Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting30

Posted by chockylit in Cheese, Coffee & Liqueurs, Drink-Inspired, Spices, Step-by-Step Photos (Sunday December 11, 2005 at 6:51 pm)

Being someone who grew up in the northeast, but who is now living in California, it’s hard for me to feel very festive about Christmas without the snow and proximity to family. I usually ignore the existence of the holiday then panic for my lack of presents when I arrive at Logan airport. So, here I am trying to force the festivities upon myself with an eggnog based recipe!

To be honest, I had my doubts about this recipe. I wasn’t sure how eggnog would translate and I understand that eggnog isn’t for everyone. But all in all, the cupcakes were good. They were definitely eggnogy, mostly due to the eggnog pastry cream, and pretty tasty. I like the frosting quite a bit, very buttery and not too sweet. So, if you are into eggnog, they should be worth a try. Warning: The frosting recipe makes just enough to lightly cover the cupcakes, which is what I wanted. So, if you want a lot double up on the recipe.

Cupcakes
24 regular cupcakes / 350 degree oven

1 1/2 cups granulated sugar
1/2 cup butter, room temp
3 eggs, room temp
1 teaspoon vanilla
3/4 cup eggnog
1/4 cup bourbon/dark rum (all of one or a mix)
2 1/4 cups flour
1 teaspoon each baking powder and soda
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg

1. Cream together sugar and butter until light and fluffy.
2. Beat in eggs until blended.
3. Mix together eggnog, bourbon, and vanilla.
4. In a bowl, mix together flour, baking powder, baking soda, cinnamon, allspice, and nutmeg.
5. Alternate adding dry and wet ingredients into egg mixture mixing until combined.
6. Scoop into lined cupcake tins and bake at 350 for 20-22 minutes.

Eggnog Pastry Cream

2 tablespoons all-purpose flour
1/2 cup eggnog
1 egg yolk
1 teaspoon butter, softened
1/2 teaspoon dark rum
1/2 teaspoon vanilla extract

1. Place flour in a heavy sauce pan, gradually whisk in eggnog until blended and smooth.
2. Add egg yolks, one at a time, whisking until just combined after each addition.
3. Cook over medium-low heat, stirring constantly, removing from the heat occasionally to avoid lumps, until thickened. If necessary strain through a metal sieve to remove lumps.
4. Remove from heat, stir in butter, rum and vanilla.
5. Transfer pastry cream to a bowl. Cover surface with plastic wrap, chill.

Bourbon Caramel Cream Cheese Frosting

2 tablespoons brown sugar
2 tablespoons whipping cream
1 tablespoons butter
pinch salt
2 tablespoons bourbon
1-1/2 packages phili cream cheese, room temp
1/2 cup butter, room temp
4 cups confectioner’s sugar

1. Heat brown sugar, cream, butter, salt over medium high heat whisking until sugar is dissolved. Cook for another minute.
2. Pour in bourbon and stir to combine. Take off heat and let cool.
3. In the bowl of an electric mixer, beat cream cheese and butter until soft.
4. Add the confectioner’s sugar and beat to combine.
5. Add three tablespoons of the bourbon caramel (you might have some left over) and beat to combine.

Assemble
1. Fill cooled cupcakes with pastry cream.
2. Top with frosting.
3. Decorate as you wish or drizzle some leftover bourbon caramel sauce.


scooping out holes for the filling


filling holes with pastry cream


prepping the pastry bag


piping the frosting


smoothing out the frosting

Persimmon Pavlova Cupcake10

Posted by chockylit in Advanced Techniques, Other Fruits (Sunday December 4, 2005 at 12:42 pm)

I have been thinking a lot about making a pavlova inspired cupcake. Mostly because I love pavlova, its one of my most favorite non-chocolate desserts, but also because this cupcake is a composite of 5 recipes and I love the challenge of combining flavors and textures to get something cohesive yet multi-dimensional.

I am very pleased with the result. I used a classic vanilla cake as the base, layered on some vanilla pastry cream with chunks of persimmon, topped with a meringue disk dipped in whipped cream, and finished with a persimmon chip. I’d say its a study more of texture than flavor – crumbliness of the vanilla cake, creaminess of the pastry cream, chewyness of the meringue disk and persimmon chip, and coolness of the whipped cream came to together nicely. Flavor was vanilla-sweetness with a subtle persimmon thing going on, not too sweet, nice afternoon treat.

Meringue Disks

1/2 cups egg whites at room temperature (from about 4 eggs)
1/8 teaspoon salt
1/8 teaspoon cream of tarter
1 cup granulated sugar
1-1/2 teaspoon cornstarch
1 tablespoon red wine vinegar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees
2. Prepare sheet pan by cutting a sheet of parchment to fit, then tracing a circle the size of the top of your cupcake paper, and then flipping the paper.
3. In the bowl of a standing mixer, add egg whites, salt, and cream of tarter. Whip with the whip attachment until foamy, about 3 minutes.
4. Add the sugar, cornstarch, vinegar, and vanilla and whip on medium-high until stiff and glossy, about 10 minutes.
5. Transfer into a pastry big fitted with a large, plain tip. You may have to add it in two stages.
6. Pipe rounds using the pencil marks as a guide.
7. Put the sheet pans in the oven and then immediately adjust the oven to 250 degrees.
8. Bake until surface starts to crack and has slight color, about 50 minutes. Turn off the oven and open the door slightly. Allow the meringue to cool undisturbed for about a half an hour.


meringue disks

Persimmon Chips

1 cup sugar
1 cup water
2 persimmons
a lemon

1. Preheat oven to 200 degrees.
2. Heat sugar and water in a pan over medium-high heat, stir until the sugar dissolved. Lower heat and let syrup continue to simmer.
3. Using a mandolin or sharp nice, make thin slices of persimmon. Toss the slices in a little lemon juice.
4. Add the slices into the syrup and let them cook for about 2 minutes.
5. Remove with a slotted spoon and transfer to a sheet pan covered in parchment paper or a silpat.
6. Place sheet pans in the oven and let the slices bake for 2 hours.
7. Flip the slices and let them bake for another 30 minutes.
8. Remove from the oven and let cool.


persimmon chips

Persimmon Pastry Cream

2 cups Whole milk
1/2 cup sugar
1 teaspoon vanilla
4 egg yolks
1/4 cup cornstarch
2 tablespoons butter
2 persimmons

1. Heat milk, 1/4 cup of the sugar, the vanilla, and salt in a pan over medium until it reaches a simmer,
2. Whisk egg yolks, cornstarch, and remaining 1/4 cup sugar in a medium sized bowl until combined.
3. Slowly add 1/2 cup of the hot milk mixture to the egg mixture, whisking continuously.
4. Add remaining milk mixture slowly while whisking.
5. Transfer back into the pan and heat over medium-high heat, whisking constantly until it thickens. It will thicken all of a sudden, give it a good whisk then take it off the heat.
6. Transfer to the bowl of an electric mixer, add the butter, and with a paddle attachment beat on medium speed for 5 minutes.
7. Transfer to a bowl, cover will plastic wrap touching the cream, and refrigerate until cool, hour or so. This can be made a day in advance.
8. Peel, core, and chop persimmons to small chunks. Fold into cooled pastry cream.

Cupcakes from Magnolia Bakery
24 regular cupcakes / 350 degree oven

2 sticks butter
2 cups sugar
4 large eggs
2-3/4 cups all purpose flour
1-1/2 teaspoons baking powder
pinch salt
1 cup milk
1 teaspoon vanilla extract

1. Cream butter in an electric mixer until smooth, about 1 minute.
2. While beating, drizzle in sugar.
3. Continue to beat until fluffy, about 2 minutes.
4. Add one egg at a time, beating well after each, about 20 seconds.
5. In a medium bowl whisk together flour, baking powder, and salt.
6. Combine milk and vanilla.
7. Add flour mixture and milk mixture to the electric mixer, alternating and starting and ending with flour, beat well after each addition.
8. Scoop into lined cupcake tins, only half full to leave room for the pastry cream.
9. Bake until golden and a cake tester comes out clean, about ~22 minutes.
10. Let cool for 15 minutes in the pan, then transfer to wire rack to finish cooling.

Whipped Cream

1 cup whipping cream
1 tablespoon sugar

1. Whip cream in the bowl of an electric mixer with the whip attachment at medium-high speed until soft peaks form.
2. Add sugar.
3. Whip on high speed until firm peaks form. Transfer to a bowl, cover with plastic wrap, and refrigerate until needed.


persimmon pastry cream layer

Assemble
1. Fill cupcakes with pastry cream.
2. Dip meringue disks into the whipped cream, then flip and place on top of cupcakes.
3. Finish with a persimmon chip.

Browse Cupcakes13

Posted by chockylit in General (Saturday December 3, 2005 at 10:44 am)

These links are out of date. Please see the link “browse cupcakes” on the upper right.

*** Sorry all these links are broken. I plan to fix them soon. ***

Cupcakes with Chocolate
Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze
Chocolate Chai Spice Cupcake
Samoas® Cupcake
Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream
Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache
Cherry Chocolate Cupcakes with Fennel Meringue Frosting
Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting
Coffee Buttercream filled Almond Cupcakes with Valrhona Ganache
Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting
Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting
German Chocolate Cupcakes with Milk Chocolate Glaze
Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting
Melt in Your Mouth Chocolate Cupcakes with Whipped Cream
Ice Cream Cone Cupcakes
Churros and Chocolate Cupcake
Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk
Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting
Devil’s Food Cupcake with Chocolate Buttercream
Fudge Frosting
Cupcakes without Chocolate
Thai Tea Cupcakes
Ube Cupcakes with Bubble Buttercream
Pistachio Cupcakes with Rose Petal Buttercream
Vietnamese Coffee Cupcakes
Carrot Orange Cupcakes with Cream Cheese Frosting and a Candied Orange Peel Nest
Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting
Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting
Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit
Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting
Eggnog Cupcakes with Bourbon Cream Cheese Frosting
Persimmon Pavlova Cupcake
Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting
Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations
Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles
Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting
Lime Custard Cupcake with Meringue Frosting
Coconut Lime Cupcakes
Hummingbird Cupcakes with Cream Cheese Frosting
Experimental Cupcakes