Who You Callin' Cupcake - Michelle Garcia [9]
Frosting Prepare the Vanilla American Buttercream according to the recipe directions. Add the rum and mint to the buttercream with a whisk.
Put It All Together Frost the cooled cupcakes with the minted frosting using a piping bag with a star tip. Top each one with a candied mint leaf and candied ginger, if you have it.
TEQUILA AND LIME
This cupcake is pretty self-explanatory. Tequila and lime is such a perfect combination, there’s no need to substitute anything.
Cupcakes
1 recipe Vanilla Bean Cupcakes
1 cup fresh lime zest
juice of 4 limes
1 cup tequila
Frosting
1 recipe Vanilla American Buttercream
(page 27)
2 tablespoons lime juice
HOW TO MAKE IT
Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions, and add the lime zest with the wet ingredients. Bake the cupcakes according to the recipe directions. Mix the lime juice with the tequila. When the cupcakes come out of the oven, heavily drench them with the tequila-lime mixture. Frosting Omit the vanilla from the Vanilla American Buttercream. Instead, replace it with the lime juice and mix the buttercream according to the recipe directions. Put It All Together Using a piping bag with a star tip, frost the cupcakes with the lime frosting. Top each cupcake with a sprinkling of salt and a fresh lime wedge.
SANGRIA
A few years ago, I thought it would be funny to make a line of cupcakes for Mother’s Day that were all inspired by wine and mixed drinks. The Sangria was the most popular and customers continue to order it for weddings and parties.
Cupcakes
1 recipe Vanilla Bean Cupcakes
1 cup small-diced fresh Granny Smith apples
1 cup green grapes, sliced in half
4 tablespoons orange zest
1 cup red wine
Frosting
3 cups red wine
1 recipe Vanilla American Buttercream
(page 27)
Apple Chip Garnish
1 recipe Simple Syrup
2 apples (Rome or Honey Crisp are best)
lime juice
HOW TO MAKE IT
Apple Chip Garnish Preheat the oven to 200°F. Using a mandolin, or your super slicing skills, make thin, large rounds of sliced apple. Brush both sides of the slices with the cool simple syrup and a little bit of lime juice to stop the browning. Place the slices on a Silpat or a baking sheet lined with parchment paper and put in the oven. After about an hour, flip the slices over and leave them in the oven for one more hour. The result should be a paper-thin slice of apple with the color preserved.
Cupcakes Prepare the Vanilla Bean Cupcake batter according to the recipe directions. Fold the apples, grapes, and orange zest into the batter. Bake the cupcakes according to the recipe directions. As soon as they come out of the oven, let a little red wine soak into the tops of the cupcakes with a pastry brush. It’s good to do this when the cupcakes are warm because the pores are more open on the tops and will soak up the flavor better.
Red Wine Frosting In a saucepan over medium-high heat, bring the red wine to a boil and allow it to reduce to one cup, making a red wine syrup. Chill this syrup in the refrigerator. Prepare the Vanilla American Buttercream according to the recipe directions. Mix the red wine syrup into the buttercream. Put It All Together Using a piping bag with a star tip, frost the cupcakes with the buttercream. Top each cupcake with an apple chip pointing straight up. If you have a few extra grapes, you can add those as well.
NOTE: If you find oranges (or any citrus) cheaply in large quantities, you can buy them for the zest and freeze it in an airtight container. Then you don’t have to zest every time you want to add a little to your cupcakes or anything else you may need it for.
IRISH CAR BOMB
This is our answer to a St. Patrick’s Day cupcake. However, we’ve been asked to make it at weddings throughout the entire year, so don’t feel like March 17th is the only time it’s appropriate.