Vanilla Cupcakes with Buttercream Icing

This is a recipe  that I lifted  from a local foodie magazine and have tried.  It surpassed the recipes that I tried from the USA. The buttercream icing is the standard buttercream icing.

Cupcake

1 cup all-purpose flour, sifted
2 cups cake flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter
1 3/4 cups granulated sugar
4 eggs, separated
2 teaspoons vanilla
1 cup fresh milk

Pre-heat oven to 375 degrees Fahrenheit.

Line muffin pans with paper cups.


Combine the 2 flours, baking powder and salt. Set aside.
With a wire whisk attachment of mixer, beat butter and sugar until fluffy. Add egg yolks one at a time, pour in the vanilla. At low speed, alternately add the flour mixture with the milk (beginning and ending withe the flour mixture).
In another bowl, beat egg whites until stiff and shiny. Gently fold into the batter. Scoop into muffin pans and bake for 20 to 30 minutes or until center of cupcake springs back when touched.  Makes 30 cupcakes.
Frost with buttercream icing.


Buttercream Icing

1/2 cup Crisco shortening

1/2 cup butter

1 teaspoon vanilla

4 cups powdered sugar, sifted

2 tablespoon milk

Cream butter and shortening with electric mixer. Gradually add n the powdered sugar, a cup at a time, occasionally scraping sides of bowl.  Pour in the milk and vanilla, beat until light and fluffy.

Pipe icing on top of each cupcake with a rosette tip. (You can add the choice of your food coloring to the icing.)

Chocolate Cupcakes

Since cupcakes are a craze nowadays, the first recipe i will share is the chocolate cupcake. A very easy and simple recipe especially for the beginners. This is a favorite of the young and old.  It can be served in parties, just sprinkle candy sprinkles on top of the frosting.

Cupcake

1 3/4 cups all-purpose flour

2 cups sugar

3/4 cups Hershey's cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup strong coffee (2 teaspoons instant coffee plus 1 cup boiling water)

1 cup buttermilk (1 tablespoon vinegar plus mil to equal to 1 cup)

1/2 cup vegetable oil

1 teaspoon vanilla

Pre-heat oven to 350 degrees fahrenheit.

Line muffin pans with paper cup linings.

Combine flour, sugar, cocoa, baking soda, baking powder and salt in a large bowl.  Add eggs, coffee, buttermilk, oil and vanilla.  Beat at medium speed until well blended. (Batter will be thin). Pout batter in paper-lined muffin pans 3/4 full.  Bake at 350 fahrenheit for 15 to 20 minutes or when a cake tester or toothpick comes out clean after poking the center of a muffin.  Cool on wire rack. Set aside.

Chocolate Frosting

1/2 cup butter, softened

2/3 cups Hershey's cocoa ( measure before you sift)

3 cups powdered sugar (sift before you measure) 

1/3 cup milk

1 teaspoon vanilla.

Beat softened butter and cocoa in a mixing bowl, with hand mixer at medium speed,  until blended. Add powdered sugar alternately with milk (begin and end with powdered sugar). Add vanilla. Continue beating until of spreading consistency.

* if mixture is thick, add milk 

Get a rosette tip and pipe swirls on top of the cupcake...

 Or add candy sprinkles on top of the frosting... 

Cream Puff with Ice Cream

This is best served during the summer season, but of course any time of the year will do too.

Cream Puff Pastry:

1 cup water

1/2 cup butter

1/2 teaspoon salt

1 cup all-purpose flour

4 large eggs

Pre-heat oven to 400 F.

Prepare ungreased cookies sheets. You can also line with parchment paper or silicone mat.

In a saucepan, combine water, butter and salt. In medium heat, cook until butter has melted and the water boils. Lower the heat and add the flour.  Stir vigorously with a wooden spoon until mixture pulls away from the sides of the pan. Remove from heat. With mixer at medium speed or with a wooden spoon, beat in eggs one at a time, until mixture is smooth before adding the next egg. Continue beating until shiny.

Drop the mixture onto ungreased cookie sheet by heaping tablespoons 2 inches apart.  Or use a plain tip for piping, 2 inch mounds. Bake for 40 minutes or until puffed. Once baked, make a slit on top.  Let cool.

Once cool, remove the top and place a scoop of your favorite flavor of ice on the bottom half of each puff.

Cover with the cut off top. Drizzle with chocolate sauce or dust with powdered sugar.

Suggestion:  You can also add your favorite fruit inside. For example if you decide to have strawberry flavored ice cream, you can add slices of  fresh strawberries inside the puff.

Chocolate Sauce:

1 1/2 cups dark chocolate morsels

1/2 cup cream

Place the ingredients in a double boiler and cook until melted. Pour or drizzle on top of each puff.

You can garnish with chopped nuts, or mini marshmallows or candy sprinkles.

Chocolate Mousse

This is a super easy desert that needs no baking. The secret is to use the best chocolate. I use Ghirardelli.  It is laced with rum but if it will be served to non-adults too,  I suggest you skip the rum.

6 ounces bittersweet or dark chocolate

1/2 cup fresh milk

2 tablespoons rum (OPTIONAL)

2 large fresh eggs

2 tablespoons

1 cup heavy cream, whipped

4 tablespoon white sugar

Break the chocolate into pieces. Combine with milk in a heavy saucepan over medium heat until smooth, about 3 minutes. Remove from heat and add the egg yolks and rum. Whisk until smooth. Set aside.

In another small bowl, beat the egg whites until stiff, add the 2 tablespoons of sugar and beat until it holds a peak. Set aside.

In another bowl, whip the heavy cream with the remaining sugar until it holds a peak.  Reserve half for topping.

Whisk in the chocolate mixture into the egg white gently but thoroughly. Then fold in half of  thewhipped cream. into the mixture until well blended. Turn into demitasse cups or glasses. 

With the remaining whipped cream, get a rose tip and pipe a rosette on top to garnish. Refrigerate for around 4 hours or overnight or until set.

Food for the Gods

Another easy recipe that can be wrapped individually in colored cellophane and given as gifts during the Christmas season.

Several years ago when I was in New Jersey, I taught this recipe to one of my BFFs and her daughter. They have been baking it since.

1 cup butter

1/2 cup white sugar

3/4 cup brown sugar

2 eggs

2 tablespoons honey (to make the bars chewy)

1 cup flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups chopped walnuts

1 cup (8 oz. chopped pitted dates)

Pre heat oven to 350 F.

Line a 9 x 13 rectangular pan with aluminum foil. Set aside.

Sift together the flour, baking soda and salt. Set aside.

Cream the butter, add the white sugar and  brown sugar.  Add the eggs and beat well after each addition. Add honey.

Mix the dates into the dry ingredients. Add into the batter with the walnuts.  Continue beating until well blended.

Spread evenly on the pan.. Bake for 30 to 40 minutes or until pick inserted in the center comes out clean.

Let cool.  Cut into squares or rectangles (24 or 36 pieces). 

(Cover each piece with aluminum foil before wrapping it in cellophane)