BornGrace

What I do while I figure out what to do next . . .

Archive for the tag “icing”

Fabulous Pumpkin Cupcakes

Let me just start off my saying that these will now be my go-to fall cupcakes.  They are sort of a combination of sweet muffin and cupcake and they are absolutely fabulous!  I have used browned butter in my blueberry muffins and have completely fallen for the wonderful and deep flavor that it adds to baking and these cupcakes are no exception.  Combined them with a cinnamon cream cheese frosting and pretty much YUM is all I have to say.

adapted from a Martha Stewart recipe

INGREDIENTS

  • 1 1/2 sticks unsalted butter, room temperature
  • 1 2/3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup canned pumpkin puree
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
RECIPE:
Preheat oven to 325F
Line muffin tins with paper liners and set aside.  Batter will be enough for 12 cupcakes.  You could possibly make more if you do not eat as much batter as my family did.  It was worth it – I don’t think it is possible to ever make more than 12 in my family.
Brown butter.
Melt butter in small saucepan or medium heat.  This will take some time.  Expect around 10 minutes.  The first time I browned butter I kept wondering “is this it?”  You can walk away but the first time I would hang out stirring gently with a wooden spoon.  First the butter will foam up and then go clear.  When it is ready you will start to smell a wonderful nutty smell.
Then small rust-colored flakes will appear on the bottom of the saucepan. You are done. Skim foam from top, and remove from heat. Pour into a bowl to stop the cooking, leaving any burned sediment behind; let cool.
Grate the fresh nutmeg.
Sift together flour, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, whisk together the pumpkin puree, both sugars, eggs, and brown-butter mixture.
Add the flour mixture, and whisk until just combined.Divide batter evenly among lined cups, filling each three-quarters full.
Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.Transfer tins to wire racks to cool completely before removing cupcakes.

Cinnamon Cream Cheese Frosting
recipe from Baked Perfection

  • 1 stick unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 3 cups confectioners’ sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract

Beat butter and cream cheese with a mixer on medium-high speed with whisk attachment until fluffy

Reduce speed to low. Add sugar, 1 cup at a time, and then cinnamon and vanilla; mix until smooth.

Put in pastry bag with large star tip and frost in a circular motion beginning on outside of cupcake and finishing in center.

Enjoy!!

To Lamb or not to Lamb

Well this lovely little cake was part experiment with a new cake and frosting recipe and part brain fart.  Excuse my language.  Every Easter for I don’t know how many years I have made and decorated various lamb or egg shaped cakes.  Kids vote – lamb usually wins.  One year I had thumb surgery on Good Friday and my 11 year old did the lamb cake.  It was lovely – it’s not that hard.  Well, unless you completely forget that it needs to be made with a very dense pound cake type of cake.  Guess what I forgot this year . . . I didn’t take a picture of the collapse.  Thankfully, it happened before I frosted it.   It was kind of like those abandoned buildings when they explode – it crumbled and disappeared within itself – would have actually been quite amusing if it had just exploded all over the kitchen instead.  Clearly I don’t get out enough . . . ANYWAY . . .

Lamb cake failure aside.  I had very conveniently also made 2 small rounds with the extra batter.  The recipe is awesome.  I absolutely LOVE the cake.  The frosting is a whipped white chocolate frosting and it is a really nice complement to the cake and I would absolutely make it again.  But it is not the Perfect Buttercream that I am searching for.  Also, the recipe said that if you refrigerate the cake it should be left at room temperature for 2 hours before being served.  We had it a room temperature day one.  But I really like the way the frosting tasted cold – so YMMV on that one.

 

Cake Recipe: (Adapted from Bake Me Blush)

  • 2 1/2 cups cake flour
  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 large egg at reoom temperature
  • 1 1/2 cups ice water
  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar

Icing Recipe:

  • 6 oz white chocolate, broken into pieces
  • 1 1/2 cups granulated sugar
  • 1/3 cup all purpose flour
  • 1 1/2 cups whole milk
  • 1/3 cup heavy cream
  • 1 1/2 cups unsalted butter, softened
  • 1 teaspoon pure vanilla extract

DIRECTIONS:

Preheat oven to 325 degrees.

Prepare pans and set aside.  Because I was using an odd shaped pan I sprayed with baking Pam.  For the rounds the recipe states to add parchment paper and spray or butter.  I just sprayed and had no issues with sticking.

In a large bowl sift together the flours, baking powder, baking soda, and salt.

In bowl of an electric mixer with the paddle attachment, beat the butter and shortening on medium speed until creamy 3 to 4 minutes.

Add sugar and vanilla and beat until fluffy, 3 minutes.

Scrape down bowl and add egg.  Beat until just incorporated.

Reduce speed to low.  Add flour mixture alternating with ice water in 3 separate additions. Scrape down and mix on low a few more seconds.

In a medium bowl, whisk egg whites with cream of tartar until soft peaks form.  Take care not to overbeat.  Gently fold egg whites into batter.

Divide batter evenly into prepared pans and smooth tops.  Bake 40-45 minutes until a toothpick in the center of each cake comes out clean.  DO NOT OVERBAKE.  The cakes will be gently pulling away from the sides of the pan.

 Transfer cakes to a wire rack and allow to cool for 20 minutes.

Invert cakes onto rack and remove from pans.  Allow to cool completely.

FROSTING DIRECTIONS:

In microwave at half power, melt white chocolate for 1 minute.  Stir and continue microwaving at 20 second increments until white chocolate is creamy.  Set aside.  Chocolate can also be melted on the stovetop in a glass bowl over gently simmering water.  Do not allow the bowl to touch the water.

In medium heavy-bottomed saucepan, whisk together sugar and flour.  Add milk and cream and cook over medium heat, whisking constantly.  The recipe said to whisk occassionally.  Do not do that.  Put in the effort.  Don’t burn your sugar and have to start over.  Ask me how I know. . .  Actually, I didn’t start over, I just scooped out the brown bits and hoped for the best and it was fine 🙂   But still.  . . whisk until mixture has come to a boil and thickened.  About 20 minutes.  I’m not sure when the timing starts.  Certainly does not take 20 minutes to thicken after it comes to a boil.  Mine was completely thick from when I just began whisking to about 16 minutes.  I gave it the full 20 but really it didn’t change as far as I could see.  There was also no flour taste to cook off after that point either.

Transfer to the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until cool. You can feel the heat rising out of the bowl.  Just takes a few minutes to cool.

Reduce speed to low and add butter.  Mix until thoroughly incorporated.

Increase speed to medium high and beat until frosting is light and fluffy.   Add white chocolate and vanilla and continue mixing until combined.

Frost cakes and ENJOY!!!!

And please leave me your comments if you try this cake.  Or just think it looks like something fun to try. Or if you just want to be nice and let me know that you are out there 🙂

 

 

 

 

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