Who You Callin' Cupcake - Michelle Garcia [15]
HOW TO MAKE IT
Cupcakes 1 Prepare the Vanilla Bean Cupcake batter according to the recipe directions, and add the hibiscus extract with the vanilla extract, according to the manufacturer’s instructions. Add just enough food coloring to make the batter slightly pink. 2 Bake the cupcakes according to the recipe directions.
Frosting 1 Prepare the Vanilla American Buttercream according to the recipe directions and add the hibiscus extract to the Vanilla American Buttercream according to the manufacturer’s instructions.
Put It All Together 1 Prepare the lemon curd according to the recipe directions. 2 Use your index finger to poke holes through the center of each cooled cupcake and fill the holes with the lemon curd. 3 Frost the cupcakes with the hibiscus buttercream and top each one with a strawberry.
NOTE: We use Amoretti brand of extract, but there are others available. Once you’ve got it, follow the manufacturer’s instructions for how much to add, usually given in ratios, such as one tablespoon per cup of batter or buttercream, in this case.
CURRY CARDAMOM
Curry and chocolate really do go so well together. This cupcake was made originally as a wedding cake for a customer who worked at a spice shop, so the quality of the curry and the cardamom pods was key.
Cupcakes
1 recipe Vanilla Bean Cupcakes
4 tablespoons high-quality curry powder
1 tablespoon garam masala
1 tablespoon minced fresh ginger
Ganache
1 recipe Ganache (page 30)
12 cardamom pods
HOW TO MAKE IT
Ganache 1 Start the day before—Begin preparing the ganache according to the recipe directions. Add the cardamom pods to the cream, then bring the cream to a boil. 2 Once the cream boils, remove it from the heat and allow the cardamom to steep for I hour. 3 Strain the pods out of the cream and bring the cream to a boil again. 4 Continue making the ganache according to the recipe directions.
Cupcakes 1 Prepare the Vanilla Bean Cupcake batter according to the recipe directions. 2 Mix the curry and garam masala into the batter, then fold in the fresh ginger. 3 Bake the cupcakes according to the recipe directions.
Put It All Together 1 Frost the cooled cupcakes with the cardamom ganache. 2 Top each cupcake with a toasted cardamom pod. If you can find golden cardamom pods, they’re awesome toppers as well.
EARL GREY
Darker tea lends itself to dark chocolate really well. Usually I’d never combine dark chocolate with lemon, but this recipe just works and has come and gone as a favorite many times. It’s a cupcake you can feel good about giving to Grandma.
Cupcakes
1 recipe Devil’s Food Cupcakes
½ cup Earl Grey tea leaves, chopped
2 tablespoons lemon zest
Ganache
1 recipe Ganache (page 30)
¼ cup Earl Grey tea leaves
½ cup honey (optional)
HOW TO MAKE IT
Ganache 1 Start the day before—Begin preparing the ganache according to the recipe directions. When the cream for the ganache boils, add the tea leaves and remove the pot from the heat. 2 Let the mixture steep for about 15 minutes and then strain the leaves out. It’s important to not steep the tea leaves longer than 15 minutes because the cream will get bitter really fast. 3 Bring the cream back to a boil and pour it over the chocolate. 4 Finish the ganache according to the recipe directions. If you like honey in your tea, substitute honey for ½ cup cream, but do not heat up the honey; just add it to the bowl with the chocolate.
Cupcakes 1 Prepare the Devil’s Food Cupcake batter according to the recipe directions and add the tea leaves and the lemon zest with the dry ingredients. Make sure the leaves are chopped really finely, or you’ll end up with tea leaves stuck in your teeth. 2 Bake the cupcakes according to the recipe directions.
Put It All Together 1 Frost the cupcakes with the Earl Grey ganache. 2 You can top these cupcakes with candied lemon zest or a few tea leaves, for garnish.
GREEN TEA WITH CANDIED RED BEANS
I am not the biggest fan of green tea as a drink; however, as a cupcake, WOW. I really love this recipe. We also made a cake that is similar and it became a bestseller