The recipe below is a delicious alternative for a strawberry cake in case you are or know someone that is gluten intolerant. It tastes so good, kind of reminds me of the taste of Kellogg's Strawberry Cereal. The cake is moist and has a little of a grainy texture to it (almond meal texture). As Andrew Zimmerman would say, "It's a texture thing." Hope you'll enjoy!
Ingredients:
8 oz. - Unsalted Butter, softened
1 1/4 Cup - Sugar
2 3/4 Cup - Rice Flour
1/2 Cup - Oat Flour
1 Tbsp - Baking Powder
3 Eggs + 1 Egg White, at room temperature
1 1/2 tsp - Vanilla Extract
1 Cup - Low Fat Milk
1 1/2 Cup - Strawberries, diced (reserve 1/4 cup to top off the cupcake before baking)
Procedure:
1. Cream butter and sugar for 5 minutes until fluffy and pale yellow.
2. Slowly add eggs in three parts, mix until combined. Do not overmix.
3. Sift dry altogether, set aside. Combine vanilla extract and milk altogether, set aside.
4. Add dry ingredients and milk mixture alternately, ending with the dry ingredients. Mix until combined.
5. Fold in 1 1/4 cup of strawberries.
6. Put into cupcake mold, top off the remaining diced strawberries and bake at 350F for 25-30 minutes.
I love Thomas Keller's baked goods when I visit Bouchon Bakery from Las Vegas. His bakery is by far my favorite because of the consistency, flavor, and quality. I have yet to visit their shop in Beverly Hills. Thomas Keller and Sebastien Rouxel recently released a new book, "Bouchon Bakery."
I was intrigued to try his 'Pumpkin Muffins' recipe since pumpkin is in season. In the book, Thomas Keller & Sebastien Rouxel actually placed the cream cheese frosting in the center of the muffin, thin layer around the muffin, then wrapped an orange fondant over and nicely shaped it into a form of a pumpkin; looks amazing in the book (It would be an amazing Christmas gift for someone, just an idea). I placed the frosting on the cupcake instead, hence, I call this a cupcake rather than a muffin. This recipe is perfect, does not need any tweaking at all. Needless to say, I would love to have the opportunity to work for them if they're looking for bakers! Enjoy!
Pumpkin Cupcakes
Yield: 11 Regular Cupcakes
(Adapted from: Thomas Keller & Sebastien Rouxel
"Bouchon Bakery")
1 cup plus 2 tablespoons (222
g) - granulated sugar
¼ cup plus 3 tablespoons (100
g) - canola oil
¾ cup plus 2 tablespoons (210
g) - pure canned pumpkin puree or fresh pumpkin puree
2 large (100g) - eggs
½ cup plus ½ tablespoon (80 g)
- golden raisins (optional)
Cream Cheese Frosting Ingredients
8 ounces (226 g) - cream
cheese, at room temperature
2/3 cup (76 g) -
confectioners’ sugar
¼ vanilla bean - split
lengthwise
Cake Batter Procedure
1. Place the flour in a medium
bowl. Sift in the baking soda, cinnamon, cloves, nutmeg and allspice. Add the
salt and whisk to combine.
2. Combine the sugar and oil
in the bowl of a stand mixer fitted with the whisk attachment and mix on low
speed for about 1 minute. Add the pumpkin, increase the speed to medium-low,
and mix for about 1 minute, until smooth. Reduce the speed to low and add the
eggs in two additions, mixing for about 15 seconds after each, or until just
combined.
3. Add the dry ingredients in
two additions, mixing on low speed for about 15 seconds after each, or until
just combined. Remove the bowl from the mixer stand and scrape the bottom of
the bowl to incorporate any dry ingredients that may have settled there. Fold
in the raisins, if using. Transfer the batter to a covered container and
refrigerate overnight, or for up to 36 hours.
4. Preheat the oven to 425°F.
Line a 12-regular cup muffin pan with paper liners and spray the papers with
non-stick cooking spray.
5. Transfer the batter to a
disposable pastry bag and cut ½ inch of the tip from the bag; or use a large
spoon. Pipe or spoon the batter into the papers, stopping ½ inch from the top
(140 grams in each).
6. Put the pan in the oven,
lower the oven temperature to 325°F, and bake for 30 minutes, or until
the muffins are golden brown and a skewer inserted in the center comes out
clean. Set the pan on a cooling rack and cool completely.
Frosting Procedure
1. Place the cream cheese in
the bowl of a stand mixer fitted with the paddle attachment and mix on low
speed until smooth, about 2 minutes. Scrape down the sides and bottom of the
bowl, add the sugar, and pulse on the lowest speed to combine. Scrape the seeds
from the vanilla bean, add them to the mixture, and mix for 2 to 3 minutes,
until completely smooth. The frosting can be used at this point or refrigerated
for up to 3 days. If it has been refrigerated, let it sit at room temperature
until just cool to the touch, then transfer to a mixer fitted with the paddle
attachment and beat until smooth.
It's been awhile since I've baked anything. Who knew when my husband gives up sweet for lent, It had hindered me from baking since I did not have a taste tester. Lets hope he gives up something else next year! I came across a recent Saveur Magazine with a profound slice of red velvet cake as the cover of the spread. Looks like they are hitting cake recipes back to the basics.
My Husband loves coconut, and it would be lovely to start the week with a coconut cake recipe. I've actually made mine as a cupcake and cut the recipe in half. With the frosting listed below, there's enough to add additional grated coconut to make macaroons! The recipe below yields exactly 12 cupcakes, or you can try to make a typical 8" cake! Enjoy laaah.
Coconut Cake
Recipe Adapted from:
Saveur Magazine March 2012 Issue
Reciped Provided by:
Associate Food Editor Ben Mim's Grandmother, Jane Newson
(Note: I have reduced the ingredient amount by half
to bake them in a 6" cake pan versus an 8" cake pan or you can always make cupcakes!!!!)
For the Cake:
8
tbsp. Unsalted Butter,
softened, plus more for pans
1
Cup Sugar
2
1/2 Eggs
1
1/4 Cups Cake Flour, plus more
for pans, sifted
1/2
tsp Baking Soda
1/2
tsp Kosher Salt
1/2
Cup Buttermilk
1
1/2 tsp Vanilla Extract
For the Frosting:
2 Egg Whites
1/4
tsp Cream of Tartar
1
1/8 Cup Sugar
1/8
Cup Corn Syrup
1/2
tsp Kosher
Salt
1
tsp Vanilla Extract
3/8
Cup Coconut Water
1
1/2 Cup Freshly Grated
Coconut
Procedure
For the Cake:
1. Heat oven to 350. Butter and flower two 6" cake pans, and
set aside. Whisk together flour, baking
soda, and salt in a bowl, set aside.
Whisk together buttermilk and vanilla in a bowl; set aside.
2. In the bowl of a stand mixer fitted with a
paddle, cream butter and sugar on medium-high speed until pale and fluffy,
about 3 minutes. Add eggs one at a time,
beating well after each addition.
3. On low speed, alternately add dry ingredients
in 2 batches and wet ingredients in 2 batches.
Increase speed to high, and beat until batter is smooth, about 5
seconds.
4. Divide batter between prepared pans, and
smooth top with a rubber spatula; drop pans lightly on a counter to expel large
air bubbles.
5. Bake cakes until a toothpick inserted in the
middle comes out clean, about 35 minutes.
6. Let cake cool for 20 minutes in pans; invert
into wire racks, and let cool. Using a
serrated knife, halve each cake horizontally, producing four layers, set aside.
For the Cake:
1. Place egg whites and cream of tartar in the
bowl of a stand mixer fitted with a whisk, and beat on medium-high speed until
soft peaks form; turn mixer off.
2. Bring sugar syrup, salt, and 1/2 cup tap
water to a boil in a 2-qt. saucepan over high heat, stirring to dissolve sugar,
attach a candy thermometer to side of pan, and cook, without stirring, until
thermometer reads 250, 4-5 minutes. Turn
mixer to medium speed, and very slowly drizzle hot syrup into beating egg
whites. Add vanilla, and increase speed to high; beat until meringue forms
stiff peaks and is slightly warm to the touch, about 3 minutes.
To Assemble:
1. Place one layer on a cake stand, drizzle with
1 1/2 tsp coconut water, spread with 3/4 cups frosting, and sprinkle with 1/4
cup grated coconut, top with another cake, drizzle, frost, and sprinkle (repeat
until cake slice 3).
2. Cover top and sides with remaining frosting,
and cover outside of cake with remaining coconut, pressing it lightly to adhere;
chill cake to firm frosting. Serve
chilled or at room temperature.
Yay, finally baking again! I've recently purchased this book: Extraordinary Cakes: Recipes for Bold and Sophisticated Desserts by: Karen Krasne and very much enjoy visiting her bakery in San Diego called: Extraoridinary Desserts. The cakes are amazing and decorated in edible organic flowers. Pick up her book if you don't have the chance to visit her bakery, her book is categorized by seasons; amazing job.
When I came across boxes of strawberries, I was excited to use them on the Strawberry Cupcakes recipe (the second recipe from the book). It was YUMMY!!!!
I was prepping some baked goods for my lil' brother's wedding ceremony since they were having a dessert bar for their guests. It was an honor to be able to share my joy in baking and end their night on a sweet node because they were the sweetest couple.
After 48 mini cupcakes were baked, there were still batter left from the mix. What does one do when there are batter left from baking mini cupcakes? Bake regular size cupcakes! These are delicious Pina Colada Cupcakes...Mmm...
Yes! Back to baking basics once again. Mmmm…chocolate cupcakes with orange today! Hope you’ll enjoy.
Orange Chocolate Cupcake
Chocolate Cake Serving: 24 Cupcakes
2 Cups – Boiling Water
1 Cup – Cocoa Powder
2 ¾ Cup – All Purpose Flour
2 tsp – Baking Soda
1 tsp – Baking Powder
½ tsp – Salt
2 Sticks – Butter, @ room temperature
2 ½ Cups – Granulated Sugar
½ tsp – Vanilla Extract
4 Large – Eggs, @ room temperature
Orange Cream Cheese Frosting
16 oz – Cream Cheese, @ room temperature
8 oz – Butter, @ room temperature
1 Large – Orange, zested
1 tsp – Vanilla Extract
1 ½ Cup – Powdered Sugar, sifted
Chocolate Bar
4 oz – Semi Sweet Chocolate, chopped
½ oz – orange liquor
Since I wasn’t familiar with the Ube ingredient in baking, I tried a recipe online in an attempt to making Ube Cupcakes. Sure thing, I only have the before picture below because this formula failed. For one thing, the formula seems like a yellow cake recipe with the Ube mashed incorporated in the mix of ingredients.
Then my awesome friend Jenny (my taste tester) told me it didn’t taste like the one she had before. Her response was, ‘it tastes like a regular cake with subtle Ube flavor in it.’ I reduced the sugar from the recipe too, since I figured Ube has a natural sweetness to it. The amount of sugar on the formula was a bit overwhelming (good thing I reduced it, Jenny’s mommy and my mommy said the sweetness was about right). It was a disappointing recipe but a great experience to learn what the possibilities may be to improve it. Hopefully I’ll have time to create my own recipe next time around and kudos for the person sharing the recipe. Tune in for more desserts!
Yummy! Going crazy with chocolate! I think I’m in love with Chocolate because every time I feel like making cupcakes, I always dive into a Chocolate Cupcake. When I made this, I wasn’t patient enough to wait for my meringue to stiff peaks so my piping wasn’t as elegant as I wanted it to be. Also, David made a request on chocolate too, but he loves these cupcakes. I personally think the Meringue frostings were ooey gooey to my teeth like melted marshmallows and the bitter chocolate flavor from the cupcake makes a great balance and worthwhile. Hope you enjoy this recipe.
Chocolate Cupcake
Yield: 30 Mini Cupcakes
1.5 oz. – Lindt’s 85% Cocoa Chocolate (Use your preferred chocolate)
½ Stick – Butter (@ room temperature 67°-75°)
1/2 Cup – Sugar
1/2 Cup – AP Flour
1/4 Tsp – Baking Soda
1/4 Tsp – Baking Powder
1/8 Tsp – Salt
1 Large – Egg (@ room temperature 67°-75°)
1/4 Cup – Milk (or Buttermilk/Sour Cream)
Meringue Frosting
3 Large – Egg Whites (@ room temperature 67°-75°)
1 3/4 Cup – Sugar
1/4 Tsp – Cream of Tartar
1/2 Tsp – Vanilla Extract
1/2 Tsp – Almond Extract
Chocolate Coating
6 oz. – Semi – Sweet Chocolate (Use your preferred chocolate)
2 Tsp – Canola Oil
Procedure:
Chocolate Cupcake
1.Melt the 1.5 oz. chocolate, set aside.
2.Cream butter and sugar until fluffy (approximately 3 – 5 minutes).*Reminder: This allow maximum amount of air bubble to be trapped so that the recipe will rise in the oven and be light in texture. When your butter is not at room temperature, this will make it hard for your butter to cream smoothly with the sugar to trap the air bubbles. When butter is too soft, it does not allow us to hold air bubbles also. I usually take it out of the fridge 1-2 hr prior to baking depending on the weather.
3.Add the melted butter, continue creaming until combined.
4.Add the egg slowly, continue creaming until fluffy.
5.Sift AP Flour, baking soda, baking powder, salt into a bowl. Add 1/2 of the flour to the mixture and mix until combined. Add 1/2 the milk and continue alternate with dry ingredients.
6.Use a number 70 Ice Cream scoop for and scoop into mini cupcake pans.
7.Bake at 350°F for 12 to 15 minutes. Let cool.
Meringue Frosting
1.Combine egg whites and sugar together in a Bain Marie with mixing bowl. Whisk the egg whites and sugar until sugars dissolves and it reaches 160°F. *Note: You will see a lot of bubbles, that’s okay. Egg white needs to reach the temperature to allow to kills the bacteria from eating raw egg whites, best to use pasteurized egg whites also.
2.With whisk attachment, whisk the meringue on medium to high speed until egg white is cooled. Add the Cream of Tartar, continue to mix to stiff peak forms. *Note: This takes approximately 10 minutes to reach stiff peak.
3.Add the two extracts and whip to combine.
4.With a round tip, pipe mini cupcakes to desire shape. Refrigerate for at least 1 hour.
Chocolate Coating
1. Melt Semi-Sweet Chocolate and Canola Oil in a Bain Marie until smooth.
2.Set aside to cool approximately 15 minutes or when the chocolate reaches 96-98°F. *Note: Depending on the type of chocolate, this temperature gives it the best coating and consistency.
3.Dip mini cupcakes with chocolate and shake excess, allow the chocolate to set and ready to serve.
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