Who You Callin' Cupcake - Michelle Garcia [20]
Frosting Prepare the Italian Buttercream according to the recipe directions, but substitute the maple syrup for the sugar and boil it according to the recipe directions, but for only about 2 minutes. Continue making the buttercream as directed.
Put It All Together Use a piping bag with a star tip to frost the cooled cupcakes with maple buttercream. Top each cupcake with a long, skinny strip of bacon.
ROOT BEER FLOAT
I grew up in the Midwest, and on the weekends we went up to Wisconsin where we always visited one root beer stand that was awesome. So thank you, Wisconsin, for inspiring this recipe.
Cupcakes
1 recipe Chocolate Sponge Cupcakes (page 22)
Ganache
1 recipe Ganache (page 30)
½ cup root beer
Frosting
1 recipe Vanilla American Buttercream
(page 27)
1 teaspoon root beer extract
Put It All Together
1 recipe Simple Syrup (page 44)
1 (12-ounce) bottle root beer
(I like Sprecher best)
12 Chocolate Cigarettes (page 37)
HOW TO MAKE IT
Ganache Start the day before—Prepare the ganache according to the recipe directions, but omit ½ cup cream. Heat the root beer with the remaining ½ cup cream, and proceed according to the recipe directions.
Cupcakes Prepare the Chocolate Sponge Cupcakes according to the recipe directions. Frosting Prepare the Vanilla American Buttercream according to the recipe directions, and add the root beer extract with the vanilla extract.
Put It All Together Prepare the simple syrup according to the recipe directions. In a saucepan over high heat, bring the root beer to a boil and then reduce the heat. Let the root beer simmer until it reduces by half, then add it to the simple syrup. Prepare the chocolate cigarettes according to the recipe directions. With your index finger, poke holes through the cupcakes and fill them with the root beer ganache. Heavily soak each cupcake with the root beer simple syrup. Using an ice cream scoop, scoop the buttercream on top of each one and stick a chocolate cigarette right into the center like a straw.
AVOCADO AND BLACK PEPPER
For as long as I can remember, I’ve loved the combination of avocado, pepper, and balsamic vinegar. I must’ve eaten at some fancy place as a child because it really stuck with me. My stint in Amsterdam opened my mind to savory baking and gave me the confidence to make this cupcake.
Cupcakes
2 tablespoons whole black peppercorns
1 recipe Vanilla Bean Cupcakes
1 recipe Simple Syrup
½ cup balsamic vinegar
Frosting
2 medium-sized super-ripe (but not
browning) avocados
2 tablespoons lime juice
1 recipe Vanilla American Buttercream
(page 27)
HOW TO MAKE IT
Cupcakes Grind the peppercorns in a pepper grinder. Prepare the Vanilla Bean Cupcake batter according to the recipe directions and add the ground pepper with the dry ingredients. Bake the cupcakes according to the recipe directions. Prepare the simple syrup according to the recipe directions, then mix in the balsamic vinegar. When the cupcakes are hot from the oven, soak them with the syrup.
Frosting The ripeness of your avocado is vital to this frosting. Choose two perfect avocados, purée them in a food processor, then add the lime juice. The lime will add a little tang and help the avocado keep its color. Purée the mixture until it’s smooth. Prepare the Vanilla American Buttercream according to the recipe directions, then mix in the avocado purée.
Put It All Together Frost each cupcake with a star-tip swirl of avocado buttercream. If you have any spare peppercorns, you can sprinkle one or two on top of each cupcake.
“THE” RED VELVET
By far, this cupcake has been our bestseller. It’s simple and to the point, and it drives people crazy.
Cupcakes
3 cups all-purpose flour
1½ cups sugar
¼ teaspoon baking soda
¼ teaspoon salt
¼ cup cocoa powder
1½ cups vegetable oil (I like sunflower oil
the best)
¾ cup buttermilk
½ cup superhot water (this helps keep the
cupcakes moist)
red food coloring (or beet