Orange Cupcakes with Jasmine Petal Jelly18

Posted by chockylit in Citrus, Herbs & Flowers (Sunday March 14, 2010 at 9:41 am)

orange cupcake with jasmine petal jelly and vanilla cream cheese frosting

My daughter inspired this cupcake. I asked her what color and flavor cupcake she wanted and she said orange. So, orange it was. I mulled over what to pair it with. I am not a huge fan of orange with chocolate and I wanted to keep the orange bright tasting – so no spices. A lunchtime trip to the Ferry Building resulted in the purchase of some jellied jasmine flowers. Sounded like a good combo to me.

The cupcakes have a nice and noticeable orange flavor. The jasmine flower jelly doesn’t provide much of a flavor hit, but the sweetness is a nice addition. The vanilla cream cheese frosting provides that anyway in addition to a luscious creaminess. In other words, don’t rush out and by jasmine petal jelly…

I think the orange cupcake is a great foundation to go in a lot of directions – definitely chocolate for those who like that combination, I can see something nutty working well, berries, etc. There are lots of ideas on the Cupcake blog facebook page from readers… They all sound wonderful.

I made some candied kumquats using this method but abbreviated as a topper.

Orange Cupcakes
~28 regular cupcakes / 375 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup milk
1/4 cup orange juice/pulp from one orange
2 teaspoons orange extract
1/2 teaspoon vanilla extract
zest of one half orange

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl.
5. Add about a third of the dry ingredients to the mixing bowl and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Add the orange juice, orange extract, vanilla extract and orange zest, beat to combine.
7. Scoop into cupcake papers about half full.
8. Place cupcakes in the oven and turn the oven down to 350 degrees. Bake for 22-25 minutes until a cake tester comes out clean.

jasmine petal jelly
jasmine petal jelly

jasmine petal jelly filling
filling the cupcakes

Vanilla Cream Cheese Frosting

2 sticks (1 cup) butter, room temperature
1-1/2 packages of Philly cream cheese
3-4 cups sifted powdered sugar
1 teaspoon vanilla extract

1. Beat butter at medium speed until creamy.
2. Add cream cheese and beat until combined.
3. Sift 3 cups of the powdered sugar into the butter and cream cheese. Add the vanilla extract. Beat until combined.
4. Add more sugar until you get to the consistency and sweetness you like. I used 4 cups.

candied kumquats
candied kumquats

Assemble
1. Fill the cooled cupcakes using the cone method.
2. Frost.
3. Top off with candied kumquats or whatever suits you.

cone of frosting
cone of frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava25

*** Where is chockylit? ***

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Having a seemingly insatiable sweet tooth, baklava, the sticky-sweet treat of layers of buttery phyllo dough, nuts, and honey syrup, has always appealed to me. None the less, I don’t have it too often as my run-ins with baklava are often of the unfortunate “guess how long I have been sitting in this plastic case” variety. Despite its questionable quality, I was tempted to buy some on a recent weeknight fly-by of GFC, a local Mediterranean “fast food” restaurant, to pick up dinner. I thought the better of it and decided to go the cupcake route giving me the excuse and chance to bake up some homemade baklava, which when you buy frozen phyllo dough, looked pretty darn easy to do.

Making the baklava wasn’t hard but it was time consuming. I didn’t mind so much, because boy did it turn out tasty. I was also very happy with the rose petal white chocolate mousse. I went easy on the rose, there is just a hint of it, and the mousse was definitely not too sweet and had a nice texture. Not quite as air-bubbly as a typical dark chocolate mousse, but nice texture just the same. Either two of these components stands well on their own.

I was pleased with the end result. The walnut cake soft and nutty, the mousse cooling with a hint of exotic flavor, and the baklava spicy, syrupy, and crunchy. Definitely a stretch as far as calling it a cupcake, I will admit, but an interesting dessert none the less.

Rose White Chocolate Mousse

5 ounces white chocolate
3 egg yolks
1/2 cup sifted confectioners’ sugar
2 tablespoons unsalted butter
1 cup heavy cream
3 egg whites
1/4 cup rose simple syrup
couple drops of red or pink food coloring (optional)

1. Chop the chocolate and set aside.
2. In the bowl of an electric mixer with the paddle attachment set to medium-high speed, beat the egg yolks and sugar until light yellow, about 2 minutes.
3. Place the bowl of egg yolks and sugar over a pan of simmering water. Stir constantly with a wooden spoon until thick, about 2 minutes.
4. Take the egg yolk mixture off the heat and add the chopped white chocolate. Stir vigorously with a wooden spoon until chocolate is melted and combined. Add the butter and incorporate. Set aside. Note: This mixture will be very thick.
5. In the bowl of an electric mixer with the whisk attachment set to medium-high speed, beat the cream until very stiff. Transfer to a mixing bowl and set aside. Wash and dry the bowl and whisk.
6. In the bowl of an electric mixer with the whisk attachment set to medium-high speed, start beating the egg whites. Heat the rose simple syrup in a small saucepan to soft ball stage (about 235 degrees on a candy thermometer). Gently pour the hot syrup into the egg whites as the mixer is running at low speed. Increase speed to high and beat until the egg whites are stiff.
7. Stir in about 1/3 of the egg whites into the chocolate mixture to lighten. 8. Fold the remaining egg whites into the chocolate mixture. Then fold in the whipped cream. Fold in food coloring if desired.
9. Cover with plastic wrap and chill for at least 2 hours.

Note: You can use purchase rose simple syrup (as I did) or make your own by boiling equal parts water and sugar with a couple drops of rose extract.

rose petal white chocolate mousse
mousse

Walnut Cupcakes
~20 cupcakes / 350 degree oven

1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup water
1/3 cup walnut butter
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter
1/4 cup sugar
1/3 cup coarsely ground walnuts

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, water, and walnut butter. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop about a third of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white. Fold in the ground walnuts.
8. Scoop into cupcake cups just less than 1/2 full (so there is room for mousse) and bake at 350 F for 22-25 minutes until the tops are golden brown.

Note: You can use prepared walnut butter (as I did) or grind walnuts in a food processor until they become a paste. You can add a small amount of some mild oil to help it along.

Honey Syrup from Epicurious.com

1-1/2 cups sugar
3/4 cup honey
1 cup plus 2 tablespoons water
1 tablespoon lemon juice
1 cinnamon stick (optional)
4 whole cloves (optional)

1. In a small pan, stir the sugar, water, lemon juice, cinnamon sticks, and cloves over low heat until the sugar dissolves, about 3 minutes.
2. Stop stirring, increase the heat to medium, and cook until the mixture is slightly syrupy, about 5 minutes (about 225 degrees on a candy thermometer).
3. Discard the cinnamon sticks and whole cloves. Let cool. The remaining will be used in the next recipe.

honey syrup
honey syrup

Baklava Disks from Epicurious.com
~20 disks / 350 degree oven

1/2 pound walnuts, finely chopped or coarsely ground
2 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves or cardamom
1/2 pound (about 12 sheets) phyllo dough
1/2 cup (1 stick) melted butter

1. Mix together walnuts, sugar, and spices in a medium sized bowl.
2. Roll out 12 phyllo sheets. Place a sheet of phyllo onto a clean, flat surface. Brush with butter.
3. Repeat with 5 more sheets, buttering between each.
4. Spread the filling over the buttered phyllo.
5. Top with 6 more sheets, buttering between each.
6. Using a circular cookie cutter close to the size of the opening of your cupcake papers, cut as many phyllo disks as you have cupcakes. Using a spatula, transfer to a silpat covered or greased sheet pan.
7. Just before baking, lightly sprinkle the top of the pastry with cold water. This inhibits the pastry from curling.
8. Bake for 20 minutes. Reduce the heat to 300 degrees and bake until golden brown, about 15 additional minutes.
9. Drizzle the cooled syrup slowly over the hot baklava and let cool for at least 2 hours.

Note: I ended up making by Baklava too thick. I did three layers of eight sheets with two layers of filling. I ended up leaving behind the bottom layer when transferring onto the cupcakes (and saved the bottoms to nibble on). I adjusted the recipe to make a thinner Baklava.

baklava filling
filling

Assemble
1. Pipe the mousse layer just to the top of the cupcake paper.
2. Top with the Baklava disks.
3. Decorate with a dollop of mousse and a walnut.

buttering phyllo
buttering phyllo

scattering filling
spreading filling

stamping out disks
stamping out disks

baked baklava
baked baklava

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue25

Posted by in Citrus, Drink-Inspired, Experimental Recipe, Herbs & Flowers (Sunday January 6, 2008 at 3:59 pm)

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue

January and citrus are a natural pair when it comes to me and cupcakes. As is typical, I ate too much chocolate and too many sweets over the holidays and really had to dig deep to find the motivation to even think of baking. But dig deep I did… Well, actually, I perused the latest issue of Imbibe (I will admit I have a recipe and photo featured in an article about cooking with tea) and stumbled on many a drink recipe that provided just the inspiration I needed.

I settled quickly on bitters as a way to counteract my overindulgence in sweets. I love bitters. Likely because I love(d) to drink Manhattans. This combination came from a couple different drink recipes (both by Lance J. Mayhew of Meriwether’s in Portland, Oregon). The bitterness and tartness of bitters and lemon appealed to my post-holiday’s sensibilities. I decided on a lemon chiffon cake to keep it light and meringue for the same reason. The end result is a pillow of sweet/bitter/tartness that is quite sophisticated (especially for a cupcake). This recipe likely won’t be for everyone and I will be interested to see how they go over at work tomorrow. I was pleased with the experience though.

Lemon Cupcakes
~20 cupcakes / 350 degree oven

1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract, all natural
grated rind from 1 lemon
1 teaspoon bitters
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter
1/4 cup sugar

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, lemon rind, and bitters. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.

batter & egg whites
step 6

lemon cupcakes with bitters
baked cupcakes

Sorrel Simple Syrup

1 tablespoon granulated sugar
3 tablespoons water
1 teaspoon chopped Sorrel

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon until fairly thick, about 2 minutes
3. Transfer to a small bowl. Stir in Sorrel and set aside to cool.

Sorrel Meringue Frosting

1/2 cup sugar
3 egg whites
Sorrel simple syrup
Splash of Bitters

1. Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110 degrees Fahrenheit. This only takes only a few of minutes.
2. Transfer to standing mixer and whisk using whisk attachment at high speed until soft peaks form.
3. With the mixer on medium speed, drizzle sorrel syrup into the mixer. Splash in a bit of bitters. Beat on high until stiff peaks form.

bitters
bitters

Assemble
1. Pipe meringue frosting.
2. Toast with a culinary or blow torch.

piping meringue

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting34

Posted by in Beans, Chocolate, Herbs & Flowers, Japanese-Inspired (Tuesday November 13, 2007 at 5:20 pm)

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

This combination was swiped right off of the menu of a restaurant I ate at last week. The dessert was green tea ice cream with warm chocolate sauce, adzuki bean, and mochi. Interestingly, I had used all the components (minus the mochi) in various cupcakes so it was just a matter of “cut and paste” with some tweaks. I really liked the combination in the ice cream dessert and it totally works as a cupcake, too. All around tasty treat for sure. I doubled up on the matcha in the frosting this time around. I wanted to really taste it… Hence the very deep green color.

And just a heads up, I have been itching to do a post about frostings. Why I have a handful of different chocolate ganache frostings and why I use a certain recipe at a certain time… Why I have a couple different cream cheese based frostings… Etc. A few people have asked me about this and I think it’s an interesting topic anyway. I am hoping to have ample time to explore various recipes over the Thanksgiving holiday. I doubt I will post next weekend as its my birthday and I do not plan on baking my own cake this year…

Red Bean Paste

1-1/4 cups red adzuki beans
2 tablespoons vegetable oil
1/2 cup sugar

1. Cover beans in cold water and soak uncovered, overnight.
2. Drain, transfer back to the pot and cover in 5 cups of cold water. Bring to a boil and simmer for about 1 hour and 15 minutes.
3. Drain and puree with a hand blender or in a food processor.
4. Press through a metal sieve. Note: This is time consuming work. The pureed beans become a thick paste and it takes some time to press through the sieve, clean off the underside, continue pressing until most of the bean puree passes through and the skins are left behind.
5. Heat oil in a medium saucepan over medium-high heat. Add pureed beans and sugar. Stir with a wooden spoon for about 3-5 minutes. Transfer to a bowl, cover with plastic wrap, and allow to cool.
6. After the paste has cooled, scoop out 1/2″ balls. Cover loosely with plastic wrap so they won’t dry out.

Old-Fashioned Chocolate Cupcakes
24 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) butter
2 cups sugar
3 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa powdered
2 tablespoons instant espresso powder
1-1/2 cups milk
2 teaspoons vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.
2. Add eggs, one at a time, beating 30 seconds after each addition.
3. Measure the flour, baking soda, salt, cocoa powder, and espresso powder into a medium sized bowl and whisk to combine.
4. Measure the milk and vanilla into a measuring thing.
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Plop a ball of bean paste in each. Push down slightly and cover with batter using the back of a spoon.
7. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Note: Because you will be stuffing these cupcakes with bean paste, do not overfill. Stay close to 2/3s full or below. Also I like to preheat my oven to 375 then turn it down to 350 once I put the cupcakes in to make sure there are no cool spots which tend to result in cupcake overflow.

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Matcha Green Tea Frosting

2 sticks butter
8 ounces or 1 package of Philly cream cheese
3 cups powdered sugar
~2 tablespoons matcha powder

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
4. Taste. Add more matcha if desired (I find some matcha powder is stronger then others) and more powdered sugar if its not thick enough. 3 cups worked for me.

Assemble
1. Top cooled cupcakes with the frosting.
2. Top with a mochi disk and a dusting of matcha.

Note: Never having made mochi before I did a quick google search and ended up with this quick method. After nuking the flour and water, I stirred it some and transfered onto a sheet of plastic wrap and formed it into a log. I left the log to cool then sliced into it with a knife and cut out circles with the end of a pastry tip. From there I dusted lightly in corn starch to prevent sticking. Note that you should keep the disks wrapped in plastic wrap until you serve the cupcakes as they go crunchy when left out in the air. The wrapped mochi held up well overnight.

Dark Chocolate Truffle Cupcakes18

Posted by chockylit in Chocolate, Coffee & Liqueurs, Experimental Recipe, Herbs & Flowers, Spices, Step-by-Step Photos (Monday August 27, 2007 at 1:25 pm)

dark chocolate truffle cupcakes

There are a couple of reasons why I made these truffle inspired cupcakes. Firstly, I wanted to spring clean the lazy Susan that is my baking pantry. It got out of control months and months ago like most of my cabinets and closets tend to get. My plan was, while cleaning the pantry, to inspect all my potential ingredients to come up with six different truffle flavor combinations.

Secondly, I bought myself a new toy, just arrived, that I was eager to use – a chocolate tempering machine. My plan was to make a topper for each cupcake that identified the ingredients inside.

Other than providing an excuse to clean out my pantry and an opportunity for low risk experimenting, I also think these cupcakes could make a nice gift. Get a nice box, provide one or two cupcakes per flavor, a legend, tie a nice ribbon around box and you have a pretty nice homemade gift.

Mise en Place
Assemble the ingredients for your six different truffle flavors. I wanted the flavors to be fairly intense so I started with 1 teaspoon of dry ingredients and 2 teaspoons of liquid ingredients. I was generally pleased with the results.

matcha-black sesame: 1 teaspoon each of matcha powder and black sesame seeds

chili-espresso: 1 teaspoon each of ancho chili powder and instant espresso plus a sprinkle of chili flakes

lavender-rosemary: 1 teaspoon each of lavender flowers and chopped rosemary, fresh or dried

mint-raspberry: 1 teaspoon chopped, fresh mint and 2 teaspoons Chambord raspberry liquor

rose-pistachio: 1 teaspoon each of chopped rose petals and chopped pistachios

sour cherry: 1 teaspoon crushed mahlab, a spice made from the pit of a sour cherry and 2 teaspoons Ginja, a Portuguese liquor made from morello cherries

I was most pleased with the first four combinations. All were noticeable and enjoyable, even the rosemary-lavender. The rose-pistachio flavor wasn’t distinguishable and the sour cherry was too intense. I would cut back on the Ginja next time.

truffle ingredients
mise en place

Cupcakes
25 regular cupcakes / 350 degree oven

7 ounces (200 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3 sticks (343 grams) butter
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cups (180 grams) flour
1/4 cup (30 grams) cocoa powder, unsweetened
1-1/2 teaspoons (7 grams) baking powder
1/4 teaspoon salt

1. Prepare baking sheets by lining with parchment paper and laying out cupcake cups. Using a pencil draw a line to segregate 4 cupcake cups for each flavor and write out the ingredients so you can identify the cupcakes after they are baked. See image above. I did the same with 6 mini cupcake papers so I could taste each combination without having 6 whole cupcakes.
2. Chop chocolate and transfer into the bowl of a standing mixer.
3. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
4. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
5. Beat in an electric mixer for 3 minutes.
6. Add one egg at a time, mixing for 10 seconds between each
7. Sift the flour, cocoa powder, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
8. Separate into 6 separate, but equal batches. I eyeballed it and came pretty close. Mix truffle ingredients into each batch. I got four regular cupcakes and 1 mini per flavor.
9. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be safe is to either fill 2/3’s full or another trick I use is to preheat to 375, then drop the heat to 350 once I put the cupcakes in. I also rotate the pans after 15 minutes of baking. It is safe to gently move them at that point and I find the lower back of my oven to be a bit cooler.

Simple Chocolate Ganache

6 ounces (170 grams) Valrhona 85% cacao (or any bittersweet chocolate)
1 cup heavy cream
1 teaspoon vanilla
pinch salt

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Let cool until at spreading consistency.

Note: If the ganache gets too thick, like you forget it on the counter or in the fridge, soften over a pan of simmering water just enough to get it back to spreading consistency.

frosting cupcakes
spreading frosting

[optional] Chocolate Decorations

truffle mise en place
4 ounces (113 grams) white chocolate

1. Sprinkle some of each of the truffle ingredients on a silpat or parchment covered baking sheet.
2. Temper white chocolate per machine instructions.
3. Pour chocolate over the truffle ingredients and gently spread with an offset spatula.
4. Let chocolate set.
5. Break into irregular shapes.

ready for the chocolate
truffle ingredients

pouring chocolate
pouring chocolate

spreading chocolate
spreading chocolate

Assembly
1. Frost cooled cupcakes with a small amount of ganache.
2. Top with an identifying chunk of white chocolate.

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting28

Posted by chockylit in Citrus, Experimental Recipe, Herbs & Flowers (Wednesday August 1, 2007 at 6:45 pm)

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

The last time I did ice cream cone cupcakes I took a traditional chocolate and vanilla approach. These cupcakes were tailored for a garden brunch hence the lavender and rose frostings. I used a simple syrup to flavor the frosting. This technique can be used with any herb, spice, or edible flower and you can use any leftover simple syrup to make cocktails… a very handy technique with a great upside.

Just how far to fill the cone is very dependent on the recipe. The last time I made them I had some overflow. So, this time I was conservative and ended up with some extra room. So fill at your own risk. I recommend just over the ridge for the recipe below.

My take on ice cream cone cupcakes is this. They are very cute, no doubt, but not practical when it comes to eating. It is near impossible to get frosting and cake in the same bite without ending up with a bunch of frosting on your nose. The cone also ends up on the chewy side. So while they make a great presentation, I will stick to regular cupcakes when taste matters.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup milk
3 tablespoons fresh lemon juice
zest of one lemon

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk and vanilla.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Mix in lemon juice.
7. Fill the ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake at 350 for 20 minutes until a cake tester comes out clean.

Note: The batter makes 12 regular cupcakes or 12 ice cream cone cupcakes plus about 4 regular cupcakes. (I had one package of 12 cones with some batter left over for regular cupcakes.)

ice cream cones supported by cupcake papers
I used the sturdy cupcake papers as holders for the ice cream cones. While they stand on their own, it is a bit easier to transfer into the oven with the cupcake papers. Simple flip the papers and cut an X into the bottom. Stick the cone into the X.

Lavender Simple Syrup

1 tablespoon granulated sugar
2 tablespoons water
1 teaspoon lavender flowers

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Stir in lavender and let the mixture sit over the heat, undisturbed for 3 minutes or until thick and syrupy.

Rose Simple Syrup

1 tablespoon granulated sugar
2 tablespoons water
1 teaspoon crushed rose petals

1. Add sugar and water to a small saucepan set over medium high heat.
2. Heat the mixture until the sugar dissolves, stirring occasionally with a wooden spoon.
3. Stir in rose petals and let the mixture sit over the heat, undisturbed for 3 minutes or until thick and syrupy.

Lavender and Rose Meringue Frosting

1 cup sugar
4 egg whites
lavender and rose simple syrups

1. Whisk the egg whites and sugar over a water bath in the standing mixer bowl until it reaches a temperature of 110 degrees fahrenheit. This only takes only a couple of minutes.
2. Transfer to standing mixer and whisk using whisk attachment at high speed until soft peaks form.
3. Remove half of the mixture and set aside.
4. With the mixer on medium speed, drizzle lavender syrup into the mixer. Beat on high until stiff peaks form. Add food coloring, if desired. Remove from the mixer bowl and set aside.
5. Return the other half of the mixture. With the mixer on medium speed, drizzle rose syrup into the mixer. Beat on high until stiff peaks form. Add food coloring, if desired.

Assembly
1. Frost cooled cupcakes with a large star tip.
2. Top with sprinkles.

pink sprinkles

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting35

Posted by chockylit in Asian-Inspired, Cheese, Experimental Recipe, Herbs & Flowers (Saturday January 27, 2007 at 1:00 pm)

green tea cupcakes

I kept these cupcakes fairly simple. They were for a friend’s birthday and I was making them mid-week, so I had little time for fuss or experimentation. I did come up with this “green tea bubble cream” recipe and while it wasn’t 100% successful, the end result was more than acceptable as a cupcake filling. The green tea cream cheese frosting was yummy as expected.

When planning these cupcakes out, I did start to research vanilla cupcakes in a bit more depth as I want to develop a couple of my own vanilla cupcake recipes. While researching existing recipes, I did notice a couple of interesting facts. Firstly, the Magnolia vanilla cupcake recipe and Billy’s vanilla cupcake recipe are nearly identical in proportions with the exception of Billy’s recipe using some cake flour in place of all-purpose and a lot more baking powder. Martha Stewart’s recipe on the other hand had very different proportions with 50% more eggs, 50% more milk and slightly more flour. Lastly, Amy Sedaris’s and Claire Crespo’s recipes are very similar, but on the opposite end of the spectrum than Martha’s with proportionally less eggs. Interesting… I plan to test as many of them as possible (and to research more). Look for that in a hopefully near future post.

Green Tea Bubble Cream (or Tapioca Pudding)

1/4 cup small pearl tapioca
1 cup whole milk
1/2 13.5 ounce can coconut milk
pinch salt
1 egg yolk
1/4 cup of sugar
2 teaspoons matcha green tea

1. Cover the tapioca pearls in warm water in a bowl and let sit on the counter for 20 minutes. Drain the pearls.
2. Heat milk, coconut milk, salt, and pearls over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly, until tapioca are translucent and chewy, approximately 3-5 minutes.
4. While milk and tapioca are coming to a boil, whisk egg yolks in a small bowl and gradually add sugar. Add matcha and whisk together.
5. Add a small amount of the heated milk mixture to the egg mixture, whisking continuously. (An extra set of hands can be helpful.)
6. Pour the egg mixture back into the milk mixture and continue to heat over medium-low heat, stirring constantly until slightly thickened, about 5 minutes.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. Cover with plastic wrap and transfer to the refrigerator until cold, about 1-2 hours or overnight.

Note: The end result is not very sweet. If you like things on the sweet side, I recommend upping the sugar to 1/3 cup. I would if I make this again.

green tea bubble cream
green tea bubble cream

Cupcakes
~28 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Add the milk and vanilla. Mix to combine.
5. Scoop into cupcake papers about half to two-thirds full (depending on whether you want flat or domed cupcakes).
6. Bake for 22-25 minutes until a cake tester comes out clean.

Green Tea Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 tablespoon matcha green tea powder
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar, the green tea powder, and the vanilla. Beat until combined.
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

Assemble
1. Fill cupcakes using the cone method or any other method.
2. Frost and decorate as desired.

green tea cupcake
topped with fondant disks

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