White chocolate and matcha green tea
Mar 23, 2011 Cupcakes Bakery
This week’s cupcakes have a bit of a story with them. The earth quake and tsunami that happened in Japan recently is a real tragedy. A few of my colleagues are Japanese and one of them has baked everyday last week. She baked simple cookies to traditional Japanese dessert. She brought her baked goods into the studio to collected donations for her to give directly to the Japanese Red Cross. I offered up this week’s cupcakes to help her collect more donations. (You can also donate online on the Red Cross website.) I tried to find an appropriate flavour and went with white chocolate and matcha green tea with fondant decorations on top. Here is the recipe for 18 cupcakes:
cake:
-100g of white chocolate
- 1/3 cup of milk
- 1/3 cup of cream
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 1/4 tsp of almond extract
- 2 cups of flour
- 2 tsp of baking powder
- pinch of salt
- 1/3 cup of cream
- 1/3 cup of milk
method:
- put the white chocolate in a bowl
- bring the milk and cream to a boil and pour over the chocolate
- let sit for 5 minutes and whisk together
- 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, baking powder and salt together and combine with the butter/sugar mix
- add the chocolate and combine
- add the cream and milk and combine until smooth
- line a cupcake pan with paper cups
- bake for 20 minutes
icing:
- 3 egg whites
- 165g of sugar
- 1 1/3 cup of butter cut in 1 inch cubes
- 1 tbs + 1 tsp of matcha green tea
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 matcha
Enjoy!
Tags: 2 Eggs, Baking Powder, Body Temperature, Cream 3, Cross Website, Cup Sugar, Double Boiler, Earth Quake, Egg Whites, Green Tea, Inch Cubes, Japanese Dessert, Meringue, Paper Cups, Pinch Of Salt, Smooth Line, Sugar Mix, Tsp, Whisk, White Chocolate
White Chocolate Ice Cream Sandwich
Feb 19, 2011 General
White chocolate ice cream sandwiched between two perfect, homemade chocolate cookies.
Tags: Chocolate Cookies, Chocolate Ice Cream, Homemade Chocolate, Sandwich, White Chocolate
White chocolate, almond and CARAMEL!
Feb 8, 2011 Cupcakes Bakery
My blog turns one year old this week! Looking back at my first posts, I find I have come a long way in this year and still have so much fun baking. Thanks to everyone for the support and critiques of my cupcakes online and off. I appreciate it all. To celebrate my blog’s first anniversary, I decided to make something that has been a challenge for me before: caramel. I decided that this weekend I would try and try again until I got it right! My mom gave me the Larousse des desserts by Pierre Hermé for Christmas. Its like a dictionary for desserts written by a famous French pastry chef, its has everything! So I looked up how to make caramel properly in this book. I was prepared to fail on my first attempt, but to my joyous surprise I did not! I might have cooked the sugar a bit too much before putting the butter and cream in, because there was a layer of hard caramel at the bottom of my pan, but the rest was pretty good. It had a nice colour, texture and tasted great. I have finally succeeded! Here is this week’s recipe for 16 white chocolate, almond and caramel cupcakes:
sugar boiling in soft ball state
cake:
- 3/4 cup of butter
- 1 1/4 cup sugar
- 2 eggs
- 1 1/2 cup of almond powder
- 1/2 cups of flour
- 1 1/2 tsp of baking powder
- 1/2 cup of cream
- 110g of white chocolate
- 1 tbs of cacao powder
method:
- preheat the oven to 350
- put the white chocolate cut in small pieces in a bowl
- bring the cream the a boil and pour on the white chocolate, let sit for 3 minutes
- whisk the cream and white chocolate until smooth
- add the cacao powder and whisk until combined, set aside
- start by beating 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
- sift the almond powder, flour and baking powder together and combine with the butter/sugar mix
- add the white chocolate
- line a cupcake pan with paper cups
- bake for 24 minutes
my favorite toy making icing
icing:
- 2 egg whites
- 10 tbs of sugar
- 8 tbs of water
- 1 cup of butter cut in 1 inch cubes
- 150g of caramel
method:
- beat the egg whites up in snow adding 1 tbs of sugar midway
- put the rest of the sugar and the water together in a pot and bring to 116 degrees celsius (soft ball state)
- add the sugar syrup to the egg whites while still beating at slowest speed
- beat on high until cooled, touch the bottom of the bowl to make sure its at least body temperature
- add the butter one cube at a time while beating
- beat until you get a nice fluffy texture
- add the caramel
Enjoy 
Tags: 2 Eggs, Almond Flour, Anniversary, Baking Powder, Boil, Cacao, Chocolate Almond, Cup Sugar, Dictionary, French Pastry, How To Make Caramel, Larousse Des Desserts, Paper Cups, Pastry Chef, Small Pieces, Sugar Mix, Tbs, Texture, Tsp, White Chocolate
