As my previous post mentioned, I had the privilege to be a part of my brother-in-law's wedding last weekend. After rehearsal dinner, the couple had a dessert reception to welcome all their out-of-town guests. Here is a round up of the cupcakes.
Per the bride's request, the spread included red velvet cupcakes with cream cheese frosting. (You can find the recipe here.)
Peanut butter and jelly cupcakes are always a favorite. (You can find the recipe here.) I think its because it reminds us all of our childhood. So comforting. I made little flags from some pieces of cardstock, toothpicks, and ribbon. I then hand stamped the monogram and cupcake flavors on either side.
Gourmet for a while now and super excited that I finally had the opportunity to make it. This cake is moist and light but not sweet at all, so that it pairs perfectly with the chocolate ganache. I topped it off with some whipped cream and a pirouette.
recipe from Gourmet 1999
- 3 ounces fine-quality semisweet chocolate
- 1 1/2 cups hot brewed coffee
- 3 cups sugar
- 2 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 1 1/4 teaspoons salt
- 3 large eggs
- 3/4 cup vegetable oil
- 1 1/2 cups well-shaken buttermilk
- 3/4 teaspoon vanilla
- 1 pound fine-quality semisweet chocolate
- 1 cup heavy cream
- 2 tablespoons sugar
- 2 tablespoons light corn syrup
- 1/2 stick (1/4 cup) unsalted butter
- whipped cream
- Preheat oven to 300°F. and grease pans. Line cupcake pan.
- Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
- Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter into liners and bake until a tester inserted in center comes out clean, 15-18 minutes.
- Cool cupcakes on racks. The cupcakes may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.
- To make the ganache, finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.
- Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
- Spread frosting over cupcakes, top with some whipped cream and a pirouette.
vanilla cupcakes with vanilla buttercream
adapted from billy's bakery
- 3 cups cake flour
- 2 cups sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs
- 1 cup whole milk
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 6 to 8 cups confectioners' sugar
- 1/2 cup milk
- 1 teaspoon pure vanilla bean paste
- Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled.
- To make the buttercream, in the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
- Use a small offset spatula to frost tops of each cupcake. Serve at room temperature.
The centerpiece : Brown Bear
Even brown bear had a cupcake! Congratulations Henry and Phoebe!