Thursday, June 2, 2011

Valina Bean White Chocolate Raspberry Cupcakes

Valina Bean White Chocolate Raspberry Cupcakes

Next to Snicker doodle cupcakes theses are my favorite! They are so fresh and perfect for spring and summer! I got a mini cup cake baking pan from pampered chef! I was so excited! My mother-in-law asked me if I would bake something for her Relief Society lesson at church a few weeks ago so, I just jumped at the chance to try this recipe! It was so much fun and so good!
I bought this berries extract at the Health Food Store. I couldn't find rasberry extract anywhere. I'm sure you might be able to find some online though but, I didn't have the time. I added this to my butter cream frosting. I think next time I will blend up fresh raspberries and mix them into the frosting instead. I had to put a lot of the extract into it to get just a slight berry flavor.
I also looked everywhere for vanilla beans. I have never bought them before. I found these at target. I couldn't believe they were over $7 for just two! If anyone knows where you can get they cheaper I'd love to know!
You just slice the bean open and scrape it out. It smells so good!

Chocolate gnash is so easy to make!

Let the cupcakes completely cool, then dipped each cupcake into the ganash and let them set.
Let the gnash set then pipe on the Icing and topped each with a fresh raspberry.
They are so yummy! They were a lot of work but, sooo worth it!!! I hope you enjoy!
Vanilla Bean Cupcakes:

3 cups cake flour
1 tbsp. baking powder
½ tsp. salt
1 vanilla bean, split lengthwise
16 tbsp. unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tbsp. vanilla extract

Preheat the oven to 350° F. Line two cupcake pans with paper liners. Set aside.
In a medium mixing bowl, combine the cake flour, baking powder and salt. Whisk together and set aside. Add the butter to the bowl of an electric mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter and discard the pod (or reserve for another use.) Beat on medium-high speed for 3 minutes, until light and creamy in color. Scrape down the sides of the bowl and beat for one more minute.
Add the sugar to the butter mixture, ¼ cup at a time, beating 1 minute after each addition. Mix in the eggs one at a time until incorporated. Scrape down the sides of the bowl after each addition. Combine the buttermilk and the vanilla extract in a liquid measuring cup. With the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients and mixing just until incorporated. Scrape down the sides of the bowl and mix for 15 seconds longer.
Divide the batter between the prepared paper liners, filling each about 2/3 of the way full (you will likely have batter left over after filling 24 wells.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely. Replace paper liners and bake remaining batter if desired. Frost cooled cupcakes as desired. (See below).
Yield: approximately 30 cupcakes

Frosting: Makes enough for a double layer cake or 24 cupcakes From COOK’S ILLUSTRATED
20 tbsp. (2 ½ sticks) unsalted butter, softened
2 ½ cups confectioners’ sugar, sifted
1 vanilla bean split and scraped
1/8 tsp. salt
2 tsp. vanilla extract
2 tbsp. heavy cream

In a stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds. Add in vanilla beans. Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down the bowl and beat at medium speed until mixture is fully combined, about 15 seconds. Scrape bowl, add vanilla extract and heavy cream, and beat at medium speed until incorporated, about 10 seconds. Then increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

10 ounces premium-quality white chocolate, finely chopped

2/3 cup heavy cream

1 1/2 tablespoons unsalted butter, at room temperature and cut into 3 pieces

1. Put the chopped chocolate in a heatproof bowl.

2. Bring the heavy cream to a boil, then pour it over the chocolate. Working with a whisk or spatula, gently stir the chocolate and cream together. When the ganache is smooth, stir in the butter.

3. Cool the ganache by putting the bowl in a larger bowl filled with ice cubes and cold water. Stir almost constantly, so it doesn't harden; when the ganache is thick enough to pipe and stay where it's piped, spoon it into the pastry bag and fill the macarons.

Buttercream Icing Recipe I
(My favorite version for decorating)

This icing is used for icing cakes and cookies as well as for borders and art work on cakes. It also makes a good tasting filling between layers of the cake and under a Fondant Icing.

You can make roses, but the drying time is 3 or more days depending on the humidity.

2 sticks (1 cup) butter, room temperature
2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon butter flavoring (Wilton’s makes the best flavored version)
1 teaspoon pure vanilla extract (I use Wilton’s Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered (confectioners') cane sugar, divided
1 tablespoon meringue powder (optional but the texture will be smoother)
Water or milk as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)

* 2 pounds unsifted powdered sugar = about 8 to 9 cups.

** You can purchase meringue powder at your local grocery store under the brand name of Just Whites.

In the electric mixer, combine butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.

Add butter, vanilla extract, and almond extract. Mix together well. Add about 1 pound (4 to 4 1/2 cups) powdered sugar and the meringue powder; mix until incorporated.

Add the remaining powdered sugar, 1/2 cup of powdered sugar at a time, and mix until you get the consistency you want. You may not need to use all the powdered sugar.

Add a little water or milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.

Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.

Makes about 3 1/2 pounds of Buttercream Icing.

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