recipes for vampire cupcakes
Sep. 4th, 2008 12:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
threeplusfireSince ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
melyndabelinda demanded them, I'll post the recipes in case anyone wishes to make their own vampire cupcakes. I have to say, this is probably the best strawberry cake I've ever had.
This recipe was modified from Nigella Lawson's original for Strawberry Sour Cream Streusel Cake
Strawberry filling
Ingredients:
1 cup sliced strawberries
3 tablespoons strawberry preserves
2 teaspoons cornstarch
2 teaspoons vanilla extract
In a blender, combine the strawberries and preserves. Make a paste of the cornstarch and vanilla, then add. Puree this and set aside.
If you wish to have strawberry frosting, double the amount of strawberries and use 4 or 5 tablespoons of jam. Use the same amount of cornstarch and vanilla. Save what isn't used for the cake in the fridge until you make the frosting.
Cake
Ingredients:
3/4 cup granulated sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
6 ounces (1 & 1/2 sticks) cold butter, cut into half inch slices
1 cup sour cream (equivalent to an 8 ounce container, fyi)
1 large egg
1 tablespoon vanilla extract
Preheat oven to 375 degrees F. Line a cupcake pan with paper or foil liners.
In a large bowl, whisk together granulated sugar, flour, baking powder and baking soda. Sprinkle in the cold butter. Using your fingers, rub the butter into the mixture until it resembles large coarse crumbs. Add the sour cream, egg and vanilla. Mix well until completely blended.
Drop dollops into cupcake tin. A dollop of batter approximately the size of a golf ball/pin pong ball is sufficient. Using your fingers or the back of a spoon, smooth the batter so it covers the bottom of the cupcake liner and part of the sides. You are aiming to have a hollow in the center for the filling. The cake batter will be very sticky and uneven, so this might take longer than expected.
Spoon or pour about 1 tablespoon of strawberry puree into each cupcake. The idea is to have it in the center, contained by the batter. But if it doesn't work out that way, it isn't the end of the world. The tricky part is now covering the strawberry puree with the remaining batter. I found that patting out a rough wedge of batter the approximate size on a fork was the best way. Pat out the batter and then invert the fork over the cupcake. You should be able to slide it off with your finger.
Place the cupcakes in the center of the oven and bake for about 30 minutes. The cupcakes are done when the tops achieve a lightly golden color. Remove and allow them to cool in the pan on a rack if you have one. When the cupcakes are completely cool, frost with buttercream icing or whipped cream.
From a recipe by Matt & Ted Lee. My version just omits their preferred frosting.
Ingredients:
1 & 1/2 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons of lard or unsalted butter (I used butter)
1 cup brown sugar
2 large egg yolks
4 ounces unsweetened chocolate, melted and cooled for ten minutes
1 large egg white
2 teaspoons vanilla extract
1 cup of milk
Preheat the oven to 350 degrees F. Line your baking tin with twelve cupcake papers or foils. In a bowl, whisk together the flour, baking soda, baking powder and salt. Soften the butter in the mixing bowl.
Cream together the butter and brown sugar. Beat Yolks and add to the mix. Stir in the chocolate. Beat the egg white until frothy and fold into the batter. Add half the dry ingredients and half a cup of milk, then beat gently. Add the remaining dry ingredients, remaining milk and the vanilla extract.
Batter will be quite thick. Fill the cupcake cups to almost full. Bake for 20 minutes or until a toothpick pushed in the center comes out clean. The batter will expand and rise over the top, but this is fine. Remove and cool before frosting with a chocolate ganache. Sprinkle almond slices or slivers over the top.
Now for frostings. I will approximate my recipes here.
Buttercream
Soften 1 & 1/2 to 2 sticks of butter. Place in a cold mixing bowl to cream with sugar. Slowly add 3 cups of confectioner's (powdered) sugar, adding about a half cup at a time. I recommend stopping the mixer to scrape down the sides and the mixing element with a soft spatula during the process.
For plain buttercream: add 1/2 cup of milk and a teaspoon of vanilla. Mix at high speed for approximately 3 minutes or until frosting appears more stiff and dry.
For strawberry buttercream: add remaining strawberry preserves and 1/3 cup powdered sugar to the bowl. Mix at high speed for approximately 3 minutes or until stiff.
Frost the cupcakes! Remember buttercream is fragile and best stored in the fridge. It will melt in the heat.
Ganache
Put approximately 1 cup of heavy cream in a large saucepan over medium heat. When the mixture just begins to bubble around the edges, turn off heat. Add about 12 ounces of semisweet chocolate chips. Whisk the cream and chocolate until smooth. Allow it to cool in order for it to thicken. You can hasten cooling by placing it in the fridge, whisking it a bit every 20 minutes or so. Allow the ganache to cool for at least one hour, preferrably a little longer. If it is still runny, spoon it over the cupcakes and allow it to set.
melyndabelinda demanded them, I'll post the recipes in case anyone wishes to make their own vampire cupcakes. I have to say, this is probably the best strawberry cake I've ever had.This recipe was modified from Nigella Lawson's original for Strawberry Sour Cream Streusel Cake
Strawberry filling
Ingredients:
1 cup sliced strawberries
3 tablespoons strawberry preserves
2 teaspoons cornstarch
2 teaspoons vanilla extract
In a blender, combine the strawberries and preserves. Make a paste of the cornstarch and vanilla, then add. Puree this and set aside.
If you wish to have strawberry frosting, double the amount of strawberries and use 4 or 5 tablespoons of jam. Use the same amount of cornstarch and vanilla. Save what isn't used for the cake in the fridge until you make the frosting.
Cake
Ingredients:
3/4 cup granulated sugar
2 cups plus 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
6 ounces (1 & 1/2 sticks) cold butter, cut into half inch slices
1 cup sour cream (equivalent to an 8 ounce container, fyi)
1 large egg
1 tablespoon vanilla extract
Preheat oven to 375 degrees F. Line a cupcake pan with paper or foil liners.
In a large bowl, whisk together granulated sugar, flour, baking powder and baking soda. Sprinkle in the cold butter. Using your fingers, rub the butter into the mixture until it resembles large coarse crumbs. Add the sour cream, egg and vanilla. Mix well until completely blended.
Drop dollops into cupcake tin. A dollop of batter approximately the size of a golf ball/pin pong ball is sufficient. Using your fingers or the back of a spoon, smooth the batter so it covers the bottom of the cupcake liner and part of the sides. You are aiming to have a hollow in the center for the filling. The cake batter will be very sticky and uneven, so this might take longer than expected.
Spoon or pour about 1 tablespoon of strawberry puree into each cupcake. The idea is to have it in the center, contained by the batter. But if it doesn't work out that way, it isn't the end of the world. The tricky part is now covering the strawberry puree with the remaining batter. I found that patting out a rough wedge of batter the approximate size on a fork was the best way. Pat out the batter and then invert the fork over the cupcake. You should be able to slide it off with your finger.
Place the cupcakes in the center of the oven and bake for about 30 minutes. The cupcakes are done when the tops achieve a lightly golden color. Remove and allow them to cool in the pan on a rack if you have one. When the cupcakes are completely cool, frost with buttercream icing or whipped cream.
From a recipe by Matt & Ted Lee. My version just omits their preferred frosting.
Ingredients:
1 & 1/2 cup all purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons of lard or unsalted butter (I used butter)
1 cup brown sugar
2 large egg yolks
4 ounces unsweetened chocolate, melted and cooled for ten minutes
1 large egg white
2 teaspoons vanilla extract
1 cup of milk
Preheat the oven to 350 degrees F. Line your baking tin with twelve cupcake papers or foils. In a bowl, whisk together the flour, baking soda, baking powder and salt. Soften the butter in the mixing bowl.
Cream together the butter and brown sugar. Beat Yolks and add to the mix. Stir in the chocolate. Beat the egg white until frothy and fold into the batter. Add half the dry ingredients and half a cup of milk, then beat gently. Add the remaining dry ingredients, remaining milk and the vanilla extract.
Batter will be quite thick. Fill the cupcake cups to almost full. Bake for 20 minutes or until a toothpick pushed in the center comes out clean. The batter will expand and rise over the top, but this is fine. Remove and cool before frosting with a chocolate ganache. Sprinkle almond slices or slivers over the top.
Now for frostings. I will approximate my recipes here.
Buttercream
Soften 1 & 1/2 to 2 sticks of butter. Place in a cold mixing bowl to cream with sugar. Slowly add 3 cups of confectioner's (powdered) sugar, adding about a half cup at a time. I recommend stopping the mixer to scrape down the sides and the mixing element with a soft spatula during the process.
For plain buttercream: add 1/2 cup of milk and a teaspoon of vanilla. Mix at high speed for approximately 3 minutes or until frosting appears more stiff and dry.
For strawberry buttercream: add remaining strawberry preserves and 1/3 cup powdered sugar to the bowl. Mix at high speed for approximately 3 minutes or until stiff.
Frost the cupcakes! Remember buttercream is fragile and best stored in the fridge. It will melt in the heat.
Ganache
Put approximately 1 cup of heavy cream in a large saucepan over medium heat. When the mixture just begins to bubble around the edges, turn off heat. Add about 12 ounces of semisweet chocolate chips. Whisk the cream and chocolate until smooth. Allow it to cool in order for it to thicken. You can hasten cooling by placing it in the fridge, whisking it a bit every 20 minutes or so. Allow the ganache to cool for at least one hour, preferrably a little longer. If it is still runny, spoon it over the cupcakes and allow it to set.