Manhattan Cinderella - Cupcake Recipes by Trish Wylie
I just saw this post on I(Heart) Presents and immediately went over to the Harlequin website to check out Trish's cupcakes. WOW is all I can say and I thought I would share them with you.
Chocolate with Cabernet Cupcakes
An adult-rated surprise of super-rich chocolate with the taste of cherries and the slightest hint of red wine.
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 eggs
3/4 cup cabernet sauvignon
1/2 cup dried cherries, chopped
Assembly Materials
18 Chocolate with Cabernet Cupcakes
2 cups lightly sweetened whipped cream
1/4 cup dried cherries, chopped
1 tablespoon cinnamon or cocoa powder, as garnish
Bake the cupcakes
1. Preheat the oven to 350 degrees F and prepare muffin pans with white paper baking cups.
2. Into the large bowl of an electric mixer, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and cocoa powder.
3. Add the oil, vanilla, eggs and wine.
4. Beat with the electric mixer at low speed for 30 seconds. Turn the mixer speed to high and continue beating for three minutes, scraping the sides occasionally.
5. Remove the bowl from the mixer and stir in the dried cherries. Pour the batter into the prepared muffin pans. Bake for 20 minutes or until a toothpick inserted comes out clean.
Assembly Instructions
1. Spoon a dollop of whipped cream on the center of the completely cooled cupcakes.
2. Add five to six bits of dried fruit and a dusting of cinnamon or cocoa powder.
Mocha Cupcakes
The ultimate grown-up cupcake.
Serving: 16
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients:
1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon Kosher salt
1/4 teaspoon ground cinnamon
1 1/2 teasoons coffee powder (use espresso powder if you are a coffee fan)
1/2 cup hot water
1 teaspoon vanilla extract
1/2 cup whole milk, plain yogurt, or sour cream
1/4 pound (1 stick) unsalted butter, at room temperature
1 cup sugar
1 egg
Coffee Swiss Meringue Buttercream Frosting:
(Makes enough to frost 16 cupcakes)
3/4 cup granulated sugar
3 egg whites
1/8 tsp salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temp
1 tbsp hot water
1 1/2 tsp instant coffee
INSTRUCTIONS:
1. Preheat the oven to 375 degrees. Line 18 muffin cups with paper baking cups.
2. Place the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon in a bowl and mix to combine.
3. Place the coffee powder and water in a small bowl and mix until the coffee has dissolved. Add the vanilla and milk and mix until well combined.
4. Place the butter and sugar in the bowl of a mixer fitted with a paddle and beat until light, fluffy, and light lemon colored, about 3 to 5 minutes. Add the egg and beat well. Scrape down the sides of the bowl, and half of the flour mixture, and beat well. Add the coffee mixture and then the remaining flour mixture.
5. Scrape down the sides of the bowl and fill the prepared muffin tins two-thirds full. Transfer to the oven and bake until a toothpick inserted in the center comes out clean, about 20 minutes. Set aside to cool.
FROSTING:
Put sugar, egg whites and salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees). Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes total. Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Meanwhile, stir 1 1/2 tsp instant coffee into 1 tbsp hot water until dissolved, then put it in the refrigerator or freezer until it comes down to room temperature. Reduce mixer speed to low and add coffee mixture. Continue beating 1 minute to reduce air bubbles.
Chocolate Ganache Cupcakes
Chocolate cake, chocolate ganache, chocolate spikes - chocolate, chocolate! What's not to love?
Chocolate Buttermilk Cupcakes
1 2/3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened cocoa
1 cup sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
Dark Chocolate Ganache
4 ounces good quality bittersweet dark chocolate
4 ounces heavy cream
Milk Chocolate Ganache
4 ounces good quality milk chocolate
4 ounces heavy cream
Chocolate Spikes
2 ounces good quality chocolate
Assembly Materials
12 Chocolate Buttermilk Cupcakes
Dark Chocolate Ganache
Milk Chocolate Ganache
Chocolate Spikes
Special Tools
Muffin pan with square cups (optional)
Pizza wheel (optional)
Double boiler
Make the cupcakes
1. Preheat the oven to 350 degrees F and prepare the muffin pans with nonstick spray and flour or paper cups.
2. In a large bowl, sift together the flour, baking soda and salt. Add the cocoa and sugar and mix until thoroughly blended.
3. Add the buttermilk, oil and vanilla and beat until smooth.
4. Pour or spoon the batter into the pans, filling at least halfway. Bake for 15 to 20 minutes, until the cakes test done.
5. Remove the pans and turn out the cupcakes onto a wire rack to cool.
Prepare the ganache
1. Chop the chocolate fine and place it in a small bowl.
2. Bring the cream in a small pot to a simmer.
3. Pour the simmering cream over the chopped chocolate and stir until smooth.
4. Cool to room temperature.
Make the chocolate spikes
1. Melt the chocolate in the top of a double boiler.
2. Line a baking sheet with parchment paper and pour the melted chocolate on it. Spread the chocolate evenly, then let it set.
3. Use a pizza wheel or sharp knife to cut slices of chocolate.
4. Refrigerate until just before serving.
Assemble
1. If you want the distinctly different square shape, you have two options. Use a silicone muffin pan with square cups, or do the old-fashioned thing, and, when the cakes are cool, use a sharp knife to slice the tops and sides square.
2. Place the cooled cupcakes on a wire rack with a baking sheet underneath.
3. Use a ladle to pour the Dark Chocolate Ganache over the cupcakes to cover all the edges. Let it set about 10 minutes on each cake.
4. Using a fork, drizzle the Milk Chocolate Ganache over each cupcake in one direction. Turn the cupcake the opposite direction and drizzle again. Refrigerate the cakes until serving time.
5. When it's time to serve the cakes, place the spikes on top as desired.
ENJOY!
CLAIMED BY THE ROGUE BILLIONAIRE - Harlequin Presents - January 2009
MANHATTAN BOSS, DIAMOND PROPOSAL - Harlequin Romance - February 2009
Trish Wylie website
