Mojito Cupcakes - Part 2: Lime Italian Meringue Buttercream

The light and silky Italian Mergingue Buttercream is a stark contrast to the mainstream buttercream recipes that are rich and heavy. It is commonly used in Wedding cakes, and preferred by many professional bakers. It is the most stable and resilient to heat, compared to the other buttercream varieties.  Finally, it tastes so delicious, that you'll never want to make another frosting with powdered sugar!

Warren Brown from Cakelove has a fabulous instructional video about making the Italian meringue butter cream.  He is very good at articulating the important points.  I still managed to mess up five batches before making it correctly, and decided to include a Tips section to share my findings.  His advice is succinct, yet profound - "Do not overwhelm, do not underwhelm.  Take your time."  I couldn't agree more, and the final product is worth the precision.  If you have not made this type of frosting before, please watch the video.

TIPS

1. Do not use pasteurized egg whites, as they will not whip to the firm peak stage. 
1. Alternatives
1. Meringue/egg white powder
2. Pasteurized eggs (in the shell)
2. Anything that touches the egg whites must be extremely clean, and free of any residue.
3. Use a copper bowl.  If you do not have one:
1. Add the cream of tartar to the raw egg whites
4. Please check out Baking911's tips on making meringues and Italian meringue butter cream frosting.
1. This lady knows what she is talking about, and has a lot of tips regarding fixing mistakes

INGREDIENTS
Meringue
5 room-temperature egg whites
pinch salt
1/2 tsp cream of tartar (if not using a copper bowl)
2 ounces (1/4 cup) castor sugar

Syrup
8 ounces (1 cup) castor sugar
1/4 cup water

Butter, 1 lb., unsalted, and soft

Lime
1-2 tsp Lime oil or 
1/2 cup Lime curd  (recipe to follow)

DIRECTIONS

1. In a sauce pan, combine 8 oz of sugar and 1/4 cup water
1. Wisk and put on medium heat with a thermometer to monitor the temperature
2. Remove from the heat when thermometer reads 240 (sea level)
1. If sugar syrup approaches 230 prior to the egg white mixture's completion, turn off the heat and cover the sauce pan
2. Warm syrup up to 240 when egg white mixture is ready for the syrup
2. In a large mixing bowl, add egg whites and cream of tartar (if needed) and begin with a wire whisk attachment on medium/medium-low speed
1. Stage 1: Raw

2. Stage 2: Foamy

1. 
   
3. Stage 3 - Soft Peak: Increase mixer speed to Medium High

1. The peaks droop slightly
4. Stage 4 - Hard Peaks: Increase mixer speed to High

1. Mixture is smooth, moist and shinny.  If the beaters are stopped and lifted, straight peaks should form.
5. Begin to add extra 1/4 cup sugar slowly as mixture transitions from Hard Peaks to Firm Peaks
6. Stage 5 - Firm Peaks: Mixer is on highest speed

1. Egg whites are think, volumnious and glossy
3. When egg whites have reached the stiff peak state, change focus to the sugar syrup.
1. Syrup
1. The syrup needs to reach the 240-245 degree mark
2. If the syrup was removed from heat
1. Turn on medium to medium-high heat
2. Monitor syrup, and remove from heat as temperature reaches 240-245 degrees F
2. Add the sugar syrup to egg whites very slowly, aiming for the area between the beater and the side of the bowl
1. Watch above video for technique
2. Bowl should be warm 
3. Beat for 7 - 10 minutes
1. Outside of bowl should be room temperature
4. Slowly add the butter
1. Add 1-2 tablespoons at a time
2. Continue beating on high speed
5. Slowly add lime oil or curd
1. Taste and watch consistency
2. I haven't gotten this far in the recipe yet...

LINKAGE
http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream
http://www.joepastry.com/category/pastry-components/buttercream/italian-meringue-buttercream/
http://www.baking911.com/howto/egg_whites_beat.htm
http://www.cakelove.com/podcast_italianmrng.php

Mojito Cupcakes - Part 1: Rum soaked cakes, Rum Sauce and Mint Creme Filling

The first step to creating a Mojito cupcake is creating the cupcake base: a rum soaked rum cupcake. The recipe is adapted from two recipes, and requires creating the butter rum sauce while the cupcakes are baking.  When soaking the cupcake, is it important to detach the liner from the cupcake to allow the rum sauce to seep into the bottom of the cakes.    It is helpful to use the Reynolds Stay-Brite foil liners, as the liner detaches easily and retains an elegant shape.  Paper liners are discouraged because they don't retain their shape when loosened, and regular foil tends to rip.  


In the photo below, the Stay-Brite liner is on the left, and regular foil on the right.  Notice that the Stay-Brite wrapper almost appears as though it wasn't completely detached from the cupcake!  The monkey patterned liner  was love at first sight for this blogger.

The Mojito cupcake utilizes a Lime Italian Meringue Buttercream frosting, Mint creme filling, and a fresh mint leaf for garnish.  This recipe creates about 24 cupcakes.


Rum Soaked Rum Cupcakes


INGREDIENTS


1 cup (2 sticks) butter, softened
2 cups sugar
4 eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 teaspoon vanilla
1/2 cup dark rum


DIRECTIONS

1. Preheat oven to 300 degrees F. 
1. Line cupcake tins with foil liners.
2. Cream butter and sugar until fluffy. 
1. Beat in eggs and mix completely. 
3. Whisk together flour with baking powder, baking soda and salt. 
4. Gradually beat flour into butter mixture, alternating with buttermilk and vanilla. 
1. Stir in dark rum and Triple Sec.
5. Spoon batter into prepared cupcake tins and bake in 300 degree oven for 16-20 minutes. 
1. Cakes are done when it lightly springs back after you touch it with your finger. 
6. While cupcakes are still warm, use a regular teaspoon to drizzle rum sauce all over each cupcake.
1. Loosen the liner to allow sauce to soak into the bottom.
2. Use between 1-2 teaspoons per cake.
7. After cupcakes have completely cooled, refrigerate for an hour.
8. Fill each cupcake with about 1 tsp of mint creme.
1. I use a squeeze bottle, but a small spoon works just as well
2. If using a spoon, make the opening as small as possible.
9. Frost and refrigerate
10. Take out for about 30 minutes prior to serving, however cupcakes can't be left at room temperature for long if the mint creme is used because it will spoil.

Rum Sauce

INGREDIENTS

1 stick (1/4 pound) butter
1 cup sugar
1/4 cup water
1/2 cup Bacardi dark rum

DIRECTIONS

1. Melt butter in sauce pan, add water and sugar. 
2. Stir together.
3. Boil 5 minutes or until sugar is completely dissolved. 
4. Remove from heat and stir in rum.

Mint Creme Filling


INGREDIENTS

• 1/4 cup sugar
• 1/4 cup water
• 5 ounces mint 
• 1 cup heavy cream

DIRECTIONS

1. Bring sugar and water to a boil, stir until sugar dissolves.
2. Chop mint and add to the mixture.
3. Boil for 3 minutes.
4. Cool to room temperature.
5. Beat heavy cream on high until stiff peaks form, then add the five to six tablespoons of syrup to taste and beat until combined

LINKAGE
http://www.recipesfrommymom.com/2011/01/mini-rum-cakes.html
http://therecipereader.com/rum-cupcakes.htm
http://cupcakeblog.com/?p=42

Magnolia Bakery Red Velvet Cupcakes sans the Red

This recipe was modified to remove the iconic red food coloring.  Many people do not know that food coloring is a known carcinogen.  Obviously, the adverse effects only arise after excessive consumption, but most processed foods have food coloring these days.  Additionally, the original Red Velvet cupcakes did not contain food coloring, but rather utilized a lighter, alkaline cocoa that appears reddish-brown in certain light.  Around the 1950's, the food industry began selling a darker, acidic cocoa, which spawned the classic Devil's Foodcake recipes.  

This recipe attempts to capture the classic, non-artificial taste and texture of the original Red Velvet cakes and makes about 24 cupcakes

Ingredients

3 1/4 cups cake flour (not self-rising)

3 sticks unsalted butter, softened

2 cups sugar

3 large eggs, at room temperature

6 tablespoons unsweetened Dutch-Processed or Alkalized Unsweetened Cocoa Powder (Valhrona is my preference)

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons salt

1 1/2 cups buttermilk

1 1/2 teaspoons cider vinegar

1 1/2 teaspoons baking soda

Directions

1. Preheat oven to 350°F. 
2. Line two muffin tins (12 muffins each) with paper liners
3. To make the cake
1. In a small bowl, sift the cake flour and set aside. 
2. In a large bowl, on the medium speed of an electric mixer: 
1. cream the butter and sugar until very light and fluffy, about 5 minutes. 
2. Add the eggs, one at a time, beating well after each addition. 
3. In a small bowl, whisk together cocoa, and vanilla. Add to the batter and beat well.
3. In a measuring cup, stir the salt into the buttermilk. 
1. Add to the batter in three parts alternating with the flour. 
2. With each addition, beat until the ingredients are incorporated, but do not overbeat. 
4. In a small bowl, stir together the cider vinegar and baking soda. 
1. Add to the batter and mix well. 
5. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth. 
4. Fill each cupcake about 2/3 full with an ice cream scoop
5. Arrange the oven racks in the upper and lower thirds of the oven and bake the cupcakes
1. Switch the positions of the pans halfway through baking, until a tester comes out clean, about 20 minutes.
6. Cool the cupcakes in the pan 10 minutes, then remove from the pan and cool completely on a rack before icing. 

 

Linkage

http://www.epicurious.com/recipes/food/views/Red-Velvet-Cupcakes-with-Creamy-Vanilla-Icing-241544#ixzz1P4j8REvL

Chocolate Angelfood Cake Cupcakes

This recipe is adapted from Rose Levenbaum's famous chocolate angelfood cake recipe.  It makes 24 cupcakes.


Ingredients

16 large egg whites(2 cups) (480 ml)

1/3 cup (30 grams) unsweetened cocoa powder (I like to use Valhrona)

1/4 cup (60 ml) boiling water

2 teaspoons pure vanilla extract

1 3/4 cups (350 grams) granulated white sugar

1 cup (100 grams) sifted cake flour

1/4 teaspoon salt

2 teaspoons cream of tartar

Directions

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  
1. Line muffin tins for 24 muffins with papers
2. Separate 16 eggs, whites in one bowl and yolks in another.  Cover whites with plastic wrap and bring to room temperature (about 30 minutes). Cover yolks and store in refrigerator or freezer for another use.
3. In a small measuring bowl combine the cocoa powder and boiling water and stir until smooth. Stir in the vanilla extract. 
4. In another bowl whisk together 3/4 cup (150 grams) granulated white sugar, the sifted cake flour, and the salt. 
5. In a large mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1 cup (200 grams) granulated white sugar until stiff peaks form. 
1. Remove 1 cup (240 ml) of the beaten egg whites and whisk it into the cocoa powder mixture to lighten it.
2. To the remaining egg whites, gradually sift the flour mixture over the egg whites (about 1/4 cup at a time) and gently but quickly fold the flour into the egg whites, using a large wire whisk or a large rubber spatula. Once you have incorporated the flour mixture into the egg whites fold in the cocoa powder mixture. (It is important not to overmix the batter or it will deflate.)
6. Pour the batter into the prepared muffin tins, filling them 2/3 full.  Tap pan to settle batter
1.  Bake for about 20 minutes or until a wooden skewer inserted in the center of the cake comes out clean and the cake springs back when gently pressed. The top of the cake will have cracks. 

Linkage

1. http://www.joyofbaking.com/ChocolateAngelFoodCake.html#ixzz1Oab8Ncyl
2. http://www.coco-cooks.com/2010/04/chocolate-angel-food-cupcakes-with-vanilla-bean-speckled-buttercream/

Blueberry Cornbread Muffins

This is adapted from two recipes.  The original recipe from Epicurious is great and moist, except that it tasted more like a muffin than a "cornbread" muffin.  I found another recipe that uses equal parts corn meal and flour, and adapted the changes to the original.  Fresh corn was added to give it a real cornbread feel. Also, I did not have agave nectar, and substituted sugar plus water.  


This recipe makes 24 muffins or two 8 x 8 pans.




Ingredients


10 tablespoons unsalted butter, room temperature
1 c sugar (may substitute 1 1/2 cups agave nectar for the sugar and 1/3 cup water)
1/3 cup water
4 teaspoon minced lemon zest
2 tablespoon freshly squeezed lemon juice
4 eggs

1 5/6 cups all-purpose flour
1 5/6 cup cornmeal
1/3 cup hot water
2 tablespoons Olive Oil
3 teaspoons baking powder
1 teaspoon salt

1 6oz cup Greek Yogurt, preferably without added sugar

2 pints blueberries
2 ears of corn, cut from the cob

Directions

1. Mix corn meal with 1/3 cup hot water and olive oil.  Let sit for 20 minutes to allow cornmeal to soften.
2.  Preheat oven to 325 degrees. Line muffin tins with paper liners or spray two 8-by-8- inch glass baking dish with nonstick spray.
3. Beat butter. Add sugar and 1/2 cup water (or agave nectar) as mixer is running. 
1. Add zest and juice. 
2. Add eggs one at a time. Mixture will appear "broken" but it is OK.
4.  In separate bowl, combine flour, cornmeal, baking powder and salt; stir to mix. 
1. Reduce the mixer speed and add the dry alternately with the yogurt, mix only as long as necessary to combine ingredients. 
2. Fold in blueberries. 
5. Scoop batter into muffin cups with an ice cream scooper or pour into the 8" pan. 
6. Bake muffins about 30 minutes until firm to the touch or pour into pan and bake for about 45 minutes until firm.

Linkage

1. http://www.epicurious.com/recipes/member/views/BLUEBERRY-CORNBREAD-MUFFINS-50027841#ixzz1OUmnsCQs
2. http://www.preparedpantry.com/blueberry-corn-muffins-recipe.htm

Raspberry Buttercream Frosting

Yield: Makes about 2 1/2 cups

INGREDIENTS

• 1/2 cup butter, softened
• 1/2 cup fresh raspberries - Be sure to wash and thoroughly dry raspberries before adding to frosting.
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (16-oz.) package powdered sugar

INSTRUCTIONS

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.

2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry raspberries before adding to frosting.

LINK

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001879938

Caramel Frosting with Pecans

INGREDIENTS

1 cup sugar

1/4 cup water

1/2 cup heavy whipping cream

2 large egg yolks

1/2 cup (1 stick) unsalted butter, room temperature

1/8 teaspoon fine sea salt

1 cup powdered sugar, sifted

1 cup coarsely chopped toasted pecans

DIRECTIONS

Stir sugar and 1/4 cup water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, swirling pan and brushing down sides with wet pastry brush, 6 to 7 minutes. Remove from heat; add cream (mixture will bubble up). Stir over low heat until caramel bits dissolve. Whisk egg yolks in medium bowl. Very gradually whisk hot caramel into yolks. Cool to room temperature.

Using electric mixer, beat butter and salt in large bowl until smooth. Beat in caramel. Add powdered sugar and beat until smooth. Let stand at room temperature until thick enough to spread, about 1 hour.

REFERENCE
http://www.epicurious.com/recipes/food/views/Brown-Sugar-Pecan-Cupcakes-with-Caramel-Frosting-355851#ixzz11FSuO7V4

Chocolate Cupcakes by Billy's Bakery

INGREDIENTS

• 2 sticks unsalted butter (8 ounces)
• 1 cup granulated sugar (7 ounces)
• 1 cup light brown sugar (7-3/4 ounces)
• 4 large eggs (one at a time)
• 6 ounces unsweetened chocolate
• 2 cups cake flour (9-1/4 ounces)
• 1 teaspoon baking soda
• 1 cup buttermilk (room temperature)
• 1 teaspoon pure vanilla extract

Yields 24 to 27 cupcakes

DIRECTIONS

1. Cream:

1. 2 sticks unsalted butter (8 ounces)
2. 1 cup granulated sugar (7 ounces)
3. 1 cup light brown sugar (7-3/4 ounces)

2. Add:

1. 4 large eggs (one at a time)
2. 6 ounces unsweetened chocolate (chocolate should be melted, then cooled for approximately 15 minutes before being added).

3. Add and alternate:

1. 2 cups cake flour (9-1/4 ounces)
2. 1 teaspoon baking soda

With:

1. 1 cup buttermilk (room temperature)
2. 1 teaspoon pure vanilla extract

4. Place cupcake paper into each cup of 2 muffin pans (each pan yielding 12 muffins).

5. Fill each cup with 1 leveled off scoop of an ice cream scooper.

6. Bake at 350 degrees in regular oven for 20 to 25 minutes or until tester comes out clean.


REFERENCE

http://52cupcakes.blogspot.com/2006_05_01_archive.html

Crème Patisserie

INGREDIENTS

125 ml milk

125 ml double cream

1 vanilla pod or 1 teaspoon vanilla extract

3 large egg yolks

50 g caster sugar

15 g plain flour

DIRECTIONS

1) Warm the milk and cream in a saucepan along with the vanilla pod, split lengthways. I really like a good vanilla taste, so I prefer to scrape out the seeds inside, and add them to the milk, and also place the de-seeded pod into the creamy mix. If you are using vanilla extract, it will get added later. Bring mix to the boil (the idea here is to scald it), remove from heat and let stand to infuse for about 10 minutes.

2) In a large bowl, whisk the egg yolks and sugar together until creamy, and then beat in the flour.

3) Remove the vanilla pods from the cream mix. Add the warm, creamy mix to the yolks and sugar mix, and whisk until smooth. If you are using vanilla extract, add it at the same time.

4) Pour the mix back into the saucepan and over a low heat whisk or stir until the custard thickens. I apparently cannot tell the difference between the custard thickening and it getting lumps, as I freaked out that I was making bad custard, when in actual fact it was just getting thicker. But then again, I’m an idiot. It should take about 10 minutes.

5) Remove from heat and pour into a bowl to help it cool. Don’t put this in the fridge. Just don’t. To stop the custard from forming a skin, tear off wide strips of greaseproof paper, wet them, and place them over the top of the custard. I’d recommend making this several hours before you want to eat the cupcakes to give it plenty of time to set and cool.

REFERENCE

http://apocalypsebakery.wordpress.com/2010/09/01/playing-catch-up-part-2-boston-cream-pie-cupcake/

Billy's Bakery Vanilla Vanilla Cupcakes with Ganache

This recipe makes a delightfully fluffy, velvety and moist vanilla cupcake. They are strong enough to handle a modest inject of ganache, but I wouldn't recommend using too much filling.

To avoid baking disastrous cupcakes, please adhere to the directives in bold print. Here are my findings:

• If the first batch of cupcakes explodes, try reducing the temperature by 25 degrees and increasing the cooking time for the second batch.
• If the cupcakes resemble hockey pucks, the batter was over-mixed.
• If pools of butter are visible at bottom of paper, the butter wasn't entirely room temperature when mixed into the batter (or not mixed enough, but trust me, less mixing is more)
• If the cupcakes are super dry and without a fluffy, velvety texture, the batter was likely over-mixed.
• If the cupcakes start to brown, reduce the temperature and increase the cooking time.

Makes about 30 cupcakes

INGREDIENTS

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes, room temperature
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract

DIRECTIONS

1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside.

2. Sift flours together.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine sifted flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.

4. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not over beat.

5. Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.

6. Transfer to a wire rack to cool completely. Repeat process with remaining batter.

7. When cupcakes have cooled, make ganache recipe. Depending on desired consistency, frost, whip or pour ganache onto cupcakes. I tried injecting soft-set ganache into these cupcakes, and it didn't smush the cupcake, although I didn't put much inside.

RECIPE REFERENCE

1. http://52cupcakes.blogspot.com/2006/05/billys-vanilla-vanilla-cupcakes-with.html