Ultimate Flourless Chocolate Cupcakes with Chocolate Fudge Frosting
adapted slightly from My Recipe Confessions
yields about 18-20 cupcakes
Cupcakes:
1 c. unsalted butter
1 c. semi sweet chocolate chips
2 oz. bittersweet chocolate
1 1/3 c. brown sugar
6 eggs
2 egg yolks
2 t. vanilla extract
1/3 c. sour cream
1 1/2 c. cocoa powder
1 1/2 t. baking powder
Preheat oven to 375 degrees. Place butter, semi sweet chocolate chips and bittersweet chocolate in a microwave safe bowl and heat for 2 minutes, stirring every 30 seconds. In a large bowl, mix the chocolate mixture and brown sugar together. Add eggs and egg yolks one at a time, mixing just until combined. Mix in vanilla and sour cream until creamy. Scrape down the sides of the bowl and add cocoa powder and baking powder. Mix just until the cocoa powder disappears. Scrape down the sides of the bowl once more. Fill each cupcake liner 2/3 full with batter. Bake for 15-17 minutes or until a toothpick inserted into the top comes out with moist crumbs attached. Do not overbake or the cupcakes will be dry! Remove from oven and cool completely.
Chocolate Fudge Frosting:
1/2 c. butter, softened
1/2 c. cocoa powder
4 c. powdered sugar
1 t. vanilla
1 c. heavy cream
1 t. peppermint extract (optional)
Andes peppermint crunch white chocolate pieces (optional to garnish top)
Cream butter and cocoa powder together. Add powdered sugar and mix until combined. Mix in vanilla and heavy cream until frosting is smooth and creamy.
Saturday, February 9, 2019
Berry Tart with Mascarpone Cream
Berry Tart with Mascarpone Cream
Serves 6-8
Tart Crust:
1 egg yolk
2 T. very cold water
1 t. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/3 c. sugar
1/4 t. salt
2 T. ground toasted nuts of choice (optional)
8 T. cold unsalted butter, cut into 1/4-inch cubes
Filling:
1 c. mascarpone cheese (about 8 oz.)
1/3 cup well chilled heavy cream
1/4 cup sugar
1 t. almond extract (or vanilla)
1 1/2 c. small strawberries
1 c. raspberries
1 c. blueberries
1 c. blackberries
2-3 T. sweet orange marmalade or apricot jam
1-2 T. water
Preheat oven to 375 degrees.
Crust:
In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a large bowl, stir together the flour, sugar, and salt (and ground nuts if desired). Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. On floured surface with a floured rolling pin roll out dough into an 11-inch round and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
Serves 6-8
Tart Crust:
1 egg yolk
2 T. very cold water
1 t. vanilla extract
1 1/4 c. unbleached all-purpose flour
1/3 c. sugar
1/4 t. salt
2 T. ground toasted nuts of choice (optional)
8 T. cold unsalted butter, cut into 1/4-inch cubes
Filling:
1 c. mascarpone cheese (about 8 oz.)
1/3 cup well chilled heavy cream
1/4 cup sugar
1 t. almond extract (or vanilla)
1 1/2 c. small strawberries
1 c. raspberries
1 c. blueberries
1 c. blackberries
2-3 T. sweet orange marmalade or apricot jam
1-2 T. water
Preheat oven to 375 degrees.
Crust:
In a small bowl, stir together the egg yolk, water and vanilla; set aside. In a large bowl, stir together the flour, sugar, and salt (and ground nuts if desired). Using a pastry cutter, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. On floured surface with a floured rolling pin roll out dough into an 11-inch round and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
Lemon Tartlets with Lemon Curd
Lemon Tartlets with Lemon Curd
makes 48 tartlets
Lemon Curd: recipe from A Side of Sweet
2/3 c. lemon juice, about 3 lemons
4 large eggs
2 egg yolks
1 c. sugar
4 T. chilled, unsalted butter, cut into 1/2" cubes
2 T. heavy cream
1/2 t. vanilla
pinch table salt
Tart Dough: recipe adapted slightly from Barbara Bakes
2 1/4 c all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. powdered sugar
1/2 c. canola oil
1 egg
1/2 t. lemon extract
1/2 t. vanilla extract
Berries and powdered sugar for serving (optional)
Make lemon curd first to allow time for chilling:
1. Heat lemon juice over medium heat until hot but not boiling.
2. Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
3. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
4. Curd can be stored in an airtight container in the fridge for up to a week, just cover, pressing plastic wrap onto the surface of the lemon curd to keep a skin from forming.
Make tartlets:
1. Preheat oven to 350°.
2. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
4. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 10 minutes.
5. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Remove to wire racks to cool.
Assemble tartlets by spooning about a teaspoon of curd into each shell. Top each tartlet with a berry and sprinkle with powdered sugar (if desired).
makes 48 tartlets
Lemon Curd: recipe from A Side of Sweet
2/3 c. lemon juice, about 3 lemons
4 large eggs
2 egg yolks
1 c. sugar
4 T. chilled, unsalted butter, cut into 1/2" cubes
2 T. heavy cream
1/2 t. vanilla
pinch table salt
Tart Dough: recipe adapted slightly from Barbara Bakes
2 1/4 c all purpose flour
1/2 t. salt
1/2 t. baking soda
1/2 t. cream of tartar
1/2 c. butter, softened
1/2 c. sugar
1/2 c. powdered sugar
1/2 c. canola oil
1 egg
1/2 t. lemon extract
1/2 t. vanilla extract
Berries and powdered sugar for serving (optional)
Make lemon curd first to allow time for chilling:
1. Heat lemon juice over medium heat until hot but not boiling.
2. Meanwhile, whisk eggs and yolk in a medium bowl. Gradually whisk in the sugar. While whisking, slowly pour hot lemon juice into the eggs. Return to saucepan and cook over medium heat. Stir constantly with a wooden spoon until mixture registers 170° Fahrenheit and coats the back of a spoon.
3. Remove pan from heat and stir in butter. Once melted, stir in cream, vanilla, and salt. If the curd didn’t come together and thicken, simply return to heat and cook a bit longer, stirring constantly, until it thickens.
4. Curd can be stored in an airtight container in the fridge for up to a week, just cover, pressing plastic wrap onto the surface of the lemon curd to keep a skin from forming.
Make tartlets:
1. Preheat oven to 350°.
2. Combine the flours, salt, baking soda and cream of tartar in a small bowl and set aside.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in the oil, egg and extracts. Add flour mixture to creamed mixture and stir until combined.
4. Drop one tablespoon dough (I used a #50 scoop) into each cup of a greased mini muffin tin. Bake for 10 minutes.
5. Remove from oven and using the end of a wooden spoon handle, make an indentation in the center of each cookie. Remove to wire racks to cool.
Assemble tartlets by spooning about a teaspoon of curd into each shell. Top each tartlet with a berry and sprinkle with powdered sugar (if desired).
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