Pumpkin Spice cupcake with Brûléed Salted Caramel FrostingIngredients: For the cupcakes: 130 g (1 cup) King Arthur All Purpose Flour 1⁄4 tsp. salt 1⁄4 tsp. allspice 3⁄4 tsp. ground ginger 1⁄4 tsp. freshly grated nutmeg 1 3⁄4 tsp. cinnamon 1 1⁄4 tsp. baking powder 1⁄2 tsp. baking soda 1⁄4 cup vegetable oil 1⁄4 cup browned unsalted butter 300 g (a little over a cup) pumpkin puree 100 g (1⁄2 cup) dark brown sugar 2 Tbl. granulated sugar 2 Tbl. caramel 2 eggs 1 1⁄4 tsp. vanilla extract For the filling: 1 block (8 oz) cream cheese 2 Tbl. granulated sugar 2 Tbl. pumpkin puree 1⁄4 tsp. vanilla extract 1⁄2 tsp. cinnamon 1⁄4 tsp. ginger 2 tsp. dark brown sugar 1⁄8 tsp. cloves 1⁄8 tsp. fresh nutmeg For the buttercream: 4 oz cream cheese 1⁄4 cup butter 3⁄4 tsp. salt 1⁄2 tsp/ vanilla 2-3 drops of bourbon flavoring or 1⁄2 tsp. bourbon with the alcohol cooked o Instructions: For the cupcakes:
Dutch-processed Chocolate Cupcake with Raspberry ButtercreamIngredients: For cupcakes 200 g King Arthur All Purpose Flour 50 g dutch-processed cocoa powder 25 g regular, unsweetened cocoa powder 1 1⁄2 tsp. baking soda 3⁄4 tsp. baking powder 3⁄4 tsp. salt 1 cup stout (such as Guinness) 1⁄2 cup strong brewed coee 1 Tbl. espresso powder 1 cup unsalted butter 325 g granulated sugar 3 tsp. vanilla extract 3 eggs 3⁄8 cup mayonnaise (Trust me!) 4 oz chocolate (65-75% cocoa) For filling 1⁄4 cup unsalted butter, softened 1⁄2 cup vegetable shortening 3 Tbl. seedless raspberry preserves 3-4 whole raspberries For buttercream 1 cup freeze-dried raspberries, blended to a powder 1 cup unsalted butter 1⁄4 Tsp. of salt, more to taste 190-300 g powdered sugar 2 Tbl. milk (I used lactose free skim milk) 1 1⁄4 Tsp. vanilla Instructions: For the cupcakes:
0 Comments
Molasses Cut-Out Cookies |
Ingredients: 1 cup of sugar 1 cup of shortening 1 cup of light molasses 2 Tablespoons of vinegar 2 eggs 5 1/2 cups of sifted flour 1/2 teaspoon of salt 1 1/2 teaspoons of baking soda 2 teaspoons of ground ginger 1 teaspoon of cinnamon 1/2 teaspoon of ground cloves | Combine sugar, shortening, molasses and vinegar in a deep saucepan. Bring to a boil and cook for two minutes. CAREFUL: will get VERY hot and splatter. Stir with a wooden spoon. Turn into large bowl and cool. Beat eggs into the cooled molasses mixture. Then sift dry ingredients together and add to molasses mixture. Cool overnight. Roll out in small portions at a time. (Approximately 1/4 of dough) on a well flowered surface. Roll to a 1/8 inch thickness. Cut out and place One inch apart on a greased cookie sheet. Bake at 375 degrees Fahrenheit for 8 minutes. (makes 6-7 dozen with a small cutter.) |