Wedding | Congrats Stephanie & Michael!

Last weekend I had the honor (and challenge) of making the wedding desserts for my good friends Stephanie and Michael. I first accepted the honor of making the ~100 red velvet cupcakes. Then I found out the wedding was in Mexico. That's when it became a challenge . . .

and you know I don't back down from challenges!

I'm happy to report that everything went off without a hitch. We did a cupcake taste test a couple months in advance, experimenting with a combination of fillings (e.g. lemon curd, chocolate ganache, cheesecake), frostings (plain cream cheese frosting, lemon cream cheese frosting, ginger white pepper cream cheese frosting) and decorations. After it became apparent that bride and groom (and participating wedding party taste testers) had drastically different taste preferences, we settled upon two cupcakes: (1) red velvet with lemon curd filling, lemon cream cheese frosting and white pearl sprinkles, and (2) red velvet with dark chocolate ganache filling, plain cream cheese frosting and chocolate curls.

As a surprise, I also made a 6" topper cake, which was alternating layers of red velvet cake and cheesecake, covered with cream cheese frosting. The idea was to use this either for the cutting ceremony, or for the couple to take home and freeze as a 1-year anniversary cake.

I went back and forth about what to prepare ahead of time, and what to do once in Mexico, but at the last minute after a trial run, I decided to bake the cupcakes and frost them ahead of time. The cake was made in advance and frozen. The cupcakes were baked the night before I traveled, refrigerated and then frosted right before I barely made it on my flight. The 84 cupcakes + 1 6" cake were just the right amount to fit into two cardboard boxes that were each the dimension of carry-on luggage. As soon as we got to Mexico, they went into the hotel refrigerator.

The morning of the wedding, we transported these to the wedding villa for decoration and setup. Unfortunately, we lost about 6 cupcakes due to mishandling by hotel staff, but everything else held up! The gumpaste sunflowers I made for the topper cake had some breakage issues, but I sacrificed one petal to use as gumpaste glue the night before the wedding to make some repairs.

I breathed a sigh of relief when the cake was finally cut, and the cupcakes were gobbled up. Whew! Exciting and so much fun!

Baby Shower | Congrats Charlin & George!

My dear friends Charlin and George are expecting a baby girl soon, and I had the honor of catering desserts for their baby shower this past weekend! I'm thankful for the faith that my friends have in me, and also really appreciated the opportunity to practice and experiment :)

For this celebration, I made a two-tiered custard and strawberry cake, chocolate cupcakes, and some puff pastry treats. The cake had layers of lemon chiffon cake, crème légère (pastry cream lightened with whipped cream), and fresh slices of strawberry, with a buttercream frosting.

I then decorated with handmade gumpaste roses and leaves. I originally planned on adding whole, fresh strawberries as well, but I was a little worried about everything staying intact and in place during the drive to the baby shower.

The mini cupcakes were chocolate with a chocolate ganache center. For half the cupcakes, I used a cream cheese frosting and decorated with fondant yellow duckies and bubbles.

For the other half, I used a chocolate ganache frosting and decorated with fondant teddy bears. These were labor-intensive pieces, but it was a satisfying accomplishment for me, as I don't usually tend to make "cutesie" decorations.

Finally, I made some puff pastry dough and created cinnamon sugar twists and quick vols-au-vent filled with lemon pastry cream and strawberry slices. While the cake and cupcakes got the attention, these puff pastry treats were my favorite to eat!

Red Velvet Ginger Cream Cheese Cupcakes - An Improved Red Velvet Recipe

As I mentioned in my prior red velvet cupcake post, I hoped to come up with an oil-based recipe that I could recommend. With this recipe below -- mission accomplished!

From my experience, oil-based cakes, as compared to butter cakes, have a better texture and more moistness, at least for cupcakes. Butter cakes are a little denser (and drier?) and seem to work better for layered cakes.

This red velvet cake is topped with ginger-white pepper cream cheese, candied ginger and chocolate shavings. My mom had recently been to some fancy restaurant and was raving to me about a red velvet doughnut dessert she had eaten, with a ginger-pepper-chocolate cream cheese filling that had a kick to it. I took that as a challenge to come up with a cupcake version :)

Red Velvet Cake

Ingredients
Makes 22-24 cupcakes

• 2 ½ cups flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 ½ cups vegetable oil
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons cocoa powder
• 2 tablespoons red food coloring

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Whisk flour, sugar, baking soda and salt in medium bowl. 
3. Mix cocoa with food coloring in small bowl until smooth paste forms. 
4. Mix buttermilk, oil, vinegar, vanilla and eggs in stand mixer.
5. Add half of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. Add remainder of flour mixture, scraping down side of bowl.
6. Add cocoa mixture and beat on medium speed until completely incorporated about 30 seconds. Use a rubber spatula to scrape sides and bottom of bowl to make sure red color is evenly distributed.
7. Scoop into lined cupcake pans and bake until a toothpick inserted in center comes out clean, about 18-20 minutes.

Ginger Pepper Cream Cheese Frosting

Ingredients
Makes about 3 cups

• ¾ cup unsalted butter, softened
• 8 oz. (1 package) cream cheese, softened 
• 2 teaspoon ground ginger (+/- to taste)
• 1 teaspoon white pepper (+/- to taste)
• 1 teaspoon vanilla extract
• 3 cups powdered sugar (+/- to taste)

Directions

1. Beat butter and cream cheese until smooth.
2. Add sugar one cup at a time and beat on low speed until incorporated.
3. Add vanilla, ginger and pepper and increase speed until frosting is fluffy. Note: the amount of spices noted above results in a mild kick. Add more for stronger flavor, or mix in a ginger syrup or chopped crystallized/candied ginger.

Lemon Red Velvet Cupcakes - Red & Gold

It's homecoming weekend! For a reunion potluck with my syzsters, I made these red velvet cupcakes, filled with lemon curd and topped with lemon cream cheese frosting and a gumpaste yellow rose, as a nod to our sorority colors of red and gold.

I've actually never made red velvet cupcakes before, so I decided to try out two recipes, one from Cook's Illustrated (which I can almost always count on), and one from the Hummingbird Bakery Cookbook (via Joy the Baker). Neither blew me away, as I thought both were slightly dry and not particularly flavorful on their own. Although both held up well and tasted great once assembled with the frosting and curd, I think a good cake should stand on its own.

 

Cook's Illustrated on left; Hummingbird Bakery on right 

Initially, out of the oven, I liked the Hummingbird recipe better, because it used more cocoa and food coloring, resulting in a deeper red color and a stronger chocolate flavor. But once the cupcakes were assembled and sat overnight, I thought the Cook's Illustrated recipe was more balanced. The Hummingbird recipe had a little too much cocoa, such that the cake tasted more like a chocolate cake (which, unless you are mixing in melted chocolate into the recipe, often has a slightly bitter aftertaste), and was overpowering the lemon and cream cheese flavors.

In the future, I hope to tinker with a oil-based recipe, rather than a butter-based one, as I generally prefer the texture and moistness of oil cakes (at least for cupcakes). Will update if I succeed there!

Cook's Illustrated Red Velvet Cake - from Holiday Baking 2010

Ingredients
Makes 20 cupcakes

• 2 ¼ cups flour
• 1 ½ teaspoons baking soda
• ¼ teaspoon salt
• 1 cup buttermilk
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 tablespoons cocoa powder (regular, not Dutch-processed, for proper rise and color)
• 2 tablespoons red food coloring
• ¾ cup (1 ½ sticks) unsalted butter, room temperature
• 1 ½ cups granulated sugar

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Whisk flour, baking soda and salt in medium bowl. 
3. Whisk buttermilk, vinegar, vanilla and eggs in large measuring cup. 
4. Mix cocoa with food coloring in small bowl until smooth paste forms. 
5. With stand mixer on medium-high speed, beat butter and sugar together until fluffy, about 2 minutes, scraping down bowl as necessary. 
6. Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds. 
7. Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. 
8. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture. 
9. Scrape down bowl, add cocoa mixture and beat on medium speed until completely incorporated about 30 seconds. Using rubber spatula give batter final stir. (Note: make sure the red color is consistent throughout batter, especially at bottom of bowl.)
10. Scrape into lined cupcake pans and bake until a toothpick inserted in center comes out clean, about 20 minutes. 

adapted from Hummingbird Bakery Cookbook Red Velvet Cupcake - via Joy the Baker

Ingredients
Makes 20 cupcakes

• ½ cup (1 stick) unsalted butter, room temperature 
• 1 ½ cup granulated sugar
• 2 eggs
• 5 tablespoons unsweetened cocoa powder
• 6 tablespoons red food coloring 
• 1 teaspoon vanilla extract 
• 1 cup buttermilk
• 2 ¼ cups flour 
• 1 teaspoon salt 
• 1 teaspoon baking soda 
• 1 tablespoon white vinegar

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Preheat oven to 350 degrees.
3. On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. 
4. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
5. In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined.
6. Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.
7. Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.
8. Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

For the lemon cream cheese frosting, beat together 1 cup (2 sticks) unsalted butter, 12 oz. cream cheese, 1 lb. (4 cups) confectioners' sugar, ¾ teaspoon vanilla extract, and the juice from one lemon (to taste, about 2-3 tablespoons). Note: the acidity from the lemon juice may slightly break up the consistency of the frosting, so don't make this too far in advance.

For the lemon curd, combine 2 whole eggs, 8 egg yolks, 1 cup sugar, and ⅔ cup lemon juice in a heatproof bowl set over a saucepan of simmer water. Cook and whisk constantly until the mixture is thick enough to coat the back of a spoon. Remove from heat and add 2 tablespoons unsalted butter, whisking until smooth. Strain the mixture through a sieve into a small bowl to remove lumps. Cover with plastic wrap, pressing the wrap against the surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours (or up to 2 days).

Strawberry Cupcakes - Is It Springtime Yet?

I have a sweet tooth, no doubt about that. But don't worry mom, I do eat food categories other than "dessert". When I say I love desserts, it's not so much about eating desserts, as it is about appreciating that intersection of culinary science and art. So it's probably no surprise that I love Extraordinary Desserts in San Diego and would go work with Karen Krasne in a heartbeat if I were to ever attend pastry school. She never fails to deliver art and beauty (and incredible flavor) in her creations.

This Toutes Fraises (translation: all strawberries) from her cookbook is a sour cream cupcake containing freshly diced strawberries in the batter. The cake is filled with a strawberry jelly, and topped with a strawberry cream cheese frosting. Extraordinary Desserts is known for decorating desserts with fresh flowers and petals. Here, I decided to work on my gum paste skills and came up with these gum paste rosebuds for decoration. Tedious, but very satisfying to make. I definitely eyed some flower bouquets at Safeway in case my efforts failed, but fortunately these were presentable enough (although a bit on the "toxic pink" side in color).

I'd venture to say that the 250 degree oven setting may have been a typo in the recipe, as 350 is typical for cakes, and 250 definitely did not get the job done. The cupcake was yummy, but perhaps next time starting at 350 degrees or closer to 350 will avoid temperature adjustments and give me better control over the cake's texture.

Can't wait to try more of my favorites from the cookbook!

Guinness, Chocolate and Potato Chips - Super Bowl Sunday!

Hope everyone had a fun Super Bowl Sunday! The game ended on an exciting note . . . but of course you know I was only watching for the commercials, and for an excuse to bake more cupcakes.

These two cupcakes draw inspiration from Chuao Chocolatier again, this time from one of their newer flavors, the "Potato Chips in Chocolate" bar. This first cupcake is a simple chocolate cake. I tried to work with an even simpler recipe than my prior chocolate cupcakes, in case I ever needed to pull it together with basic ingredients, and I think this one worked out well enough. The frosting is a Swiss meringue milk chocolate buttercream frosting, topped with crushed potato chips and some added sea salt. Mildly sweet with a bit of crunch.

 

Chocolate Cupcakes

Makes 21-22 cupcakes (or 54 minis)

• 3 ounces finely chopped bittersweet chocolate
• ¾ cup Dutch-processed cocoa (2 ¼ ounces)
• 1 teaspoon espresso powder
• 1 ¼ cups boiling water
• 1 ½ cups unbleached all-purpose flour (7 ½ ounces)
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• 1 ½ cups sugar (10 ½ ounces)
• 2 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 6 tablespoons vegetable oil

Directions

1. Preheat oven to 350 degrees. 
2. Combine the chocolate, cocoa, and espresso powder in a large bowl. Pour the boiling water over the chocolate mixture, cover, and let sit for a few minutes to help melt the chocolate. Whisk until smooth, then set aside to cool slightly, about 2 minutes. In a separate bowl, whisk the flour, baking soda, and salt together.
3. Whisk the sugar, eggs, and vanilla into the cooled chocolate mixture. Slowly whisk in the oil. Whisk in the flour mixture in two portions, mixing gently until most of the lumps are gone (do not overmix).
4. Bake for 20-22 minutes for regular cupcakes, or about 10 minutes for mini cupcakes.

Milk Chocolate Frosting

Makes 2 ¼ cups

• ⅓ cup (2 ⅓ ounces) granulated sugar
• 2 large egg whites
• pinch table salt
• 12 tablespoons (1 ½ sticks) unsalted butter, softened
• 6 ounces milk chocolate, melted and cooled
• ½ teaspoon vanilla extract

Directions

1. Combine sugar, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently until sugar is completely dissolved and mixture is slightly foamy.
2. Place bowl in stand mixer with whisk attachment. Beat on medium speed until stiff peaks form. Add butter, about 1 Tbsp at a time, and beat until smooth. Then add cooled melted chocolate and vanilla; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined.

The second cupcake is a Guinness draught chocolate cake with a Guinness cream cheese glaze, topped with a potato chip dipped in milk chocolate. Because of the Guinness, this cake is a bit more bitter, but that makes for a nice contrast to the sweet glaze and salty-crunchy topping. 

Guinness Cupcakes

Makes 21-22 cupcakes (or 54 minis)

• 1 cup of Guinness® Draught
• 1 stick plus 1 tablespoon unsalted butter
• ¾ cup unsweetened cocoa powder
• 2 cups dark brown sugar
• ¾ cup sour cream
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 ½ teaspoon baking soda 
• Pinch of cinnamon

Directions

1. Preheat oven to 350 degrees. 
2. In a large sauce pan over low heat, combine Guinness® and butter, stirring until butter melts. Remove pan from heat and whisk in cocoa powder and brown sugar. 
3. In a medium bowl, whisk together sour cream, eggs and vanilla. Combine with beer mixture. 
4. Sift together flour and baking soda, then fold into batter.
5. Bake for 20-22 minutes for regular cupcakes, or about 10 minutes for mini cupcakes. 
6. Make the glaze. With a mixer, whip 8 oz. cream cheese until smooth. Sift 1 ¼ cups confectioner’s sugar into cream cheese, and beat. Add ⅓ cup Guinness®, and beat until smooth. Note: The recipe I found stops there; however, I added a stick of unsalted butter to provide for a sturdier frosting. Dip the top of cupcakes into this glaze/frosting and twist when lifting for a smooth coating.

Maple-Bacon Cinnamon Cupcakes

These cupcakes are inspired by Hollis Wilder from Cupcake Wars. I love her ideas, and love that she brings her culinary experience to the pastry world. The cake is a cinnamon swirl sour cream cake, that is moist and fluffy, and much like a coffee cake. The key to the pop of cinnamon flavor is to fold in a brown sugar-cinnamon mixture, without fully blending. See swirls below.

The frosting is a strawberry cream cheese with maple butter, and the topping is maple-glazed turkey bacon, with maple sugar sprinkled on top. Maple butter and maple sugar are pretty amazing (but pricey)—check your local health food store to find those items!

Cinnamon Cupcakes
Makes 16 cupcakes (or 40 minis)

• 1 1/2 cups all-purpose flour (no need to use cake flour for this one)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 1/4 tsp. salt
• 1 cup butter
• 1 cup granulated sugar
• 2 eggs
• 1 tsp. vanilla extract
• 1 1/4 cups sour cream
• 1 T. ground cinnamon
• 1/2 cup brown sugar (loosely packed)

Directions

1. Preheat oven to 325 degrees. 
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
3. In a mixer bowl, with a paddle attachment, cream the butter and sugar together. Scrape down the sides of the bowl, and then add the vanilla and one egg at a time, scraping down the sides of the bowl after each addition. With the mixer on low speed, add the flour mixture and sour cream, alternating between the two, beginning and ending with the flour.
4. Mix the cinnamon and brown sugar together in a small bowl and fold by hand into the batter. Do not fully mix into the batter, it should be swirled in.
5. Fill regular sized cupcakes, bake for 26-28 minutes or until golden and baked through.
6. Once cooled, top with cream cheese frosting (mix 1 pound cream cheese, 4 tablespoons maple butter, 1/4 cup strawberry jelly and 1/4 cup fresh strawberries, hulled, and finely diced), turkey bacon (cook as usual until crisp, then lightly coat with maple syrup and continue cooking over low heat until slightly caramelized), and maple sugar.

Pumpkin Cupcakes - Happy Halloween!

For the office Halloween event this year, I handed out chocolate chip walnut cookies and these pumpkin cupcakes—with cream cheese buttercream and handmade marzipan pumpkins—in lieu of the usual candy fare.

Hm, well, that's not entirely true. I admit I put out some Almond Joys and Snickers to get rid of the surplus from my Costco variety pack, after having picked out all the Crunch and Twix for myself =)

These cupcakes were made at 2am once again, but well worth it to see the trick-or-treaters at work look so eager and happy. I never received cupcakes for Halloween as a kid, but I guess I like to hand out what I would have liked to receive!