So, for this months Cupcake Hero, the secret ingredient is COCONUT!!!! One of my all time favorite ingredients to use in cupcakes. I previously posted a coconut cupcake that didn't turn out superb, but I will probably make some changes to the recipe and then do another entry with that cupcake as well. For this entry, I decided to make a Homemade Snowball (Cupcake, of course)! This cupcake was so much fun, but a bit tricky. The recipe is all my own, and I am very very proud of it! To start, you have to make the chocolate cupcake:
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon coarse salt
2 sticks butter (cut into pieces)
12 ounces unsweetened chocolate (finely chopped)
3 cups sugar
6 large eggs
1 tablespoon vanilla
-Preheat over to 350 degrees
-In a mixing bowl, whisk flour, baking powder, and salt
-Heat Butter and chocolate in a heatproof bowl set over a pan of simmering water
-Remove from heat when melted and then add sugar
-With an electric mixer on medium high, add eggs one at a time until completely mixed
-Add vanilla and beat for three minutes
-Reduce speed to low and add 2/3 of the flour mix. Beat until just combined
-Remove from the electric mixer and fold in the rest of the flour mixture
-Fill cupcake cups 2/3 full
-Once cupcakes have cooled, remove cupcake liners and place aside
For the YUMMY cream filling:
2 cups heavy cream
1/2 cup icing sugar
-whisk heavy cream until soft peaks form
-add icing sugar, whisking until combined
Once you have made the cream filling, put it in a pastry bag with a tip that has a wide hole ad the end. Take the largest tip you have and cut out a hole from the top of the cupcake.
Once you've done that, fill the hole with the yummy cream you've just made. I could eat this stuff like ice cream!
After you've filled the cupcake with the fluffing, it's time to make the marshmallow icing! This is pretty tricky but super fun (it's like making dough).
8 ounce bag of marshmallows
2 pounds of powdered sugar (1 normal bag)
2 tablespoons of water
1 small can of crisco
-put the marshmallows and water in a microwave-safe bowl for two minutes
-stir thoroughly until smooth
-add about 1 1/2 pounds of the powdered sugar and stir with a well greased spoon (use the Crisco)
-Thoroughly grease your hands and work surface with the Crisco and knead the icing until it isn’t sticky anymore. If it’s sticky, add more sugar. If it’s dry and tearing, add a teaspoon or two of water and knead it in. The icing is finished when the dough is pliable and stretchy without tearing
After the icing is ready, take a golf ball size amount and flatten it out so it it a large enough circle to cover the entire cupcake (besides the bottom). Once you have a large enough flattened piece of icing, place it on top of the cupcake and press lightly around the bottom edges of the cupcake. Then, cut the excess icing off of the cupcake and gently press the icing under the bottom.
Now it's time for the fun part! I took a bag of sweetened coconut and another bag of unsweetened coconut and mixed it together. I put the coconut mixture on a piece of parchment paper and got ready to have fun! I realized when I was trying to put the coconut on,that it wasn't sticking quite right. I lightly greased the top of the icing with a sliver of butter (you could use water to make the icing sticky again) and then put the coconut all over the icing.
I then had a chance to step back and take a look at my masterpiece :)
And then I got to taste my masterpiece, and boy was it a beautiful symphony of ingredients!
Thanks for this great opportunity Small Town Oven! If I make it to the finals, (fingers crossed) instead of cutting a hole in the top and inserting the icing that way, cut off the top of the cupcake and scoop some cream into the middle, then put the top of the cupcake back on. The marshmallow icing will hold the whole cupcake together. I love coconut and I promise you wil love this yummy yummy homemade snowball!
Make sure you check out the flickr account for Cupcake Hero! You can follow this link: http://flickr.com/groups/cupcakehero!
Monday, July 5, 2010
Happy 4th of July everyone! I hope everyone had a wonderful Sunday that was full of family and fun. While my parents were at a Chili cookoff in Fredricksburg, I stayed home and took care of the Chocolate Mess (my chocolate lab). His name is Charlie Brown but he has a few other nicknames including Buddha, and Cupcake. Somehow, Charlie always finds the freshly cooked cupcakes. I usually take the cupcakes into the dining room so I can get some good light while I'm piping or decorating. I have recently forgotten to move the cupcakes and he puts his huge paws up on the table and digs in! He is very smooth though, he never leaves a crumb! I would never know that he did anything wrong except for the fact that he runs to his kennel with his tail in between his legs. Therefore, his new nickname is cupcake and I think he is rather fond of it!
The picture above is of my newest creation (Charlie didn't get to try these)! These actually took a few hours to make, which I wasn't expecting. I made them for the fourth, to take to my Grandma's house. After they chilled in the fridge for 2 hours, I made the frosting, which consists of vanilla beans, heavy creme, milk, 8 egg yolks, and 5 tablespoons of corn flour. After whipping up the custard, I froze them for about an hour. After tasting them, I have decided to make a few changes. NO corn flour! The corn flour makes the cupcake taste a bit like a corn tortilla. YUCK!!! Who wants to taste a tortilla in their cupcake? Not me (although I'm sure Cupcake wouldn't mind). I have also decided to make the actual cupcake part a little thinner, it was a bit too thick. These would probably be better as a mini cupcake as well. I was super excited about using my hand held torch, and luckily I only burned down half of the kitchen ;) I only burned a few cupcake liners, but that's about it!
As I said before, I hope everyone had a fabulous weekend! Tootles!