Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting24

cupcakes topped with chopped peanuts and salt

I have heard of Jackfruit. After all, I do live in San Francisco and get exposed to a variety of “exotic” ingredients. This was, however, my first time tasting it and to be honest, I am not sure how to describe it. I am told that I need to try the real (fresh) jackfruit as opposed to canned (canned was admittedly what I had on hand), but have also been warned of the amount of work it involves to wrangle one into submission. I have since learned that many Asian grocery stores sell manageable chunks of fresh jackfriut, so I wouldn’t have to commit to a large whole one.

So, while I can’t easily compare jackfruit to something familiar to the US palate, I will describe the resulting cupcakes as tasty starting off with a hint of banana then rounding out with a jackfruit or “tropical” flavor. They are dense and muffin-like with definite chew and crunch. The cake could be lightened up some by cutting back some on the jackfruit and peanuts.

Cupcakes
20 cupcakes / 350 degree oven

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups sugar
3 large eggs
3/4 cup oil
1/2 cup coconut milk
1 teaspoon vanilla
4 ounces canned jackfruit, drained and chopped
2 bananas, mashed
1/2 cup peanuts, chopped

1. Whisk flour, baking powder, salt, cinnamon, and sugar in a medium sized bowl.
2. In a separate medium sized bowl bowl, beat eggs to break up.
3. Add oil, coconut milk, and vanilla to the eggs and mix to combine.
4. Add the wet ingredients to the dry ingredients, mix to combine.
5. Add jackfruit, mashed bananas, and peanuts to the rest of the ingredients and mix to combine.
6. Scoop into cupcake papers about 2/3s full with an ice cream scooper.
7. Bake at 350 degree oven for ~25 minutes or until a cake tester comes out clean.

jackfruit and banana
jackfruit & banana

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4-5 cups sifted powdered sugar

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 cream cheese at medium speed until creamy.
4. Add 4 cups of the powdered sugar and beat until combined.
5. Add more sugar until you get to the consistency and sweetness you like

Assembly
1. Frost cupcakes.
2. Chop some unsalted peanuts with salt.
2. Sprinkle peanuts on top of cupcakes

jackfruit, banana, and peanut cupcakes with cream cheese frosting

Cupcake Round-Up!25

Posted by chockylit in General (Sunday January 28, 2007 at 7:30 pm)

One call for cupcakes and what do you end up with? Well over what I could come up with in a year. Over 60 recipes, each different… lots of chocolate cupcakes, many fruity cupcakes, some spicy ones, and a few more that fit no category. Garrett and I were delighted (if slightly overwhelmed) with the response.

Enjoy browsing. I know I have. I will be hard pressed to pick just one recipe to recreate for a future post.

Note that cupcakes are organized into four categories (chocolate, fruit, spice, other) and that there are a handful of gluten-free recipes dispersed among them.

Chocolatey Cupcakes

Black and Tan
By Mike of
A Tasty Pedia’s Blog

Dr Pepper Cupcakes
by Kristen of
Dine and Dish

Cappuccino Chip Cupcakes with Mocha Frosting
By Rachel of
Rachel’s Bite

Orange Chocolate Cupcake with Nutella Ganache Filling and Hazelnut Buttercream Frosting
By Sandra and Ernae of
The Sour and the Sweet

Chocolate Cheesecake Muffins
By Lexi of
Boybeater

Chocolate Espresso Cupcakes
By Mary of
Alpineberry

Party Cupcakes
By Shini of
Shini

Chipotle Cinnamon Chocolate Cupcakes
By Garrett of
Vanilla Garlic

Triple Chocolate and Raspberry Cupcakes
By Janell the Great of
Janell the Great

Tiramisu Cupcakes
By Becky Brown of
beckybrown24

Mexican Chocolate Cupcakes
By Margaret Meaney of
Chez M, en Retard

Mocha Cupcakes
By Haalo of
Cook (Almost) Anything At Least Once

Grasshopper Cupcakes
By Freya of
Writing at the Kitchen Table

Turtle Cupcakes
By Raspil of
The Noisy Kitchen

Chestnut Cupcake with Chocolate Swirl Frosting
By Helen of
Tartelette

Orange Poppy Seed Cupcakes with Chocolate Whipped Cream
By Garrett of
Vanilla Garlic

Oh My Darling Clementine Cupcakes
By Christina of
Wishing on Clovers

Devil’s Food Cupcake’s
By Ellie of
Kitchen Wench

Chocolate Cupcakes with Berry Ganache & Cinnamon Buttercream
By Sarah of
Slighcarp and Grimshaw

Deep, Dark Chocolate Cupcakes with Tangerine Honey Frosting
By Lis of
La Mia Cucina

Boston Cream Pie Cupcakes
By Anita & Cameron of
Married with Dinner

Chocolate Cupcakes w/ Quick Orange Frosting & Chocolate Cupcakes with Brown Sugar Buttercream
By Maggie of
The Maggpie

Cuba Libre Cupcakes
By Rachel of
Coconut and Lime

Mexican Chocolate Cupcakes
GLUTEN FREE!
by Brendon of
Something in Season

Pumpkin and Mexican Chocolate with Toasted Cinnamon Cream Cheese Frosting
by Posy of
Posy Party Cakes

Basic Vanilla Cupcakes with Two Kinds of Chocolate Buttercream
by Sheryl C. of
Crispy Waffle

S’mores Cupcakes
by Aoife of
Yumbrosia

Fruity Cupcakes

Lemoncello Ricotta Cupcakes
By Cynth of
A Tasty Pedia’s Blog

Almond Cupcakes with Guava Cream Cheese Filling
By Jenny of
Sew Darn Cute

Lemon Sunshine Cupcakes
By Jennifer of
Weekly Dish

Fruit-filled Coconut Cupcakes with Coconut-Vanilla Bean Buttercream Frosting
By MRBUNSROCKS of
Definetly Not Martha

Hunk of Burning Love (The Elvis Cupcake)
By Sher of
What Did You Eat?

Chempedak Cupcakes with Mango Drizzle
By Noraishah Hamid of
My Gastronomic Adventure

Passionfruit-Coconut Cupcakes
By Ann Martin Rolke of
Sacatomato

Figgy Cupcakes with Mascarpone Icing
By Kelsey of
ironskillet90

Lime-Vanilla Cupcakes with Cucumber Buttercream
By Andrew of
Real Butter and Clean Milk

Coconut Cloud Cupcakes
By puddingpop of
Wait and See Pudding

Avocado Cupcakes with Palm Sugar Buttercream
By Ratna of
Simply Cake

Lammas Cupcakes with Lemon Curd and Whiskey Cream
By Pancha of
Panxa

Almond Brown-Butter Cakes with Sour Orange Meringue
By Lara of
Cook and Eat

Double Seville Orange Cupcakes
By Gemma of
Dressing for Dinner

Almond-Ricotta Cupcakes with Lemon Royal Icing
By Sean of
Hedonia

Carrot Cupcakes and Banana Cupcakes
by Brilynn of
Jumbo Empanadas

Banana Tropical Pomegranate Surprise Cupcakes
by Sandra of
Yes, I Am a Bitch, Get Over It

Spicy Cupcakes

Vanilla-Cardamom Cupcakes with Grand mariner Buttercream and Candied Orange Zest
By Julie O’Hara of
A Mingling of Tastes

Saffron Vanilla Cupcake
By Kerry Alice of
a Tasty Pedia’s blog

Ginger-Cardamom-Jaggery Cupcake
By Mandira Banerjee of
Ahaar

Spice Cupcakes with Maple Marshmallow Frosting
GLUTEN FREE!
By Gluten Free Momma of
Gluten Free Organics

Key to My Heart (Pear & Walnut Cupcake with Cardamom Buttercream)
By Glenna of
A Fridge Full of Food

Curried Cupcakes
By Emilie of
QuintanaRoo

Gingerbread Cupcakes
By Laura of
Laura Rebecca’s Kitchen

Very Gingery Cupcakes
GLUTEN FREE!
By Cathy, aka “The Dear Wife” of
Something in Season

Candied Lemon Peel, Walnut, & Dulce de Leche Cupcakes
By Letincelle of
Leitncelle&Soleau

Other Cupcakes

Citrus-Basil Cupcakes
By Michelle of
Another Yarn

Green Tea Bubble Cream Filled Cupcakes with Green Tea Cream Cheese Frosting
By Chockylit of
Cupcake Bakeshop

Demarara Sugar Rimmed Pound Cake Cupcakes
By The Parson’s Wife of
The Parson’s Wife

Green Mung Bean Cupcakes with Palm Sugar Buttercream Frosting
By Ratna of
Simply Cake

Baklava Cupcakes
By Lara of
Aral Traven

Black Sesame Peanut Butter Cupcakes
By Joann of
Baking + Graduate School = Joann’s Life

Cappuccino Cupcakes
By Margaret of
Kitchen Delights

Derby Cakes
by Posy of
Posy Party Cakes

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

Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting77

Posted by chockylit in Cheese,Chocolate,General,Simple Recipe,Spices,Squashes & Gourds (Sunday October 22, 2006 at 11:35 am)

fresh pumpkin and white chocolate cupcake

A very good friend came to my house, made a mess of my kitchen making pumpkin muffins and left me with tons of leftover pumpkin meat. The nerve! So, what did I do? Make pumpkin cupcakes, of course.

This is a relatively simple recipe, easy to do, but yummy none the less. Very much like a carrot cake, the pumpkin flavor is subtle and the spices stand out. The cupcakes are not very sweet so the addition of the white chocolate is nice while not being overbearing. I topped them off with a standard cream cheese frosting from a recipe that can be found elsewhere on the blog.

Just a simple, tasty recipe for those leftover pumpkins…

I wanted to mention a couple of other things while I am at it…

Vegan Cupcakes Take Over the Worldis a new and unique cupcake cookbook with all vegan recipes. I contributed a recipe for vegan lychee-coconut cupcakes that can be found on page 122. I haven’t received my copy yet, so I can’t tell you much more about it, but I am really looking forward to checking it out. For those of you that have asked about dairy or egg-free recipes, this is the cookbook for you. I also hear that there are some gluten-free recipes as well.

I got an email about a new product. I rarely mention these types of things on the blog, as there are other venues for that, but I am terribly excited about this one. The Cupcake Courier seems like the perfect answer to, “How am I going to get a load of cupcakes to work without damaging them?” Normally I buy the disposable, plastic cupcake containers, but still need to find an appropriately sized bag, etc. I am really looking forward to seeing how well this works for carting cupcakes on the Vespa.

Pumpkin Cupcakes
24 regular cupcakes / 350 degree oven

3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 cups sugar
1 cup vegetable oil
3 eggs
2 teaspoons vanilla
4 cups shredded fresh pumpkin
4 ounces white chocolate, chopped

1. Cut open a pumpkin, take out the seeds and inner flesh, then chop into manageable chunks. Grate the pumpkin chunks, skin and all, with a box grated or food processor until you have four cups of grated flesh.
2. Measure the flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg into a medium sized bowl and whisk to combine.
3. Measure the sugar, oil, eggs, and vanilla into a large size bowl and stir to combine.
4. Add about a fourth of the dry mixture to the wet and stir to combine. Continue adding in fourths until all the dry is incorporated. The result with be a very thick batter (and a sore arm).
5. Fold in the pumpkin and chocolate chunks into the batter and scoop into cupcake papers about 2/3s full.
6. Bake at 350 degrees for about 25-30 minutes or until a cake tester comes out clean.

Assemble
1. Top cooled cupcakes with cream cheese frosting.
2. I decorated the cupcakes with store bought pumpkin candies for the sake of time (and because I actually love/hate those both those and candy corn), but you could always get creative with marzipan if you have the time and inclination.

fresh pumpkin and white chocolate cupcakes

Caramel Apple Cupcakes68

Posted by chockylit in Advanced Techniques,Apples,Experimental Recipe,Step-by-Step Photos (Friday September 1, 2006 at 12:44 pm)

Caramel Apple Cupcakes

These luscious cupcakes are a childhood treat reinvented for the kid in all of us. Welcome fall with a few friends by baking up a batch of these challenging, yet satisfying goodies. The soft, tart apple shines through the spiced, not-so-sweet cake and the cream cheese filling lends a sweet smoothness. All this is topped with a robe of chewy, sweet, and slightly salty caramel.

Be sure to bake, cool, and stuff the cupcakes before starting the caramel. You want the cupcakes ready and waiting as soon as the caramel comes off the stove. Please note that you will need a candy thermometer for this recipe!

Apple Cupcakes
9 regular cupcakes / 350 degree oven

2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla

1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Cream Cheese Filling

4 ounces Philly cream cheese
1/4 stick butter
2 cups sifted powdered sugar
1 teaspoon vanilla

1. Be sure to bring the butter to room temperature by letting it sit out for 1 or 2 hours. Then beat the butter vigorously with an electric mixer.
2. Scrape the bowl and add the cream cheese and beat until combine.
3. Add the sifted powdered sugar and vanilla and beat until smooth.

Fill Cupcakes
1. Cut out a cone from each cupcake. Flip the cone and cut off the excess. Set the top aside.
2. Fill each cavity with the cream cheese filling.
3. Replace each top.

scooping in filling
cupcake ready for filling

scoop of filling
filling the cupcake

squishing on the tops
replacing the top

Thick Caramel

1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.

Caramel Apple Cupcake
finished product

Samoas® Cupcake48

Posted by chockylit in Chocolate,Coconut,Experimental Recipe,Step-by-Step Photos (Friday March 31, 2006 at 9:19 pm)

This here is the original recipe referred to in the Chronicle article. The only difference being that the caramel filling was not published for a number of reasons, one to keep the length of the recipe down and two because they tested just as well without the caramel center. I will add that making the caramel can be dangerous! So, if you do it, please make it in a deep pot.

Lastly, I had no clue just how many calories were in one of these! I should have known what with all the butter, coconut, and cream… but seriously… I am glad I ate just a half of one. They are super rich and mini size might be more appropriate (now that’s a thought).

It was fantastic to be mentioned alongside actual businesses. The folks working hard to supply us with made-to-order cupcakes! I am totally adding their links to the right sidebar this weekend.

Brown Sugar Butter Cupcakes

12 regular cupcakes / 350 degree oven
3/4 cup (1-1/2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar
2 large eggs, room temperature
1-1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 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 after each.
4. Whisk together flour, baking powder, baking soda, and salt in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full.
10. Bake for 20-22 minutes until a toothpick comes out clean.

Toasted Coconut Topping

2 eggs
10 ounces evaporated milk
1-1/3 cup sugar
1/2 cup (1 stick) butter
3 cups shredded, sweet coconut

1. Spread the coconut onto a sheet pan. Toast in a 350 degree oven, stirring frequently to prevent burning, until the coconut is an even brown color, about 10 minutes.
2. Crack the eggs into a small saucepan and beat lightly to break up.
3. Add milk, sugar, and butter. Cook, stirring constantly, over medium heat until thick, bubbly, and golden, about 15 minutes.
4. Press mixture through a metal sieve and into a bowl to remove any lumps.
5. Add 2 cups of the coconut, reserving the remainder for assembly, stir to combine.
6. Let the mixture cool.


toasted coconut

Caramel

1/4 cup water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
1 tablespoon butter

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.
2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter and stir until combined.
9. Transfer to a small bowl and set aside to cool.

Note: You will have leftover caramel, it stores well refrigerated in an airtight container for about a month.


the cone!

Chocolate Ganache

8 ounces bittersweet chocolate like Valrhona 61% cocao
1 cup heavy cream
1 teaspoon vanilla

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 stir until combined.
5. Let cool to room temperature.

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon of caramel.
3. Replace the top of the cone.
4. Smooth on a light coating of chocolate ganache.
5. Refrigerate for about 15 minutes to harden the ganache.
6. With your hands, press out a disk of the coconut topping and place on top of the cupcake. Press to shape the mixture into a dome.
7. Press in some more plain toasted coconut on top of that.
8. Drizzle the top with lines of ganache. Note that you may have to warm the ganache over a water bath to get it to drizzling consistency.


the ganache layer


smoothing on the ganache


drizzling on the ganache

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

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