Here is the winner of the The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet book giveaway:
#8 NanaBread (Jeanne): “dark chocolate & salted caramel is at the top of my list, along with coconut & chocolate, strawberry & cream cheese, and anything with cherries”
Congratulations! (I will be also notifying you by email.)
And thank you to everyone for sharing their favourite flavour combinations!
See you soon. ♥
When I was asked to be part of the Sugar Cube Blog Tour to celebrate the newly released The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet, it sounded like my kind of party, but I hadn’t heard of the book or the adorable Portland, Oregon food cart before. But, upon first glance I fell in fast love with everything about Kir Jensen’s delicious sugared world, and after first read and taste, the book is now in my leave-it-out-because-I-use-it-so-much collection. I had such a hard time deciding what to make first, and what to share with you, but when I set eyes on Highway to Heaven Cupcakes adorned with shards of Ruffles and read that she’s built her entire reputation on this particular cupcake, I knew that these had to be my first Sugar Cube experience.
So what’s this book all about (aside from its undeniably adorable cover)?
This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a “whoop” of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir’s most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.
And they do not lie–this book is everything they say it is, and more. It is really special. What I love is how Kir really pushes the boundaries of classic and comforting treats in a gourmet and innovative way (think Vanilla Bean Risotto, Coffee Mallow Meringue Pie, Cream Soda Ice Cream and more). The recipes are easy to follow and the flavors and textures almost leap straight off of the page. I am sincerely excited to make each and every recipe in her fabulous book, and I’m also excited that 1 lucky reader will win their own copy! But, let’s talk more about the recipe I made to share with you, these Highway to Heaven Cupcakes . . .
But don’t be fooled: What makes these cupcakes so incredible isn’t just the fact that there are salted caramel drizzled Ruffles chips on top, because that’s simply an added bonus (a sweet & salty, crunchy, heavenly bonus, that is), because there’s so much more depth and decadence to relish in here. The cupcakes are a moist super-chocolatey delight that are brushed with coffee syrup, injected with homemade salted caramel sauce, topped with a rich sexy bittersweet ganache, drizzled with more salted caramel sauce and then, if you love double-wowing the crowd, spears of caramel-drizzled potato chips, of course. As far as cupcakes go, it just doesn’t get any sexier.
These were so enticing in all of their dark, glossy, drizzled, crunchy goodness that I couldn’t stop taking Instagram photos while I was making them. When you’re trying to decide where to start in the flurry of decadent treats in this book, I can safely say this is an ideal place to start. (It’s also safe to say I’ll be making these cupcakes at least *once a month* for years to come.) Girls, who’s with me?
Here are the details and how to enter this giveaway:
1. Leave a comment and tell me, “What is your favourite dessert flavour combination?”
2. For an extra entry, tweet: “I want to win a copy of @TheSugarCube’s book from @Sweetapolita!” Simply come back here and leave a comment telling me you tweeted.
3. Contest ends Sunday, May 20th, 2012 at 11:59 pm (EST) and winner will be selected using random.org and notified by email and announced here on the blog. You must leave a valid email address (will not be displayed) in your entry.
4. One entry per person, please (or two, with tweet). *Your comment may not appear at first, but it’s there.
*Prize courtesy of Chronicle Books. Contest is open to US and Canadian residents only.
Good luck, everyone!
Now, here’s the recipe, shared with permission and as written in the book: The Sugar Cube: 50 Deliciously Twisted Treats from the Sweetest Little Food Cart on the Planet
highway to heaven cupcakes
makes 24 cupcakes
- 3 cups unbleached all-purpose flour
- 2 3/4 cups granulated sugar
- 1 cup dutch-process cocoa powder
- 1 tablespoon plus 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups buttermilk
- 1 1/2 cups warm strong-brewed coffee or french-pressed coffee
- 3 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 1/3 cups vegetable oil
- 1/2 cup strong-brewed coffee
- 1/2 cup granulated sugar
1 recipe sexy bittersweet chocolate ganache
1 recipe salted caramel sauce, at room temperature
- To make the cupcakes: Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
- Sift together the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. In a medium bowl, whisk together the buttermilk, coffee, eggs, vanilla, and vegetable oil. Add the wet ingredients to the dry ingredients and whisk just until incorporated and there are no lumps. (It’s a thin batter, but it will bake up beautifully.)
- Divide the batter equally among the muffin cups, leaving about 1/4 inch room at the top. Bake until the tops spring back when lightly pressed, 20 to 25 minutes.
- To make the coffee syrup: In a small saucepan, combine the coffee and sugar and bring to a boil over high heat. Continue to boil for 1 to 2 minutes more to concentrate the mixture.
- While the cupcakes are still hot, brush the tops with coffee syrup. (You’ll use most but not all of it. Just discard the rest or use it in a cocktail.) Let the cupcakes cool completely before filling and frosting.
- Place the caramel in a squeeze bottle. Insert the tip into the top of each cupcake and squeeze in some caramel. (You’ll see them plump up a bit, but don’t fill them with so much that the cupcakes split.) Dip the tops in ganache, then tilt to shake off the excess. Let the chocolate set (it will be glossy but not runny) for about 30 minutes before drizzling with more salted caramel to serve.
sexy bittersweet ganache
makes about 2 cups
- 12 ounces chopped good-quality bittersweet chocolate
- 14 tablespoons (1 3/4 sticks) unsalted butter, but into cubes
- 1/4 teaspoons good sea salt, such as fleur de sel
- 1/4 cup light corn syrup
- In a medium metal bowl, combine the chocolate, butter, salt, and corn syrup. Put the bowl over a pan of barely simmering water and heat, stirring, until the chocolate and butter have melted. Remove from the heat.
- Use as a glaze for cakes, or let cool until spreadable and use as a frosting or filling. Ganache can be refrigerated for 1 week. To gently rewarm, heat it in a microwave on 50 percent power or put it over a saucepan of barely simmering water and give it a good whisking.
salted caramel sauce
makes about 2 1/2 cups
- 2 cups sugar
- 1 cup water
- 1 1/2 teaspoons fleur de sel
- 2 cups heavy cream, warmed
- 1 1/2 teaspoons pure vanilla extract
- In a deep heavy-bottomed pot, combine the sugar, water, and salt and stir until well mixed. Cook over high heat until the sugar starts to color around the edges of the pot, swirling the pan to promote even caramelization of the sugar. (Do not stir or the sugar will crystalize, that is, harden.) Continue cooking, swirling occasionally, until the caramel is very dark mahogany is color and lightly smoking (it should be on the verge of burning), 10 to 15 minutes.
- Immediately remove the pot from the heat, and while stirring with a whisk or wooden spoon, add the warmed cream in a steady stream. (Since you’re taking the caramel to the dark side, you have to work quickly and being adding the cream right away to stop the cooking process. But you don’t want to add it all at once, so pour it in a continous, steady stream. Be careful: The mixture will steam and bubble up furiously. (I recommend wearing an oven mitt on the hand that’s stirring in the cream.) Strain through a fine-mesh sieve into a metal bowl. Stir in the vanilla and let cool at room temperature, stirring occasionally, for about 1 hour. Refrigerate, uncovered for several hours to thicken.
- Whisk before using or transferring to an airtight jar for longer storage. It will keep refrigerated for at least 1 week.
- I followed the recipes for each of the components exactly, and they were a success.
- I served and tasted several of these sans potato chips, and just drizzeld in the caramel sauce, and they were incredible too.
- As with some of my other favourite chocolate cake recipes, the coffee in these cupcakes simply enhances the deep chocolate flavour–they don’t taste coffee-ish, I promise.
- As Kir explains, the sexy bittersweet ganache goes on super glossy and dries with a nice sheen.
- I used Fleur de Sel for the salted caramel sauce and the sexy bittersweet ganache, Cacao Barry Extra Brute Cocoa Powder for the cupcakes, and Callebaut Dark Callets and the ganache.
Good luck & enjoy!