Samoa ~ Caramel deLites Cupcakes
Nov 28, 2015 2:06:20 GMT -5
Post by PurplePuppy on Nov 28, 2015 2:06:20 GMT -5
Samoa ~ Caramel deLites Cupcakes
Coconut Cupcake
Yields 24 standard sized cupcakes
1 cup milk, room temperature
4 large egg whites, room temperature
1 egg, room temperature
2 teaspoons coconut extract
1/2 teaspoon vanilla extract
3 cups (350 grams) cake flour, sifted
1 1/2 cups (300 grams) granulated sugar
1 tablespoon + 1 teaspoon baking powder
6 tablespoons salted butter, softened and cubed
6 tablespoons vegetable shortening
1/2 cup shredded sweetened coconut
Instructions
Preheat oven to 350°F and line 2 standard muffin pans with liners.
In a medium bowl, whisk together 1/4 cup milk, egg whites, egg, and extracts.
In the bowl of an electric mixer, add the flour, sugar, and baking powder. Fit the mixer with the paddle attachment and combine on low-medium speed.
Add the butter and shortening, about 4-6 cubes at a time, scraping down the sides of the bowl as necessary. Mix until the fats are well combined with the flour.
Add the remaining milk and continue mixing to combine, scraping down the sides of the bowl as necessary.
On low, add the milk/egg mixture in 3 batches, scraping down the sides of the bowl between each addition.
Remove the bowl from the mixer and give the batter a big stir with a rubber spatula, reaching down to the bottom of the bowl to ensure all flour and fats have been incorporated.
Gently stir in the coconut.
Fill the muffin pans 3/4 full and bake for 16-18 minutes, until a toothpick inserted comes out clean.
Remove the pans from the oven and immediately and carefully place the cupcakes onto a wire rack to cool completely.
Fondant Ganache
Ingredients
1/4 cup water
1/8 cup light corn syrup
1/4 teaspoon vanilla extract
2 1/2 cups (10 ounces) confectioners' sugar, sifted
1/3 cup semi-sweet chocolate chips
Pinch of salt
Instructions
Bring the water and corn syrup to a boil in a small saucepan over medium heat.
Remove from heat and whisk in extract. Whisk in the sugar in 1/2 cup increments until smooth.
Add the chocolate chips and gently stir until evenly combined.
Add the salt and stir to incorporate.
Notes
The ganache hardens quickly as it cools. To maintain a smooth and pourable/dippable consistency, keep the ganache over low heat. If the surface of the ganache hardens, give it a stir to re-melt before using.
Store in an airtight container in the refrigerator. To bring it back to proper consistency, microwave in 20 second increments until desired consistency is achieved.
To achieve a thinner consistency, add water 1 tablespoon at a time.
Caramel Frosting
Ingredients
1/2 cup salted butter
1 cup (200 grams) packed light brown sugar
1/3 cup heavy cream
2-3 cups powdered sugar, sifted
Salt, optional
Instructions
In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and cream until dissolved and bring the mixture to a boil. Allow the mixture to bubble and thicken for no more than 3 minutes.
Remove from heat and allow to cool for about 15 minutes.
With a hand mixer, mix in the powdered sugar 1 cup at a time until the desired consistency is achieved. To thin out the frosting, add heavy cream 1 tablespoon at a time.
If the frosting is too sweet, add the salt, a pinch at a time.
Toasted Coconut
Ingredients
1 cup sweetened shredded coconut
Instructions
Preheat the oven to 350°F.
Spread the coconut in a thin layer on a cookie sheet lined with parchment paper or silpat.
Toast in the oven for 5-7 minutes, watching closely until lightly golden brown. Toss and stir the coconut and return to the oven for 2-3 more minutes to lightly brown the second side.
Chocolate Drizzle
Ingredients
1 cup semi-sweet chocolate chips
Instructions
Add the chips to a small microwave-safe bowl and microwave in 10 second increments, stirring in between each increment until melted and smooth.
Assemble the cupcakes:
Assemble by gently dipping the tops of the cupcakes in the fondant ganache and allow any excess to drip off before standing right side up. Pipe a ring around the cupcake’s edge with the caramel frosting using an open star tip. Sprinkle on the toasted coconut and using a small spoon, drizzle ribbons of the chocolate drizzle over the cupcakes.
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Coconut Cupcake
Yields 24 standard sized cupcakes
1 cup milk, room temperature
4 large egg whites, room temperature
1 egg, room temperature
2 teaspoons coconut extract
1/2 teaspoon vanilla extract
3 cups (350 grams) cake flour, sifted
1 1/2 cups (300 grams) granulated sugar
1 tablespoon + 1 teaspoon baking powder
6 tablespoons salted butter, softened and cubed
6 tablespoons vegetable shortening
1/2 cup shredded sweetened coconut
Instructions
Preheat oven to 350°F and line 2 standard muffin pans with liners.
In a medium bowl, whisk together 1/4 cup milk, egg whites, egg, and extracts.
In the bowl of an electric mixer, add the flour, sugar, and baking powder. Fit the mixer with the paddle attachment and combine on low-medium speed.
Add the butter and shortening, about 4-6 cubes at a time, scraping down the sides of the bowl as necessary. Mix until the fats are well combined with the flour.
Add the remaining milk and continue mixing to combine, scraping down the sides of the bowl as necessary.
On low, add the milk/egg mixture in 3 batches, scraping down the sides of the bowl between each addition.
Remove the bowl from the mixer and give the batter a big stir with a rubber spatula, reaching down to the bottom of the bowl to ensure all flour and fats have been incorporated.
Gently stir in the coconut.
Fill the muffin pans 3/4 full and bake for 16-18 minutes, until a toothpick inserted comes out clean.
Remove the pans from the oven and immediately and carefully place the cupcakes onto a wire rack to cool completely.
Fondant Ganache
Ingredients
1/4 cup water
1/8 cup light corn syrup
1/4 teaspoon vanilla extract
2 1/2 cups (10 ounces) confectioners' sugar, sifted
1/3 cup semi-sweet chocolate chips
Pinch of salt
Instructions
Bring the water and corn syrup to a boil in a small saucepan over medium heat.
Remove from heat and whisk in extract. Whisk in the sugar in 1/2 cup increments until smooth.
Add the chocolate chips and gently stir until evenly combined.
Add the salt and stir to incorporate.
Notes
The ganache hardens quickly as it cools. To maintain a smooth and pourable/dippable consistency, keep the ganache over low heat. If the surface of the ganache hardens, give it a stir to re-melt before using.
Store in an airtight container in the refrigerator. To bring it back to proper consistency, microwave in 20 second increments until desired consistency is achieved.
To achieve a thinner consistency, add water 1 tablespoon at a time.
Caramel Frosting
Ingredients
1/2 cup salted butter
1 cup (200 grams) packed light brown sugar
1/3 cup heavy cream
2-3 cups powdered sugar, sifted
Salt, optional
Instructions
In a medium saucepan over medium heat, melt the butter.
Stir in the brown sugar and cream until dissolved and bring the mixture to a boil. Allow the mixture to bubble and thicken for no more than 3 minutes.
Remove from heat and allow to cool for about 15 minutes.
With a hand mixer, mix in the powdered sugar 1 cup at a time until the desired consistency is achieved. To thin out the frosting, add heavy cream 1 tablespoon at a time.
If the frosting is too sweet, add the salt, a pinch at a time.
Toasted Coconut
Ingredients
1 cup sweetened shredded coconut
Instructions
Preheat the oven to 350°F.
Spread the coconut in a thin layer on a cookie sheet lined with parchment paper or silpat.
Toast in the oven for 5-7 minutes, watching closely until lightly golden brown. Toss and stir the coconut and return to the oven for 2-3 more minutes to lightly brown the second side.
Chocolate Drizzle
Ingredients
1 cup semi-sweet chocolate chips
Instructions
Add the chips to a small microwave-safe bowl and microwave in 10 second increments, stirring in between each increment until melted and smooth.
Assemble the cupcakes:
Assemble by gently dipping the tops of the cupcakes in the fondant ganache and allow any excess to drip off before standing right side up. Pipe a ring around the cupcake’s edge with the caramel frosting using an open star tip. Sprinkle on the toasted coconut and using a small spoon, drizzle ribbons of the chocolate drizzle over the cupcakes.
link