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Kitchen Experiments: Apple-Date Muffincakes

YumSugar — Tue, 15 Jan 2008 10:01:31 -0800

This weekend I was expecting houseguests and wanted to offer them a homemade treat. I figured a nice breakfast muffincake would be a good option, as it would work for breakfast, dessert, or an afternoon snack. However, I didn't know what kind I wanted to make, so I headed to my kitchen without a recipe and scoped out the ingredients. I was treading dangerously - no recipe - but I ended up with deliciously, moist apple-date muffincakes. If you'd like to see what I did, as well as what went wrong - so wrong that the cakes themselves were laughing at me and I've got the photo to prove it! - read more.

Apple-Date Muffincakes
A Kitchen Experiment by YumSugar

1 cup chopped and pitted dates [I had 14 Medjool dates]
1 apple, peeled, cored, and grated
1/2 cup apple cider
2 1/2 cups flour
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 stick of butter
1/2 cup brown sugar
1/4 cup organic white sugar
4 oz. cinnamon applesauce
2 eggs

frosting:
1 stick of butter
2 cups powdered sugar
1-2 tbsp. milk

Preheat oven to 350°F. Line 18 muffin tins with cupcake liners.
In a medium bowl place dates and apple. Pour apple juice on top. Let soak for 15-30 minutes [I soaked it until I was ready to use them.]
In another medium bowl, sift flour, baking soda, salt, and cinnamon together. Set aside.
In a mixer, cream butter and sugars together.
Add applesauce, mix thoroughly.
Add eggs, one at a time. Making sure each one is fully incorporated.
Gently add in 1/3 of flour mixture. When incorporated add in 1/3 of date mixture (including liquid). Mix completely. Continue until all flour and date mixture is incorporated.
Completely fill each cupcake liner with batter. You should be able to fill 18 liners.
Bake for about 20 minutes, or until toothpick inserted comes out clean. You want the tops to be slightly golden brown.
While baking, make frosting (aka glaze). For the glaze, mix all ingredients in a large bowl until creamy. Adjust sugar amount as necessary. Do not try to frost your cakes before they are cooled. This will result in a glaze. Mine were glazed, but I was actually hoping for a dollop of frosting. As you can see, one is laughing at me for not waiting.

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52 Weeks of Baking: Week 52 - Gooey Banana Cupcakes

YumSugar — Mon, 31 Dec 2007 05:01:38 -0800

This year I decided that I would have a New Year's resolution that I could stick to. I thought about it for a while and eventually landed on baking. So with my trusty mixer and collection of pans, I set off on a 52 week baking adventure. It's been a fun journey and there have been some ups and downs, but we've finally arrived at week 52.

This week I had a bunch of bananas slowly rotting on my counter. Normally, I would turn this sort of thing into a loaf or two of banana bread. However, I wanted to end this series on a more spectacular note, and plain old banana bread just wouldn't cut it. So I brainstormed and came up with Banana Cupcakes with a Dulce de Leche filling and Chocolate Buttercream frosting. They came together quickly, and were a real treat to my sweet tooth. To get the recipe, read more

Note: If you don't like dulce de leche, then try your own variation with peanut butter, chocolate or simply omit.

Gooey Banana Cupcakes with Chocolate Buttercream
A recipe in progress by YumSugar

Makes 18

Cupcakes
3 overripe bananas plus 1 more for decoration
splash of milk (optional)
2 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 sticks of butter
1/2 cup brown sugar
1 1/2 cups sugar
3 eggs
1 tsp vanilla
dulce de leche filling, recipe follows
chocolate buttercream, recipe follows

Preheat oven to 350F.
In a food processor, puree bananas until smooth. Depending on your bananas, you may need to add a splash of mixture so that the consistency is nice and smooth. Set aside.
In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.
In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.
Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.
Stir in vanilla, followed by banana puree.
Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup. I filled them to the top and had enough for 19 cupcakes.
Bake for about 16 minutes. A wooden skewer inserted in the middle willl come out clean and tops are a light brown in color.
Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack.
When cupcakes are completely cooled, cut a cone shape from the center. Set aside.
Spoon enough dulce de leche to fill the cavity you have created.
Top with cone piece, to create a nearly seamless look. Repeat with remaining cupcakes.
Spoon some frosting on top of each cupcake, spread out with a spatula.
Top each cupcake with a thin slice of banana.

For filling:
1 14 oz-can sweetened condensed milk

Fill the bottom of a double boiler (or pan if using bowl/pan method), halfway with water. Bring to boil and then reduce heat to medium. Pour milk into the top of the double boiler (or bowl if using/bowl/pan method). Heat until milk has thickened and has become a dark caramel color. This will take about 2 hours. Every 30 minutes give it a stir and replenish water on bottom if necessary. When finished, remove from heat and cool completely.

For frosting:
1 stick of butter
1/2 cup unsweetened cocoa
1 tsp vanilla
2 1/2 cups powdered sugar
1/3 cup milk

In a small bowl or mixer, cream butter.
Mix in cocoa powder (you can add more or less depending on taste).
Mix in vanilla.
Mix in half of powdered sugar, followed by half of the milk.
Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely. If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.

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Yummy Links: From Zucchini to Buttercream Frosting

partysugar — Fri, 03 Oct 2008 06:45:05 -0700

A surprising tip for making delicious zucchini. - Gourmet
These cactus napkins are ideal for a hoedown! - CasaSugar
Fabulous recipes that use Fall produce. - Chow
Submit your best tailgating recipes to win a trip to the Super Bowl. - Epi-Log
Would you eat this hamburger fatty melt? - Serious Eats
Everything you need to plan a spooky chic dinner party. - Hostess with the Mostess
Get to know some of your favorite food bloggers better. - Cookthink Questionnaire
Make the perfect buttercream frosting. - The Kitchn

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Cupcakes For Dudes: Love It or Hate It?

YumSugar — Tue, 29 Dec 2009 04:00:01 -0800

Like it or not, the cupcake craze is still so, so far from over. On the heels of frozen frosting shots, cupcake cars, and Twilight cupcakes, a new concept emerges: Cupcakes for dudes.The Village Voice tipped us off to New York's Butch Bakery, which refers to itself as "where butch meets buttercream." Here, devil's food-fanatical alpha males can choose from flavors like Jackhammer and Driller. And while there are no football-themed cupcakes, Butch Bakery offers plenty of patterns - from houndstooth to Woodland camo. Can you imagine the guy in your life going for these testosterone-themed treats?

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The Cupcake Trend Still In For Spring

YumSugar — Wed, 29 Apr 2009 15:00:25 -0700

I know cupcakes are trendy, but who knew they were so fashionable? For Mother's Day, fashion designer Rebecca Taylor is teaming up with Billy's Bakery on a pair of posh cupcakes. Available May 1, the Vanilla Twinkle (above) and Mocha Meow cupcakes were inspired by Rebecca Taylor's Spring/Summer 2009 runway collection. Is it just me, or does the Vanilla Twinkle remind you of a Tiffany box?

For more details on the cupcakes and to see the mocha version, read more.

The vanilla cupcake is topped with blue vanilla buttercream, while Mocha Meow uses chocolate cake and mocha buttercream inspired by leopard prints. They have a designer price - $2.75 each - but they're for a limited time only, and I can't help but find them cute.

Photos Courtesy Rebecca Taylor

Come Party With Me: Bachelorette - Dessert

partysugar — Wed, 13 May 2009 11:30:40 -0700

When planning a party, remember the guest of honor's culinary needs. Although Ronda's bachelorette party has a belly-dancing theme and a spread of Mediterranean-inspired appetizers, she's requested that the dessert be something bite sized and chocolaty. These delightful fudge brownie tartlets are sure to satisfy her sweet tooth. The shell is a butter pastry, the filling a gooey chocolate batter, and the frosting a chocolate buttercream. They can be prepared up to three days in advance, making them the ideal party dessert.

If you aren't hosting a bachlorette party any time soon, you'll want to add this divine recipe to your collection: do so when you read more.

Fudge Brownie Tartlets
From Better Homes and Gardens

Ingredients

1/2 cup butter, softened
1 3-ounce package cream cheese, softened
1 cup all-purpose flour
1/2 cup semisweet chocolate pieces
2 tablespoons butter
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla
Macadamia nuts, hazelnuts, almonds, or walnut pieces (optional)
Chocolate Butter Frosting (recipe below)

Directions

For pastry, in a medium bowl, combine the 1/2 cup butter and the cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Using a wooden spoon, stir in flour. Cover and chill dough about 1 hour or until easy to handle.
Shape dough into 24 balls. Press each ball evenly onto the bottom and up the side of an ungreased 1-3/4-inch muffin cup.
Preheat oven to 325 degrees F.
For filling, in a small saucepan, combine chocolate pieces and the 2 tablespoons butter; heat and stir over low heat until melted.
Remove from heat. Stir in sugar, egg, and vanilla. If desired, place a macadamia nut, hazelnut (filbert), almond, or walnut piece and about 1-1/2 teaspoons of the chocolate mixture into each dough-lined muffin cup.
Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool tartlets in muffin cups on wire racks for 5 minutes. Carefully run a knife around the edge of each muffin cup to remove tartlets from pans. Transfer tartlets to wire racks and cool.
Pipe or spoon Chocolate Butter Frosting onto tartlets. If desired, top with additional nuts.

Makes 24 tartlets.

Make ahead: Place cooled, unfrosted tartlets in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. (Or place cooled, unfrosted tartlets in a freezer container; cover. Freeze for up to 3 months.) To serve, thaw tartlets, if frozen. Continue with final step of recipe to frost.

Chocolate Butter Frosting: In a large bowl, beat 1/4 cup butter, softened, with an electric mixer on medium to high speed until smooth. Beat in 1/4 cup unsweetened cocoa powder. Gradually add 3/4 cup sifted powdered sugar, beating well. Slowly beat in 2 tablespoons milk and 1 teaspoon vanilla. Gradually beat in 2-1/4 cups sifted powdered sugar. Beat in enough additional milk, 1 teaspoon at a time, to reach piping consistency.

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Must-Read: Field Guide to Cookies

YumSugar — Thu, 26 Mar 2009 09:00:19 -0700

If you're completely over the cupcake craze but looking for other sweet entertaining ideas for Spring, consider the Field Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable ($10.87). Authored by Bay Area pastry veteran Anita Chu, the guide packs an impressive amount of information on the world's cookies into a rather teensy tome. Find out if this book would be a good match for you when you read more.

Pros:

Comprehensive notes include background information and history of each cookie, serving suggestions, and icons that indicate tools needed.
Nice balance of traditional favorites - such as gingersnaps, whoopie pies, and snickerdoodles - as well as ethnic favorites (Chinese almond cookies, baklava, lebkuchen, and stroopwafels).
Reasonably priced, durable paperback edition is practical and portable.

Cons:

Book feels small; tight binding makes it hard to keep book open on desired page.
The book didn't include instructional shots of baking techniques - only photos of finished cookies.

Recipes: The book has over 100 recipes for occasions throughout the year. A few that called my name:

Italian Easter cookies
French macaroons
Greek butter cookies
Buttercream thumbprints
Ladyfingers
Springerle
Pfeffernüsse

Imagery: Every cookie is photographed in a full-color photo index, so readers know exactly what to expect.

Overall Rating: This inexpensive cookie index contains something to please everybody, and its readable format makes it a great cookbook for cookie fanatics. If you don't have a cookbook stand, however, be prepared to be frustrated trying to stay on one page.

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Globe Cake: Love It or Hate It?

partysugar — Sat, 23 Aug 2008 04:00:19 -0700

This buttercream-frosted cake, a 14-inch replica of the globe, was created by celebrated cake designer Sylvia Weinstock. Made for Travel+Leisure's art auction, Project Globe, the cake costs $2,265 and feeds 100.

I think the cake is incredible and would love to know how it was made and how it retains the circular shape. While it's not something I can afford, I admire the amazing craftsmanship that obviously went into producing it.

What do you think?

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Come Party With Me: Wedding - Dessert

partysugar — Wed, 23 Apr 2008 13:08:33 -0700

Once you've decided which cake trend suits your wedding style, it's time to think about the flavor of the cake. Although many couples have differing tastes, you can compromise on a flavor that suits both of you. Each layer can be different, or you can offer a variety of smaller cakes.

Since Sean likes vanilla and Elena loves chocolate, they've decided to serve a marble cake at their reception. A marble cake is made with both chocolate and vanilla batters. The final cake is topped with with a swiss meringue buttercream.

For more wedding ideas, check out IDoSugar. To take a look at the recipe - it's a little complicated! - read more.

Marble Wedding Cake
From Martha Stewart Weddings

Ingredients

2 each 7 3/4-by-5 5/8-inch, 10 3/4-by-7 5/8-inch, 13-by-9 7/8-inch, and 16 1/2-by-12 3/8-inch oval layers chocolate and mocha Marble Cake, see below
4 pieces corresponding-size 3/16-inch thick foam board
2 recipes Swiss Meringue Buttercream, see below
12 pints rolled fondant
Cornstarch, for dusting
Gel-paste food coloring in pink and brown
1 oval cake board, 20 by 15 1/2 inches
28 wooden dowels, 1/4-inch diameter, 4 1/8 inches long
Unsweetened cocoa powder, for dusting
Modeling Chocolate, see below
1/2 recipe Royal Icing, see below
Caramel Sauce, (You will need nineteen batches of caramel sauce to serve 150 guests), see below
Fondant Amounts (Approximate): 7 3/4-inch tier, 2 pounds; 10 3/4-inch tier, 2 1/2 pounds; 13-inch tier, 3 1/2 pounds; 16 1/2- inch tier, 4 pounds

Directions

Prepare tiers: Trim layers. On corresponding-size foam boards, fill with buttercream to make 4-inch-high tiers. Coat thinly with buttercream to seal in crumbs. Refrigerate at least 1 hour and up to 1 day.
Cover tiers: Roll fondant (see note above for amounts) into a small disk on clean work surface lightly dusted with cornstarch. Dip the end of a toothpick into pink food coloring, and press into fondant. Repeat to create a random pattern of pink marks on fondant. Fold edges toward center; knead 3 or 4 turns. Roll out fondant until 1/8 inch thick and large enough to cover largest tier (marbling will be visible). Drape fondant over a rolling pin; center and place it on the tier. Starting at the top, smooth fondant onto cake with your hands. Cut away excess with a pastry wheel. Repeat to cover remaining tiers.
Assemble tiers: Place largest tier on cake board. Insert 12 dowels, 10 in an oval about 2 1/2 inches from edge, and 2 evenly spaced in the center. Center and place 13-inch tier on top. Insert 10 dowels, 8 about 2 1/2 inches from edge and 2 evenly spaced in the center. Center and place 10 3/4-inch tier on top. Insert remaining 6 dowels in an oval about 2 1/2 inches from edge.
Decorate tiers: On a work surface dusted with cocoa powder, knead modeling chocolate until pliable. For each tier, roll a band about 2 1/2 inches wide and long enough to go halfway around tier. Using a pizza cutter, trim bottom edge to be straight. Trim top edge with a scallop cutter to make band 1 1/2 inches high at scallops' peaks (scraps can be reused). Use a damp pastry brush to moisten bottom edge of fondant-covered tier. Working quickly and carefully, lift band, and attach it to side of tier, placing cut ends at sides of cake. Repeat with more chocolate to make a band for other side. To make band for cake board, roll out another long band, and trim to be about 3/4 inch wide. Cut away top edge using scallop cutter. Use damp pastry brush to moisten area where cake board meets edge of bottom tier. Working quickly, lift prepared band and press it onto cake board.
Tint 1/2 cup royal icing brown; transfer to a pastry bag fitted with a coupler and an Ateco number 3 round tip. Pipe dots about 3/8 inch apart around tiers' bottom edges. Use dots of icing to attach desired brown ribbon to chocolate bands, and bows to ribbon (we wrapped 1/2-inch center-stitched brown grosgrain ribbon around chocolate bands, and used 7-millimeter brown silk ribbon for bows).
To serve, spoon 2 tablespoons caramel sauce onto each plate; top with a slice of cake.

Serves 150.

Marble Cake

8 tablespoons (1 stick) unsalted butter, softened, plus more for pans
1 3/4 cups cake flour (not self-rising), plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
1/3 cup best-quality unsweetened cocoa powder
1/4 cup boiling water
2 tablespoons instant espresso powder, for mocha layers
Batter for each 3-inch-deep pan: 7 3/4-inch-by-5 5/8-inch, 7 cups; 10 3/4-inch-by-7 5/8-inch, 10 1/2 cups; 13-inch-by- 9 7/8-inch, 14 cups; 16 1/2-inch-by-12 3/8-inch, 17 1/2 cups.

Preheat oven to 350 degrees. Butter pans; line with parchment paper. Butter lining; dust with flour, tapping out excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
Combine milk and cream in a small bowl; set aside. Cream butter and sugar on medium speed in the bowl of an electric mixer fitted with the whisk until pale and fluffy, about 5 minutes. Add eggs one at a time; mix well after each addition. Mix in vanilla. Add flour mixture in three batches, alternating with the milk mixture and beginning and ending with flour.
Combine cocoa and the boiling water in a medium bowl; for mocha cake, add espresso powder. Stir in 1 cup cake batter.
Fill prepared pans with spoonfuls of vanilla and chocolate batter to form a checkerboard pattern. Run the tip of a paring knife or a wooden skewer through batter in a figure-eight motion to make swirls. Bake until tops are golden, and a cake tester inserted in centers comes out clean, 40 to 50 minutes. Let cakes cool completely in pans on wire racks.

Makes 3 1/2 cups batter.

Swiss Meringue Buttercream

12 large egg whites
3 cups sugar
2 pounds (8 sticks) unsalted butter, slightly softened
2 teaspoons pure vanilla extract

Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instantâread thermometer, 2 to 3 minutes.
Transfer bowl to mixer; fit mixer with the whisk. Beat on high until mixture is fluffy and cooled, about 10 minutes.
Reduce speed to medium-low; add butter several tablespoons at a time, mixing well after each addition. Add vanilla, and mix until buttercream comes together, 3 to 5 minutes. Reduce speed to low, and mix until buttercream is smooth and no air bubbles remain, about 2 minutes.

Makes 10 cups.

Modeling Chocolate

10 1/2 ounces bittersweet chocolate couverture, finely chopped
1/2 cup light corn syrup
2 ounces cocoa butter, melted
Valrhona cocoa powder, for dusting

Place chocolate in a medium heat-proof bowl set over a saucepan of simmering water. Melt to 110 degrees.to 115 degrees.
Place light corn syrup in small heavy-bottomed saucepan; heat to 95 degrees. and pour into melted chocolate. Add cocoa butter; stir well to combine. Set mixture aside in a cool, dry place, stirring occasionally until firm and pliable, 1 1/2 to 2 hours.
Wrap mixture tightly in plastic wrap. Shape into a flat disk, and chill until firm, about 1 hour. Transfer mixture to a clean work surface; knead to a smooth consistency. If modeling chocolate is sticky, sift a light layer of cocoa powder over work surface prior to rolling out. Store wrapped tightly in plastic wrap for up to 1 month.

Makes about 1 pound.

Royal Icing

1 pound confectioners' sugar
5 tablespoons meringue powder

Put sugar and meringue powder in the bowl of an electric mixer fitted with a paddle attachment. Add a scant 1/2 cup water; beat on low speed until think and fluffy, 7 to 8 minutes. If icing is too thick to pipe easily, add a few drops of water. Use icing immediately, or store in an airtight container at room temperature for up to 2 days. Stir icing before using.

Makes 2 cups.

Caramel Sauce

1 cup sugar
1/4 teaspoon salt
1/4 cup water
1/2 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract

In a small saucepan, combine sugar, salt, and the water. Cook over medium heat until sugar is a medium amber color, about 7 minutes; wash sides of pan with a pastry brush dipped in water to prevent crystals from forming. Remove from heat. Stir in heavy cream; add butter, and stir until combined. Let cool to room temperature; stir in vanilla. Sauce can be stored in an airtight container in refrigerator up to 2 weeks. Reheat gently; serve at room temperature.

Makes about 1 cup.

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Better Know a Group: Cake Decorators Unite!

YumSugar — Mon, 10 Mar 2008 05:48:11 -0700

I was checking out the posts on TeamSugar when I came across this one in the Cake Decorators Unite! group. Group founder ashleyk4214 really stepped up her game and created this gorgeous cake for a wedding this past weekend. It's a French vanilla cake with blueberry filling and vanilla buttercream icing. That sounds delicious enough, but my favorite part is actually the cascading white roses, hydrangeas and creeping ivy. See more photos, just read more.

Submitted by TeamSugar member ashleyk4214

This cake was made for a wedding on Saturday, March 8th, 2008. The cake was french vanilla with blueberry filling and vanilla buttercream icing. The outside of the cake was decorated with a scrollwork on the sides and a thin line of ribbon which had a border of green pearls at the base of each ribbon. The topper of the cake was custom made with three white roses surrounded by green and blue hydrangeas and pieces of ivy. The entire cake had a cascade of white roses, green and blue hydrangeas, and creeping ivy. I tried to get the ribbon and icing pearl colors as close to the color of the green hydrangeas as possible.

A view from the front of the cake

A side view

A view of the flowers cascading down the side of the cake

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