Home Party Dessert Recipe
7/22/2017
Black Forest Cupcakes
(for cupcakes)
28g good quality dark chocolate, chopped
40g unsweetened dark cocoa powder
165mL hot coffee
75mL whole milk
170g all purpose flour
1 t baking soda
1/2 t kosher salt
140g unsalted butter, cool but not cold, cut into 1/2" cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 t pure vanilla extract
(for filling)
200g cherry preserves
2 T kirsch
(for frosting)
5 large egg whites, at room temperature
300g granulated sugar
1 T light corn syrup
1 t pure vanilla extract
(for assembly)
chocolate sprinkles
24 fresh cherries with stems
>how to make<
(for cupcakes)
*Preheat the oven to 325 degrees.
*Line two 12-cup cupcake pans with paper liners.
*Place the chocolate and cocoa powder in a medium heatproof bowl.
*Pour the coffee directly over them, let sit for 1 minute, and whisk until combined.
*Add the milk and whisk until smooth.
*In another bowl, sift together the flour, baking soda, and salt. Set aside.
*In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes.
*Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.
*Scrape down the bowl and mix again for 30 seconds.
*Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
*Fill the prepared cups about three-quarters full.
*Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
*Transfer the pans to wire rack and let cool for 15 minutes.
*Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
(for filling)
*In a small bowl, combine the cherry preserves with 1 T kirsch.
*Mix and set aside.
(for frosting)
*Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
*In a medium saucepan over low heat, stir together 250g of the sugar , the corn syrup. and 60mL water.
*Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot.
*Without stirring, heat the mixture to almost 235 degrees (almost soft-ball stage).
*Remove the pan from the heat and let the syrup fully reach 235 degrees, but not higher.
*Sprinkle the remaining 50g sugar over the soft peaks of the egg whites and turn the mixer to low.
*Slowly steam in the hot sugar syrup.
*Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes.
*Add the vanilla and beat again for 10 seconds. Set aside.
(for assembling)
*Line up the cupcakes on a sheet tray.
*Stick a large round pastry tip into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake.
(Alternatively, you can use a small paring knife.)
*Remove the excess cake.
*Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top.
*Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
*Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes.
*Generously pipe frosting onto each cupcake.
*Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
-makes 24-
Note: I found this recipe in "Baked Occasions".
28g good quality dark chocolate, chopped
40g unsweetened dark cocoa powder
165mL hot coffee
75mL whole milk
170g all purpose flour
1 t baking soda
1/2 t kosher salt
140g unsalted butter, cool but not cold, cut into 1/2" cubes
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 t pure vanilla extract
(for filling)
200g cherry preserves
2 T kirsch
(for frosting)
5 large egg whites, at room temperature
300g granulated sugar
1 T light corn syrup
1 t pure vanilla extract
(for assembly)
chocolate sprinkles
24 fresh cherries with stems
>how to make<
(for cupcakes)
*Preheat the oven to 325 degrees.
*Line two 12-cup cupcake pans with paper liners.
*Place the chocolate and cocoa powder in a medium heatproof bowl.
*Pour the coffee directly over them, let sit for 1 minute, and whisk until combined.
*Add the milk and whisk until smooth.
*In another bowl, sift together the flour, baking soda, and salt. Set aside.
*In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, about 3 minutes.
*Add the eggs, one at a time, beating well after each addition, then add the vanilla and beat until incorporated.
*Scrape down the bowl and mix again for 30 seconds.
*Add the flour mixture in three parts, alternating with the chocolate mixture, and beginning and ending with the flour mixture.
*Fill the prepared cups about three-quarters full.
*Bake, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean, 20 minutes.
*Transfer the pans to wire rack and let cool for 15 minutes.
*Turn the cupcakes out onto the rack, place them right side up, and let them cool completely.
(for filling)
*In a small bowl, combine the cherry preserves with 1 T kirsch.
*Mix and set aside.
(for frosting)
*Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment. Set aside.
*In a medium saucepan over low heat, stir together 250g of the sugar , the corn syrup. and 60mL water.
*Once the sugar is dissolved, increase the heat to medium-high and clip a candy thermometer to the side of the pot.
*Without stirring, heat the mixture to almost 235 degrees (almost soft-ball stage).
*Remove the pan from the heat and let the syrup fully reach 235 degrees, but not higher.
*Sprinkle the remaining 50g sugar over the soft peaks of the egg whites and turn the mixer to low.
*Slowly steam in the hot sugar syrup.
*Once all the syrup has been added, increase the speed to medium-high and beat the icing until it is thick and shiny, about 7 minutes.
*Add the vanilla and beat again for 10 seconds. Set aside.
(for assembling)
*Line up the cupcakes on a sheet tray.
*Stick a large round pastry tip into the center of each cupcake, pressing it about halfway down, essentially coring the cupcake.
(Alternatively, you can use a small paring knife.)
*Remove the excess cake.
*Using a pastry brush, spread the remaining tablespoon of plain kirsch on each cupcake top.
*Spoon a teaspoon of the cherry preserves mixture into each cored cupcake.
*Transfer the frosting to a large pastry bag using the same large round pastry tip you used to core the cupcakes.
*Generously pipe frosting onto each cupcake.
*Sprinkle each with chocolate sprinkles and top with a cherry. Serve immediately.
-makes 24-
Note: I found this recipe in "Baked Occasions".
Labels: black forest cupcakes recipe, Black Forest recipe, cupcake recipe
7/05/2017
Rhubarb Upside Down Cake
2.5 sticks unsalted butter, at room temperature
1.5 lbs. rhubarb, rinsed and sliced into 1/2" cubes about 4 cups
2 t cornstarch
1.5 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
1 1/4 t baking powder
1/2 t fine sea salt
zest of 1 lemon, grated
1 t vanilla extract
4 large eggs
1/3 cup sour cream
2 t lemon juice
>how to make<
2.5 sticks unsalted butter, at room temperature
1.5 lbs. rhubarb, rinsed and sliced into 1/2" cubes about 4 cups
2 t cornstarch
1.5 cups granulated sugar
1/2 cup light brown sugar
2 cups cake flour
1 1/4 t baking powder
1/2 t fine sea salt
zest of 1 lemon, grated
1 t vanilla extract
4 large eggs
1/3 cup sour cream
2 t lemon juice
>how to make<
*Heat oven to 325 degrees.
*Line the bottom of a 9" springform pan with parchment paper.
*Butter the paper and sides of the pan.
*Wrap two layers of foil under the pan, and place it on a buttered rimmed baking sheet.
*In a medium bowl, mix rhubarb, cornstarch and 1/2 cup granulated sugar.
*Mix the brown sugar and 1/2 stick butter in a pan over medium heat.
*Whisk until smooth and bubbling, about 2 minutes.
*Sift together the cake flour, baking powder and salt.
*Whip 2 sticks butter in a mixer with a paddle attachment for 2 minutes.
*With your fingers, blend the remaining 1 cup sugar with lemon zest until the mixture is uniform in color.
*Cream together with the butter at medium high speed until it is light and fluffy, about 4 minutes, stopping to scrape down the howl halfway through.
*Add the vanilla and mix well.
*Add the eggs, one at a time, mixing well after each addition.
Mix in the sour cream, then the lemon juice.
*With the mixer set to low speed, add the flour mixture, 1/4 cup at a time, until well combined.
*Scrape down the mixer bowl in between the additions.
*Pour the brown sugar mixture into the cake pan, then spoon in the rhubarb and its juices.
*Spoon in the batter so it covers all the rhubarb.
*Smooth out the top.
*Bake for 1 hour and 15 minutes, or until the top of the cake is firm to touch and a toothpick stuck in the middle comes out without any large, moist crumbs.
*Place the pan on a wire rack, and cool for 15 minutes.
*Run a knife around the cake, place a plate on top of the pan and turn it upside down.
*Release the cake from the pan while still warm or else it will stick.
-makes 8-
Note: This recipe came from New York Times.
Labels: cake recipe, rhubarb cake recipe, rhubarb upside down cake recipe, upside down cake recipe
