see the bottom of the pan as you whisk.  This will take about 10 minutes all together.

Pass the mixture through a fine mesh sieve and into a small bowl.  This serves to remove any lumps and it helps the mixture cool down faster.  Place plastic wrap directly over the surface and set aside to cool completely at room temperature.

In the heat-proof bowl of a stand mixer, whisk together egg whites, remaining 2/3 cup sugar and salt. Place the bowl over a pot with ½-inch of simmering water or a double-boiler and whisking constantly until the mixture reaches 162 degrees F (72 degrees C), about 5 minutes. Remove from heat and immediately attach the bowl to the mixer fitted with the whisk attachment. Beat on high speed until it is completely cooled. This will take about 7-8 minutes and the mixture will appear white and fluffy like marshmallow or shaving cream.

Do not begin adding butter until the bottom of the bowl feels neutral (not warm).   Reduce speed to medium and add the butter slowly, one tablespoon at a time. Increase speed to medium-high and beat until creamy and smooth, 1-2 minutes. The mixture will go from looking grainy and soupy to smooth, silky and glossy. Scrape down the sides and bottom of the bowl.

At this point the cooled flour/milk mixture will be stiff.  So, with a wooden spoon or spatula, beat it vigorously until it is smooth and creamy.  Add half of the cooled flour mixture to the buttercream and beat on medium-high until smooth, about 30 seconds.  Add the remaining flour mixture and vanilla extract and beat until whipped and creamy, about 1 minute more. Cover with a damp cloth if using shortly.

Frost and decorate cupcakes as desired.

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Blue Velvet Birthday Cupcakes

9 Feb

A two-tiered blue velvet cupcake for the birthday boy. It looked much bluer in person. I'm still figuring out this lighting and photo editing business.

 
This past Sunday was the first birthday party for a very special little boy — Kristian, the one-year-old son of our very good friends and neighbors, Kenny and Larrica.
 
 
 
Kenny’s favorite cake is Red Velvet so anytime I get a chance to feed them cake, this is what I make.  Of course, this is what Kristian requested for his birthday party, too ;)
 
Instead of the usual red, Larrica wanted blue cupcakes to coordinate with the birthday theme.  She also requested a combination of mini and regular cupcakes.
 

This is a better representation of the blue color.

 
 

The cupcake spread.

Unfortunately, the birthday boy was tired by the time the cake-eating festivities commenced, so I don’t have any cute pictures of frosting covered hands and faces.  But I know Master Kristian will have plenty of opportunities to catch up on his Red (or any color) Velvet Cake indulging.

Not a happy camper :(

This recipe has been passed down in my family at least from my great-grandmother. It is a permanent fixture at all of our holiday tables and sometimes we make it just because (like family supper this week).

To make the two-tiered cupcake, I leveled the top of a regular cupcake with a serrated knife. I then frosted it with a single layer swirl (Ateco 804 tip). I peeled the paper off the mini cupcake and pushed it down into the frosting swirl. I then swirled frosting on the top of it with the same tip. While I didn’t do it, you could add a small toothpick or dowel down the center before frosting the mini cupcake for added stability as it may be a bit wobbly.

Blue (or Red) Velvet Cupcakes

Yield: in this case, 2 dozen mini and 1.5 dozen regular cupcakes

For the cupcakes:

2 1/2 cups cake flour
1 tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking soda
2 eggs
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1 1/2 cups canola oil*
1 cup buttermilk
2 tablespoons (1 ounce) blue (or red) food coloring

For the cream cheese frosting:

8 ounces cream cheese softened
4 ounces (8 tablespoons) unsalted butter, softened
1 teaspoon vanilla extract
1 pound powdered sugar, sifted
pinch salt
pecans for garnish, if desired

For the cupcakes:  Preheat oven to 350F.  Grease muffin tin or line with paper liners.  In a medium bowl, whisk together cake flour, cocoa powder, salt, and baking soda and set aside.  In the bowl of a stand mixer (or with a hand mixer), blend eggs and sugar until thick and yellow.  Mix in vanilla extract and vinegar.  Slowly blend in oil until thoroughly mixed.  Add half of dry ingredients to egg mixture, mixing until just combined.  Stir in half of buttermilk.  Mix in half of remaining dry ingredients until just mixed, then remaining buttermilk, then last of the dry ingredients, blending only long enough to combine.  Do not overmix.  Finally, stir in food coloring until evenly distributed.  fill muffin tins 2/3 to 3/4 full and bake minis for 9-11 minutes, regular for 18-20 minutes or until top springs back when lightly touched and cake tester inserted in center comes out clean.

For cream cheese frosting:  In bowl of stand mixer, beat cream cheese and butter with paddle attachment until light and fluffy.  Mix in vanilla extract.  Gradually blend in powdered sugar until smooth.  If desired you may stir chopped pecans directly into the frosting if you are going to spread onto the cupcakes with a spatula.  If you plan to pipe, you may want to chill the frosting briefly before filling your bag and decorating.  Top the piped cupcakes with a whole pecan half or garnish as desired.  Or just eat it as is right there on the spot ;)

*The original cake recipe calls for a whopping 2 cups of oil.  When I make this as a layer cake, I follow the original recipe but I found that cupcakes made with 2 cups of oil left oily rings on the platter.  Reducing the oil to 1 1/2 cups doesn’t seem to adversely affect the taste of the cupcakes so I guess you could reduce it in the layer cake as well.  But if you’re eating Red Velvet, you’re not on a diet, now are you???

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