Valentines Day II Chocolate Strawberry

This is a cupcake from our February Baking Battle. In light of the day of love, Remi and I had aphrodisiac flavor combos. This recipe didnt win, but still tasted delectable. A moist chocolate cake filled with a strawberry filling and frosted with my sinful chocolate frosting, this cupcake is a seductions itself. Enjoy =]




Chocolate Cupcake- makes 24


Ingredients

1 ½ cups packed brown sugar

3/8 cup canola oil

2 eggs

1 1/3 cups flour

1 1/8 teaspoons baking powder

1 1/8 teaspoons baking soda

¾ teaspoons salt

½ tablespoon vanilla extracts

¾ cup milk

¾ cup water

¾ cups cocoa powder

Directions

Preheat the oven to 350 degrees F. Line 2 cupcake tins

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a milk and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the tins. Bake the cupcakes for approximately 15 minutes or until tester comes out clean.

Strawberry Filling- makes about 3 cups

Ingredients

1 pkg (16 ounces) frozen sliced strawberries , packed in sugar and thawed
1/3 cup granulated sugar
4 tablespoons cornstarch
2 teaspoon lemon juice

Directions

Drain strawberries; reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir strawberries into the cooled mixture. Refrigerate until ready to use.  

***Chocolate Frostings- you can find this recipe in the Valentines Day I cupcakes

Chocolate Cupcakes with Raspberry Filling ad Chocolate Ganache Buttercream

Hey guys, Its Remi! So this cupcake is soooo good, the cupcake itself is really moist and rich and the raspberry filling makes it so much brighter and sweeter plus the chocolate ganache on top really makes it because its so soft and yummy I cant even stand it. 

pictures coming soon!

Yields about 24-28 cupcakes

Ingredients:
For the cupcakes:
3 oz. semisweet chocolate, finely chopped
1½ cups hot brewed coffee
3 cups sugar
2½ cups all-purpose flour
1½ cups unsweetened cocoa powder
2 tsp. baking soda
¾ tsp. baking powder
1¼ tsp. salt
3 large eggs
¾ cup vegetable oil
1½ cups buttermilk
¾ tsp. vanilla extract

For the filling:
1 (12 oz.) bag frozen raspberries, thawed
¼ cup sugar
1 tbsp. cornstarch

For the ganache:
12 oz. bittersweet or semisweet chocolate, finely chopped
¾ cup heavy cream
1½ tbsp. sugar
1½ tbsp. corn syrup
3 tbsp. unsalted butter, at room temperature ( I used a tiny bit more...about 3 1/2)

Directions:To make the cupcakes, preheat the oven to 350˚ F.  Line cupcake pans with paper liners.  Place the chopped chocolate in a medium bowl; add the hot coffee and let stand a minute or two, then whisk until the chocolate is melted and the mixture is smooth.

In a large mixing bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt.  In the bowl of an electric mixer beat the eggs on medium-high speed until slightly thickened and pale yellow.  Slowly add the oil, buttermilk, vanilla, and melted chocolate mixture to the eggs, mixing until well blended.  Add the dry ingredients and beat on medium-low speed just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling each about ¾ of the way full.  Bake 20 minutes or so or until a toothpick inserted in the center comes out clean.   Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the raspberry filling, puree the raspberries in a blender or food processor.  Strain the mixture through a fine mesh sieve into a saucepan to remove the seeds.  Whisk in the sugar and cornstarch, and heat, stirring frequently until the mixture boils.  Once it has thickened, remove the pan from the heat.  Chill before using.

In the meantime, make the ganache.  Add the chopped chocolate to a medium heatproof bowl.  In a saucepan combine the cream, corn syrup and sugar.  Heat until just boiling.  Immediately pour the mixture over the chopped chocolate and let stand a few minutes to melt.  Whisk in small circular motions until the mixture is smooth and blended, then whisk in the butter 1 tablespoon at a time until completely incorporated.  Let the mixture stand at room temperature to thicken slightly, so it can be piped or spread.

This cake is soft enough that you can just stick the tip into the top of the cupcake and pipe but I just cut a little hole on the top of the cupcake where it peaks and I poured the raspberry filling into the cupcake with a teaspoon. The spread the ganache over the tops of the cupcakes with a plastic spatula. Then add a raspberry on top for decoration.

Hope you Enjoy!

Valentines Day Cupcakes 1

Happy Valentines day everyone! Remi is my valentine this year haha. For this holiday, I really got into the spirit and made a white cake that I colored into red, pink and white. Chocolate, as the yummiest aphrodisiac, was used as the frosting. The cake is light and airy, not too sweet, which goes amazingly well with the richness of the chocolate fudge frosting. Enjoy =]


White Cupcakes-

Makes 24

Ingredients

3 1/4 cups sifted cake flour (not self rising)
1 1/2 tablespoons baking powder
1/4 teaspoon salt

1 tablespoon pure vanilla extract
1 cup plus 3 tablespoons milk
1 3/4 sticks unsalted butter, room temp
1 3/4 cup sugar
5 large egg white, room temp
Red food coloring

Directions

1. Preheat over to 350 degrees Fahrenheit. Line cupcake tines with paper liners. Sift together the cake flour, baking powder, and salt. Set aside. Stir in the vanilla extract into the milk. Set aside
2. With an electric mixer, cream the butter and the sugar and until pale and creamy. Add the flour mixture, alternating with the milk. Beat until combined
3. In another bowl, whisk the egg whites until stiff peaks form. Do not over mix. Fold the eggs whites into the batter in three parts. 
4. Divide the batter evenly into 3 bowls. Add the red food coloring to one bowl to get a light pink color. Add the red food coloring to the second bowl to get a red color (or as close as you can get to red). Leave the last bowl white.
5. You can use the colors in any order you like. Use about 1 tablespoon of each batter in the tins, and layer the colors over each other. 
6. Bake the cupcakes for about 18-20 minutes, or until a toothpick comes out clean. Let cool.

Chocolate Fudge Frosting-

Ingredients

4 tablespoons unsalted butter, room temp

2 1/4 cups sifted confectioners sugar

3/4 (+) cup sifter cocoa powder

3-4 tablespoons milk

1/2 teaspoon vanilla extract

1 pinch of salt

Directions

1. Cream the butter until light and fluffy. Sift together the sugar and cocoa powder, gradually adding it to the butter. 
2. Add in the milk, vanilla extract, and salt
3. Mix until creamy. Add more milk if the consistency is too thick
4. Pipe the frosting onto the cupcakes in any design

Magnolias Red Velvet Cake Balls

Hey everyone, this is a recipe that I've been dying to try out for a while. Its basically a bite sized piece of cake dipped in chocolate. Can you say heaven? For the super bowl I decided to shape the cake balls into a football. I used a red velvet recipe from Magnolias Bakery in NYC. It came out really moist and delicious. Hope you enjoy =]

Ingredients

• 3 ⅓ cups cake flour (not self-rising)
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 2 ¼ cups sugar
• 3 large eggs, at room temperature
• 6 tablespoons red food coloring
• 3 tablespoons unsweetened cocoa
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons salt
• 1 ½ cups buttermilk
• 1 ½ teaspoons cider vinegar
• 1 ½ teaspoons baking soda

Directions

• Preheat oven to 350 degrees.
• Grease and lightly flour three muffin tins. Place cupcake papers in the tins.
• To make the cake: In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overheat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• Divide the batter among the prepared pans. Bake each tray for 20 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the cake cool.

Cream Cheese Frosting

Ingredients

• 1 pound (two 8-ounce packages) cream cheese, softened and cut into small pieces
• 6 tablespoons unsalted butter, softened and cut into small pieces
• 1 ½ teaspoons vanilla extract
• 5 cups sifted confectioners’ sugar

• 
  
• Directions
• In a large bowl, on the medium speed of an electric mixer, beat the cream cheese and butter until smooth, about 3 minutes.
• Add the vanilla and beat well.
• Gradually add the sugar, 1 cup at a time, beating continuously until smooth and creamy.

Chocolate Ganache Coating

Ingredients-

8 ounces semi sweet chocolate

1 tablespoon butter

1 tablespoon milk

Directions-

Melt chocolate, butter, and milk in a double broiler until all ingredients are melted together. Take off heat and allow to cool

Assembly-

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size football shaped balls and lay on cookie sheet.
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

6. Use melted white chocolate to create the lining of the football to give it the look

Football Field Cupcakes

This is another cupcake that was made for our superbowl party. Remi used her amazing moist chocolate cupcake with vanilla buttercream frosting recipe that we posted earlier.

The frosting was colored a grass green color to imitate the field, and topped with a football. They came out amazing! Hope you like =]

Super Bowl!

Green Bay won the Super Bowl! What a better way to celebrate than share with all of you our yummy creations that we had at our party. Me and Remi each made amazing desserts that we think you would enjoy. Hope you like them!


Hamburger Cupcakes

These were a big hit at the party. Really fit the mood of the night =] Yellow Cupcakes were used as the buns, and fudgy brownies as the patties. Yellow colored buttercream added as mustard really put this dessert over the top. Enjoy!

Yellow Cupcakes (Buns)-

INGREDIENTS

Makes 12.

            1 1/2 cups all-purpose flour (spooned and leveled)

            1 1/2 teaspoons baking powder

            1/2 teaspoon salt

            1/2 cup milk

            1 teaspoon pure vanilla extract

            1/2 cup (1 stick) unsalted butter, room temperature

            3/4 cup sugar

            2 large eggs

            Sprinkles, for decorating

                       

DIRECTIONS

Preheat oven to 350 degrees. Line the cups of a standard (12-cup) muffin tin with paper or foil liners. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a liquid-measuring cup, mix milk and vanilla; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. With mixer on low speed, add half of dry ingredients, followed by milk-vanilla mixture, then remaining dry ingredients. Do not overmix.

Divide batter evenly among prepared muffin cups (a 2-ounce or 1/4-cup ice-cream scoop is good for this).

Place tin on a rimmed baking sheet; bake until a toothpick inserted in center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes 5 minutes in tin, then remove and cool completely on a rack before frosting.

Brownies (Beef Patty)-

            INGREDIENTS

           

            8 tablespoons (1 stick) unsalted butter, cut into pieces              1cup all-purpose flour (spooned and leveled)

            1/4 cup unsweetened cocoa powder

            1/2 teaspoon baking powder

            1/2 teaspoon salt

            8 ounces semisweet or bittersweet chocolate, chopped

            1 1/4 cups sugar

            3 large eggs

           

DIRECTIONS

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.


Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.


            Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

Vanilla Buttercream (mustard/ketchup/relish)-

INGREDIENTS-

            1/2 cup (1 stick) unsalted butter, room temperature

            3 cups confectioners' sugar

            1/2 cup milk

            1/2 teaspoon vanilla extract

DIRECTIONS-

            In a medium bowl, with an electric mixer, beat unsalted butter, confectioners' sugar, milk, and vanilla extract until smooth. Mix in up to 1/2 cup more sugar or a few more teaspoons of milk as necessary to achieve a spreadable consistency. Makes enough for 12 cupcakes.