Wasabi White Chocolate Cupcakes with Plum Sake Filling40

wasabi white chocolate cupcakes with plum sake filling

I have had wasabi in a cupcake before, but with dark chocolate. When I saw the white chocolate and wasabi combination on episode 4 of Top Chef, I figured… why not?

I knew I wanted to do a fruity filling and after some pondering, plums came to mind. I thought the tartness of the plums would balance the sweetness of the white chocolate. I also liked that the plums would carry through the Japanese theme.

These cupcakes sound a bit crazier than they taste. The most dominant flavor is that of the filling. The tartness of the plums and the hit from the sake show through the most. I really liked the filling by itself. Even just pairing the filling with a simple vanilla cake would be delicious.

The cake has a nice, firm but moist texture that went well with the filling. However, its flavors were a bit lost. I wasn’t getting white chocolate and wasabi in any direct way, but there was definitely something going on there beyond a simple cake. It’s just a challenge to pinpoint it.

I topped the cupcake with a simple white chocolate frosting that is delicious and one of my new favorites. I considered putting some wasabi in the frosting, but didn’t want to overwhelm my tasters. If you are feeling adventurous, give it a try!

I had come up with the idea for the cupcake and then went away on a little mini-vacation. I was shopping at the local grocery store and strangely enough they had both wasabi and plum sesame seeds. I just had to buy them and use them to decorate the cupcakes. I really stumbled upon them and am not sure where anyone could pick them up other than the Surf Supermarket in Gualala, California.

Wasabi White Chocolate Cupcakes
~28 regular cupcakes / 350 degree oven

7 ounces white chocolate
3/4 cups (1-1/2 sticks) butter
1-1/2 cups sugar
2 teaspoons vanilla
6 eggs
1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons wasabi paste

1. Chop chocolate and transfer into the bowl of a standing mixer.
2. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
3. Remove from heat and stir in sugar. Note that when you add the sugar the mixture will separate and look pretty funky. This is ok.
4. Let mixture cool for 10 minutes.
5. Add the vanilla. Beat in an electric mixer for 3 minutes. Mixture will thicken and you should no longer see butter floating on the top.
6. Add one egg at a time, mixing for 10 seconds between each.
7. Sift the flour, baking powder, and salt into the mixture, return to the electric mixer, and mix until blended.
8. Add wasabi paste and mix until blended.
9. Scoop into cupcake cups 2/3s full and transfer to a 350 F oven. Bake for ~22 minutes or until a cake tester comes out clean.

Note: The tops of the cupcakes will have an odd looking texture (as reported the last time I made them). It’s ok, it will get covered with frosting…

plum sake filling
filled cupcakes

Plum Sake Filling

4 plums
1/2 cup water
1/4 cup sake
1 tablespoon sugar
1 teaspoon cornstarch

1. Pit and chop the plums to a small dice. Leave the peel on, it gives a nice color.
2. Heat water and plums over medium-high heat until boiling.
3. Reduce heat to low and continue cooking, stirring regularly until plums are soft, about 5 minutes.
4. Add the sake a tablespoon at a time tasting after each addition. You want to taste the sake, but not have the alcohol be too prominent.
6. Mix sugar and cornstarch together. Add to the plum mixture and stir to combine. Taste for sweetness and add more sugar just to the point when the mixture starts to taste sweet.
7. Transfer to a heat proof bowl. Let sit at room temperature until cool. If making in advance, cover with plastic wrap and store in the refrigerator.

White Chocolate Frosting

7 ounces white chocolate, chopped
1 stick (1/2 cup) unsalted butter, room temperature
1 package (8 ounces) philly cream cheese
1 teaspoon vanilla
~2 cups powdered sugar

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 10 minutes or so.
2. Using an electric mixer, beat the butter at medium speed until creamy. Add the cream cheese and beat until combined.
2. Beat in the melted white chocolate.
3. Add the vanilla and 2 cups of powdered sugar and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

filling cupcakes
filling the cupcakes

Assemble
1. Fill the cupcakes with the plum filling using the cone method.
2. Garnish with sesame seeds.

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

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting13

Posted by in Citrus, Experimental Recipe, Italian-Inspired, Seeds, Spices (Wednesday December 19, 2007 at 2:35 pm)

pine nut and candied orange peel cupcake with christmas spice buttercream

I will be frank. I am not a fan of pine nuts. They fell out of favor with me back in the 90’s or whenever it was that every restaurant was serving them in their dishes. They are new to my husband however and, go figure, he likes them. So, when he rushed off to be with family leaving me with a container of pine nuts that were bound to spoil, I thought, “time for pine nut cupcakes.”

The pine nut idea morphed quickly and easily into an Italian-style fruit cake concept. I started and ended with candied orange peel. I was so close to throwing in some more dried or candied fruits, but feared venturing too far into fruit cake territory. I am also not a fan of fruit cake. The resulting was interesting. Its hard for me to be objective here as the cake tasted very pine nutty and like I said… don’t like ‘em. Anyway, husband returned and he gave them his seal of approval. So, if you or someone you know likes pine nuts, give the recipe a try.

I topped them with a small amount of very spicy buttercream. I liked the buttercream very much. While sweet and intense in flavor , it definitely said “holidays” to me.

Well, the Porro family is traveling over the holidays. I will be baking cupcakes at my destination, but I am not sure if I will be posting. Never the less, you will see me back in the new year with more cupcake recipes and a follow up frosting post (hopefully with video)!

Happy New Year!

Cupcakes
~15 cupcakes / 350 degree oven

3/4 cup pine nuts
1 stick butter, unsalted/room temp
1/4 light brown sugar
1/2 cup sugar
3 eggs, large/room temp
1 cup flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup orange juice
1 teaspoon vanilla
1/2 cup ricotta cheese
1/2 cup candied orange peel, roughly chopped (see below)

1. Toast pine nuts at 350 for 7 minutes. Grind pine nuts with in a food processor. I removed some of the nuts (about 1/4) while they were still chunky then ground the rest up a bit more. Pine nuts are oily so they never get very fine and they will start to clump up.
2. Beat butter on high until soft, about 30 seconds.
3. Add the brown sugar and regular sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating until incorporated.
5. Add the ground pine nuts. Beat to combine.
6. Whisk together flour, baking powder, and salt in a bowl.
7. Measure out orange juice and vanilla together.
8. Add about a third of the flour to the butter/sugar mixture and beat to combine.
9. Add all of the juice/vanilla mixture and beat until combined.
10. Add another third of the flour mixture and beat to combine.
11. Add the ricotta cheese and beat to combine.
12. Add the rest of the flour and beat to combine. Mix in the orange peel.
13. Scoop into cupcake papers about three-quarters full. Note that these cupcakes will shrink slightly when they cool.
14. Bake for 22-25 minutes until a cake tester comes out clean.

Christmas Spice Buttercream

1 stick (1/2 cup) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground clove

1. Beat butter on high until soft, about 30 seconds.
2. Sift sugar into the butter. Add vanilla and spices and beat to combine.
3. Add more powdered sugar to arrive at the consistency and sweetness you like. 2 cups worked for me.

Note: This is a very spicy buttercream. If that doesn’t sound appealing to you add half the amount of spices to start with. I liked its holiday flavor-intensity.

christmas spice mix

Assemble
1. Top cooled cupcakes with the frosting.
2. Top with a decoration, chopped orange peel, or whatever you have.

Candied Orange Peel
Why reinvent the wheel? Nic over at the Baking Sheet has already gone and posted a recipe for candied orange peel. I have used this recipe in the past and used it again this time around.

candied orange peel
tossing peel in sugar

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.

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting23

Posted by in Carrots, Indian-Inspired, Nuts, Spices (Sunday October 21, 2007 at 4:47 pm)

cashew, carrot, cardamom cupcakes with cashew cream cheese frosting

This recipe is inspired by a delicious dessert I had when I was last in India. I actually didn’t know the name of the dessert, but I described it to my coworker and she informed me that what I had was Gajar Halwa or carrot pudding. I considered two preparations, one where I made the pudding and stuffed cupcakes with it and the second where I made the pudding and put it directly in to the batter. I opted for the second, simpler preparation. We were having an amazing weekend in San Francisco and I didn’t want to spend it all indoors.

These cupcakes are delicious and completely edible (meaning I could eat and eat them). The cake is much like a typical carrot cake, but mellower. Otherwise, it is just as moist and very flavorful with the crunch of the cashews and slight spiciness of the cardamom. The frosting is scrumptious. I am a fan of cashews and I am very happy with how this recipe came out – creamy, not too sweet, slightly tangy, and very “cashewy”. Together the cake and frosting result in a perfect mid-morning or afternoon treat – satisfying without overwhelming.

Cupcakes
makes 30 cupcakes / 350 degree oven

1 pound carrots
2 tablespoons clarified butter or ghee
1/2 cup water
1 cup milk
1 teaspoon cardamom pods
1/2 cup sugar
3 large eggs
1 teaspoon vanilla
1-1/2 cups sugar
3/4 cup vegetable oil
1/2 cup milk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon ground cardamom
1 cup cashews, chopped

1. Peel, rinse, and grate the carrots with a fine grater.
2. Sauté the carrots in clarified butter for 3 minutes. Add the water, bring to boil, cover and simmer for 3 minutes.
3. Remove the lid. Stir to cook off any remaining water.
4. Add the milk and cardamom pods. Simmer for 15 minutes stirring occasionally.
5. Add 1/2 cup of sugar and stir to dissolve. Simmer for 5 more minutes. You could stop here and have some yummy pudding to eat with vanilla ice cream.
6. Remove of the heat and allow to cool to room temperature. I spread the mixture on a sheet pan so it would cool faster. Remove cardamom pods.
7. In a large bowl, mix together the cooled, cooked carrot mixture, eggs, vanilla, 1-1/2 cups sugar, vegetable oil, and milk.
8. In another bowl, whisk together flour, baking powder, baking soda, salt, and cardamom.
9. Stir the flour mixture into the carrot mixture. Continue to stir until combined.
10. Add the chopped cashews and stir to combine.
11. Scoop out into cupcake papers about 2/3s full. This will give you a nice dome that won’t overflow, so long as your oven is hot enough.
12. Bake at 350 degree oven for ~25 minutes or until toothpick comes out clean.

cardamom and cashews
cardamom and cashews

Cashew Cream Cheese Frosting

1 cup cashews
2-3 tablespoons vegetable or nut oil
1/2 stick (1/4 cup) butter, room temperature
8 ounces or 1 package of Philly cream cheese
3-4 cups powdered sugar

1. Grind the cashews for a few pulses in a food processor to break them up.
2. Add two tablespoons of oil and continue to pulse until the nuts start to get creamy. Add more oil, 1 teaspoon or so at a time, until you get to a creamy consistency like chunky peanut butter.
3. Beat the butter and cream cheese at medium speed until creamy. Add the cashew butter and beat to combine. Scrape the bowl.
4. Sift 3 cups of the powdered sugar into the bowl. Beat to combine.
4. Add more sugar until you get to the consistency and sweetness you like.

Note: If you add too much sugar and the frosting gets too thick, simply add a tablespoon or so of milk to soften it up.

Assemble
1. Frost the cooled cupcakes.
2. Garnish with a cashew or candied carrot.

ready for transport
ready for transport

Doughnuts and Coffee Cupcakes44

Posted by in Advanced Techniques, Coffee & Liqueurs, Drink-Inspired, Step-by-Step Photos (Friday September 7, 2007 at 3:17 pm)

Doughnuts and Coffee Cupcakes

Topping a baked good with fried one is indeed excessive. But I needed an excuse to make doughnuts, so here goes.

Firstly, I must take a moment to appreciate the doughnut. Doughnuts should be an occasional treat. They have little redeeming value other than tasting great and are fried! But boy do freshly fried doughnuts taste so very, very good. I have vowed that if I am to eat a doughnut it will only be one a fried by my own hands.

I used the recipe from Richard Bertinet’s Dough: Simple Contemporary Bread.He has a unique kneading method which he demonstrates clearly in the included DVD. I am providing the mixer version of the instructions as my words will be inadequate to describe his method. I made one slight change from his recipe (the frying temperature) and recommend that you plan on eating them all – with friends – the day, the moment even, they are fried.

homemade mini doughnuts

Now for the cupcakes – they tasted like a latte – sweet and moist with a milky coffee flavor. I enjoyed the end result like it was two desserts. I dipped the doughnut in some of the whipped cream and ate that, then had the cupcake separately. Both were tasty, but I must admit that the doughnut did out shine the cupcake. Maybe it was the novelty.

Coffee Cupcakes
19 regular cupcakes / 350 degree oven

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1-1/2 cups sugar
3 large eggs, room temperature
2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon dark roast coffee grounds
1/2 cup strong brewed, dark roast coffee
1/4 cup + 2 tablespoons milk

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, beating until incorporated.
4. Whisk together flour, baking powder, salt, and coffee grounds in a bowl.
5. Measure out coffee and milk together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the coffee/milk mixture and beat until combined.
8. Repeat above, alternating flour and coffee and ending with the flour mixture.
9. Scoop into cupcake papers about two-thirds to three-quarters full (depending on whether you want flat or domed cupcakes. Note that these cupcakes will shrink slightly when they cool).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: Be careful when adding the coffee/milk mixture to the batter. If you add it too quickly the mixture will look curdled. Add small amounts and beat well to incorporate.

Whipped Cream

3/4 cup heavy cream
2 tablespoons sugar

1. Whisk cream on high speed until soft peaks form.
2. Add sugar (more or less depending on your taste) and whip until thick.

Doughnuts

9 ounces whole milk
1/4 ounce envelope active dry yeast
17-1/2 ounces white bread flour (not all-purpose)
3 ounces unsalted butter, room temperature
1-1/2 ounces superfine sugar
2 teaspoons fine-grain salt
2 large eggs
2 cups peanut oil
superfine sugar for dusting

1. Warm milk over low heat until it is ay body temperature. It should feel neither warm nor cold when you touch it.
2. Measure the flour into your mixer’s bowl. Rub in the yeast with your fingertips until it disappears in the flour.
3. Rub in the butter until its a sandy texture. Rub in the sugar and salt.
4. Using the dough hook attachment, turn the mixer onto the lowest speed. Add the eggs and milk. Mix for 2 minutes.
5. Turn up to medium speed and mix for 6-7 minutes until the dough becomes smooth and elastic.
6. Gently remove the dough from the bowl with the help of a plastic bowl scraperonto a lightly floured surface. Form into a ball. Place into a lightly floured bowl and cover with a lint-free towel and set in draft-free spot to rise for 1 hour.
7. Gently remove the dough from the bowl with the help of a plastic bowl scraper onto a lightly floured surface. Cut into two equal portions with your scraper. Gently roll out to about 1/2 inch thick, turning and using flour only as needed.
8. Cut out doughnuts and their holes using a circular cutter and a large pastry tip, respectively.
9. Set on a lightly oiled and floured baking pan with sufficient space between each. Cover with a lint-free towel and set in draft-free spot to double in size or for 45 minutes.
10. Heat the peanut oil in a high-sided, 8″ diameter pan to 350 degrees. Using a slotted spoon gently add about 5 doughnuts to the oil. Allow them to fry on one side until golden, about 45 seconds. Flip and repeat on the other side. Remove doughnuts onto a sheet pan covered in paper towels to drain. Continue in the same fashion with remaining doughnuts.
11. Roll drained doughnuts in the sugar. Eat.

Note: I got about 24 mini doughnuts and doughnut holes plus a small loaf of bread out of this recipe. I took the scraps from cutting, quickly kneaded them together and shaped into a loaf. I baked the loaf at 425 degrees for 11 minutes until golden on top. Tasty!

weighing out ingredients
weighing out ingredients

cutting out doughnut holes
cutting out doughnut holes

doughnuts and doughnut holes ready to rise
ready to rise

Assembly
1. Top cooled cupcakes with a dollop of whipped cream.
2. Top frosted cupcake with a doughnut.

fresh fig and almond cupcake bombe14

Posted by chockylit in Experimental Recipe, Italian-Inspired, Other Fruits, Step-by-Step Photos (Sunday July 8, 2007 at 7:46 pm)

fresh fig and almond cupcake bombe

When I got the idea for this cupcake the weather in San Francisco was uncharacteristically balmy which got me thinking of ice cream. By the time I executed on the idea we are back in the typical pattern or blanketed in the chilling marine layer. None the less, this was a fun cupcake to make, the second along the idea of a “cupcake ice cream bombe”, my first attempt being the grean tea, lavender, honey bombe I made last summer.

I got the idea to use the crushed amaretti cookies from a Martha Stewart repeat I caught last week where the owner of Baked in Brooklyn used the same in a lemon tart crust. I have been wanting to do something with figs after having eaten a basket of them and the amaretti idea sealed the deal.

The cake recipe was completely off the cuff. I am not sure how it would translate to a full size cupcake (not sure how much it would rise and how full to the fill the cupcake papers), but the end result in the sheet pan was exactly what I was looking for, very moist and very almondy. I got the gelato recipe from here and I will admit it wasn’t what I was hoping for and didn’t resemble the fresh fig gelato I so enjoyed during one past trip to Italy. That being said, the resulting gelato was fine – I could definitely taste the fig, but I guess I wanted something creamier.

I am trying the cupcake for dessert tonight, so I will update the post with the “end result” a bit later.

Update: The flavor combination is great and I am loving the frosting. Very delicious. Not as tangy as cream cheese frosting, but not as sweet as butter cream. The fig gelato definitely needs to be creamier, but otherwise I am really liking this cupcake. I want to try it again, but with a non ice cream filling – almond cupcake with a fig filling that is.

Fresh Fig Gelato

14 ounces (350 g) perfectly ripe figs
1 lemon
1/2 cup milk
1/4 cup sugar
1 teaspoon vanilla

1. Peel the figs and blend the fig pulp with the juice of one lemon.
2. Combine the milk with the sugar and stir the mixture into the figs.
3. Freeze in an ice cream machine per the manufacturer’s directions.

fresh fig gelato
fig gelato

Almond Cake
9″x13″ sheet pan / 350 degree oven

1/2 cup (1 stick) butter, unsalted/room temp
3/4 cup sugar
3 eggs, large/room temp
60 grams amaretti cookies
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1/2 teaspoon almond extract
1/2 teaspoon vanilla

1. Prepare a 9″x13″ baking sheet by lightly coating with butter, covering with parchment paper, then lightly coating the parchment with butter.
2. Beat butter on high speed until soft, about 30 seconds.
3. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beat for 15 seconds after each.
5. Using a food processor, grind up amaretti cookies to the consistency of sand but with some chunky bits.
6. Measure out flour, baking powder, and salt into a medium sized bowl. Add the amaretti cookie and whisk to combine.
7. Measure out the milk, almond extract, and vanilla. Stir to combine.
8. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
9. Add about one third the milk mixture and beat until combined.
10. Repeat above, alternating flour and milk and ending with the flour mixture.
11. Pour onto a prepared baking sheet and smooth out.
12. Bake for 15 minutes or until a toothpick comes out clean.

prepped sheet pan
prepped sheet pan

amaretti
amaretti cookies

crushed amaretti
crushed cookies

almond cake made with crushed amaretti
baked cake

Mascarpone Frosting

12 ounces mascarpone cheese
1/2 stick butter
4-5 cups sifted powdered sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla

1. Bring 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 mascarpone cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar, almond extract and vanilla. Beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like.

Note: This recipe makes more than enough frosting. I tend to like to make a full batch and freeze the leftovers for later (better than not having enough frosting), but you would be safe to cut the recipe in half if you are not interested in having leftovers.

Assembly
Recipe make approximately 10 cupcakes
1. Cut two rounds of cake for each cupcake that fit in the cupcake paper.
2. Put a round in each cupcake paper.
3. Fill with fig gelato leaving room for the top cake disk.
4. Place cupcakes in the freezer and chill for 1 hour.
5. Frost with mascarpone frosting and top with a decoration. Store in the freezer.

cake disks
step 1

step 1 - cake disk
step 2

step 2 - fig gelato
step 3

step 4 - cake disk
step 4

step 5 - frost
step 5

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