St. Patrick's Day Cupcakes

 

Would you like to know how to make new friends? It's actually quite easy, first thing you have to be invited to a party. Secondly you need to make some very tasty "adult only" cupcakes and bring them along to said party. Lastly, sit back and enjoy watching everyone moan while eating those cupcakes. Follow all of these steps and I guarantee you will be an instant hit at any party. 

These cupcakes are made up of three distinct components. A chocolate Guinness cupcake filled with a white chocolate Bailey's truffle center and topped with Bailey's buttercream. Oh yeah, these little babies are laced with liquor and are somewhat reminiscent of a drink called an "Irish Car Bomb". It consists of a glass of Guinness along with Irish Whiskey and Bailey's Irish Cream. The whiskey is floated on top of the Irish Cream in a shot glass, and the shot glass is then dropped into the stout. Talk about potent!

Guinness and chocolate are a match made in heaven and I'm now officially in love with with this combination. You can't tell that the batter is made with beer, but it rather enhances the chocolate flavor and adds a rich undertone, almost reminding me of espresso. I also chose to go with an extra dark cocoa powder which along with the beer makes for a not too sweet cupcake which happens to be the perfect vessel for the truffle center and frosting. The truffle center is chopped white chocolate (I used Lindt) mixed with hot heavy cream, butter and Bailey's.  After the cupcake is baked I used an apple corer to remove part of my cupcakes so I could fill them with the truffle mixture. Putting the truffle mixture into a disposable pastry bag made filling the cakes a cinch.  I didn't even bother replacing the tops since I knew the holes would be covered by frosting anyway, and this way they ended up being my afternoon snack. The buttercream is simply butter with powdered sugar, and for additional flavor more Bailey's Irish Cream is incorporated.

These cupcakes were really a hot commodity at the party. People were pleasantly surprised, especially by the Guinness in the cupcake batter and every single person that tried them was in agreement that these cupcakes were pretty much one of the best ones they had ever eaten. So, if you are still looking for a little something to bring along to a St. Patrick's day celebration or just looking for a great dessert after that corned beef and cabbage, then this is your recipe. On Thursday make sure to wear something green, drink a green beer, but most of all have a happy St. Patrick's Day. Éirinn go Brách - Ireland Forever!

Also, make sure to check out some of my posts from the previous year when my blog was still in its infancy if you are looking for more St. Patrick's Day inspired recipes:

Glazed Corned Beef
Irish Colcannon Potatoes
Fried Cabbage
Irish Soda Bread
Shepherd's Pie
Irish Cream Cupcakes with Bailey's Frosting

Guinness Chocolate Cupcakes with Bailey's Truffle Centers and Bailey's Buttercream
 ~makes 24 cupcakes~ 
(Print this Recipe)

Ingredients:
For the Guinness Chocolate Cupcakes:
1 cup Guinness beer
16 tablespoons unsalted butter
3/4 cup unsweetened dark cocoa powder
2 cups all-purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

For the Bailey's Truffle Centers:
8 ounces white chocolate, finely chopped
1/2 cup heavy cream
2 tablespoons unsalted butter, at room temperature
4 tablespoons Bailey's Irish cream

For the Bailey's Buttercream:
12 tablespoons unsalted butter, at room temperature
4 cups confectioners' sugar, sifted
1/2 teaspoon vanilla
5-8 tablespoons Bailey's Irish cream

Directions:
For the Guinness Chocolate Cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners. Combine the Guinness and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.

In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with paddle attachment, beat together the eggs and sour cream to blend. Add the Guinness/butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to 3/4 full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

For the Bailey's Truffle Centers: Place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, the pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey's and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling).

Meanwhile , cut out a portion from the center of each cooled cupcake with an apple corer or using the cone method (a small paring knife words best for this). Once the truffle mixture has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

For the Bailey's Buttercream: Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the vanilla and Bailey's until smooth. Add more Bailey's if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Slightly adapted from: Annie's Eats

Piña Colada Cake for a Special Birthday

The special meal (Sauerbraten, Semmelknödel, and Blaukraut) that I featured recipes for last week were for my husband whose birthday happens to fall on Valentine's Day. It is tradition in our home, that the birthday boy or girl gets to pick the meal (homemade or eating out) and the cake. If you've been reading my blog for a while you know by now that my husband is not a fan of chocolate, with the exception of a few dishes like the German Chocolate Cupcakes he requested last year. For his birthday it is usually a given that he will pick a cake that has not one fleck of chocolate (white chocolate excluded) in it. Last year he picked Dorie Greenspan's Perfect Party Cake which is what started my blog and this year after looking through a couple of my recipe books he "settled" on Piña Colada Cake from Sky High: Irresistible Triple-Layer Cakes. Always up for a good challenge, I decided this would be some great practice to continue working on my layered cake skills.

Layered cakes and in specific, more than two layer cakes are something that does not come easy to me. I'm getting better at it, and the cakes do taste very good after all is said and done, but the process gives me a little bit of anxiety. Today's featured cake is composed of three key components. A brown sugar cake, a pineapple filling and a coconut buttercream. First up the cake. This cake was everything and more I had hoped for. Fantastic flavor and texture, but it gave me a little bit of trouble in the oven and happened to dome in the middle (which might be due to my oven, I haven't figured that one out yet). I had to level all three layers with a knife (not an easy task for this lefty) before being able to use them. The second component was the pineapple filling. Who knew, that a combination of crushed pineapple, sugar, lime and vanilla bean would end up tasting so utterly decadent. I could eat this stuff by the spoonful, on vanilla ice cream, Greek yogurt, etc, I'm sure you get the picture. I will definitely be making this filling again all by itself since there are so many great applications for it. The last, and most certainly not least, component was the coconut frosting, which is another winner. An Italian meringue buttercream which to me tastes so much better and lighter (if that is even possible, considering all the butter) that gets its coconut flavor from a combination of coconut milk and coconut extract. Everything came together very easy, putting it together is where the going got a little tougher for me. The cake is assembled by placing one of the cake layers on a cake plate where it is then drizzled with rum (oh yeah, baby) and a layer of the pineapple jam. Another cake layer, more rum and pineapple filling and then the final cake layer and more rum. If you look closely at my cake slice you'll see I put my second and third layer together upside down which makes the cake appear like there is a whole different layer of filling. Nope, not the case, just Susi messing up slightly ;o) I tried removing the layer so I could fix it but between the rum-drenched cake and filling it started to fall apart and I just decided to leave it as is.

The final step, frosting the cake and applying toasted coconut to the sides. For decoration I simply chose fresh pineapple slices and a bit more coconut.

The verdict? The cake is incredible! The birthday boy loved every little thing about it. A perfect balance of flavors that will just melt in your mouth. It is truly reminiscent of the drink. With a couple of teeny tiny adjustments this recipe would be perfect. First up the amount of rum, which my kids were not nearly as enthusiastic about as the adults. You could leave it out completely or replace it with pineapple juice. I also ended up reducing the rum to about 1/3 cup (I reflected this change in the recipe) total between all the layers. The 2/3 cup the recipe called for would have been overkill and I happen to like rum flavored desserts. The other thing I would change the next time is to double the recipe for the pineapple jam. There could have easily been more of that without being too much and I ended up having to spread it a little too thin around the edges so that there would be enough. I made the cake one day before my husband's birthday and while I was busy for a few hours, baking, cooking and assembling, the process wasn't too bad or difficult. One thing I did recognize is that the cake actually got better with each additional day it sat in the refrigerator. The rum had time to soak into all the layers and the flavor wasn't nearly as strong on day 3 as when it was first cut. Another plus is that the cake stayed wonderfully moist. My husband ended up taking some of it to work where it got the thumbs up and a few requests for the recipe. Would I bake this cake again? Absolutely, without a doubt, this recipe is a keeper and if Piña Coladas make you think of tropical islands, sunshine, umbrella drinks and sandy beaches give this recipe a go, chances are you won't regret it and you'll feel like you are on vacation!

Piña Colada Cake

(adapted from "Sky High: Irresistible Triple-Layer Cakes")

(Printable Recipe)

Ingredients:

For the pineapple filling:

1 can (20 ounces) crushed pineapple in juice (no sugar added)

1 cup sugar

1/4 cup fresh lime juice

1 one-inch piece of vanilla bean, split in half

For the brown sugar cake:

3 3/4 cups cake flour

1 3/4 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 1/4 cups light brown sugar

2 sticks (8 ounces) unsalted butter, at room temperature

1 3/4 cups buttermilk

5 eggs

2 teaspoons vanilla extract

For the coconut buttercream:

3 egg whites

1 cup sugar

1/4 water

2 1/2 sticks (10 ounces) unsalted butter, at room temperature

2/3 cup unsweetened coconut milk

1 1/2 teaspoons coconut extract

For assembling the cake:

Brown Sugar Cake (baked and cooled)

Pineapple Filling, at room temperature

Coconut Buttercream

1/3 cup rum (light, amber, or dark, whichever you prefer)

Toasted coconut flakes

Thin slices of pineapple for decoration

Preparation:

For the pineapple filling: Combine the crushed pineapple, sugar, and lime juice in a large nonreactive skillet. With the tip of a small knife, scrape the vanilla seed into the pan; add the pod as well. Warm over medium-low heat, stirring to dissolve the sugar, 2 to 3 minutes.

Raise the heat to medium and simmer, stirring occasionally to prevent scorching, until the juices have almost completely evaporated and the pineapple has a jam-like consistency. Remove from the heat an discard the vanilla pod. Let the pineapple filling cool completely before using. (The filling can me made a day ahead and refrigerated. Let return to room temperature before using.)

For the brown sugar cake: Preheat the oven to 350 degrees F. Butter three 9-inch cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

Sift together the flour, baking soda, baking powder, and salt into a large mixer bowl; whisk gently to combine. Add the brown sugar, butter, and 1 1/2 cups of the buttermilk to the dry ingredients. With the mixer on low, blend to incorporate. Raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.

Whisk the eggs with the remaining 1/4 cup buttermilk and the vanilla and add to the batter in 3 additions, scraping down the sides of the bowl well and beating only long enough to incorporate between additions. Divide the batter among the 3 prepared pans.

Bake for 25 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes; then turn out onto wire racks, carefully peel off the paper liners, and allow to cool completely before filling and frosting.

For the coconut buttercream: Put the egg whites in the bowl of an electric mixer fitted with the whip attachment so they are all ready to go.

Combine the sugar and water in a small heavy saucepan and place over medium heat, stirring to dissolve the sugar. Bring to a boil and cook, without stirring, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer.

Beat the egg whites briefly at medium speed.Slowly add the hot syrup in a thin stream, being careful to avoid the beaters. Continue to whip until the meringue has cooled to body temperature.

With the mixer on low speed, gradually add the butter, several tablespoons at a time, and continue to beat until a smooth, fluffy frosting forms.

Add the coconut milk in several additions, scraping down the sides of the bowl well after each addition. Add the coconut extract and mix until smooth.

For assembling the cake: Place one layer, flat side up, on a cake stand or serving plate. Carefully brush with rum. Spread half of the pineapple filling over the layer, leaving a 1/3-inch margin around the edge. Add the second layer, brush with more rum, and cover with the remaining filling. Top with the third layer, flat side up, brush with the remaining rum. Frost the top and sides of the cake with the coconut buttercream. Decorate with toasted coconut and thin slices of pineapple. 

Adapted from: Sky High: Irresistible Triple-Layer Cakes

Banana-Caramel Decadence Cupcakes

Sometimes the best laid plans simply don't work out. Today's post was supposed to be this well planned out apple dessert, but the dessert gods weren't in agreement and I decided to switch gears yesterday. Looking for inspiration in my kitchen my eyes caught four very ugly looking bananas sitting on the counter. Now you all know the story, sometimes you can't buy them fast enough and then there are times when no one touches them at all. I actually think there is some kind of conspiracy going on in my house. I wouldn't be surprised if my family made a pact to let bananas go bad every once in a while just so I can come up with a dessert.

I knew I didn't want to make a cake or banana bread, so I went to one of my most used cookbooks, Martha Stewart's Cupcakes for inspiration. While a couple of them sounded pretty good, none of them struck a chord, so I just took one of Martha's recipes and fiddled with it until I had what I thought was a pretty darn good cupcake. I used her Banana Pecan cupcake recipe as my starting point, but not being in a nut kind of mood I started thinking of things I could replace them with. Looking through my pantry it struck me, butterscotch chips and bananas = match made in heaven. For the frosting, I stuck with the suggested caramel buttercream, I mean why mess with a good thing, right?

Before I started baking, I scaled the recipe down to half. With so many treats being baked lately I knew I didn't need 30 cupcakes hanging around. The original cupcake batter called for light brown sugar, which I realized I was out of after I had started putting things together. Well, dark brown sugar it was  and that turned out to be a great decision. The batter is made quickly and goes into the oven in no time, where it will make your house smell out of this world while baking. After cooling the cupcakes, they are frosted with the most delicious buttercream known to man (fair warning here, for all of you spoon frosting eaters). And finally (since we didn't have enough decadence yet) I drizzled the finished frosted cupcakes with even more caramel.

Good lord, I might have had to take a cold shower after eating one of them. I usually prefer chocolate over all things caramel, but these cupcakes gave chocolate a run for their money. Pure bliss! These will be made again without a doubt. I'm glad I had to change dessert directions at the last minute, but this ended being one of my favorite cupcakes this year!

Banana-Caramel Decadence Cupcakes 

~makes about 15 cupcakes~

(Print this Recipe)

Ingredients:

For the cupcakes:

1 1/2 cups cake flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

2 bananas, mashed (about 1 cup)

1/3 cup buttermilk

1/2 teaspoon vanilla extract

6 tablespoons unsalted butter, at room temperature

3/4 cup packed dark brown sugar

2 large eggs, at room temperature

1/2 cup butterscotch chips

For the caramel:

1 cup plus 4 tablespoons sugar

1/2 cup water

1/2 cup heavy cream

For the caramel buttercream:

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature

1/4 cup sugar

2 large egg whites

1/2 teaspoon vanilla extract

1/3 cup of the prepared caramel

Directions:

For the cupcakes: Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.

Whisk together cake flour, baking soda, baking powder, slat, and cinnamon.

In another bowl, whisk together mashed bananas, buttermilk, and vanilla.

With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one  at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with banana mixture, and beating until just combined after each. Stir in butterscotch chips.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

For the caramel: Combine sugar and water in a heavy saucepan. Heat over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil. Continue to boil, gently swirling pan occasionally to color evenly, until mixture is very dark amber. Remove from heat; add cream in a steady stream (the mixture will spatter), stirring with a wooden spoon until smooth and combined. Let cool.

For the caramel buttercream: With an electric mixer on medium-high speed, cream butter until pale and fluffy. In the heatproof bowl of a standing electric mixer, combine 1/4 cup sugar and the egg whites. Set bowl over a pan of simmering water; whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form. Continue whisking until egg mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 5-10 minutes. Reduce speed to medium-low. Add beaten butter, a couple of tablespoons at a time, mixing well after each addition. Mix in vanilla.

Switch to the paddle attachment. With mixer on medium-low speed, very slowly pour in caramel; beat a couple of minutes. Scrape down sides of bowl, and continue to beat until caramel is fully incorporated.

Putting it all together: Frost cupcakes by using a small offset spatula to spread the buttercream or fill a pastry bag (fitted with the tip of your choice) with the cream and pipe on. Drizzle with additional caramel (you should have some leftover). Refrigerate up to 3 days in airtight containers; bring to room temperature before serving.

Slightly adapted from: Martha Stewart's Cupcakes 

Marbled Lemon-Blueberry Butter Cake

I'm not even sure how I found the cook book for this recipe, but I believe there was at one point a now defunct baking group (correct me if I'm wrong) making the cakes and blogging about the experience. I was in awe and ordered the book thinking I would be able to bake some of them as well. The book got delivered, and while I was looking through it I got more and more intimidated. Yes, I bake a lot, and you can give me anything from bundt cakes, to quick breads, pies, cookies, or anything else that has a homemade touch to it, I love it. But as soon as you throw in a triple layer cake, I get a little quite nervous.

The cakes in this book are gorgeous! True master pieces that would be the center piece of any special occasion. Layering and frosting cakes, especially if over two layers don't necessarily go hand in hand for me. See, I have this thing called being left handed. Now, don't laugh, but for some reason I hold knifes and tools differently than right handed people, and by doing so, certain tasks aren't quite as easy or precise (and according to my husband, look really funny). It has absolutely nothing to do with my lack of formal training, NOTHING! ;o)

When I first received "Sky High: Irresistible Triple Layer Cakes", today's recipe was actually one I bookmarked right away, only to store my book in the bookshelf never to be looked at again until a couple of weeks ago. Looking at my bookshelf for inspiration, the spine of this book caught my eye and I figured now was as good of a time as ever, plus considering I had everything I needed at home for this cake, I set out on a Friday to start. Yes, this cake took me 3 days to make. I'm sure it could have been done in a matter of hours, but I didn't want to overwhelm myself and get frustrated. 

This cake has three components. A cake part, a blueberry preserves filling, and a lemon buttercream. I started by making the blueberry jam (as the recipe advises) since it is also used to swirl into the cake batter for a marble effect. The jam is cooked quickly, and has the most wonderful flavor by adding fresh ginger and lemon juice. The second day I went ahead and baked my three 8-inch layers. The batter was mixed together quickly, and since I already had the jam made, it was ready for the oven in no time. Cooking time was pretty much spot on, and after the cakes had cooled properly, I went ahead and wrapped them tightly to start assembling the cake first thing in the morning.  On day three the first thing I had to make was the lemon butter cream. It is a Swiss meringue buttercream, meaning, you cook the sugar along with water to soft boil stage before adding it to egg whites (or in this cake whole eggs). The hot sugar syrup/egg mixture gets whipped in your stand mixer until it is cool enough to handle the butter. This can easily take 10-15 minutes. Butter is then incorporated little by little until the buttercream comes together, which is usually only during the last few additions of butter. Fresh lemon juice adds the final touch to this wonderful cream, which I might or might not have eaten by the spoon full.

Finally, the cake is assembled by layering the blueberry jam in between each cake layer. Once the cake is stacked and straight, you begin the frosting part. Here is where my dilemma came in. I know I'm not trained at all, and frosting a cake smoothly along with any kind of piping is a challenge at this point. I was not happy with my finished cake at all. I wasn't even sure if I should put it on my blog since the piping really is sloppy and there are so many wonderful bakers out there who could have done this with ease. But I figured, this is my blog, and even though it isn't the best looking cake, it certainly was incredibly tasty! The flavors worked wonderful together and I was proud after all that I overcame my fear and finished. I figured I can only get better from here, right?

Marbled Lemon-Blueberry Butter Cake

~makes an 8-inch triple-layer cake~

(Print this Recipe)

Ingredients:

2 sticks (8 ounces) unsalted butter, at room temperature

2 cups sugar

2 teaspoons grated lemon zest

1 1/2 teaspoons lemon extract

7 egg whites

3 cups cake flour

4 teaspoons baking powder

1/2 teaspoon salt

1 1/4 cups milk

Lemon-Blueberry Preserves (recipe to follow), make this first

Lemon Buttercream Frosting (recipe to follow)

Fresh blueberries, for decoration

Directions:

Preheat the oven to 350 degrees F. Butter the bottom and sides of three 8-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

In a mixer bowl, cream the butter, sugar, lemon zest, and lemon extract until light and fluffy. Gradually add the egg whites 2 or 3 at a time, beating well between additions and stopping occasionally to scrape down the sides of the bowl.

Combine the flour, baking powder, and salt; whisk gently to blend. In 2 or 3 alternating additions, beat the dry ingredients and milk into the butter mixtures, scraping down the sides of the bowl several times. Beat on medium-high speed for about 1 minute to smooth out any lumps and aerate the batter.

Scoop 1 cup of the batter into a small bowl. Divide the remainder equally among the 3 prepared cake pans, smoothing the tops with a rubber spatula. This gives you a "clean canvas" to work with. Add 2 1/2 tablespoons of the Lemon-Blueberry Preserves to the reserved batter and blend well. Drizzle heaping teaspoons of this blueberry mixture over the batter in the pans. Using a skewer or paring knife, swirl the blueberry mixture in short strokes to drag it down through the lemon batter without mixing it in.

Bake for about 25 minutes, or until a cake tester or wooden toothpick stuck into the center comes out clean and the cake begins to pull away from the sides of the pan. Let the layers cool in their pans for about 10 minutes, then turn out onto wire racks, carefully peel off the paper liners, and let cool completely, at least 1 hour.

To assemble the cake, place a layer, flay side up, on a cake stand or serving plate. Spread half of the Lemon-Blueberry Preserves over the top. Place a second layer on top of the first and spread the remaining preserves over it. Finally, place the third layer on top of the second and frost the sides and top oft the cake with Lemon Buttercream Frosting.

Decorate with fresh blueberries.

Adapted from: Sky-High: Irresistible-Triple-Layer Cakes

Lemon-Blueberry Preserves

~makes about 1 cup~

Ingredients:

3 cups blueberries, fresh or frozen

3/4 cup sugar

2 tablespoons freshly squeezed lemon juice

1 1/2 teaspoons grated lemon zest

1 teaspoon grated fresh ginger

Directions:

Puree the blueberries with any juices they have exuded in a blender or food processor. Pass the puree through a coarse strainer or the medium disk of a food mill to remove the skins.

In a heavy medium nonreactive saucepan, combine the blueberry puree with the sugar, lemon juices, lemon zest, and ginger. Bring to a gentle boil over medium heat, stirring frequently to dissolve the sugar. Continue cooking, stirring often for 20 minutes, until the preserves have thickened and are reduced to 1 cup. To check for proper thickness, place 1 to 2 teaspoons on a small china or glass plate and put it in the freezer until cold. Drag your finger through the thickened puree: a clear path should remain. If it's not ready, cook 5 minutes longer and repeat the test. Let the preserves cool, then cover and refrigerate for up to 5 days.

Lemon Buttercream Frosting

~makes about 3 1/2 cups~

Ingredients:

1 cup sugar

1/4 cup water

2 eggs

3 sticks (12 ounces) unsalted butter, at room temperature

2 tablespoons freshly squeezed lemon juice

Directions:

In a small nonreactive saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring to dissolve the sugar. Continue to boil without stirring, occasionally washing down the sides of the pan with a wet pastry brush, until the syrup reaches the soft-ball stage, 238 degrees F on a candy thermometer. Immediately remove from the heat.

In a large mixer bowl with an electric mixer on medium speed, beat the eggs briefly. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl; be careful to avoid hitting the beaters, or the syrup may splatter. When all the syrup has been added, raise the speed to medium-high and beat until the mixture is very fluffy and cooled to body temperature. This can take 15 to 20 minutes.

Reduce the mixer speed to medium-low and gradually add the softened butter 2 to 3 tablespoons at a time, beating well between additions. As you're adding the last few tablespoons of butter, the frosting will appear to break, then suddenly come together like whipped butter. Beat in the lemon juice, and the frosting is ready for use.

Devils Food Cupcakes with Swiss Meringue Buttercream

My oldest child wanted to take something for her AP Chemistry class on the last day of school before spring break. After several of her class mates asked her if she could bring mom's cupcakes I agreed to make a batch of Devils Food Cupcakes with Swiss Meringue Buttercream to send along.

According to the empty cupcake container I'm guessing the cupcakes were a hit. I had made a few extra to keep at home for my younger two and they really enjoyed them as well. The cupcake part is chocolaty without being too sweet. The cake is moist with a light crumb. This is definitely one of my very basic cupcake recipes that I keep using over and over as it is so accommodating especially once you add frosting.

You have so many options when it comes to a basic chocolate cupcake. Anything from chocolate ganache to a buttercream will work with this versatile cupcake. This time though I decided on a simple Swiss Meringue buttercream. I prefer this buttercream over traditional buttercream that is made with butter and powdered sugar. The Swiss Meringue is not nearly as sweet and because of the method used it tastes fluffier and smoother to me. Another plus of this buttercream is that it holds up very well to piping. If you've never had this kind you need to give it a try and I wouldn't be surprised if you never go back to plain old buttercream.

Devils Food Cupcakes with Swiss Meringue Buttercream

~makes approx. 24 cupcakes~

(Print this Recipe)

Ingredients:

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup granulated sugar

1 cup firmly packed light brown sugar

12 Tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 large eggs, at room temperature

2 teaspoons vanilla extract

1/2 cup lukewarm water

1/2 cup buttermilk

Swiss Meringue Buttercream (Recipe follows)

Directions:

Position a rack in the middle of the oven and preheat to 350 degrees F. Line two standard 12-cup muffin pans with paper or foil liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scraping down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not over-beat. 

Divide the batter evenly among the prepared muffin ups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely.  Spread or pipe on frosting.

Swiss Meringue Buttercream

~makes about 5 cups~

(Print this Recipe)

Ingredients:

5 large egg whites

1 cup plus 2 tablespoons granulated sugar

Pinch of salt

1 pound (4 sticks) unsalted butter, cut into tablespoons, at room temperature

1 1/2 teaspoons vanilla extract

Directions:

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Optional: 

To tint buttercream, reserve some for toning down the color, if necessary. Add gel-paste food color, a drop at  a time (or use the toothpick or skewer to add food color a dab at a time) to the remaining buttercream. You can use a single shade of food color or experiment my mixing two or more. Blend after each addition with the mixer (use the paddle attachment), until desired shade is achieved. Avoid adding too much food color too soon, as the hue will intensify with continued stirring; if necessary, you can tone down the shade by mixing in some reserved untinted buttercream.

Perfect Party Cake

  

For my husband's 40th birthday I decided to step out of my comfort zone and try something completely different. A 4-layer cake. I had tried 3 and 4 layer cakes before but was never happy with the results. The layers were sliding, it didn't look neat and I just got frustrated before the cake was even done. This time I wasn't going to go down this road again. After reading countless Tuesday with Dorie blog entries and purchasing her book "Baking: From My Home to Yours" I was all set. I decided on her Perfect Party Cake. The cake takes time, it is certainly nothing you will throw together in half an hour but was it ever worth it. My family and especially my husband loved it. It looked perfect and tasted even better. This will be my go-to Party Cake from now on!