Home Party Dessert Recipe
10/30/2016
Halloween Spider Cupcakes
(for brownie cupcakes)
8oz.semisweet or bittersweet chocolate, finely chopped
1 cup unsalted butter; at room temperature, cut into pieces
2 cups firmly packed light brown sugar
4 large eggs
2 t vanilla extract
1/4 t salt
1 cup all purpose flour
(for ganache glaze)
2/3 cup heavy cream
10 oz. semisweet or bittersweet chocolate, finely chopped
(for garnish)
licorice
chocolate confetti
tiny candies
>how to make<
(for brownie cupcakes)
*Preheat oven to 350 degrees.
*Place paper liners in all wells of one 12 cup and one 6 cup cupcake tin.
*Melt chocolate and butter together in top of large double boiler or in large bowl in microwave; stir until smooth and combined, then cool to lukewarm.
*Whisk in brown sugar until well blended.
*Then whisk in eggs one at a time, allowing each one to become absorbed before adding next one.
*Whisk in vanilla extract and salt.
*Add flour and nuts, if using, at the same time and fold in until no streaks of flour remain.
*Divide batter evenly among cupcake wells.
*Bake for about 25 minutes, or until a toothpick inserted in the center shows many moist crumbs.
*The tops will be dry and crackled in appearance and slightly puffed.
*Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.
(for ganache glaze)
*Place cream in a medium large saucepan and bring to boil over medium heat.
*Remove from the heat and immediately sprinkle chocolate into cream.
*Cover and allow to sit for 5 minutes.
*The heat of the cream should melt the chocolate.
*Gently stir the ganache until smooth.
*When the ganache is ready to use, dip the tops of cupcakes upside down into the ganache, gently swirling them around, before flipping upright.
*Sprinkle chocolate confetti, stick short-cut licorice for spider legs, and add tiny candies for eyes.
-makes 24-
Note: The brownie cupcake and ganache glaze recipes are found in "Cupcakes" by Dede Wilson.
(for brownie cupcakes)
8oz.semisweet or bittersweet chocolate, finely chopped
1 cup unsalted butter; at room temperature, cut into pieces
2 cups firmly packed light brown sugar
4 large eggs
2 t vanilla extract
1/4 t salt
1 cup all purpose flour
(for ganache glaze)
2/3 cup heavy cream
10 oz. semisweet or bittersweet chocolate, finely chopped
(for garnish)
licorice
chocolate confetti
tiny candies
>how to make<
(for brownie cupcakes)
*Preheat oven to 350 degrees.
*Place paper liners in all wells of one 12 cup and one 6 cup cupcake tin.
*Melt chocolate and butter together in top of large double boiler or in large bowl in microwave; stir until smooth and combined, then cool to lukewarm.
*Whisk in brown sugar until well blended.
*Then whisk in eggs one at a time, allowing each one to become absorbed before adding next one.
*Whisk in vanilla extract and salt.
*Add flour and nuts, if using, at the same time and fold in until no streaks of flour remain.
*Divide batter evenly among cupcake wells.
*Bake for about 25 minutes, or until a toothpick inserted in the center shows many moist crumbs.
*The tops will be dry and crackled in appearance and slightly puffed.
*Cool pans on racks for 5 minutes, then remove cupcakes to cooling racks to cool completely.
(for ganache glaze)
*Place cream in a medium large saucepan and bring to boil over medium heat.
*Remove from the heat and immediately sprinkle chocolate into cream.
*Cover and allow to sit for 5 minutes.
*The heat of the cream should melt the chocolate.
*Gently stir the ganache until smooth.
*When the ganache is ready to use, dip the tops of cupcakes upside down into the ganache, gently swirling them around, before flipping upright.
*Sprinkle chocolate confetti, stick short-cut licorice for spider legs, and add tiny candies for eyes.
-makes 24-
Note: The brownie cupcake and ganache glaze recipes are found in "Cupcakes" by Dede Wilson.
Labels: brownie cupcake recipe, cupcake recipes, ganache glaze recipe, Halloween Spider Cupcake recipe
10/13/2016
Three Milks Cake
(for cake batter)
1 1/2 cups cake flour
1 cup sugar
2 t baking powder
3 large egg yolks
1/3 cup vegetable oil
1/2 cup water
2 t vanilla extract
2/3 cup (5 large) egg whites
pinch of salt
(for milk mixture)
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
1 cup heavy whipping cream
1 cinnamon stick
three 3" strips of orange zest
three 2" strips of lime zest
(for topping)
1 cup heavy whipping cream
2 T sugar
1 t grated orange zest
1/2 t grated lime zest
>how to make<
(for cake batter)
(for cake batter)
1 1/2 cups cake flour
1 cup sugar
2 t baking powder
3 large egg yolks
1/3 cup vegetable oil
1/2 cup water
2 t vanilla extract
2/3 cup (5 large) egg whites
pinch of salt
(for milk mixture)
12 oz. can evaporated milk
14 oz. can sweetened condensed milk
1 cup heavy whipping cream
1 cinnamon stick
three 3" strips of orange zest
three 2" strips of lime zest
(for topping)
1 cup heavy whipping cream
2 T sugar
1 t grated orange zest
1/2 t grated lime zest
>how to make<
(for cake batter)
*Preheat the oven to 325 degrees.
*Sift the cake flour into the bowl of an electric mixer.
*Stir in 3/4 cup of the sugar and the baking powder.
*In a medium bowl, whisk the egg yolks to break them up.
*Whisk in first the oil, then the water, and then the vanilla.
*Thoroughly fold this mixture into the flour and sugar mixture.
*Place the bowl on the mixer and beat the batter with the paddle attachment on medium speed to aerate it slightly, about 1 minute.
*In the clean, dry mixer bowl combine the egg whites and salt.
*Place on the mixer with the whisk attachment and whip the egg whites on medium speed until they are white, opaque, and beginning to hold a very soft peak.
*Increase the speed to medium high and add the remaining 1/4 cup of sugar in a slow stream.
*Combine whipping the egg whites until they hold a firm peak.
*Using a large rubber spatula, fold the egg whites into the batter.
*Scrape the batter into the prepared pan and smooth the top.
*Bake the cake about 35 minutes, or until it is well risen and deep golden and a toothpick inserted in the venter emerges dry.
*Invert the cups or glasses on a work surface and invert the cake pan onto them, positioning one in each corner of the pan.
(for milk mixture)
*After the cake has cooled, combine all the ingredients in a large saucepan and stir very well to mix thoroughly.
*Place the saucepan over medium heat and bring to a simmer, about 180 degrees.
*Turn the cake right side up, and poke holes in the cake with a skewer at 1/2" intervals.
*Strain the hot milk mixture evenly all over the top of the cooled cake.
*Allow it to soak in and cool for at least 1 hour at room temperature.
*Refrigerate the cake and chill it well before serving.
(for topping)
*To make the whipped cream, combine all ingredients and whip by machine with the whisk attachment on medium speed until soft peaks form.
*Cut the cake into 2 to 3" squares and serve each square with a spoonful of whipped cream on top.
-serves 24 -
Note: I found the recipe in "A Baker's Tour".
Labels: Mexican cake recipe, Three Milks Cake recipe, Tres Leches recipe
