Coconut Bird Nest Cupcakes

 

This past weekend I had a totally adorable Easter/Spring party complete with an Easter Egg Hunt! I'm sure it was almost as much fun for my neighbors to watch a bunch of grown ass adults run around the yard looking for eggs as it was for us to find them. More fun than it was being a kid though because I get to swear at my friends and eat as much candy as I want - and no one can stop me!

  

Look how CUTE!!!

After not baking for over a month I was pretty eager to flex my culinary muscle. There was quiche, deviled eggs, rainbow fruit on a stick, biscuits, cream cheese strawberry rhubarb danish, and of course these sweet little coconut bird nest cupcakes! 

Earlier in the day, before I had tasted one, I was lamenting to my friend that I have yet to find a vanilla cake recipe I really like, and that they all tend to have a heavy, cornbready flavor and texture to me. Despite the fact that these are coconut cupcakes, I think this will be my go-to vanilla cake recipe as well! The coconut flavor is mild enough that you might miss it if not for the addition of some shredded coconut (if you want it to be more prominent, I suggest adding a touch of coconut extract to the cake, frosting, or both). The texture, though, is perfect - light, but not too delicate, and moist without being greasy. I only wish my carb-deprived belly could have fit more!

Coconut Bird Nest Cupcakes

Makes 18-20 cupcakes

For the reduced coconut milk:

2 13-14oz cans unsweetened coconut milk

For the cake:

2 cups all purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

3/4 cup unsalted butter, room temp

1 1/3 cup sugar

3 large eggs, room temp

1 cup reduced coconut milk, room temp

seeds scraped from 1 vanilla bean

(coconut extract to taste, optional)

For the frosting:

1 cup unsalted butter, room temp

2 1/2 cups confectioner's sugar

1/3 cup reduced coconut milk, room temp
2 Tbsp coconut rum

seeds scraped from 1 vanilla bean

1/8 tsp salt

(coconut extract to taste, optional)

1 1/2 cups sweetened coconut, lightly toasted

1 8 oz bag Cadbury mini eggs

1. For the reduced coconut milk: Pour coconut milk into a deep, medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, stirring occasionally, about 30-45 minutes. Remove from heat and cool completely. 

2. For the cupcakes: Position rack in center of oven and preheat to 350F. Line a muffin tin with paper liners. Whisk the flour, baking powder and salt in a medium bowl.

3. In the bowl of a stand mixer, beat the butter with the paddle attachment until smooth, then add the sugar and beat on medium high speed, scraping the sides of the bowl occasionally, until light and fluffy, about 2 minutes. Add 2 eggs, one at a time, beating well after each addition and scraping down the sides of the bowl, then beat in the vanilla bean seeds and remaining egg. Add half of the flour mixture and mix on low just until lightly blended. Add the 1 cup reduced coconut milk and mix just until blended. Finally, add the remaining flour mixture and mix until blended. 

4. Divide the batter among the prepare muffin tins and bake until cupcake tops spring back when gently touched and a cake tester inserted in the center of a cupcake comes out clean, about 20 minutes. Transfer cupcakes in tins to rack and cool for 10 minutes before removing from tins to the rack to cool completely. 

5. For the frosting: In the bowl of a stand mixer using the paddle attachment, beat the butter until smooth. Add the confectioner's sugar, reduced coconut milk, rum, vanilla bean seeds and salt and beat on medium low until blended, occasionally scraping down the sides of the bowl. Increase speed to medium high for a minute until light and fluffy. 

6. To decorate, top each cupcake with 2 tablespoons or so of frosting, and spread the frosting around so there is a small indent in the frosting in the center of the cupcake, almost exposing the cake. Gently press the toasted coconut around the frosting, then arrange your eggs in their "nest." Enjoy!

S'mores Cupcakes

So my last post over a year ago was about cupcakes, and my triumphant return is about cupcakes too. I'm ok with this. I swear I'm not a one trick pony.

I recently got a new camera! Well, sort of. It's more of a shared custody situation. Pretty soon there will be arguments over who gets it for the weekend, or Christmas Eve or Day, and it needs to be home by 6 O'CLOCK!! And by God, it better have had a good dinner...

In any case, it's a total game changer for my food photography, mostly because of it's low-light performance. A tripod isn't always practical in my set up so capturing usable handheld images in dim lighting is awesome since I'm not home in the middle of the afternoon. My D80 is great, but the D7100 is baller!

Onto the food! These cupcakes may have been the best cupcakes I've ever made. If you're a fan of s'mores then you'd probably agree. Graham cracker crust, moist chocolate cake filled with soft chocolate ganache, dipped in more graham crackers and topped with an oh-so-sticky and fluffy toasted marshmallowy meringue frosting. 

This recipe has a lot of components, but I swear they are all very simple and undemanding. You could even break this recipe down and complete it over the course of 2 days as the baked, unfrosted cupcakes would keep just beautifully in an airtight container overnight.

S'mores Cupcakes

(Makes 24-30 cupcakes)

For the cake:

2 cups graham cracker crumbs, divided

1/3 cup butter, melted

2 cups plus 2 Tbsp sugar

1 3/4 cup all purpose flour

3/4 cup plus 1 Tbsp all natural cocoa powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 tsp salt

2 large eggs

1 cup whole milk

1/2 cup vegetable oil

2 tsp vanilla

1 cup VERY hot coffee

For the ganache:

8 oz semisweet chocolate, chopped

1 cup heavy cream

For the meringue frosting:

6 large egg whites

1 1/2 cups sugar

1/2 tsp cream of tartar

seeds from 1 vanilla bean, or 1 Tbsp vanilla extract

1. Preheat oven to 350 and line 2 muffin pans with cupcake liners. To make the graham cracker crust, mix 1 1/2 cups graham cracker crumbs with the melted butter in a small bowl until well combined. Evenly pack 1 Tablespoon of graham mixture into each cupcake liner (a shot glass works well for this.) Bake in the preheated oven for about 5 minutes, or just until lightly browned, and set aside to cool.

2. To make the cupcakes, Sift together the sugar, flour, cocoa powder, baking powder, baking soda and salt in the bowl of a stand mixer and mix with the paddle attachment just for a moment until well combined. In another large bowl mix together the eggs, milk, oil  and vanilla, then add to the flour mixture and beat on medium speed for about 30 seconds. Scrape down the bowl and continue mixing for another 2 minutes. Add the hot coffee and mix to combine. The batter will be very runny, this is fine!! 

3. Carefully fill each cupcake liner about 3/4 full with cupcake batter. Bake for 15-20 minutes, rotating halfway through, until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and set on cooling racks and let the cakes cool in the tins for about 5 minutes. Remove from the tins and cool completely. At this point you can place the cupcakes in an airtight container if you'd like to decorate them the following day.

4. To make the ganache, place the chopped chocolate into a large bowl. In a heavy bottomed saucepan, bring the heavy cream to a bare simmer, then pour the hot cream over the chocolate. Let stand for about a minute, then whisk together the chocolate and cream until uniform and shiny. Set aside at room temperature to cool and set.

5. To make the meringue frosting, mix the egg whites, sugar and cream of tartar in the bowl of a stand mixer and place over a saucepan of simmering water. Whisk constantly until the sugar is fully dissolved (you will feel no granules of sugar when you rub it between your fingers) and is warm to the touch, about 3-5 minutes. Transfer to the stand mixer and bean with the whisk attachment, gradually increasing the speed from low to high, until stiff, glossy peaks form. Add the vanilla bean scrapings or vanilla extract and bean until combined. Transfer to a piping bag fitted with your favorite decorating tip.

6. To assemble, Cut a small hole into the top of each cupcake and fill with a heaping teaspoon of cool ganache. Cover the hole back up with the bit of removed cake and spread a small amount of ganache to cover the top of the cupcake. Dip into the remaining 1/2 cup of graham cracker crumbs to cover the ganache. Pipe a generous portion of meringue frosting on the center of the graham-cracker-dipped cupcakes. Using a small kitchen torch, carefully "toast" the meringue frosting. Decorate with a small piece of chocolate or piece of graham cracker if desired. Enjoy!

(Cake recipe adapted from Trophy Cupcakes)

Strawberry Cupcakes with Strawberry Swiss Meringue Buttercram

I've been meaning to post this for a while now. Strawberry season has come and gone here in CT - we're moving onto blueberries, raspberries and peaches, oh my! I certainly had my fun with strawberries though. Strawberry-rhubarb pie, strawberry-rhubarb vanilla bean jam, strawberry balsamic black pepper jam, strawberry lemonade, and of course, these sweet little strawberry cupcakes!

Pink isn't normally my thing, but these cupcakes were just so damn cute with their pretty pink frosting and little strawberries on top. The cupcake itself is a light, not too sweet vanilla based cupcake scented with strawberry. The buttercream is what packs the punch of strawberry flavor. Luckily, swiss meringue buttercream is light, airy and not sickeningly sweet, so don't be timid about piping on a generous portion atop each cupcake!

I used the strawberry-rhubarb jam I had canned a few days before, but you can use any high quality strawberry jam or preserve you have. Jam is a great way to flavor frosting so definitely play around with this recipe using different flavors throughout the year!   

  
Strawberry Cupcakes with Strawberry Swiss Meringue Buttercream

(cupcake recipe adapted from Sprinkles' Cupcakes)

Strawberry Cupcakes
Makes 1 dozen

1 1/3 cup strawberries, pureed in a food processor or blender
1 1/2 cups flour, sifted
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup room temp whole milk
1 tsp vanilla extract
1/2 cup unsalted butter, room temp
1 cup sugar
1 large egg, room temp
2 large egg whites, room temp

1. Preheat oven to 350F. Line a 12 cup muffin tray with cupcake liners and set aside. Place strawberry puree in a medium heavy bottomed skillet and cook over medium heat until it has reduced by about half. Set aside and cool.

2. In a medium bowl whisk together the flour, baking powder, baking soda and salt. In another bowl mix together milk, vanilla and reduced strawberry puree. Set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on medium high speed until light and creamy. Add the sugar and continue to beat until very well combined and fluffy, scraping down the sides of the bowl as needed. Beat in the egg and egg white just until combined.

4. Set the mixer on low and slowly add half the flour mixture, mixing until just moistened. Add the milk mixture and mix until just blended. Add the remaining flour mixture and mix until homogenous, scraping the sides of the bowl as needed.

5. Divide batter evenly among the muffin tin. Bake for 20-25 minutes, or until a toothpick or cake tester inserted into the center of a cupcake comes out with just a couple crumbs. Allow cupcakes to cool completely in the tin before frosting.

Strawberry Swiss Meringue Buttercream
Makes 3 1/2 cups (you will have extra)

5 large egg whites
1 1/2 cups sugar
4 stick (1 lb) unsalted butter, cut into tablespoon chunks and at room temp
seeds of 1 vanilla bean
1/2 cup strawberry jam or preserves
1/4 tsp salt

1. Combine the egg whites and sugar in the bowl of a stand mixture and set over simmering water. Heat mixture to 160F while whisking almost constantly.

2. Transfer hot mixture to the stand mixer fitted with the whisk attachment, add the vanilla bean seeds and salt, and beat on high speed until mixture doubles in volume, has stiff peaks and has cooled. This will take about 10-12 minutes.

3. Add the butter one piece at a time, mixing until completely incorporated after each addition. The mixture may begin to look lumpy, curdled, soupy or some other kind of awful, but don't worry! Just keep beating that sucker and it will come together into light, fluffy frosting. Once the buttercream is smooth and fluffy, add the  jam and mix until combined. Now you're ready to frost your cupcakes!

Walking Dead Cupcakes

 

Rrrrgghhrhhh....brrrrraaaaaiiinnnnssss......    Oh whoops, sorry, you'll have to excuse me.  The other day I got bitten by this really strange looking child who had half their face dissolved and ever since then I've had the most peculiar cravings.  Cravings for BRAINS!

However, when brains simply aren't available or a practical option, I also freakin' love me some cupcakes! They're sweet, chocolatey, slightly less messy to eat. In celebration of The Walking Dead Season 2 premiere tonight and all things Halloween, I made a graveyard of cupcakes like the good little baking zombie I am!

These chocolate cupcakes come complete with a gooey green coconut center, dirty caramel buttercream, and a most delicious gravestone. They're perfect for a party or just for fun to get you into the Halloween spirit!

 

Chocolate Cupcake

Makes 12-16 cupcakes

4 ounces unsweetened chocolate, melted

1 cup all-purpose flour

1/2 cup water

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

1. Preheat oven to 350 degrees with rack in center. Whisk together flour, baking powser, baking soda and salt in a medium bowl. Set aside. 

2. In the bowl of an stand 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 the 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 light in color, about 1 minute. Mix in sour cream.

3. 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 just until incorporated. 

4. Line a cupcake pan with paper liners. Fill each liner about 2/3 the way full. Bake, rotating pans halfway through, until tops are firm and a cake tester comes out clean, about 20 minutes. Cool for 10 minutes in the pan on wire racks, then carefully remove from the pan to finish cooling.

Coconut Pastry Cream

Makes 2 cups

3 large egg yolks

1/3 cup sugar

3 Tbsp cornstarch

pinch salt

1 1/2 cups whole  milk

1 cup sweetened flaked coconut

3/4 tsp vanilla
1-2 drops green gel food coloring

1. Whisk egg yolks in a small bowl and set aside. Combine sugar, cornstarch and salt in a small saucepan. Whisk in milk gradually, and cook, stirring constantly, over medium heat until the mixture boils and thickens, about 10 minutes. Remove from heat.

2. Slowly whisk in about a 1/4 cup of the hot milk mixture into the reserved egg yolks to temper. Add the yolk mixture back to the pot with the milk and cook over medium-low heat whisking constantly, until the mixture bubbles and thickens. Remove from heat and stir in coconut, vanilla and food coloring.

3. Transfer the pastry cream to a small bowl and cover with a sheet of slightly greased plastic wrap, pressing it directly onto the cream and chill until cool, at least 1 hour.

Cookies and Caramel Buttercream

Makes 5 cups

1 1/4 cup sugar

1/3 cup heavy cream

6 large egg whites

pinch salt

1 lb butter, softened and cut into small cubes

1 tsp vanilla

1/2 cup chocolate cookie crumbs, homemade or store bought

1. Pour 1/4 cup water into a small saucepan and add 1/2 cup plus 2 tablespoons sugar. Cook over medium-high heat, stirring occasionally, until sugar is dissolved and syrup is clear. Continue to cook, without stirring, until syrup comes to a boil, washing down sides of pan with a wet pastry brush two or three times to prevent crystals from forming. Let syrup boil, gently swirling pan occasionally, until syrup is dark amber.

2. Remove from the heat and carefully pour in the cream. Stir caramel until smooth then pour a small bowl to cool.

3. Whisk together remaining 1/2 cup plus 2 tablespoons sugar, the egg whites, and salt in the heatproof bowl of a standing mixer. Set bowl over a pan of simmering water; whisk until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.

4. Return bowl to mixer; fit mixer with whisk attachment. Beat on medium-high speed until stiff. Reduce speed to medium low; add butter, a few tablespoons at a time. Continue whisking until smooth.

5. Switch to paddle attachment. Add caramel and vanilla; beat on lowest speed until combined, 3 to 5 minutes. Add the cookie crumbs and stir until they are thoroughly mixed in. The buttercream can be made 2 days ahead and stored in the refrigerator. Before using, bring frosting to room temperature; return to mixer and beat with the paddle attachment until smooth. (you will have extra for these cupcakes - the excess can be frozen.)

For Decorating

~16 chocolate covered graham crackers (like Keebler) decorated with royal icing

3/4 cup sweetened flaked coconut
1-2 drops green gel food coloring

1/2 cup chocolate cookie crumbs, homemade or store bought

Zombie hand cupcake toppers are from Bake it Pretty


1. Place the buttercream in a piping bag fitted with a large round tip (or a ziploc bag with a corner cut off). Set aside. 

2. Place the flaked coconut into a large ziploc bag, add the food coloring and shake the back until the color is well dispersed.

3. Using and small serrated knife, carefully cut out a small cone from the top of the center of each cupcake, making enough room to fill with about 1-2 Tbsp of pastry cream.

4. Spoon in 1-2 Tbsp of the pastry cream into the center hollow of each cupcake. Pipe a generous amount of buttercream, swirling from the edges to the center. Press some of the colored coconut flakes just around the edges of the cupcake on the buttercream. Using a spoon, create a small dent in the buttercream in the center of the cupcake. Place a gravestone behind each well, then spoon a heaping teaspoon of the cookie crumb "dirt" over each well. Top with a zombie cupcake topper if desired.

5. Enjoy alongside a serving of brains with your favorite fellow ghouls and goblins!

Peach, Sugar Plum and Blueberry Bavarian - Daring Bakers July 2011

Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.

Since this is a massive recipe, I'll keep my introduction short and sweet!

This was a very fun challenge for the summer. We no longer have native strawberries available, but there are tons of other options for beautiful summer fruit this time of year in CT so I chose to make a mixed summer fruit bavarian instead of a fraisier. I used juicy peaches, sugar plums and blueberries. Yummy! It made for a very beautiful, colorful cake, but really you can use just about any fruit you like.

This recipe seems very complicated, but if you just break it down and take it one item at a time, it really is just the matter of assembling several very simple recipes into one cake. You can even do it over the course of several days if you like. I hope you give it a whirl!

Chiffon Cake

1 cup + 2 Tbsp all purpose flour
1 tsp baking powder
3/4 cups sugar
1/2 tsp salt, preferably kosher
1/4 cup vegetable oil
3 large egg yolks
⅓ cup + 1 Tbsp water
1 tsp vanilla extract
1 tsp almond extract
3/4 tsp lemon zest, grated
5 large egg whites
¼ tsp cream of tartar

1. Preheat the oven to 325°F. Line the bottom of an 8-inch spring form pan with parchment paper. Do not grease the sides of the pan.

2. In a large mixing bowl, stir together the flour and baking powder. Add in all but 3 tablespoons of sugar, and all of the salt. Stir to combine.

3. In a small bowl combine the oil, egg yolks, water, vanilla and lemon zest. Whisk thoroughly. Combine with the dry ingredients and mix thoroughly for about one minute, or until very smooth.

4. Put the egg whites into a stand mixer, and beat on medium speed using a whisk attachment  until frothy. Add cream of tartar and beat on medium speed until the whites hold soft peaks. Slowly add the remaining sugar and beat on a medium-high speed until the whites hold firm and form shiny peaks.

5. Using a grease free rubber spatula, scoop about ⅓ of the whites into the yolk mixture and fold in gently. Gently fold in the remaining whites just until combined.

6. Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until toothpick inserted into the center comes out clean. Remove the cake from the oven and allow to cool in the pan on a wire rack. To unmold, run a knife around the sides to loosen the cake from the pan and remove the spring form sides. Invert the cake and peel off the parchment paper. Can be refrigerated for up to four days.

Pastry Cream

1 cup whole milk
1/2 tsp vanilla extract
1/8 tsp salt
2 Tbsp cornstarch
1/4 cup sugar
1 large egg
2 Tbsp unsalted butter
3/4 tsp gelatin
1/2 Tbsp water
1 cup heavy cream


1. Pour the milk, vanilla and salt into a heavy sauce pan. Place over medium-high heat and scald, bringing it to a near boil, stirring occasionally. 

2. Meanwhile, in a stand mixer add the cornstarch and sugar. Whisk to combine. Add the eggs to the sugar/cornstarch and whisk until smooth.

3. When the milk is ready, gently and slowly pour the hot milk down the side of the bowl into the sugar/egg mixture with the mixer on. Pour the mixture back into the warm pot and continue to cook over medium heat until the custard is thick, just about to boil, and coats the back of a spoon.

4. Remove from the heat and pass through a fine mesh sieve into a large mixing bowl. Allow to cook for ten minutes, stirring occasionally. Once slightly cooled, cut the butter into four pieces and whisk into the pastry cream one piece at a time until smooth. Cover the cream with plastic wrap, pressing the wrap against the top of the cream to prevent a skin from forming. Chill in the refrigerator.

5. In a small dish, sprinkle the gelatin over the water and let stand for a few minutes to soften. Put two inches of water into a small sauce pan and bring to a simmer over medium heat.

6. Measure 1/4 cup of the chilled pastry cream into a small stainless steel bowl that will sit over the sauce pan with the simmering water without the bottom of the bowl actually touching the water. Heat the cream until it is 120F. Add the gelatin and whisk until dissolved and smooth. Remove the cream from the water back and whisk into the remaining chilled pastry cream in two additions.

7. In a stand mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Immediately fold the whipped cream into the pastry cream.

Simple Syrup

1/3 cup sugar
1/3 cup water
3 Tbsp dark rum

1. Combine the water and sugar in a small saucepan. Bring the mixture to a boil until the sugar dissolves.

2. Remove from the heat and allow to cool slightly. Stir in the rum.

Assembly

1 baked 8 inch chiffon cake
1 recipe pastry cream filling
1/3 cup simple syrup
~2 lbs mixed summer fruit (peaches, sugar plums, blueberries were my choice)
confectioner sugar for dusting
1/2 cup almond paste

1. Line the sides of an 8 inch spring form pan with plastic wrap. Do not line the bottom fot he pan.

2. Cut the cake in half horizontally to form two even layers. Fit the bottom layer into the prepared spring form pan. Moisten the layer evenly with the simple syrup. When the cake has absorbed enough syrup to feel like a squishy sponge, you have enough.

3. Peel and slice enough pieces of peaches to arrange around the sides of the pan to be exposed. Arrange with the slices pressing against the sides of the pan.

4. Pipe some of the cream in between and over the peaches, and a thin layer across the top of the cake.

5. Cut the rest of the fruit into bite sized pieces and arrange them around the center of the cake. Cover the fruit entirely with all but 1 Tbsp of the pastry cream.

6. Place the second cake layer on top and moisten with the simple syrup as you did with the bottom cake layer.

7. Lightly dust a work surface with confectioners' sugar and roll out the almond paste into a 10 inch round, 1/16th inch think. Spread the remaining 1 Tbsp of pastry cream on top of the cake and cover with the round of almond paste, cut off the excess. Pour the pineapple glaze over the top (recipe follows). Chill for at least 4 hours. 

8. To serve, release the sides of the spring form pan and peel away the plastic wrap gently. Serve or store in the fridge for up to 3 days.

Pineapple Glaze

1 1/2 cups pineapple juice
1 Tbsp water
1 Tbsp rum
1 tsp lemon juice
1 Tbsp gelatin

1. Combine the water, rum and lemon juice in a small bowl. Sprinkle gelatin over the mixture to soften. 

2. Place the pineapple juice in a small saucepan and bring to a simmer. Pour over the gelatin mixture and whisk to dissolve gelatin. Place over a bowl of ice water and allow to cool until syrupy and beginning to thicken, stirring occasionally. Do not let it gel. When the mixture is syrupy, pour a 1/16th inch over the top of the cake. Chill until set.