Strawberry Lemon Cupcakes with Cucumber Mint Buttercream

Lemon and olive oil chiffon cake with strawberry cognac filling under a cucumber mint buttercream topped with a candied cucumber slice, fresh strawberry and pearlized mint leaf.

For the cake:
3 cups cake flour
2 tsp baking powder
1 cup sugar
4 eggs, separated
1 cup olive oil
1 cup water
1 tsp vanilla extract
1/2 tsp lemon extract
zest of two lemons

Oven at 375 degrees.  Line cupcake tin.

Sift flour, baking powder and 1/2 cup sugar into a bowl.

Into a smaller bowl combine egg yolks, oil, water, vanilla extract, lemon extract, and lemon zest.  Beat with a hand mixer until thoroughly combined.  Add to dry ingredients and beat for a minute or two on medium speed.

Whip egg whites until soft peaks form, then gradually add sugar and beat until there are medium peaks.

Blend a cup or so of the egg whites into the batter, then fold in the rest.

Fill the cupcake tin, about 24 cupcakes.

Bake for about twenty minutes.  Do not disturb them while they are cooling, but once mostly cooled they can be transfered to a wire rack.

For the candied cucumber:
1/2 large cucumber
1 cup water
1 cup sugar
handful mint, roughly chopped

Oven at 200 degrees.  Slice cucumber thinly but so it still holds shape.  Mix sugar, mint and water in a large saucepan and heat until sugar is dissolved and it is hot.  Turn heat to low, and add cucumbers.  Do not let them overlap or they will stick, I did mine in two batches.  Cook on low for twenty to thirty minutes.   Lay cucumber on a parchment covered baking sheet and let sit in oven for a few hours, mine took about two.  They are done when crispy/chewy.  Reserve the sugar syrup for making the buttercream.  Extra syrup is also good to flavor drinks.

For strawberry filling:
2 pints strawberries
3 tbsp sugar
1/4 cup cognac
dash of pectin

Slice strawberries into pieces, and put in sauce pan with the sugar and half the cognac.  Cook until strawberries begin to break apart, then add pectin and cook a little longer. When it looks about thick enough remove from heat and stir in remaining cognac.  Let cool.

For the buttercream:
4 tsp meringue powder
4 tbsp warm water
1/2 cup sugar
1 1/2 cup unsalted butter
1/2 cup cucumber mint syrup (from cucumbers above)
pinch salt

Beat meringue powder and water until soft peaks form, add sugar slowly, then add 1/4 cup syrup.  Beat until peaks are stiff and glossy.  Add salt.  Add butter 1 tbsp at a time, making sure it is all incorporated before adding more.  Once all the butter in added beat for another minutes until smooth and a little fluffy.  Add as much of the remaining syrup as you want so the taste in strong enough.

Assembly:


Fill cupcakes with strawberry filling, I cut cones out of the cupcakes and then fill the hole.  I replace the top of the cone.

Frost with buttercream.  I used a piping bag with no end fitted on.

Top with a small strawberry, a slice of candied cucumber, and a mint leaf.  I brushed my mint with pearlized dust.

They are now ready to serve!

Chocolate-Ginger Cupcakes with Sweet Wonton

Chocolate cupcakes filled with a dark chocolate and ginger ganache.  Topped with burnt-sugar-caramel frosting and a mango ginger wonton.

For the cupcakes:
1 3/4 cup flour
3/4 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp salt
1 3/4 cup sugar
3/4 cup unsalted butter, softened
2 eggs
1 tbsp vanilla extract
1 tbsp cream + enough hot water to make 1 cup
1 cup bittersweet or semi-sweet chocolate chips

Oven at 350 degrees. Two regular sized muffin tins, lined or greased and floured. Beat sugar and butter until light and fluffy (two minutes? three?). While it is beating - sift flour, cocoa, baking soda and salt. Back to the mixer, add in the eggs one at a time, beating after each until it is well mixed. Beat in the vanilla extract until just incorporated. Mix in half the flour mixture on medium speed. Then mix in the hot water/cream. Then the remaining flour mixture. Let it sit until cooled. Meanwhile pulse the chocolate chips until coarsely chopped. When the batter has cooled, stir in the chocolate. Put in muffin tins, slightly above a 1/4 cup in each. Bake until toothpick comes out clean, but a few crumbs are ok. ((if they look done but the tester comes out completely gooey, you might have stuck it through a melted chocolate morsel, so try again)) Mine took about 19-21 minutes, but all ovens are slightly different.

For the ginger ganache:

1 cup heavy cream

1 1/2 cup bittersweet or semi-sweet chocolate chips

2-3 tbsp freshly grated ginger (to taste)

Bring cream just to a boil, pour over chocolate.  Let sit for a minute or two, then whisk until glossy and no lumps remain.   Let cool for an hour or so.  Stir in ginger.  Let cool to room temperature.  It should be spreadable.

For the buttercream:

4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be.  Remove from heat and let cool until it is not hot, but if it cools too much it could harden.  If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form.  Add sugar in a slow steam, beat until the peaks are glossy and stiff.  Add butter in 1-2 tbsp pieces.  Make sure there are no lumps before adding the next bit of butter.   Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For the wontons:

1 package small wonton wrappers

1-2 fresh mangos

1/2 cup diced crystalized ginger
1 egg white
oil for frying
sugar for dusting

Cut mango into small cubes, make about 1 cup or a little more.  Mix with the finely diced crystalized ginger.  Let it sit together for around an hour, keep it cool.  Take the wonton wrappers and lay six or so out on a cutting board.  Place a small mound of mango/ginger mixture in the center of each wrapper.  Fold over and seal by brushing egg white around edge and pressing.  Repeat for all wonton wrappers, or as many as you'll need.  Heat the oil for frying, drop wontons in in batches of three or so.  Fry until golden brown.  Repeat for all.  When they are cool enough to touch, toss in sugar.  

Assembly:
After the cupcakes have cooled, cut a small cone shape out of the top of each. Then, cut off the bottom of the cone so you are left with a hole in the cupcake and a round "lid". Fill the hole with the cooled ganache (I piped it in). Put the lid on. Then, top with the buttercream (again, I piped it on, but with no tip on my piping bag).  Top with a cooled wonton.  Dust with gold lustre dust if you'd like.  


Finished!

Lime Cupcakes with Chile-Mango Buttercream

A yummy summer treat, cool lime cupcakes topped with a sweet and spicy buttercream, perfect with iced black tea.

For the cupcakes:

4 egg whites

4 egg yolks

2 3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup butter, at room temperature

2 cups sugar

1 tbsp vanilla extract

3/4 cup milk

1/4 cup lime juice

Oven at 350 degrees.  Muffin tins lined or greased and floured.  With a mixer beat the egg whites until stiff peaks form, set aside.  Cream the butter and slowly add in the sugar.  While the butter and sugar are getting fluffy, sift flour, baking powder, salt and set aside.  Once the butter mixture is light, add egg yolks one at a time, beating well between additions.  Add vanilla extract to butter/sugar/egg mixture.  Add lime juice to the milk.  Using a spoon or spatula, add the flour alternating with the milk, about three additions of each.  Fold in the reserved egg whites.  Fill mini muffin tins about 3/4 full.  Bake.  Mine took about 19-21 minutes if I only had one pan in the oven at a time.  Test them often.  Cool before removing from pan.

For the buttercream:

1 cup butter, unsalted, softened

4+ cups powdered sugar

1/2 - 1 cup pureed mango

chile powder to taste

Cream the butter until fluffy, add about 1/2 cup pureed mango, beat until smooth.  Add powdered sugar gradually until you've added 3-4 cups, then add more pureed mango and the chile powder.  Add more powdered sugar until you reach a consistency you like.  If it is too thick, add some milk.  Done!

Assembly:

Frost cupcakes.  I garnished mine with lime zest and a green fondant rose.  Yay!

Banana Cupcakes with Caramel Buttercream and Candied Pecans

Lightly sweet banana cupcakes with a almost smoky caramel frosting, topped with spicy candied pecans, a fall favorite.

For the cupcakes:
3 cups cake flour, sifted
1 1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
1 tbsp ground cinnamon
3/4 cup butter, unsalted, softened
1 1/2 cup packed brown sugar
3 eggs
2 cups mashed bananas (the one with some brown spots are best)
3/4 cup buttermilk
1 tsp vanilla

Oven at 350 degrees.  Muffin tins lined or greased and floured.  Mix dry ingredients together.  In a large mixer, cream butter and sugar together for about three to five minutes, it should be fluffy and lightened in color.  Add eggs, one at a time, mixing until well-incorporated after each.  Stir together mashed banana, buttermilk, and vanilla in a bowl.  Add 1/3 flour mixture to butter mixture.  Then 1/2 banana mix.  Then 1/3 flour.  Remaining half banana next.  Finally the rest of the flour.  Fill muffin tins 2/3 full.  Bake until slightly golden on top, and a toothpick comes out clean.  About 20 minutes or so.  Cool before removing from pan so you don't squish them.

For the buttercream:
4 tsp meringue powder
1/3 cup plus 4 tbsp warm water
1 1/4 cup sugar
1 1/2 cup butter, unsalted, softened

Combine 1/2 cup sugar and 1/3 cup water in a heavy saucepan.  Cook over medium heat, stirring until sugar is dissolved.  Once the sugar is dissolved, gently shake the pan over the heat until it is medium to dark amber colored, the darker it is the more smoky and burnt tasting your buttercream will be.  Remove from heat and let cool until it is not hot, but if it cools too much it could harden.  If you decide to taste it, which I advise against, it will taste awful, don't worry - your buttercream will not taste nearly that burnt.

Beat meringue powder and water until stiff peaks form.  Add sugar in a slow steam, beat until the peaks are glossy and stiff.  Add butter in 1-2 tbsp pieces.  Make sure there are no lumps before adding the next bit of butter.   Once all butter is added and it is smooth, add burnt sugar syrup until it tastes how you want it to.

For candied pecans (not in the picture, but a lovely addition):


1/2 cup pecans
4 tbsp water
4 tbsp sugar
2 tsp ground white pepper
1-3 cardamon pods or 1 tsp ground cardamon
1 tsp ground cloves
pinch of smoked paprika

Put pecans, sugar, water and spices in a saucepan.  Dissolve sugar and bring to a boil, but don't let it boil, turn down the heat and simmer for a while.  Usually about 7 minutes, but just keep an eye on them.  You will know it is done when they are nicely coated and most or all syrup is gone.  Lay them to dry on parchment paper, single layer.  Once they are cooled (completely!) check their crispness.  If you want them crisper put them in the oven for a little bit, don't let them burn though.


Assembly:


Pipe or spread buttercream, sprinkle with candied pecans, enjoy!

Coming soon...

Chocolate cupcakes filled with a dark chocolate and ginger ganache.  Topped with burnt sugar caramel frosting and a mango-ginger compote wonton.

Keep your eye out...

Poppyseed Cupcakes with Lavender Buttercream

A flowery buttercream above a mildly sweet poppyseed cake, goes best with tea.

For the cupcakes:

4 egg whites

4 egg yolks

2 3/4 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

1 cup butter, at room temperature

2 cups sugar

1 tbsp vanilla extract

1 cup milk

1/4 cup poppyseeds

Oven at 350 degrees.  Mini muffin tins lined or greased and floured.  With a mixer beat the egg whites until stiff peaks form, set aside.  Cream the butter and slowly add in the sugar.  While the butter and sugar are getting fluffy, sift flour, baking powder, salt and set aside.  Once the butter mixture is light, add egg yolks one at a time, beating well between additions.  Add vanilla extract to butter/sugar/egg mixture.  Using a spoon or spatula, add the flour alternating with the milk, about three additions of each.  Fold in the reserved egg whites.  Fill mini muffin tins about 3/4 full.  Bake.  Mine took about 10-13 minutes if I only had one pan in the oven at a time.  Test them often, mini cupcakes bake fast!  Cool before removing from pan.

For the buttercream:

4 tsp meringue powder

4 tbsp warm water

3/4 cup sugar

1 1/2 cup unsalted butter, room temperature

1/3 cup milk

2-3 tbsp dried lavender

Heat the milk in a small saucepan, add lavender when it gets warm.  Continue heating, stirring occasionally, until almost boiling, then turn it off and cover it.  Just let it sit until cooled.  Before adding to buttercream, lavender milk should be completely cooled or it will melt the buttercream and not mix properly. 

Beat the meringue powder and water until soft peaks form, add sugar slowly and beat until glossy and stiff peaks.  Add butter slowly, about 1-2 tbsp at a time.  Make sure all the butter get incorporated before adding the next piece.  Add the cooled lavender milk 1 tsp at a time until the buttercream has the flavor and texture you're looking for. 

Assembly:

Pipe or spread frosting on however you'd like.  I topped mine with a shiny candy.  They are ready to eat!  Be sure to make some tea!

Chocolate Kahlua Cupcakes

As promised, Chocolate Kahlua Cupcakes!

A moist chocolate cupcake filled with rich chocolate ganache, and topped with Kahlua Buttercream! Brings out the chocolate lover in all of us.

For the cupcakes:

1 3/4 cup flour

3/4 cup unsweetened cocoa powder

3/4 tsp baking soda

1/2 tsp salt

1 3/4 cup sugar

3/4 cup unsalted butter, softened

2 eggs

1 tbsp vanilla extract

1 tbsp cream + enough hot water to make 1 cup

1 cup bittersweet or semi-sweet chocolate chips

Oven at 350 degrees. Two regular sized muffin tins, lined or greased and floured. Beat sugar and butter until light and fluffy (two minutes? three?). While it is beating - sift flour, cocoa, baking soda and salt. Back to the mixer, add in the eggs one at a time, beating after each until it is well mixed. Beat in the vanilla extract until just incorporated. Mix in half the flour mixture on medium speed. Then mix in the hot water/cream. Then the remaining flour mixture. Let it sit until cooled. Meanwhile pulse the chocolate chips until coarsely chopped. When the batter has cooled, stir in the chocolate. Put in muffin tins, slightly above a 1/4 cup in each. Bake until toothpick comes out clean, but a few crumbs are ok. ((if they look done but the tester comes out completely gooey, you might have stuck it through a melted chocolate morsel, so try again)) Mine took about 19-21 minutes, but all ovens are slightly different.

For the ganache:

1 cup heavy cream

1 1/2 cup bittersweet or semi-sweet chocolate chips

Bring cream just to a boil, pour over chocolate. Let sit for a minute or two, then whisk until no lumps remain and it is glossy. Let cool to room temperature for 2-3 hours, or put in the refrigerator and stir occasionally, until it is spreadable and doesn't drip much.

For the Kahlua buttercream:

4 tsp meringue powder

4 tbsp warm water

3/4 cup sugar

1 1/2 cup unsalted butter, softened

1/2 cup Kahlua

3/4 cup bittersweet or semi-sweet chocolate chips

Melt chocolate chips, and set aside to cool. With an electric mixer, beat meringue powder and water until soft peaks form. Add sugar slowly, and beat until glossy and stiff peaks form. Add in butter in small increments (about 1-2 tbsp at a time) making sure it gets all mixed in before adding more. Beat in cooled chocolate at medium speed. Beat in Kahlua about 1 tbsp at a time until you get the taste and consistency you want.

Assembling the cupcakes:

After the cupcakes have cooled, cut a small cone shape out of the top of each. Then, cut off the bottom of the cone so you are left with a hole in the cupcake and a round "lid". Fill the hole with the cooled ganache (I piped it in). Put the lid on. Then, top with the buttercream (again, I piped it on, but with no tip on my piping bag). I also topped mine with a roasted espresso bean on the very peak.

Enjoy!!!