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Posts Tagged ‘Tsp’

Maple cinnamon scones

Jun 16, 2011 Cupcakes Bakery

This morning I was hit with a great idea: maple and cinnamon scones! Its perfect for breakfast and really easy to make. Try it out! Here is the recipe for 18 scones:

ingredients:
- 1 egg
- 1/3 cup of cream
- 1/3 cup of milk
- 1/3 cup of maple syrup
- 4 1/4 cup of flour
- 1/2 cup of sugar
- 2 tsp of baking powder
- 1 tbs cinnamon
- big pinch of salt
- 1 1/4 cup of butter, cold and cut into 1 small cubes
- 1/2 cup of maple sugar

method:
- preheat oven to 350
- whip the egg, cream, milk and maple syrup together and set aside
- sift together the flour, sugar, baking powder, cinnamon and salt and mix well
- add the cold butter cubes to the flour and break down the butter into the flour until its down to small pea size balls
- add the maple sugar and mix well
- add the egg mix, slowly and delicately form a ball of dough
- separate the dough into three balls on a floured surface
- flatten the balls and cut them into 6 wedges
- place the wedges on baking sheets covered with parchment paper
- brush the scones with milk and sprinkle sugar on top
- bake for 20 minutes

Enjoy

Tags: Baking Powder, Baking Sheets, Balls, Cinnamon, Cold Butter, Cream Milk, Egg Cream, Egg Mix, Flour, Maple Sugar, Maple Syrup, Parchment Paper, Pea Size, Pinch Of Salt, Small Cubes, Sprinkle, Tbs, Tsp, Whip

Espelette pepper chocolate cupcakes

Jun 11, 2011 Cupcakes Bakery

There’s no denying it, it’s the playoffs. When you live in a city who’s team made it to the finals, its even harder to ignore. Everybody is following it. Some more forced then others. I gotta admit, I’m a bit of a bandwagon fan! To celebrate the playoffs, I’ve decided to make Canuck cupcakes, also know as canuckakes! I decided to use the chocolate my mom brought me back from Montreal. Its a very good Espelette pepper chocolate by the lovely Genevieve Grandbois. I thought the touch of spice would be good for the playoffs. I feel it reflects well the atmosphere that’s in the city right now, electrified, exhilarating, spicy. I decided to balance that with a simple vanilla buttercream. Here is the recipe for 18 cupcakes:

cake:
- 70g of Espelette pepper chocolate
- 1/3 cup of cream
- 2 tbs of milk
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 2 cups of flour
- 2 tsp of baking powder
- pinch of salt
- 1 tbs of cocoa powder
- 1/4 cup of cream
- 1/4 cup of milk

method:
- preheat the oven to 350
- break the Espelette pepper chocolate in small pieces and put in a heat proof bowl
- put the milk and the cream in a sauce pain and heat
- as soon as the milk and cream start to simmer pour on the chocolate chances
- let stand for five minutes and whisk together until smooth to create a ganache
- beat the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- add the chocolate ganache and combine
- sift the flour, baking powder, salt and cocoa powder together and combine with the butter/sugar mix
- add the cream and milk and combine until smooth
- line a cupcake pan with paper cups
- bake for 20 minutes

icing:
- 3 egg whites
- 140g of sugar
- 1 1/4 cup of butter cut in 1 inch cubes
- 2 tsp of vanilla extract

method:
- combine the egg whites and sugar in a double boiler
- whisk a little until all the sugar is melted away
- take off the double boiler and beat on high until cooled and turned into a firm meringue, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating on a lower speed
- beat on high until you get a nice fluffy texture (it will turn to a cottage cheese kind of texture about half way through, just keep beating)
- add the vanilla extract

Still on the playoffs front, a friend threw a big BBQ To watch Saturday’s game! Well I couldn’t let the opportunity to bake a dessert go by. I baked the root beer and chocolate bundt cake from Baked: New Frontiers in Baking. It was a great success! Everyone loved it!

Enjoy

Tags: 2 Eggs, Baking Powder, Bandwagon Fan, Buttercream, Chocolate Ganache, Cocoa Powder, Cup Sugar, Double Boiler, Egg Whites, Genevieve Grandbois, Heat Proof, Inch Cubes, Paper Cups, Pinch Of Salt, Small Pieces, Smooth Line, Sugar Mix, Tbs, Tsp, Whisk

Almond and caramelized pear

Jun 6, 2011 Cupcakes Bakery

The pears that I bought last weekend were finally ripe today! So I went for it, I made almond and caramelized pear cupcakes. To caramelize the pears simply cut them up in small slices and cover them with sugar. Cook them in a skillet until the sugar covering them turns to caramel. Simple as that! I also added a hint of amaretto to the cake to give a little kick to the almond taste. Top it all with vanilla icing. Delicious! Here is the recipe for 16 cupcakes:

cake:
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 1 1/2 cup of flour
- 1/2 cup of almond powder
- 2 tsp of baking powder
- 3/4 cup of milk
- 2 tbs amaretto
- 2 pears, caramelized and pureed (could have used 3 pears in these cupcakes so you can go ahead and add more if you try this recipe)

method:
- preheat the oven to 350
- beat the butter until it is light and fluffy
- add the sugar and beat thoroughly
- add the eggs one at a time and beat in between each addition, then beat on high for 30 seconds
- sift the flour, almond powder an baking powder together and combine with the butter/sugar mix
- add the milk and amaretto and combine until smooth
- line a cupcake pan with paper cups
- bake for 20 minutes

Caramelizing pears