Tag Archives: Cake

Funfetti Cupcakes

My friend has been gone, in Italy to be exact, for over a month now and her return occurs tomorrow. I don’t need more cause for a celebration than that, do you? Her favorite cake is funfetti and she loves fresh strawberries so funfetti cupcakes with fresh strawberry Italian meringue seems fitting.

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Funfetti Cupcakes
1/4 cup milk
6 eggs whites, room temp
1 tablespoon vanilla extract
1/4 teaspoon almond extract
Whisk all of the above in a bowl

2 3/4 cups cake flour
1 1/2 cups sugar
1 tablespoon plus one teaspoon baking powder
3/4 teaspoon salt
Put in the bowl of a mixer and blend together

Add 12 tablespoons room temperature butter cut into tablespoon pieces to the flour mixture

Add 3/4 cup milk to flour and butter mixture. Mix for about a minute and a half

Add egg white mixture in four part, allowing the mixture to blend for about 30 seconds between each addition

Fold in 1/2 cup sprinkles (any kind, this is a great opportunity to use up sprinkles)

Fill lined cupcake pans. Bake at 350 degrees to 16 to 18 minutes.

Allow to fully cool before frosting

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Fresh Strawberry Italian Meringue Buttercream Frosting

De-stem and hull about 15 strawberries and puree. Then run through a sieve to catch any big bits. Set aside. You might not need all the puree.

4 egg whites
1 1/4 cup granulated sugar
Whisk in a bowl over a double boiler until the mixture reaches 160 degrees.

Pour hot mixture into a stand mixer with whisk attachment. Whisk until at room temperature – it took me about 12 minutes.

3 sticks of room temp butter cut into tablespoon pieces. Add to mixer while whisking one piece at a time. Allow it to fully blend before adding another piece.

After all butter has been added allow it to whisk a few minutes more then add the strawberry puree (start with about 1/2 a cup) add more until flavor is right. Keep whisking. Eventually the frosting will look like it has broken but don’t panic, keep whisking it will come together.

I used a closed star tip to make it look a little like a rose.

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Nothing but the crumb..

I have tasted New York style crumb cake before but I have never really thought to make one. I am not sure I succeeded tonight but I did make one. It is hot, really hot in my kitchen, so I am not convinced that baking was the right thing to do. Now, as I sit and type this plopped precisely in front of my very pathetic in-room air conditioner smelling the tempting aroma of vanilla and cinnamon wafting this way I think I made the right decision.

The final photo will have to be added tomorrow morning, you know the one, the glamor shot of the cut cake slice. It is a tricky cake and I can’t really tell if it is fully baked so said photo might never come and you will just have to assume I failed.

Cake Batter

  • 2 tablespoons canola oil, plus more for pan
  • 1 1/2 cups all-purpose flour, plus more for pan
  • 1/2 cup granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup buttermilk (you could use milk here, I think I should have added a tbsp or two more of the buttermilk to get the right consistency)

Crumb Topping

  • 2 teaspoons pure vanilla extract
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • Confectioners’ sugar, for dusting

Directions

1.       Place rack in center of oven, and heat oven to 325 degrees. Grease and flour your pan (I used an 8 inch cake round)

2.       In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt; set aside.

3.       In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.

4.       Spread batter evenly into prepared pan, and set aside.

5.      In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.

6.      Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.

Transfer baking pan to a wire rack to cool. Dust with confectioners’ sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.

Magnolia Bakery in my very own kitchen

>Oscar Sunday was last week and I opted to bake my contribution to the party. I knew I wanted to do cupcakes but what to do what to do!

Enter the Magnolia Bakery Cookbook that has been on my shelves for years and never used. The decision. Lemon Cupcakes and Chocolate cupcakes. I thought I was going to do cream cheese frosting on both but it just didn’t taste right on the lemon so I whooped up the lemon with a lemon curd filling (from the book) and a lemon buttercream frosting.

The lemon curd was to die for so that is the recipe I am going to post. To fill cupcakes I used some weird tool in my kitchen that was for juicing lemons. I think there is a tool made specifically for this task so I might have to buy one because the idea of filled cupcakes is a winner in my book.

Lemon Curd
6 egg yolks at room temp
1 1/2 Tbsp grate lemon zest
1/2 c. lemon juice (freshly squeezed of course)
1/4 tsp lemon extract (this really added a nice balance)
3/4 c. sugar
cook all of that for about 20 minutes (stirring constantly) over medium heat. It will get thick and bubbly (you’ll think it is thick enough earlier but just keep going for about 20 minutes). Remove from heat and add 1 c. of cold butter cut in small pieces one piece at a time and stir until each piece is incorporated.

Place in a heat proof container and chill until firm (the recipe calls for overnight, but I only had a couple of hours)

I made about a dozen cupcakes and I only needed about half of the mixture to fill them. The rest was consumed on toast, biscuits, pancakes..you name it!