Archive for August, 2008
Chocolate Banana Cupcake -tender cupcakes made with overripe bananas topped with bittersweet chocolate ganache and white chocolate curls. Price available upon request.
the cupcake and muffin conundrum
This banana cupcake recipe is originally for a large-scale cake. I tweaked it a bit—substituted an ingredient or so with another—and baked the batter in cupcake tins. Almost any cake recipe can be converted into cupcakes. After all, cupcakes are really just miniature cakes baked in a cup-sized mold. What about muffins then? They do look similar to cupcakes. What distinguishes one from the other?
Google “cupcake versus muffin” and you will find myriad discussions on this topic, from the scientific (difference in basic formula) to the hilarious ( “if you threw a cupcake against the wall, you would hear something of a “poof”; if you threw a muffin, you would hear a “thud!”).
The list of differences goes on. Here are my own conclusions:
1. Cupcakes are fancy, muffins are homely;
2. Cupcakes are frosted, muffins are “naked”;
3. Cupcakes are airier and lighter in texture, muffins are denser;
4. Cupcake batter involves longer creaming, muffin batter is mixed only until dry ingredients are moistened;
5. Both cupcakes and muffins are good!
Some also say that muffins are eaten for breakfast while cupcakes are reserved for dessert, but who’s to stop you from having a cupcake for breakfast? Any which way, cupcakes and muffins are both special treats and they do share one thing in common, after all. If one is not careful, devouring large quantities of muffins or cupcakes are likely to result in the dreaded “muffin top.” Ouch!
August 18th, 2008
Sweetheart Cupcake – cupcake with swirls of seedless raspberry preserves, frosted with raspberry whipped cream and topped with hand-molded heart chocolate candy filled with raspberry truffle. Price available upon request.
I Heart Berries!
Berries are reported to be very beneficial to the health as they contain large amounts of anti-oxidants that help flush out toxins from the body. Since most berries are not grown in the Philippines, we just have to contend with their processed forms such as jams and preserves, yogurts or ice cream to get our berry fix. Still, nothing beats fresh, though. While strawberries are abundant in Baguio, they are also seasonal and thus, are not regular fixtures in the produce section of supermarkets. Some upscale supermarkets, however, such as Rustan’s and S&R, sell imported fresh blueberries, strawberries, blackberries and raspberries. Big bags of frozen berries are also available so those who are into smoothies might want to check out these stores.
While making this cupcake, I was undecided on what frosting to use. I initially topped it with ganache because raspberries and chocolate share a wonderful affinity. But I also wanted to put a raspberry truffle candy on top so I thought maybe ribbons of raspberry whipped cream might be better. After a taste test, my friend K._ raved about the whipped cream so that sealed the deal.
As for the piece de resistance, the heart-shaped chocolate candy filled with raspberry truffle is entirely hand made. The raspberry flavor is not too assertive but you can definitely taste it.
August 13th, 2008
Starry Night Cupcake – cupcake infused with earl grey tea topped with thick chocolate earl grey ganache and decorated with chocolate stars brushed with edible gold dust. Price available upon request.
Hail to the Earl
Everybody seems to be all agog about green tea these days that I decided to turn to one of its “less celebrated” but equally healthy cousins: the earl grey tea. Being used to the Lipton Yellow Label tea while growing up, I was unfamiliar with the earl grey tea until I came across a chocolate earl grey truffle recipe in Bon Appetit magazine a few years back. So while making these cupcakes, I thought about these truffles and how perfect they would be as topping. Earl grey tea is so fragrant; one whiff and you will want to empty your teacup at once, burning throat and all. It is now my tea of choice.
This cupcake is delicately flavored but I must say that it is the truffle topping that takes center stage as it is so flavorful. Bergamot, the key ingredient in earl grey tea is often used to treat depression so I thought that a sparkling star (chocolate brushed with edible gold dust) would be an apt decoration. Come to think of it, having a delicious cupcake can also drive the blues away, don’t you think?
Fact: Earl grey tea was named after Charles Grey, a British Prime Minister in the 1800s, who received the blended tea as a gift.
Fun trivia: Fictional characters who prefer earl grey tea include Jean-Luc Picard of Star Trek: The Next Generation, Bruce Wayne aka Batman, James Bond and Winnie the Pooh’s friend Piglet. (Source: Wikipedia).
August 12th, 2008
Mocha Latte Cupcake – buttery Kahlua-laced coffee cupcake with bits of chocolate coffee candies, topped with espresso-flavored whipped white chocolate ganache decorated with melted chocolate swirls and chocolate sprinkles. Price available upon request.
I want my coffee in a cupcake!
I am not a coffee drinker—a cup of java is just not my thing. However, I like its flavor in baked goods and confectionery. I have tried tons of coffee-flavored cupcake recipes but this version is the one I like best. It is buttery but there is the lingering taste of coffee. I use instant espresso granules and Kahlua for stronger flavor. There are also bits of chocolate coffee candies inside. Topping it is an espresso-flavored whipped white chocolate ganache. I added melted chocolate swirls on top of the ganache to simulate the decorative touch that baristas usually put on top of capuccinos.
August 12th, 2008
Ebony and Ivory Cupcakes – two-toned cupcakes, vanilla and chocolate, with bittersweet chocolate glaze and a squiggle of white chocolate. Price available upon request.
Perfect Pair
Chocolate and vanilla, vanilla and chocolate—they go hand in hand, right? When these two batters are combined in a cake, they are usually marbled. But having one flavor on one side and the second flavor on the other side can be a good thing to try, too. I admit this is a bit fiddly to make but there is a feeling of satisfaction when you see the baked cupcake with the two flavors staying put in their respective corners.
The flavors are mellow. The cupcake is tight-grained but when you bite into it, it seems to dissolve in the mouth giving it a feeling of lightness.
I initially used chocolate with 72% cocoa solids for the glaze but it was too bitter for the cupcake so I turned to my go-to bittersweet chocolate bar. What to make of the extra bittersweet ganache? I rolled them into truffles!
August 12th, 2008
Next Posts
Previous Posts
