For the little Julia Child in us all

Feb 28

(Source: quote-book)

prettygirlfood:


Toffee Crunch Cupcakes
Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker
Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.
1 cup (4.5 ounces) all purpose flour
1 cup plus 2 tablespoons (7.3 ounces) sugar
1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and warm
2 large eggs
1 teaspoon pure vanilla extract
2 tablespoon instant coffee (recommended: Starbucks Via)
1/2 cup hot coffee
1/2 cup chocolate covered toffee bits
Instructions:
1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.
TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.
Caramel Frosting
• 5 large egg whites • 11/2 cup sugar • 4 sticks unsalted butter, diced and softened • 1/4 teaspoon salt • 1 tablespoon vanilla • 1/3 cup caramel sauce (click here for a homemade caramel recipe) 
Instructions: 1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly. 2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume. 3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.
Chocolate Dipping Sauce • 2/3 cups dark chocolate • 2 tablespoons heavy cream • 4 tablespoons powdered sugar, sifted • 5-8 tablespoons water, warm
Instructions: 1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.
To assemble cupcake:
1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.
Mar 4

prettygirlfood:

Toffee Crunch Cupcakes

Recipe adapted from Alice Medrich for Scharffen Berger Chocolate Maker

Makes 12 cupcakes | Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

  • 1 cup (4.5 ounces) all purpose flour
  • 1 cup plus 2 tablespoons (7.3 ounces) sugar
  • 1/3 cup plus 2 tablespoons (1.5 ounces) SCHARFFEN BERGER Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoon instant coffee (recommended: Starbucks Via)
  • 1/2 cup hot coffee
  • 1/2 cup chocolate covered toffee bits

Instructions:

1. Add flour, cocoa powder, sugar, baking soda, and salt in a blow and mix thoroughly to combine. Add the butter, eggs, and vanilla and beat on medium speed for one minute. Add the butter and egg mixture and beat for 20 seconds. Scrape the sides of the bowl and add the hot coffee. Beat for 20-30 seconds until the batter is smooth. The batter will be thin enough to pour. Divide it evenly among the lined cups. Bake 18-22 minutes just until a toothpick inserted into a few of the cupcakes comes out clean. Set the pan on a rack to cool. Frost the cupcakes when they are completely cool. Store and serve at room temperature.

TIP: For light tender cupcakes, spoon flour and cocoa lightly into measuring cups (instead of dipping the cups into the flour or cocoa) and then sweep the measures level without tapping or shaking them.

Caramel Frosting

• 5 large egg whites
• 11/2 cup sugar
• 4 sticks unsalted butter, diced and softened
• 1/4 teaspoon salt
• 1 tablespoon vanilla
• 1/3 cup caramel sauce (click here for a homemade caramel recipe) 

Instructions:
1. Combine egg whites and sugar in a bowl placed over simmering water. Bring mixture to 150 degrees F while whisking constantly.
2. Transfer mixture to stand mixer bowl, fitted with a whisk attachment and beat on medium speed until mixture cools and doubles in volume.
3. Add butter in one piece at a time, mixing to incorporate after each addition. The mixture may appear clumpy and almost curdled looking-this is normal. Keep mixing and it will become even and smooth again. Add salt and vanilla and mix to combine. Add caramel sauce and mix to combine.

Chocolate Dipping Sauce
• 2/3 cups dark chocolate
• 2 tablespoons heavy cream
• 4 tablespoons powdered sugar, sifted
• 5-8 tablespoons water, warm

Instructions:
1. Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Then slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside and let sauce cool to warm.

To assemble cupcake:

1. To frost the cupcakes: Fill a pastry bag fitted with a large round tip and start piping from the outside working in to the center to create one even layer. Freeze cupcakes for 20 minutes before dipping in warm chocolate sauce, so that the frosting does not melt. Remove cupcakes and dip in warm chocolate sauce, and then rim with chocolate covered toffee bits.  Return cupcakes to freezer for five minutes for chocolate to set. Remove from freezer and finish piping frosting on top.

ambedu:

These look amazing for a quick and easy but filling breakfast. Hopefully I’ll have time to make a bunch over spring break to freeze and stock up on! Find the recipe here on Sugar-Free Mom’s blog for “Personal Sized Baked Oatmeal”. 
Mar 4

ambedu:

These look amazing for a quick and easy but filling breakfast. Hopefully I’ll have time to make a bunch over spring break to freeze and stock up on! Find the recipe here on Sugar-Free Mom’s blog for “Personal Sized Baked Oatmeal”. 

alfabettezoupe:

Pink Ribbon Pink Velvet Cupcakes
(via Love from the Oven)

These would be fun to make in October for Breast Cancer Awareness
Mar 4

alfabettezoupe:

Pink Ribbon Pink Velvet Cupcakes

(via Love from the Oven)

These would be fun to make in October for Breast Cancer Awareness

(via alfabettezoupe-deactivated20131)

secretlifeofafashionista:

Ingredients: 
For the pastry cream: 
4 large egg yolks½ cup sugar¼ cup cornstarchPinch of salt2 cups milk1¼ tsp. vanilla extract
For the cupcakes: 
9 tbsp. unsalted butter, at room temperature, plus more for greasing pans2¼ cups all-purpose flour, plus more for pans2¼ tsp. baking powder¾ tsp. salt¾ cup milk4 large eggs plus 1 egg yolk1½ cups sugar1½ tsp. vanilla extract
For the ganache: 
9 oz. semisweet or bittersweet chocolate, finely chopped1 cup heavy cream1½ tbsp. light corn syrup
Directions: 
1.) To make the pastry cream, place the egg yolks in a medium bowl and whisk.  In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt.  Gradually add the milk in a steady stream and cook until the mixture thickens and starts to bubble, about 5 minutes.  Whisking constantly, slowly add about a third of the hot milk mixture into the bowl with the egg yolks to temper.  Return the contents of the bowl back into the saucepan with the remaining milk mixture.  Continue to cook, whisking constantly, until the mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2-4 minutes.  Remove from the heat and stir in the vanilla.  Strain the mixture through a fine mesh sieve into a heatproof bowl.  Cover with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming.  Refrigerate until chilled and firm, at least 2 hours and up to 2 days.
2.) To make the cupcakes, preheat the oven to 350˚ F.  Lightly brush standard size muffin pans with melted butter.  Coat the muffin wells with flour and shake out the excess.  In a medium bowl, combine the flour, baking powder, and salt.  Combine the milk and butter in a small saucepan over medium-low heat.
3.) Add the eggs, egg yolk, and sugar to the bowl of an electric mixer and beat on high speed until pale yellow, fluffy, and thick enough to ribbon when the spatula is lifted, about 5 minutes.  Add the dry ingredients and mix on medium-low speed just until incorporated.
4.) Bring the milk mixture just to a boil.  With the mixer on low speed, add the hot milk mixture in a slow, steady stream, mixing just until smooth.  Blend in the vanilla.
5.) Fill the prepared muffin cups halfway with the batter.  Bake, rotating the pans halfway through baking, until golden and a toothpick inserted in the center comes out clean, about 15 minutes total.  Transfer the pans to a cooling rack and let stand for 10 minutes.  Run a small offset spatula or knife around the edges of each cake to loosen.  Turn the cakes out onto the cooling rack and let cool completely.
6.) To make the chocolate glaze, place the chocolate in a medium heatproof bowl.  Combine the cream and corn syrup and bring to a simmer in a saucepan (or with short intervals in the microwave).  Pour the hot cream over the chocolate and let stand 1-2 minutes until the chocolate begins to melt.  Gently whisk the mixture until the chocolate is totally melted and a smooth ganache forms.
7.) To assemble the cupcakes, split each cake horizontally with a serrated knife.  Spread about 1 tablespoon of the pastry cream on the bottom half of each cupcake.  Replace the top halves.  Spoon about 1 tablespoon of the chocolate glaze over each cupcake.  Refrigerate at least 30 minutes before serving.  (These can be made and assembled up to 1 day in advance.)
Yield: 30 Cupcakes 
Mar 4

secretlifeofafashionista:

Ingredients: 

For the pastry cream: 

4 large egg yolks
½ cup sugar
¼ cup cornstarch
Pinch of salt
2 cups milk
1¼ tsp. vanilla extract

For the cupcakes: 

9 tbsp. unsalted butter, at room temperature, plus more for greasing pans
2¼ cups all-purpose flour, plus more for pans
2¼ tsp. baking powder
¾ tsp. salt
¾ cup milk
4 large eggs plus 1 egg yolk
1½ cups sugar
1½ tsp. vanilla extract

For the ganache: 

9 oz. semisweet or bittersweet chocolate, finely chopped
1 cup heavy cream
1½ tbsp. light corn syrup

Directions: 

1.) To make the pastry cream, place the egg yolks in a medium bowl and whisk. In a medium saucepan over medium heat, combine the sugar, cornstarch, and salt. Gradually add the milk in a steady stream and cook until the mixture thickens and starts to bubble, about 5 minutes. Whisking constantly, slowly add about a third of the hot milk mixture into the bowl with the egg yolks to temper. Return the contents of the bowl back into the saucepan with the remaining milk mixture. Continue to cook, whisking constantly, until the mixture comes to a full boil and is thick enough to hold its shape when lifted with a spoon, 2-4 minutes. Remove from the heat and stir in the vanilla. Strain the mixture through a fine mesh sieve into a heatproof bowl. Cover with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours and up to 2 days.

2.) To make the cupcakes, preheat the oven to 350˚ F. Lightly brush standard size muffin pans with melted butter. Coat the muffin wells with flour and shake out the excess. In a medium bowl, combine the flour, baking powder, and salt. Combine the milk and butter in a small saucepan over medium-low heat.

3.) Add the eggs, egg yolk, and sugar to the bowl of an electric mixer and beat on high speed until pale yellow, fluffy, and thick enough to ribbon when the spatula is lifted, about 5 minutes. Add the dry ingredients and mix on medium-low speed just until incorporated.

4.) Bring the milk mixture just to a boil. With the mixer on low speed, add the hot milk mixture in a slow, steady stream, mixing just until smooth. Blend in the vanilla.

5.) Fill the prepared muffin cups halfway with the batter. Bake, rotating the pans halfway through baking, until golden and a toothpick inserted in the center comes out clean, about 15 minutes total. Transfer the pans to a cooling rack and let stand for 10 minutes. Run a small offset spatula or knife around the edges of each cake to loosen. Turn the cakes out onto the cooling rack and let cool completely.

6.) To make the chocolate glaze, place the chocolate in a medium heatproof bowl. Combine the cream and corn syrup and bring to a simmer in a saucepan (or with short intervals in the microwave). Pour the hot cream over the chocolate and let stand 1-2 minutes until the chocolate begins to melt. Gently whisk the mixture until the chocolate is totally melted and a smooth ganache forms.

7.) To assemble the cupcakes, split each cake horizontally with a serrated knife. Spread about 1 tablespoon of the pastry cream on the bottom half of each cupcake. Replace the top halves. Spoon about 1 tablespoon of the chocolate glaze over each cupcake. Refrigerate at least 30 minutes before serving. (These can be made and assembled up to 1 day in advance.)

Yield: 30 Cupcakes 

(via deliicacy-deactivated20131120)

chattinwithtatton:

Yum!  Two of my faves combined.
Mar 4

chattinwithtatton:

Yum! Two of my faves combined.

quiettemperament:

Looking through some photos. This is the birthday cake my mum made for me in November.
Mar 4

quiettemperament:

Looking through some photos. This is the birthday cake my mum made for me in November.

(Source: teacupsandtaxidermy)

sophielb:

These look so yummy! I’ve never actually baked red velvet cupcakes but they are next on my list to try :)
Mar 7

sophielb:

These look so yummy! I’ve never actually baked red velvet cupcakes but they are next on my list to try :)

(via sophielb-deactivated20131110)

birdsmakegoodneighbors:

Somewhat Simple: Tips To MakeYour Cupcakes Awesome!
Mar 7

birdsmakegoodneighbors:

Somewhat Simple: Tips To MakeYour Cupcakes Awesome!