Who You Callin' Cupcake - Michelle Garcia [13]
Cupcakes
about 28 rose petals, divided (see note)
1 recipe Vanilla Bean Cupcakes
1 tablespoon rose flower water (see note)
1 recipe Simple Syrup (page 44)
Ganache
1 recipe Ganache (page 30)
½ cup champagne (or ginger ale)
HOW TO MAKE IT
Ganache Start the day before—Prepare the ganache according to the recipe directions, but use only ½ cup of cream. Once the cream and the chocolate have been stirred together, stir in the champagne. Let the ganache set up overnight according to the recipe directions.
Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions. Reserve 12 large rose petals for decorating the finished cupcakes. Chop up the rest of the petals into little bits and fold them into the cupcake batter. Bake the cupcakes according to the recipe directions. Stir the rose flower water into the simple syrup. When the cupcakes are hot from the oven, heavily soak them with the syrup.
Put It All Together Frost each cupcake with a swirl of the champagne ganache. Top each cupcake with one large, beautiful rose petal.
NOTE: Many natural food stores sell organic roses, and they’ll sell you just the petals pretty cheap. Try to find the nicestlooking ones, because some will be used for decoration. The same store will probably also carry rose flower water.
SURLY TEMPLE
For some reason I had a fascination with mixed drinks when I was younger. I loved the Shirley Temple and always thought I was tough sh** strutting around with it until I realized there was no booze in it, so in went the vodka and the rest is history.
Cupcakes
1 recipe Vanilla Bean Cupcakes
½ cup 7UP
1½ cups cherries, pitted and chopped
(see note)
1½ cups vodka
Put It All Together
12 beautiful, fresh cherries, stem on if possible
Frosting
1 recipe extra-thick Vanilla American
Buttercream (page 27)
2 cups powdered sugar
¼ cup grenadine
HOW TO MAKE IT
Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions, but substitute the 7UP for the milk. Once everything is mixed, fold in the cherries. Bake the cupcakes according to the recipe directions. When the cupcakes come out of the oven, while they’re still hot, heavily soak them with the vodka.
Frosting Prepare the Vanilla American Buttercream and make it extra thick by adding the extra powdered sugar. Mix in the grenadine.
Put It All Together Frost the cupcakes with the grenadine frosting. Top each one with a cherry.
NOTE: If you really want to use maraschino cherries, it’s okay, but organic ones aren’t available. Good, fresh cherries from the farmer’s market taste better.
WORLD TOUR
OAXACAN
The combination of spice and chocolate goes back to the Mayan traditions that actually began the idea of “drinking chocolate.” If you’ve ever had Mexican hot chocolate, you know how intriguing and delicious spiced chocolate can be. The Oaxacan is an homage to this classic flavor combination, and we’ve found it to be an excellent way to introduce people to this flavor in a way that’s not too “scary.”
Cupcakes
3 tablespoons cayenne
1 tablespoon chipotle powder
¼ teaspoon black pepper
1 tablespoon cinnamon
1 recipe Devil’s Food Cupcakes
(page 19)
Frosting
1 recipe Ganache (page 30), at room temperature, or 1 recipe Chocolate American Buttercream (page 27) if you want to keep it vegan
HOW TO MAKE IT
Frosting Prepare the ganache or the Chocolate American Buttercream according to the recipe directions.
Cupcakes Prepare the Devil’s Food Cupcake batter according to the recipe directions. To spice it up, add the cayenne, chipotle powder, black pepper, and cinnamon to the batter with the dry ingredients. Bake the cupcakes according to the recipe directions.
Put It All Together With a piping bag with a star tip, frost the cupcakes with room-temperature ganache or the chocolate buttercream. Finish the cupcakes