Coconut Not-So-High Hats

I could not be more excited about Martha Stewart's cupcake week! I am eager to try all of the recipes she has listed! I started out with the High Hats. After reading a few reviews, I decided to change the topping a little. Then while making it I decided to change it a little more and make it coconut flavored. I LOVE coconut and chocolate together!
The results were great! I did not pile the meringue as high as suggested and I am glad I didn't. I think the height I left mine at was the perfect amount of cake and topping.
One of the most difficult parts was the dipping process. I had quite a few "hats" fall off into the chocolate. Doing it very very quickly seemed to help with most, there were a few that had no hope!
I will definitely be making these again and again, they instantly became one of my favorites!

Recipe:

FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.
Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.
Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.
Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

FILLING

1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon coconut extract

Put the sugar, water, egg whites, and cream of tartar in a heatproof container or the top of a double boiler (make sure there is room for the mixture to expand) and beat with a handheld electric mixer on high speed until foamy, about 1 minute. Put the bowl over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler).

The top container should sit firmly over the pan of hot water. Beat on high speed until the frosting forms a stiff peak, about 12 mintues. The frosting should register 160 degrees Fahrenheit on a thermometer. Remove the container from the water, add the coconut extract, and continue beating for 2 minutes. The filling will become firmer as it cools on the finished cupcakes.

Spoon the filling into a large pastry bag fitted with a large star tip . Leaving an edge on each cupcake, pipe the filling into mound on top of each one. Place the filled cupcakes on a platter and refrigerate, uncovered, while you prepare the coating.

CHOCOLATE COATING

2 cups (12 ounces) semisweet chocolate chips or chopped semisweet chocolate
3 tablespoons canola or vegetable oil

Put both ingredients into a microwave safe bowl and heat for about one minute, or until melted. Stir the mixture to make sure its smooth and thoroughly combined. After, dip the tops of each cupcake into the hot chocolate. Make sure to do this quickly, if not the "hats" will fall off. If you want to coat the tops completely you can always touch up with a spoon full of melted chocolate.

Place the cupcakes back onto the tray and refriderate until chocolate has cooled completely. These cupcakes should be served cold.

I couldn't agree more!

I am a big fan of cooking this way: If its healthy, keep it that way. If its not, don't try to change it. I hate when people look at one of my MINI cupcakes and talk about it ruining their diet. No one could have said all of this better than Bronwen Weber:

Recently someone asked us to create a low cal/low fat cupcake. I had to draw the line...... Here is my response.

My cupcakes are healthy. (I can justify anything, just wait) A cupcake (as delectable as our chocolate caramel cashew variety) is healthy….on occasion…on special occasion. I am in the business of special occasions, or rather, making occasions special: so to make a cupcake that is low fat (read yucky) would hurt our business. It would only bring attention to the fat content of real cupcakes. Cupcakes are not breakfast food, nor should they come out for a dinner plate, but they do have their place in our lives. We live for celebrations. We count down the moments to our next one. This is where cupcakes belong. Do not blame the cupcake for being delicious- blame the consumer for being too eager to add the cupcake to our daily menu and remove the celebration and luxuriousness from our frosted little friend.


Perhaps it is an unnecessary rant. But....I sure did feel better afterwards. I almost felt good enough to celebrate....with a delicious cupcake.

Reason #975398437 why she is awesome!

If you like pina coladas...

I went to a fish fry yesterday and decided to make pina colada cupcakes to bring. I have never made anything like them before, but I knew I had all of the ingredients at home and wouldn't need to run to the store. I used a yellow cake recipe and topped each cake with crushed pineapple before baking them. Then I poked holes in each cake and poured spoonful of a rum, butter and brown sugar mixture in each. Finally, I topped each with coconut flavored icing. I wound up not liking how much icing was on each cupcake. It took away from the other flavors. I scraped off about half of the icing, but did not take pictures.

Yellow Cake:
6 large egg yolks
1 cup milk
2 teaspoons vanilla extract
3 cups sifted cake flour
1 1/2 cups granulated sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
12 tablespoons unsalted butter, room temperature and cut into pieces
1 can of crushed pineapple

In a medium bowl lightly combine the egg yolks, 1/4 cup milk, and vanilla extract.

In a large bowl sift together dry ingredients. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase the mixer speed to medium and beat for about 2 minutes. Gradually add the egg mixture, in 3 additions, beating about 30 seconds after each addition to incorporate the egg.

Fill each cupcake paper about half way. Then add a little bit of crushed pineapple. Try to keep the pineapple in the center of the cupcake. Bake at 350 for about 15 minutes (if making mini cupcakes).



While the cupcakes were baking, I made the butter sugar mixture that I added to rum. The mix I made was WAY too much, but I am saving and will make a cake with it soon! I used one stick of butter and about 1/2 cup of brown sugar and 1 tsp of cinnamon. First I let the butter melt, then added the sugar and cinnamon. Once all of the ingredients were combined, I removed the pan fromt eh heat and let it cool a little. Then I added 1 cup of light rum and 1 cup of dark rum. Then mixed them well. I will definitely be making this again and when I do I will cut all of the rum mixture ingredients by at least half.

Coconut Icing:

3 cups confectioners' sugar
1 cup butter
2 tablespoons coconut extract
1 to 2 tablespoons whipping cream

This has definitely become one of my favorite recipes. I may change a few things and use fresh pineapple or use toasted coconut in the icing next time, but for this occasion I was making what I had work. The two plates I brought over were gone in about an hour!

Tiramisu Cupcakes

I found a recipe for tiramisu cupcakes on Flickr a few months ago. They have been at the top of my list of things I am dying to make since! This weekend my mom and I made them together. They surpassed my expectations! This recipe will definitely be one I keep and make again and again.






I made a few very very small changes and clarifications to the recipe:

Sponge Cake:

6 eggs, separated (separate when cold; allow to come to room temp)
3/4 teaspoon cream of tartar
1 cup sugar, divided
3 tablespoon water, room temp
1 teaspoon vanilla
1/8 teaspoon salt
1 cup sifted, all-purpose flour (measure after sifted)
In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add half of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.
In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining sugar, water, vanilla and salt (if desired) untilblended.
To add remaining ingredients sift in flour on top of the whites (do not mix or fold yet!) then fold in egg yolk mixture combining flour and yolk mix to the whites at the same time. Make sure everything is thoroughly combined. Fill muffin cups 2/3 full.
Bake in a preheated oven at 350 degrees for 10-15 min or until done.

Espresso Syrup

½ cup confectioner’s sugar
2/3 cup water
5 teaspoons espresso powder or 7 teaspoons of instant coffee

In a small, heavy saucepan over high heat, combine the water, the remaining 1/2 cup confectioner’s sugar and the espresso or coffee powder. Bring to a boil, stirring occasionally. Remove from heat and let cool.
Use a fork or toothpick to poke a few holes into cupcakes so that they will absorb liquid. Pour approximately ½-1 teaspoon of syrup onto each cupcake.

Frosting

3 c mascarpone
1 c confectioner’s sugar
¼ c marsala wine
¾ c heavy cream, chilled

In a medium bowl using an electric mixer set on medium speed, beat together the mascarpone cheese, confectioner’s sugar and marsala until well blended. Add the cream and beat until fluffy, about 1 minute. Frost cupcakes with mascarpone/whipped cream mixture. Dust tops with cocoa powder (I used unsweetened) and then sprinkle with dark chocolate shavings.

Snowball Cupcakes

I decided to try to make a snowball cupcake modeled after the Hostess Snowball Snack cakes. Not only did they turn out adorable, they are delicious too! I cannot wait to share them at work tomorrow!

Chocolate Cake Recipe:
1 3/4 cups all purpose flour
2 cups sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup boiling water

Preheat oven to 350 degrees. In a large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Mix together with a fork then set aside. In small bowl combine eggs, milk, oil and vanilla. Beat well with hand mixer. Slowly add boiling water to wet ingredients. Add wet ingredients to flour mixture and fold and stir until smooth. Pour batter into papers. I made minis, and filled the papers about 2/3 full. Bake for 15 minutes. Remove cupcakes from pans and cool on racks.

Vanilla Buttercream Frosting Recipe:
3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

With a mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Tinted Coconut:
1 bag coconut
food coloring of choice
1/2 cup confectioners' sugar (optional)

Put the coconut into a large mixing bowl. Add a few drops (2 or 3) of food coloring at a time and stir around with a fork. Continue to add food coloring until coconut is the desired color. Mix in confectioners' suger for extra sweetness.

Pretty Cupcakes!

While browsing Flickr, I came across Kylie Kambert's cupcakes. This woman is amazing! Her cupcakes are beautiful! The skill shown in her cupcakes photoset is something I definitely envy. She also has a great set with photos of very pretty and creative packaging.

DIY Cupcake Stand

I wish I had found this back in October. I made the dessert table for Rotaract's Endless Summer Ball and was desperate for something like this. These are so cute and you can create one to match any occasion!

CakeJournal.com: How to make a cake stand for cupcakes or mini cakes