Well today was interesting. First off, I decided to check out a bakery store I discovered a while back but never got around to visiting. My main purpose for going was to pick up some alphabet fondant cutters for a recent gig I got. A friend of mine asked me to create a cake for their friends' kid's birthday. This being the first cake I will sell, I want it to be perfect, so I decided to practice.
I don't think its half bad for my first time working with fondant...
Anyways, as I was at the bake supply store, I was astounded on the large quantity of fillings people buy. The lady in front of me bought a 50 lb. bucket of buttercream frosting! That's ridiculous! Who needs 50 lbs. of buttercream all at once?! I digress...as I was watching the cashier ring the woman in front of me up, it hit me how little I know about baking, not to mention how many supplies I still require to be anywhere near professional.
After leaving the bake shop, I headed to the grocery store to pick up a few items for the fondant (marshmallows and lots of powdered sugar), and some other items I needed around the house. I was so excited to get started on my cake endeavor that I completely forgot to actually go grocery shopping! ah well, there is always tomorrow. Nobody will die because I forgot to pick up some milk. Or maybe they will...
As I was baking practice cake number 2, I hear commotion outside and men yelling. The next thing I know, there are cops in my backyard with rifles and pistols looking for a burglar that ran into the backyard! With all this going on, it was very difficult to stay focused on my cake. This happned at about 4:30 pm. The cops surrounded the perimeter, the rest of the neighborhoods surrounding mine, requested a helicopter, and stayed in the backyard until around 8:30 looking for the guy. I was tempted to offer them cake after it finished baking, but I figured it would be unprofessional. Besides, what if they see the thief and they're too busy eating cake to catch him. In the end, it makes me wonder. Why am i talking about a cake that is not even being posted. Onto the real star of the hour!
A friend of mine from Imports@CPP requested that I make cappuccino cupcakes for their next meet (along w/ an odd request for garlic bread...). Being that I love to get fancy, and can never make anything simple, I decided on making these wonderfully moist and delicious Mudslide Cupcakes. These cupcakes are a perfect blend of coffee and Kahlua flavors.
Mudslide Cupcakes
adapted from Tracey's Culinary Adventures
Cupcakes
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
3/4 cup coffee, at room temperature
3/4 cup Kahlua
3 large eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
Kahlua Buttercream
6 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
4 tablespoons Kahlua
2 tablespoons coffee, at room temperature
Bailey’s Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
Preheat oven to 350 F. Line cupcake pans with paper liners.
Whisk the flour, cocoa powder and baking soda together in a medium bowl. Combine the coffee and Kahlua in a measuring cup.
Add the egg whites to the the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form - the egg whites should be glossy, not dry.
Transfer the egg whites to another bowl and clean out your mixer bowl (or use a second bowl if you have one). Fit your stand mixer with the paddle attachment, and cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternately add the flour mixture and the coffee/Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in the egg whites.
Divide the batter evenly between the prepared liners, filling each about 2/3-3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove them to the rack to cool completely.
To make the Kahlua buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the cocoa powder, Kahlua and coffee and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
To make the Bailey's buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the vanilla extract and Bailey's and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
Anyways, as I was at the bake supply store, I was astounded on the large quantity of fillings people buy. The lady in front of me bought a 50 lb. bucket of buttercream frosting! That's ridiculous! Who needs 50 lbs. of buttercream all at once?! I digress...as I was watching the cashier ring the woman in front of me up, it hit me how little I know about baking, not to mention how many supplies I still require to be anywhere near professional.
After leaving the bake shop, I headed to the grocery store to pick up a few items for the fondant (marshmallows and lots of powdered sugar), and some other items I needed around the house. I was so excited to get started on my cake endeavor that I completely forgot to actually go grocery shopping! ah well, there is always tomorrow. Nobody will die because I forgot to pick up some milk. Or maybe they will...
As I was baking practice cake number 2, I hear commotion outside and men yelling. The next thing I know, there are cops in my backyard with rifles and pistols looking for a burglar that ran into the backyard! With all this going on, it was very difficult to stay focused on my cake. This happned at about 4:30 pm. The cops surrounded the perimeter, the rest of the neighborhoods surrounding mine, requested a helicopter, and stayed in the backyard until around 8:30 looking for the guy. I was tempted to offer them cake after it finished baking, but I figured it would be unprofessional. Besides, what if they see the thief and they're too busy eating cake to catch him. In the end, it makes me wonder. Why am i talking about a cake that is not even being posted. Onto the real star of the hour!
A friend of mine from Imports@CPP requested that I make cappuccino cupcakes for their next meet (along w/ an odd request for garlic bread...). Being that I love to get fancy, and can never make anything simple, I decided on making these wonderfully moist and delicious Mudslide Cupcakes. These cupcakes are a perfect blend of coffee and Kahlua flavors.
Mudslide Cupcakes
adapted from Tracey's Culinary Adventures
Cupcakes
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking soda
3/4 cup coffee, at room temperature
3/4 cup Kahlua
3 large eggs, separated and at room temperature
3/4 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup packed light brown sugar
Kahlua Buttercream
6 tablespoons unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
3 tablespoons unsweetened cocoa powder, sifted
4 tablespoons Kahlua
2 tablespoons coffee, at room temperature
Bailey’s Buttercream
1/2 cup (1 stick) unsalted butter, at room temperature
3 cups confectioners' sugar, sifted
2 teaspoons vanilla extract
4 tablespoons Bailey’s Irish Cream
Preheat oven to 350 F. Line cupcake pans with paper liners.
Whisk the flour, cocoa powder and baking soda together in a medium bowl. Combine the coffee and Kahlua in a measuring cup.
Add the egg whites to the the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until foamy. With the mixer still running, gradually add the granulated sugar. Once incorporated, increase the mixer to medium-high speed and continue beating until stiff peaks form - the egg whites should be glossy, not dry.
Transfer the egg whites to another bowl and clean out your mixer bowl (or use a second bowl if you have one). Fit your stand mixer with the paddle attachment, and cream the butter and brown sugar on medium speed until light and fluffy. Add the egg yolks, one at a time. With the mixer on low speed, alternately add the flour mixture and the coffee/Kahlua mixture, beginning and ending with the flour mixture. Use a rubber spatula to fold in the egg whites.
Divide the batter evenly between the prepared liners, filling each about 2/3-3/4 full. Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for 5 minutes then remove them to the rack to cool completely.
To make the Kahlua buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the cocoa powder, Kahlua and coffee and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
To make the Bailey's buttercream: Beat the butter and powdered sugar in the bowl of a stand mixer fitted with the paddle attachment (it will look almost sandy). Add the vanilla extract and Bailey's and beat to incorporate. Once the frosting comes together, increase the mixer to medium-high speed and beat until smooth and fluffy.
The cupcakes were delicious, and they were a hit with the crowd. Everybody was amazed at the fact that a cupcake can pack that much Kahlua into it. Needless to say, they were all impressed.
I would say that my only problem with this recipe is the fact that my frosting still didn't hold up. As soon as I piped the frosting onto the cupcake, it started melting. Maybe its just me though...I do seem to be having a problem with all of my frostings recently. As mentioned in a previous post, I really ought to start measuring my frosting ingredients.
This post is actually getting to you very very late. I made these cupcakes last Thursday. And before that I made Espresso Macarons and Snickerdoodles. And after I made amazing Jell-O shots. Stay tuned! (as if this was a TV show...) There will definitely be more recipes coming soon!
I would say that my only problem with this recipe is the fact that my frosting still didn't hold up. As soon as I piped the frosting onto the cupcake, it started melting. Maybe its just me though...I do seem to be having a problem with all of my frostings recently. As mentioned in a previous post, I really ought to start measuring my frosting ingredients.
This post is actually getting to you very very late. I made these cupcakes last Thursday. And before that I made Espresso Macarons and Snickerdoodles. And after I made amazing Jell-O shots. Stay tuned! (as if this was a TV show...) There will definitely be more recipes coming soon!