Licorice Delight: Vanilla Almond & Anise Cupcakes

Anisette Cupcakes via Sweetapolita

My kitchen can be a wondrous place at times. What comes into it as a delightful cookie, milkshake, or other treat recipe, often leaves as a frilly cake or cupcake–it’s a magical occurrence that I simply can’t explain. I suppose that’s not a tragic thing, but it is quite mysterious. That is, in fact, how these Licorice Delight cupcakes came to be. See, Nanny (also known as Grant’s mom and Mary Lou) is Italian, and she has been making the most delicious Italian Anise Cookies (or, as they are called to us, ”Anisettes”) since long before I came along. She makes them on holidays, and, since everyone loves them so, many other times throughout the year. Her mother (also known as Nanny) made them for what I imagine was most of her life, and who knows, perhaps even her mother and grandmother made them back in Italy. The cookies are a melt-in-your-mouth buttery cookie with a subtle-but-distinct anise flavour (think similar to natural licorice), and are either topped with a sweet confectioners’ glaze and topped with colourful sprinkles (what I’ve discovered to be a more traditional method), or, as Nanny makes them, and her mother made them, topped with a generous spreading of vanilla buttercream frosting and sprinkles.

Grant, my 50% Italian, non-dessert man decided long before we met that Anisette cookies are the one and only treat that he will compromise his otherwise freakish healthy diet for, by eating an entire tin of them at one sitting. This is true, and it’s quite fascinating for the rest of us to witness. Did I mention that he cannot stand licorice? Black jelly beans? Never. So anise and licorice are technically two different plants altogether, but the flavours are so similar. That’s the wonderful thing about anise–it has such a delicious natural flavour that non-licorice lovers seem to love it (and, actually, when I tell Grant that anise is what is often added to black jelly beans to bring out the licorice flavour, he actually tells me I must be mistaken because he would never eat such a thing) and licorice lovers seem to pick up on the flavour immediately and, of course, celebrate its delightfulness.

Anisette Cupcakes via Sweetapolita

 Since I also adore Nanny’s cookies, I had every intention of blogging and sharing them with you, and I likely still will, but for the longest time now I’ve been wanting to turn them into cupcakes. With such simple and cupcake-friendly flavours, I just knew they would taste so good that way. So, this past week while Reese was at school, Neve and I made a batch and, as I suspected, they are delicious and simple, but unique. Sort of a family tradition reinvented. For the cupcakes themselves, I started with a vanilla cupcake recipe that I love and have used (such as here) many times, as I love the light and fluffy texture, but I added some almond extract, as almond and anise pair really well. Now, I’ve reversed Nanny’s Anisette Cookie method by tying the anise into the icing rather than the cupcake, but I felt compelled to do it that way. You can definitely put anise in both the cupcake and the frosting, but to keep it subtle, I opted for anise frosting only. I couldn’t resist using my recent favourite recipe for whipped vanilla frosting, so I made that with a good hit of vanilla and natural anise extract, which is heaven. Whipped vanilla licorice-ish-but-not anise heaven.

Sweetapolita

Even ask Neve–I bet she’d agree.

Sweetapolita

Sometimes it’s the sweetest little things that bring the most joy, and that’s really what it’s all about. Baking with my kids and keeping it light and fun often makes for the yummiest and most memorable treats. Nothing fancy, just homespun and super delicious.

Anisette Cupcakes via Sweetapolita

I wanted to embrace the licorice-ness, and so I used some white DeRuijter Anise sprinkles on some of them and mini licorice all-sorts. Since anise isn’t officially licorice, but just an incredible authentic flavour of its own, you certainly don’t need to emphasize the candy aspect. You could go with a simple frosting swirl and even a few white sprinkles. Adding a vanilla bean to the frosting would also be a beautiful and classic take on it. Really, just the combination of almond, vanilla, and anise is a winner and would work in so many ways. Did someone say Licorice Delight Cake? Good thinking.

These cupcakes are so fluffy and moist vanilla, that I, literally, could not stop eating them when I was frosting them. Believe it or not, that doesn’t happen as much as you would expect. I can often run on autopilot and just do what I need to do without eating every baked good in sight, but these were really incredible.

Anisette Cupcakes via Sweetapolita

Now, typically friends don’t let friends photograph hot espresso and cupcakes while using a MacGyver’d foam core board rested against any random object to reflect light, but that’s how I roll, seemingly. 

Anisette Cupcakes via Sweetapolita

That’s okay, because around here we always know when it’s time to take a cupcake break.

 

Licorice Delight: Vanilla Almond & Anise Cupcakes

Yield: 30 standard cupcakes (you can halve this recipe)

Moist & fluffy vanilla-almond cupcakes topped with whipped anise frosting and mini licorice allsorts.

Ingredients

    For the Cupcakes:
  • 1-3/4 cups (175 g) cake flour (aka cake & pastry flour)
  • 1-1/4 cups (157 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 tablespoon (15 ml) baking powder
  • 3/4 teaspoon (5 g) salt
  • 1 cup (2 sticks)(227 g) unsalted butter cut into 1-inch cubes, room temperature
  • 4 large eggs, at room temperature
  • 1 cup (240 ml) whole milk, at room temperature
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 teaspoon (2.5 ml) pure almond extract
  • For the Frosting:
  • 3 sticks + 2 tablespoons (375 g) unsalted butter, softened and cut into cubes
  • 3 cups (475 g) confectioners' sugar, sifted
  • 2-1/2 tablespoons (37.5 ml) milk
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • 3/4 teaspoon (3.75 ml), or to taste, pure anise extract
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 325°F. Line standard cupcake pans with your favourite paper cupcake liners. (I love black & white liners for the Anise Cupcakes!)
  2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder and salt) and mix on low until blended. On medium-low, add cubes of butter, a few at a time, and mix each one for a moment before adding the next few, until each cube of butter is incorporated. Be sure there are no large chunks of butter in the batter.
  3. Add eggs, one at a time, scraping down the sides of the bowl after each addition. Be sure each egg has been incorporated before adding the next.
  4. In a large glass measuring cup, whisk together milk, vanilla, and almond extract. With mixer on medium, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over-beat).
  5. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.
  6. Remove from oven and immediately transfer the cupcakes onto a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.
  7. For the Frosting:
  8. In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium. Butter will become very pale & creamy.
  9. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy.
  10. You can include one seeded and scraped vanilla bean and 1 teaspoon (5 ml) of pure vanilla extract for a deeper vanilla flavour (and the glorious vanilla bean specks).
  11. Once cupcakes are completely cool, spread frosting over each one using a small offset spatula or you can pipe frosting using a piping bag and your desired pastry tip. I used Ateco #887. Top with sprinkles, black jelly beans, Goodies, or, as I used, Mini Licorice Allsorts.
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[Cupcake batter recipe adapted from Billy's Bakery Vanilla, Vanilla Cupcakes via Martha Stewart]

Sweetapolita’s Notes:

Good luck & enjoy!



Related posts:

Inside-Out Neapolitan Cupcakes & More About Swiss Meringue Buttercream

Inside-Out Neapolitan Cupcakes

Happy Thursday! You know what’s funny? That very greeting always makes me laugh at myself, but yet I can’t help but write it — “Happy Thursday!” It’s so enthusiastic and peppy, yet, truthfully, when I’m composing these posts, 99% of the time it’s late at night, once the girls are asleep, and I’m often exhausted and feeling not even a wee bit exclamation mark-ish. Somehow, though, my inner enthusiast manages to get that out and keep it there. And not once, but twice: I had actually deleted it a few seconds after writing it, but then there it is again! Oh, and yet another. It’s a condition, I’m certain.

Before I get started with tonight’s post, I’m excited to announce the winner of this gorgeous print of the original painting “Violetta and the Tiny Tea Set” by Vanessa Valencia, (the incredible talent behind A Fanciful Twist) . This prize is courtesy of Vanessa, as a sweet gesture to one of my readers who visited and commented on my last post, “Ruffles & Roses: A Mad(ish) Tea Party.”  I was the lucky honorary guest this year to Vanessa’s popular virtual Mad Tea Party, and I had so much fun stepping even one pink-painted toe into her magical world. She is so unbelievably talented, and I adore her. So, the winner is…

#25 Bourbonnatrix: “Oh Rosie, what a pretty tea party! Love LOVE your cakes and sweets. Absolutely beautiful, and the rain, on some pics made it that much more special :) Great post!”

Congratulations, Bourbonnatrix (and thank you for the sweet words)!

So, tonight I want to chat about this fun cupcake version of my Inside-Out Neapolitan Cakes (truly, one of my favourites), and I also want to talk more about Swiss Meringue Buttercream. Would you believe that I get more emails with Swiss Meringue Buttercream related questions than anything else? Many readers write to tell me how it’s changed their lives, and they adore it with all of their being, and others write perplexed and filled with questions about troubleshooting, or just general concerns, etc. I thought it may be helpful to shed more light on the topic of the beloved Swiss Meringue Buttercream tonight, based on your questions and experiences.

I’ll quickly talk about these yummy cupcakes, which are, incidentally, filled with 3 flavours of Swiss Meringue Buttercream. A few months back I decided to turn a few of my favourite cake recipes/combinations into cupcakes, and it was a lot of fun and kind of a refreshing change from lofty layer cakes. After posting about the Campfire Delight Cupcakes, followed by the Dark Chocolate & Raspberry Buttercream Cupcakes, this was my third cake-into-cupcake experience, and they were as flavourful and moist as the mama version, but definitely a simpler alternative for those who don’t feel like embarking upon the layer cake process. If you do make the layer cake (and I do urge you to; it’s a crowd pleaser!), the cupcakes are a great addition to it — you can bake a quick batch of the cupcakes and then use your remaining Swiss Meringue Buttercream trio and fill the cupcakes. Who wouldn’t love their own little layered Neapolitan cupcake?

Inside-Out Neapolitan Cake via Sweetapolita

So here is the original Inside-Out Neapolitan Cake: 3 layers of a southern take on Devil’s Food Cake, including some rich and decadent ingredients such as mayonnaise, butter, and, of course, my favourite cocoa powder, (Cacao Barry Cocoa Powder – Extra Dark), which makes every chocolate cake rich and incredibly chocolaty, in my opinion, and filled with a layer of each Chocolate, Vanilla, and Strawberry Swiss Meringue Buttercream. I particularly love the contrast of the cloud-like buttercream and the rich chocolate cake, and when the Neapolitan flavour combination comes from the filling and not the cake itself, it adds an interesting (and delicious) dynamic to Neapolitan cake.

Inside-Out Neapolitan Cupcakes

For the layered cupcake effect, I simply baked the cupcakes as muffins (in greased and floured muffin tins with no cupcake liners), and then, once cooled, sliced each one into 3, then piped each flavour of Swiss Meringue Buttercream between and on top, then added some chocolate sprinkles. I was happy with the cake-to-buttercream ratio in the end, after worrying it would be too much buttercream. The Swiss Meringue Buttercream is not overpowering, so is the perfect pairing to these cupcakes, and the dark, rich, southern Devil’s Food Cake can definitely hold its own surrounded by all three flavours. If you’d like to try these, I’ve included the recipe below. In the meanwhile, I want to chat more about making, using, eating, and storing Swiss Meringue Buttercream.

Swiss Meringue Buttercream, or SMB, or SMBC as most call it can be an intimidating endeavour, but, honestly, once you get the hang of it, you may never look back. Let’s just get it all out in the open right  now. Truly, let’s just stay up all night talking it through until we’ve run the gamut of emotions and can, finally, share a group hug and skip off into the horizon, armed with our whisks and unwavering confidence to make it, use it, and decorate with it. Since this post comes as an answer to your emails and questions following my previous post, Swiss Meringue Buttercream Demystifyed, I’ll put it in point form and  Q&A format, and hopefully I cover it all. So, let us talk Swiss Meringue Buttercream (SMB):

*If you would simply like to read the cupcake and buttercream recipe, they are at the bottom of this post.

A few quick facts about my deep and meaningful relationship with Swiss Meringue Buttercream:

1. No, I didn’t invent SMB, but I love its not-too-sweet taste and satiny texture, and I use it for all of my wedding cakes, gourmet cakes, and even many casual cakes and cupcakes. I’m not an SMB expert, but I make it often, love it, and was taught how to make it by professionals at Bonnie Gordon Confectionary College in Toronto.

2. The first time I tried SMB, I was used to sugary confectioners’ sugar-based , and I didn’t like the taste of SMB at all; I felt it tasted oily and too buttery. I didn’t think there was hope  for my converting to an SMB lover, or even liker.

3. I still love sugary frostings from time to time (as you will see some of my other posts), but once I acquired a taste for it, SMB quickly became my favourite frosting (after a few tries).

4. The first few times I made SMB, I used a lower grade butter, and it would not hold  my batch together; it wasn’t creamy, or satiny, but rather almost separated. It wasn’t until I was advised to try a better quality butter, that I figured out how to make the ultimate batch of SMB. I now use only premium butter, with my favourite being Lactancia.

5. One of my favourite treats in the entire world, and out of everything I’ve ever made, is a dark chocolate cake frosted with vanilla Swiss Meringue Buttercream. It’s just that good.

Now, onto the questions and answers:

Q: My SMB was coming along fine, but then, once I added all of the butter, it was still too runny. What did I do wrong, and is there hope at this stage?

A:Yes, there is hope! Actually, there’s nothing hopeless about this situation, but rather just an extra step involved. If you added your butter and the SMB is still runny, then 1 of 2 things (or both) has likely happened, in my opinion: 1. Your butter was much too soft (should be cool, but  not cold, which is about 20 minutes out of fridge for me) when you added it to your meringue. 2. Your meringue was still too warm when you started adding the butter. Be patient, because I know it takes seemingly forever for the bottom of the mixing bowl to feel neutral before you add the butter, but it needs to be, or, as you can imagine, the butter essentially melts when you add it. As for repairing this runny batch, you can take the entire mixing bowl, cover it, and place it in the fridge until it chills up a bit, say 30 minutes or so (or even in the freezer for 15 or so), and then re whip. It’s not an exact science, as far as how many minutes, or how cold, etc, but I can tell you this: in my experience, it is practically impossible to ruin a batch of SMB to the point of no repair. If your meringue has whipped up nicely, then you can get away with a lot from that point on, and it’s most often fixable. I promise, promise, promise!

Q: My SMB suddenly curdled, and looked like scrambled eggs in the bowl. Why did it do this, and is it ruined?

A: It often does hit this “scrambled egg” stage, and this happens to my batches occasionally as well. Basically, from what I can tell, this happens when the meringue is a little “shocked” by butter that is too cold, but after mixing for a few more moments, the butter blends in nicely, and it magically becomes smooth and satiny. Is it ruined? Never!

Q: I had no problem making my SMB, and it looked so beautiful and satiny, but when I tasted it, it tasted like pure butter. What did I do wrong?

A:You did nothing wrong, and I have a feeling you did everything right! Here’s the thing about SMB: It tastes much like butter and not a lot like sugary sugar, which to many is the draw, but if you are used to sugary frostings, chances are your palate hasn’t developed the tastebuds for SMB yet, and you simply aren’t used to it. There is also a chance that you just don’t like it – as with any food, it’s not for everyone. If you’re making it for fun, for your own friends and family, you may want to stick with the frostings you love, and revisit it at a later time, or not at all. If you’re aspiring to make wedding cakes and gourmet cakes, you will likely need to continue making it, in which case, trust me, you will probably find yourself licking the bowl and spatula clean, begging for more, a few batches down the road. Don’t say I didn’t warn you.

Q: Why do I have to use pure vanilla extract in my SMB when I have imitation vanilla extract on hand? Will anyone taste the difference?

A:If we’re being honest, then yes, they will. And so will you, I imagine. You have to keep in mind that sugary frosting (those made with icing sugar/confectioners’ sugar) are dominated by the taste of sugar, and the vanilla can be a little overpowered by the intense sweetness. With SMB, the sugar takes a backseat (albeit delightfully sweet, it’s still subtle), and the flavours, let it be simply vanilla, or others, shine through. That’s why it’s such a great base for almost any flavour you can dream of: coffee, liqueur, citrus, chocolate, berries, and more. It’s also important to add that pinch of salt, particularly when opting for vanilla flavoured SMB, because no, it doesn’t result in a salty flavoured frosting, but it really pulls the true flavours out — kind of crazy, but true.

Q: I refrigerated my SMB, then thawed it on the counter overnight, as suggested, but when I went to use it on my cake, it wasn’t satiny or smooth anymore, but rather airy and thick. What can I do to fix it?

A: The great thing about SMB is that it can be made in big batches and frozen, or refrigerated for up to a week. The only thing is you need to take a moment to reconstitute it back to its glorious satiny texture when you’re ready to use it. If it’s frozen or refrigerated, you need to thaw it at room temperature; this can take overnight if it’s frozen, and several hours if it’s refrigerated. There are a few ways you can revive it, but I do 1 of 2 things: 1. I take the thawed (but sometimes still cool) SMB in a microwavable container, and I warm it up for about 10 seconds, then remove container from microwave and stir it aggressively with a rubber spatula in kind of a back and forth motion, repeatedly until it’s smooth. If I think I need to warm it up a bit more, I microwave again but am careful not to melt it. I mix it really well with the spatula, to remove the air bubbles. 2. I take about 1/3 of the SMB I thawed and I warm it up by the above method, and put the remaining 2/3 in the electric mixer bowl. I add the 1/3 warmed SMB to the 2/3 cool SMB and mix on medium or medium-high speed with the paddle attachment (flat beater) until smooth and satiny.

Q: After I make my SMB, and add gel food colour to it, the SMB seems to “reject” the colour. What am I doing wrong?

A:I’ve been asked this question many times, and I hate to do this, I really do, but it’s seemingly the truth: In my experience, using Wilton brand colours are the culprit here. I know this can be an issue as far as availability goes, because sometimes the premium colour brands such as Sugarflair, Americolor, and Ateco colours are difficult to get, particularly outside of North America, but if you find you will be doing this kind of work often, I personally feel it would be worth it to get your hands on these colours.

Q: Is SMB stable enough to pipe such things as flowers, basketweave, etc.?

A:Yes! SMB is what you will see Martha Stewart uses for all of these techniques, and for good reason: it’s so light and fluffy yet super stable and resilient. Kind of perfection, really.

Q: Once my cake is frosted in SMB, does it have to be refrigerated?

A: Well, you know, it seems that all baker’s have a different opinion on this topic, but all I can do is tell you what I do. Many will tell you that it’s okay to leave SMB frosted cakes out for a few days, but, personally I like to refrigerate my cakes overnight, and then take them out first thing in the morning so that they are nice and soft and fluffy when I serve them. If I’m making it on the day of serving, I would just keep it out. I just find that Swiss Meringue Buttercream that is too warm isn’t appealing, and it if it’s too cool, it’s too buttery in texture. Definitely a fine line, but mostly, it’s just heaven.

I hope this helps in some way! All of that being said, I promise you with all my heart that it’s A. Not really as difficult as it may seem, and B. Even if it was, it’s worth it!

Inside-Out Neapolitan Cupcakes

Yield: 18 layered cupcakes

Ingredients

    For the Cupcakes:
  • 6 tablespoons (85 g) unsalted butter, softened
  • 1 cup (230 g) packed dark brown sugar
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 large egg, at room temperature
  • 1 egg yolk, at room temperature
  • 3/4 cup + 2 teaspoons (115 g) all-purpose flour
  • 6 tablespoons (38 g) unsweetened Dutch-processed cocoa powder
  • 1/2 teaspoon (3 g) baking soda
  • 1/2 teaspoon (3 g) baking powder
  • 1/2 teaspoon (5 g) kosher salt
  • 3/4 cup (180 ml) buttermilk, at room temperature
  • 2 tablespoons (30 ml) mayonnaise
  • For the Swiss Meringue Buttercream:
  • 5 large fresh egg whites (150 g)
  • 1-1/4 cup (250 g) superfine granulated sugar
  • 1-1/2 cups (340 g) (3 sticks) unsalted butter, softened, cut into cubes
  • 2 teaspoons (10 ml) pure vanilla extract
  • pinch of salt

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F. Butter and flour standard cupcake pans as you would for muffins, tapping out the excess.
  2. In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and vanilla on medium-high speed until lighter in color and slightly increased in volume, about 5 minutes. Lower the speed to medium and add the eggs, one at a time, mixing until each is fully incorporated before adding the next.
  3. Sift the flour, cocoa powder, baking soda and baking powder into a medium bowl. Add the salt to the dry ingredients after sifting, and whisk dry ingredients.
  4. Alternate dry ingredients and buttermilk into creamed mixture, beginning and ending with dry ingredients. Mix until just incorporated, or finish by hand gently.
  5. Fold mayonnaise into batter with a whisk, until just blended.
  6. Fill cupcake pans 2/3 each (I like to use a 1.5 oz cookie scoop) and bake for approximately 17 minutes, or until a skewer inserted into center of cupcakes comes out just barely clean (a few crumbs). This works well for moist chocolate cake (not vanilla).
  7. Let cupcakes cool on wire rack for 10 minutes, then gently remove from pan and continue to cool on a wire rack. Let cool completely.
  8. For the Swiss Meringue Buttercream:
  9. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  10. Place bowl back on mixer and fit with whisk attachment. Whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes, or longer). Switch over to paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth).
  11. Add vanilla and salt, continuing to beat on low speed until well combined.
  12. You can also add a wide variety of flavourings, extracts, and more, but always add the vanilla first, as it brings out the true taste of the other flavours.
  13. Assembly of the Inside-Out Neapolitan Cupcakes:
  14. Divide buttercream evenly into 3 bowls. Flavour 1/3 chocolate, 1/3 strawberry, and leave final 1/3 vanilla (using instructions above). Add a few drops of pink gel colour to strawberry buttercream.
  15. Using a very sharp serrated knife, slice cupcakes twice, horizontally, resulting in 3 "layers."
  16. Fill one layer of each flavour (chocolate, strawberry, and vanilla), and top with sprinkles, if desired.
  17. Best eaten at room temperature on the day they were made, but can be stored in an airtight container for up to 3 days (in refrigerator overnight).

Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, re-whipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

***For Chocolate Buttercream, add 150 g (3/4 cup) melted bittersweet Belgian chocolate (the best you can get--I use Callebaut) to Vanilla Swiss Meringue Buttercream and beat until incorporated.

****For Strawberry Buttercream, add strawberry puree to taste, OR a few drops of LorAnn Strawberry Flavor Oil.

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Southern Devil’s Cake Recipe adapted from Fine Cooking, by David Guas.

Happy Canada Day to my fellow Canadians, and Happy Independence Day to our American friends! Wishing you all a safe and happy weekend!

Good luck & enjoy!

Related posts:

Ruffles & Roses: A Mad(ish) Tea Party

Ruffles & Roses Tea Party via Sweetapolita

You made it! You are so sweet for coming to my first tea party in honour of my enchanting friend and talented artist, Vanessa Valencia and her annual A Fanciful Twist virtual Mad Tea Party. So perhaps her tea party will be a teeny, tiny bit madder than mine, and nothing short of magical, but of course it will. That, my friends, is why she is the one and only Vanessa Valencia. I, however, am more than thrilled to share my Sweetapolita spin on a mad tea party with you all, and to me, a tea party, mad or not, could only be complete with some fancy tea-time treats. Now, let us see if we can find our way to those treats . . .

Oh my goodness, I’ve a feeling we’re not in suburbia anymore. Many miles away from suburbia, the air is different, there are open fields, seemingly endless trees and flowers, and we can hear the loons. It’s definitely a lovely day for some tea, ruffles and roses.

Sweetapolita

Why yes, roses! Now, if you can just find your way past these lovely roses, you may find a much needed cup of tea and treats.

Ruffles & Roses Tea Party via Sweetapolita

Finally, you’ve arrived, and you’ve spotted something petite and sweet . . .

Ruffles & Roses Tea Party via Sweetapolita

Fairy cakes? What a pleasant change from cupcakes with towering frosting (although I think I have spotted a few of those as well, and that’s never bad news!). Although I’ve heard of many different ideas and descriptions as to what a fairy cake really is, I can’t imagine a cuter name for a l and tastier cupcake, and so that’s what we’ll call this: a tender and buttery vanilla cupcake topped with a sugary glaze, basically a royal icing (meringue powder, confectioners’ sugar, and water). What I really like about it, aside from how lovely and pure white it is (a rare luxury that isn’t possible with butter-based frosting), is the fact that, even though the icing is very sweet, there is so little of it that it really just highlights the vanilla in the cupcake and offers a hit of sweet. And, what do you know? They are perfectly delightful with a cup of tea.

Ruffles & Roses Tea Party via Sweetapolita

Can you tell we had a little bit of rain on our tea party day? Actually, it rained the entire day, and as it should be, everything was outside! You can see the petite fondant ribbon roses on the fairy cakes and the icing are shiny and glossy, which happens when there’s so much moisture in the air. But, we weren’t going to let a little rain (or a torrential downpour) stop our fun or our indulgence, and, actually, what’s lovelier than a tea party in warm summer rain?

Ruffles & Roses Tea Party via Sweetapolita

If you decide to make your own fairy cakes, you can always flavour the icing with a little bit almond, clear vanilla, or rosewater perhaps. Really, as long as it’s not oil-based, you can add a wee bit of any flavour your heart desires. I left these classic, but there is a lot of room for experimenting.

Ruffles & Roses Tea Party via Sweetapolita

I agree–we should have one now.

Ruffles & Roses Tea Party via Sweetapolita

And no mad tea party would be complete without mad buttercream ruffles! In the name of petite tea party treats, why not create a few petite ruffle cakes?

Ruffles & Roses Tea Party via Sweetapolita

And petite teacup cupcakes?

Ruffles & Roses Tea Party via Sweetapolita

And,  yes, more petite ruffle cakes! Under all of those angelic Swiss Meringue Buttercream ruffles, you’ll find a rich, Devil’s Food Layer Cake, which is always a nice surprise for tea party guests to reveal when they slice into this cake-for-two (or a few).

Ruffles & Roses Tea Party via Sweetapolita

And yet another petite ruffle cake . . . that is why I love the petite 4″ version, because you can fill a table with them, as opposed to one full-size cake. With ruffle cakes everywhere you turn, it would madder than mad to not take a slice.

Ruffles & Roses Tea Party via Sweetapolita

Through the ruffles and roses, I see more tea party sweets: vanilla cupcakes with simple buttercream rose swirls.  With all of that Swiss Meringue Buttercream already created for the ruffle cakes, and all of the delightfully vanilla cupcakes from the fairy cakes already made, why not take a few moments to pipe some roses on them and offer your tea party guests another treat?

Ruffles & Roses Tea Party via Sweetapolita

And since you have the open star pastry tip already out and ready to go from your buttercream roses, perhaps baking a batch of raspberry rose meringues would be a nice addition to the tea-time menu? Sweet and crunchy baked meringue is the loveliest (and simplest) of treats, however, I don’t see them offered as much as I wish they were. These have some freeze-dried raspberries and a quick and easy (and possibly unexpected) raspberry ingredient that gives them their bright pink hue.

Ruffles & Roses Tea Party via Sweetapolita

Well, I knew you were coming, so I baked a cake. Or four. Ruffles, ruffles, and more ruffles for us to share.

Ruffles & Roses Tea Party via Sweetapolita

Or one mad and not-so-petite bite-full? That would be one divine bite, I believe.

Ruffles & Roses Tea Party via Sweetapolita

Or perhaps you’d prefer more cake, less ruffles?

Ruffles & Roses Tea Party via Sweetapolita

Some little guests appear to love cupcakes and tea, or, is it teacakes in cups . . .

Ruffles & Roses Tea Party via Sweetapolita

Shh . . . what’s that sound? This little cakelet seems to hear some buzzing overhead. What could it bee?

Ruffles & Roses Tea Party via Sweetapolita

Ahh, of course, the mad sugar bee has landed. Those darn country bees are like no city bee we’ve ever seen. Must be something in those country roses.

Ruffles & Roses Tea Party via Sweetapolita

Either way, this tea party guest isn’t sharing her cupcake.

Ruffles & Roses Tea Party via Sweetapolita

Unless, of course, it’s with her beloved rabbit. What’s a mad tea party without a peculiar rabbit?

Ruffles & Roses Tea Party via Sweetapolita

Finally, after we’ve shared tea-time stories, tales, and treats it’s almost time to part, until next time, of course. Wait a mad moment–is it just me, or have our petite cakes grown? I suppose we just never know what madness will unfold over tea and cakes, but you are always welcome here. We love the company!

And truly, no tea party would be complete without a tiny tea set: Meet Violetta (and her tiny tea set). She is one of Vanessa’s most recent paintings, and, as you can see, she is gorgeous and mysterious,  just as all of Vanessa’s enchanting pieces are. ”Violetta and the Tiny Tea Set” is my current favourite painting in the A Fanciful Twist Etsy shop, and Vanessa has generously offered to give away an 8 x 10 print of this original artwork to one lucky reader (so sweet, right?).  To enter (and anyone can enter, as she will ship the print anywhere in the world), simply leave a comment below telling me what your favourite tea-time treat is or would be. That’s it & good luck! Winner will be selected Monday, June 27th at 12pm EST.  *CONTEST HAS ENDED

*Winner will be randomly selected using random. org.

If you’re wondering where the non-suburban gorgeous setting for my tea party was, it was in Hillier, Ontario (Prince Edward County). What  an incredible setting.

If you would like to make some of these tea-time treats, here are the recipes:

Fairy Cakes         {click to print}

 

 

 

 

One Bowl Vanilla Cupcakes for Fairy Cakes

Yield: 2.5 dozen

Ingredients

1 3/4 cups (175 g) cake flour, not self-rising

1 1/4 cups (157 g) all-purpose flour

2 cups (400 g) sugar

1 tablespoon (15 mL) baking powder

3/4 teaspoon (5 g) salt

1 cup (2 sticks, 227 g) unsalted butter cut into 1-inch cubes, room temperature

4 large eggs, at room temperature

1 cup (250 mL/8 liquid ounces) whole milk, at room temperature

1 teaspoon (5 mL) pure vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract for all of my baking)

Method

1. Preheat oven to 325°F (170°C). Line standard cupcake pans with your favourite paper cupcake liners.

2. In bowl of electric mixer fitted with the paddle attachment, combine dry ingredients (flours, sugar, baking powder, and salt) and mix on low speed until blended. Add cubes of butter, one at a time, and mix again until all butter is coated with flour.

3. Add eggs, one at a time, to mixer and blend until incorporated.

4. In a large glass measuring cup, whisk together milk and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl with spatula after each addition. Beat until just incorporated (try not to over beat).

4. Using a 1.5 oz cookie scoop (or your cake batter tool of choice), divide batter among liners (should be 2/3 full). Bake until a skewer inserted in the center comes out clean, about 17-20 minutes.

5. Remove from oven and immediately transfer the cupcakes onto  a cooling rack by inverting the tray. Carefully turn the cupcakes right-side-up and let cool completely before frosting.

*Recipe source: Billy’s Bakery Vanilla, Vanilla Cupcakes via Martha Stewart

Fairy Cake Icing (Royal Icing)

Ingredients:

1/2 cup (125 mL) water

1/2 teaspoon (2.5 mL) cream of tartar

2 tablespoons (30 mL) meringue powder (I avoid Wilton brand and I like Ateco 480 Meringue Powder, 20 oz.)

*Optional: Flavouring/extract to taste (nothing oil-based) such as, almond extract, rosewater, vanilla extract (clear if you want the icing to remain very white), etc.

1 lb (454 g, about 3 3/4 cups) icing (powdered, confectioners’) sugar

Few drops food colour gel (optional)

Method:

1. Place meringue powder, cream of tartar, and water (and extract, if using) in the bowl of an electric mixer fitted with the whisk attachment, and mix on low speed until frothy.

2. Add the icing sugar, and mix on low speed for 10 minutes. You can use the paddle attachment or the whisk attachment and see which you prefer (I tend to use the paddle attachment because it’s how I was taught by Bonnie Gordon, but I’ve done it both ways, and they both work!). The icing will be fairly thick, but glossy and not as thick as regular royal icing at this point.

3. If too thick, add water, 1 teaspoon at a time, mixing well after each addition, until the icing just runs off a spoon and is glossy and spreadable (but not too watered down). I was also taught at Bonnie Gordon College of Confectionary Arts that you can run the tip of a knife through the icing and count how many seconds until the line disappears, and when it takes about 8 seconds (in this case), I find it to be the best consistency for these fairy cakes.

4. Cover with Glad “Press’n Seal” until you are ready to use, and in between use. You can also use a damp cloth over top of it to keep it from drying out, but you need to keep it covered as it will dry out and get crusty very quickly if it’s exposed to the air for too long.

5. Best used right away, but as the brilliant Callye from The Sweet Adventures of Sugar Belle explained, you can, if necessary, keep in refrigerator in the mixing bowl itself with a damp cloth and dinner plate over top, and it keeps well that way overnight. Genius! This was quite a revelation considering I used to throw unused royal icing in the garbage *cringe* after being told it couldn’t be used after day 1.

Assembly of the Fairy Cakes

1. Make your mini fondant ribbon roses: colour approximately 8 ounces of fondant desired colour (I used Sugarflair “Pink”) and seal in small Ziploc-style bag. Remove quarter-size ball from bag and roll out into a long strip 1/8″ onto lightly icing-sugar-dusted surface. Using a pizza cutter, cut out approximately 3″ x 1″ strips, folding each one in half lengthwise and thinning the folded edge slightly by pressing down gently withyour fingertips (you can place a small piece of plastic wrap between the fondant strip and your fingers). Roll the strip fairly tightly until you get a rose-like effect. Trim the underside with a small, sharp knife and set aside to dry.

2. If you would like to include the green leaves, you can either use a small silicone leaf mold, or you can always colour and roll green fondant (I use Sugarflair “Gooseberry” for a more authentic leafy green) 1/8″ thick and simply cut small leaves by hand. Set aside to dry.

2. If you would like pastel fairy cakes, divide your icing into small bowls and colour as desired (since royal icing is pure white, you need very, very little colour, particularly if you want pastel shades).

3.. Holding the cupcake in one hand, add a spoonful of icing onto the cupcake and tilt the cupcake so the icing spreads itself and clings to the sides of the paper liners. You can also use the bottom of the spoon to spread it, but be careful to not get crumbs in the icing. The last thing we want to do is to make the fairies cringe when they see crumby fairy cakes! If you find your icing is too thick, add a bit more water to the bowl of icing.

3. Set each one aside as you finish icing them, and gently add your fondant rose (or any other decoration you may choose) and leaves about a minute after you’ve iced each one. Try to avoid picking them up again until they have completely set (a few hours), or the surface won’t be as smooth as it should be, and will likely crack. I like to place them into a cupcake carrier, as I go, so that when they are complete I can just pop the lid onto the carrier to keep them fresh and to avoid too much handling.

Raspberry Rose Meringues           {click to print}

 

 

 

 

Yield: 28 2″ meringues

Ingredients

3 large egg whites, room temperature

pinch of salt

1 package (3 ounces) Raspberry Jell-O

1/4 cup freeze-dried raspberries (optional)

1/4 cup (50 g) sugar

1/2 teaspoon (2.5 mL) vanilla extract

Method

1. Preheat oven to 200°F (94°C). Line 2 baking sheets with parchment paper.

2. Grind the sugar and freeze-dried raspberries in a food processor until it reaches a powdery consistency. (If not using freeze-dried raspberries, omit this step and add sugar on its own in step 3.)

3. Place the room temperature egg whites and salt in a grease-free bowl of an electric mixer fitted with whisk attachment. Beat on medium speed until frothy. Add the Jell-O and sugar mixture into the mixing bowl in a steady stream, and turn the mixer speed to med-high, beating until meringue is stiff, thick, and glossy — about 5 minutes.

4. Add the vanilla and mix until incorporated.

5. Place the meringue into a large pastry bag (such as 14″) fitted with 1M pastry tip (or other desired open star tip) and pipe the roses onto the baking sheets. Begin in the middle and, moving outwards, pipe 2 complete circles. Keep roses about 1 1/2″ apart.

6. Bake for 2 hours, then turn off the oven and keep the trays in the oven overnight.

*Store in airtight containers or Ziploc-style bags at room temperature and away from moisture. Trust me!

*Recipe adapted from uTry.it

Petite Ruffle Cakes  

1. Bake and cool your favourite cake recipe in 4′ round cake pans. I used Devil’s Food Layer Cake, from this post. Keeping with the “petite” cake, I used only 2 layers per cake.

2. Make a batch of Swiss Meringue Buttercream.

3. Trim first cake layer so the top is nice and flat (if necessary) and place face up on a 6″ round cake board, or plate. Place 1/2 cup of Swiss Meringue Buttercream(or filling of choice) on top of layer and smoothwith a small offset palette knife. Trim the second layer, and place face down on the cake.

4. Apply a thin layer of Swiss Meringue Buttercream (I don’t recomment using sugary buttercream, but Italian or French Meringue Buttercreamswork nicely as well) over the cake, smoothing top and sides with a small offset palette knife (as you can see, I use this all of the time!) to seal in crumbs and to give the buttercream ruffles something to adhere to.

5. Using the a petal decorating tip of your choice (they come in different sizes, but I use the larger size Wilton #123 or sometimes a smaller size, such as Wilton #104) use the buttercream ruffling technique found in this previous post, complete the cake and serve!

Thanks so much for joining me at my mad(ish) tea party! I hope you enjoyed your visit, and I’ll see you soon with another baking post this coming week!

Good luck & enjoy!

Love, Rosie xo

Related posts:

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

It’s a beautiful Canadian day! Last night I was attempting to compose this second part of  my favourite-cakes-into-cupcakes post, and I was literally falling asleep sitting up, so I decided to close the laptop and go to sleep (it was still light out!). After eight wonderful, beautiful, and, most importantly, uninterrupted hours of rest, I woke up this morning at 5:30am–before the kids! I decided to make some strong French press coffee and write this post in bed with windows open, early-morning sun, and country breeze (very French indeed). There are, however, a pair of little wee feet pressed up against my leg as I write, but at least they’re sleeping feet. I am, undoubtedly, a morning person: a morning baker and a morning writer, so now that I’m rejuvenated, caffeinated, and motivated, let’s talk cupcakes. If you read Wednesday’s post, Campfire Delight Cupcakes, you’ll recall that I’ve been recently pondering what some of my favourite layer cakes would be like in cupcake form. This is mostly because we spend a lot of summer weekends away, and I find cupcakes are quick easy-to-grab treats for the gang & co. at the lake.

The thing is, I still want to share some of my favourite cake flavours and combinations, as well as switch things up, so rather than pack up the towering cakes, I thought cupcakes would be a fun change (not to say I won’t be packing up some highly inappropriate and overly dramatic cakes to the cottage this summer). I also find that I’m often left with extra cake batter, fillings, and frostings when I make the layer cakes, so why not use up every bit and create some cupcakes as a fun and mini addition to serving the cake itself? That way, the cupcakes can either be served that same day alongside the cake, or, after freezing the separate cake components, I can pull the tupperware containers of frostings and cupcakes from the freezer and flavour/assemble for a really quick (and hopefully impressive) treat for another day. That being said, I’m sure I don’t have to sell you on all of the fabulous reasons to make cupcakes!

Here is the mama version of these particular cupcakes from my previous post Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle, where I had fun creating this unusual rectangular dark chocolate layer cake covered and filled with Raspberry Swiss Meringue Buttercream and topped with Dark Chocolate Ganache. For the cupcake version, I used my Rich & Dark Chocolate Cake recipe and topped it with raspberry buttercream swirls, and then poured some dark chocolate glaze over top. I didn’t add sprinkles this time, but you definitely could! I can’t think of a single occasion that isn’t enhanced by a good handful of sprinkles.

When I look at this cake, I can’t help but have painful flashbacks from the week I made it–I was cutting out sugar, and I vowed (to myself) that I wouldn’t indulge. I actually managed to avoid it and, with much agony, gave it all away without so much as eating a piece. But . . . this week I made these and it was sweet justice. I love raspberry & chocolate combination, and the generous swirls of satiny buttercream and drizzles of dark chocolate glaze were the highlight. The deep chocolate cupcake portion didn’t hurt either.

These are really so simple to make, especially if you happen to have any extra cake batter from your chocolate cake batches, as you can just pour remaining batter into standard cupcake liners and bake after your cakes are baked. If you keep Swiss Meringue Buttercream in the freezer, you’re even further ahead of the game–you pop some fresh raspberries into your Vanilla Swiss Meringue Buttercream and mix for a moment or so to incorporate and add a bit of pink colour for punch (I got a bit pink-happy with these and next time I would use less for a softer pink, as I did in the cake version, so the raspberry bits stand out). The dark chocolate glaze  is very quick to whip up and adds a sort of ice-cream-sundae sort of feel and a nice hit of dark chocolate. The glaze is a quick process of melting the three ingredients (dark chocolate, butter, and corn syrup) over a pot of simmering water. It’s has such a great shine and deep chocolate flavour, but since it’s all about the chocolate in this type of recipe, I recommend you use a premium Belgian chocolate or similar. If you aren’t a fan of using corn syrup, you can definitely use ganache in place of the glaze; it creates an even more decadent treat with its heavy cream. These aren’t fussy, fancy, or difficult, but they pack some seriously decadent flavours and textures into such a little package. If you want to give these a try, here’s the recipe:

*Product notes: the Cacao Barry Extra Brute (my favourite) cocoa powder is what makes this chocolate cake recipe so incredible. You can purchase it here: Cacao Barry Cocoa Powder – Extra Dark

Dark Chocolate & Raspberry Buttercream Cupcakes with Chocolate Glaze

Yield: 24 standard cupcakes, or two 9-inch round cakes

Ingredients

    For the Cupcakes:
  • 1-1/2 cups (190 g) all-purpose flour
  • 1-1/2 cups (300 g) white sugar
  • 1/2 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1-1/2 teaspoons (7 g) baking soda
  • 1-1/2 teaspoons (7 g) baking powder
  • 1-1/2 teaspoons (7 g) cornstarch
  • 1 teaspoon (8 g) salt
  • 2/3 cup (160 ml) buttermilk
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/3 cup + 1 tablespoon (95 ml) vegetable oil
  • 2 eggs, room temperature, lightly beaten
  • 1 tablespoon (15 mL) pure vanilla extract
  • For the Raspberry Swiss Meringue Buttercream:
  • 5 large, fresh egg whites (150 g)
  • 1-1/4 cups (250 g) sugar
  • 1-1/2 cups (3 sticks)(340 g) butter, cut into cubes and cool, but not cold
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1/4 cup (59 ml)(or to taste) raspberry puree OR a handful (about 1 cup, or more to taste) of fresh, washed, and dried raspberries
  • pinch of salt
  • few drops pink food colouring (optional)
  • For the Glaze:
  • 4 oz (115 g) high quality bittersweet chocolate, coarsely chopped or callets
  • 1/3 cup (76 g) unsalted butter, at room temperature and cut into cubes

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder, cornstarch and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Raspberry Swiss Meringue Buttercream:
  7. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 160°F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  8. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don't begin adding butter until the bottom of the bowl feels neutral, and not warm.
  9. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  10. Add raspberry puree to taste or the fresh raspberries in small increments, and blend until combined. Add small amount of pink food colouring, if desired.
  11. For the Glaze:
  12. Place the chocolate and butter in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth. *Be careful to not get even a droplet of water into your bowl of chocolate and butter.
  13. Assembly of the Dark Chocolate & Raspberry Cupcakes:
  14. . Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the buttercream in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  15. Drizzle the top of the cupcake with Dark Chocolate Glaze (~1 tablespoon each).
  16. Top with a fresh raspberry and chocolate sprinkles (optional).
  17. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.

Notes

*Essentially, this is vanilla Swiss Meringue Buttercream with some clean, dry, fresh raspberries into it. It doesn't require many raspberries to give it a nice flavour, but it's personal preference. You can also use seedless raspberry-puree for a smooth finish. Add a drop of pink food colouring for a touch more pink.

**Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!).

***If you do refrigerate, serve at room temperature--particularly Swiss Meringue Buttercream cupcakes, otherwise the buttercream is too hard and butter-like.

[Glaze recipe source: Baked Explorations: Classic American Desserts Reinvented]

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http://sweetapolita.com/2011/05/dark-chocolate-raspberry-buttercream-cupcakes-with-chocolate-glaze/

Good luck & enjoy! I’ll see you soon with my 50th blog post!



 

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Campfire Delight Cupcakes–Malted Belgian Chocolate & Toasted Marshmallow Filling

Happy Wednesday! It dawned on me the other day that next weekend is our Canadian Victoria Day holiday, which is essentially our first, and very celebratory, long weekend of the year. For my family, it marks the beginning of summer, the beginning of weekends at the lake, and, for me, the beginning of attempts to figure out how to pack up and serve towering layer cakes at the cottage. I started thinking about what I was going to bake and bring for the holiday weekend, and I realized that cupcake versions of my favourite cake recipes and combinations just may be the answer. Typically, I tend to choose layer cakes over cupcakes for most occasions (and clearly blog posts–this is my first ever cupcake post in the 9 months I’ve had this blog), but summer weekends, camping, time at the lake, picnics–these may all be perfect reasons to add more cupcaking to my to-bake list. Once I started brainstorming and translating my layer cakes into cupcakes, there were a few I was eager to do right away, and this was the first one to come to mind. Actually, I have several more coming this week for you, so let’s call this part 1 of several cupcake-themed posts, so stay tuned!

You may recall the Campfire Delight: 6-Layer Chocolate Malted & Toasted Marshmallow Cake I posted a few months back–I hold this one close to my heart. Truly. It’s in my top 3 cakes of all time, with the dark richness of the chocolate cake paired with creamy malt-infused Belgian chocolate frosting, and fluffy (but decadent) toasted marshmallow filling using real toasted marshmallows. For my taste, the combination of flavours and textures is simply to die for, so to turn it into mini campfire delights was a sweet way to start the week! I should also note that turning some of the cakes into cupcakes works well for that extra batter when you do make the cake version, as well as the remaining frosting and filling. A perfect little way to taste test your cake, share with the kids, or gain some extra neighbour love.

This was the original Campfire Delight Cake sliced, and as you can see, packing up this cake and serving summer-style may pose a few issues, so Campfire Delight Cupcakes it will be . . .

Essentially, a Campfire Delight Cupcake is the same rich, dark chocolate cake using premium Callebaut extra dark cocoa powder and buttermilk, injected with a dollop of Toasted-Marshmallow Filling, then frosted with a generous swirling of Malted Belgian Chocolate Frosting, and finally, some Dutch dark chocolate sprinkles and a chocolate malt ball. Delightful and decadent, all at once. Camping and convenience aside, cupcake versions of some of my layer cakes may be just the answer when you want a quick and easy dessert with the same flavours, or, well, for anyone who has a touch of the cupcake fever. I can also imagine these stacked up and served on a rustic chic outdoor wedding dessert table. Ohh, yes, I love that idea. Wedding do-over, please! Actually, wait, a wedding do-over has the potential for being a borderline scary thought.

Camping anyone?

Campfire Delight Cupcakes

Yield: 12 standard cupcakes

Ingredients

    For the Cupcakes:
  • 3/4 cup + 2 tablespoons (110 g) all-purpose flour
  • 1 cup (200 g) white sugar
  • 1/3 cup (60 g) dark cocoa powder (I use Cacao Barry Extra Brute)
  • 1 teaspoon (6 g) baking soda
  • 1/2 teaspoon (3 g) baking powder
  • 1/4 teaspoon (2 g) salt
  • 1/2 cup (120 mL) buttermilk, at room temperature
  • 1/2 cup (120 mL) brewed coffee or espresso, hot
  • 1/4 cup (60 ml) vegetable oil
  • 1 egg, room temperature, lightly beaten
  • 1-1/2 teaspoons (7.5 mL) pure vanilla extract
  • For the Toasted Marshmallow Filling:
  • 8 large white marshmallows
  • 1/2 cup (63 g) icing sugar (confectioners' or powdered), sifted
  • 1/2 cup butter (113 g)(1 sticks), at room temperature
  • 1/4 teaspoon (1.25 ml) pure vanilla extract
  • 1/2 jar (107 g) marshmallow cream (such as Marshmallow Fluff)
  • For the Malted Belgian Chocolate Frosting:
  • 1 cup (2 sticks)(227 g), at room temperature
  • 2 cups (250 g) icing sugar (confectioners' or powdered), sifted
  • 1/3 cup (38 g) Ovaltine Classic (brown in colour)
  • 1-1/2 teaspoons (7.5 ml) pure vanilla extract
  • pinch of salt
  • 4 oz (125 g) quality Belgian chocolate, chopped, melted and cooled
  • 1/4 cup (60 ml) whipping (35% fat) cream
  • Note Frosting will become a slightly richer brown tone a short while after making. If you are using a malt powder or Ovaltine that is not brown in colour, you can add an extra 3 oz, or so, of melted chocolate.

Instructions

    For the Cupcakes:
  1. Preheat oven to 350° F and line a muffin/cupcake pan with your favourite cupcake liners.
  2. In the bowl of electric mixer fitted with the paddle attachment, sift flour, sugar, cocoa powder, baking soda, baking powder and salt.
  3. In a medium bowl or measuring cup, combine the buttermilk, coffee, oil, egg and vanilla.
  4. Add liquid mixture to dry ingredients and mix for 2 minutes on medium speed (you may need the plastic splashguard that comes with mixer), Divide batter among (2/3 full or just less) liners. Batter will be liquidy, and cupcakes will rise.
  5. Bake for 15-17 minutes, or until toothpick or skewer comes out with a few crumbs. Try not to over-bake. Carefully remove cupcakes from the pan immediately (it's hot!), and place them on a wire rack until completely cool.
  6. For the Toasted Marshmallow Filling:
  7. Place marshmallows on cookie sheet lined with parchment paper and sprayed with nonstick cooking spray. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them--they burn very quickly.)
  8. In an electric mixer fitted with paddle attachment, combine butter and icing sugar on low until blended, about 1 minute. Add vanilla and mix on med-high for about 3 minutes.
  9. Add marshmallow cream and toasted marshmallows, and mix on lowest setting for about 1 minute.
  10. For the Malted Belgian Chocolate Frosting:
  11. In a bowl of stand mixer fitted with paddle attachment, combine the icing sugar and butter and beat on low speed for about 1 minute.
  12. Add malt powder, vanilla and salt, and beat on low until well combined. Add the melted chocolate and beat on medium speed until smooth (about 2 minutes).
  13. Add whipping cream and beat on med-high speed for another minute.
  14. Best used right away.
  15. Assembly of the Campfire Delight Cupcakes:
  16. Once cupcakes are cool, cut a cone shape hole from the top center of the cupcake downward, using a sharp paring knife or small spoon.
  17. Using a small spoon, or piping bag fitted with plain round piping tip, fill the cupcake hole with Toasted Marshmallow Filling until it's level with the top of the cupcake.
  18. Fill a large pastry bag (18") fitted with Ateco #887 (or the decorative tip of your choice) about 2/3 full and swirl the Malted Belgian Chocolate Frosting in a circular motion, beginning on the outside rim of the cupcake and moving inward. Gently release pressure when you reach the top of your swirl.
  19. Top with real chocolate sprinkles and chocolate malt candy, such as Whoppers or Maltesers.
  20. Cupcakes are best enjoyed the day they are made, but these keep particularly well in an airtight container at room temperature for up to 3 days (however, I've been known to eat them up to a week later, and they taste great!). If you do refrigerate, serve at room temperature.
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Good luck & enjoy!

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