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

Chocolate Ganache

This recipe works great as a glaze, filling, whipped, piping and frosting. The difference between the forms resides solely in the amount of time the ganache is allowed to cool.

INGREDIENTS

• 8 ounces of chocolate, chopped into small pieces
• 1 cup heavy cream
• *optional 3 tbl. of flavored liqueor
• Large, wide container
• ice

DIRECTIONS

1. Fill a large, wide container with ice.
2. Place chocolate pieces in a large bowl, and place bowl in container with ice.
3. Heat heavy cream on medium high until it comes to a boil. Stir frequently to prevent bottom from burning.
4. Remove from heat and immediately pour cream over chocolate. Whisk until completely mixed and glossy.
5. Allow ganache to cool in the fridge, depending on desired consistency. See below

GANACHE COOLING QUOTIENT

1. Glaze: Cool for 5 minutes or pour immediately.
2. Whipped/Soft-set for filling: Allow to set in fridge until just cool.
3. Piping/Frosting: All to cool and set completely. When ganache can hold texture when scooped, it is ready to work with.

GANACHE REFERENCE

1. http://savorysweetlife.com/2009/08/simply-glorious-chocolate-ganache-recipe-3-ways/

Mango Peach Salsa

2 Ripe Mangoes
6 Ripe Peaches
3-4 Tbsp Turbinado (White Sugar can be substituted)
1 1/2 Tbsp corn starch
1 cup water
3 Limes

3 Jalapenos
8-16 petals of Garlic
4 ears of corn
Olive oil
Aluminum Foil
1/4 cup diced Red Bell Pepper
1/4 cup diced Green Bell Pepper
1/2 cup diced Vidalia onion
1/4-1/2 cup diced Cilantro


Mango Peach Base
1. Combine water, turbinado and corn starch. Mix until disolved.
2. Remove all meat from mangoes and peaches, cubed into large chunks.
3. Mix peaches/mangoes with water mixture in sauce pan.
4. Cook on low to medium heat, without allowing the mixture to boil or burn. Stir frequently, and cook until the mixture forms a thick, chunky, fruity "sauce", approximately 30-45 minutes.
5. Allow to cool for 20 minutes in refridgerator.
6. Add juice from 1 lime, and refridgerate.


Roasted Vegetables
1. Pre-heat oven to 325
2. Clean jalapenos and remove stem.
3. Tear a piece of aluminum foil large enough to wrap all three Jalapenos and spray with cooking spray or olive oil
4. Poke a hole in each Jalapeno
5. Lay each jalapeno flat on foil, and wrap foil over the top covering each Jalapeno (but covered by foil).
6. Place in oven and cook until skin starts to brown
7. Remove from oven, cool and then carefully remove skin. If mild salsa is desired, remove seeds also.