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/