CupcakesPrep Time: 15 minutes
Cook Time: 20 minutes Total Time: 35 minutes Yield: 18 regular sized cupcakes Serving Size: 1 cupcake Classic red velvet cupcakes topped with cream cheese frosting! Made in just one bowl, these are easy enough to whip up any day of the week. Ingredients
Today Andrew made Red Velvet cupcakes. It was challenging at first but after the initial problems that we were able to over come and breeze through the rest of the process. They turned out very good and we were able to sell some for money.
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YIELD: 8 CUPCAKES
PREP TIME: 5 MINUTES COOK TIME: 20 MINUTES Chocolate Cookies and Cream Cupcakes with Cream Cheese Frosting Moist homemade double chocolate cookies and cream cupcakes with cream cheese frosting! A fun dessert for any celebration or just because! Ingredients:CUPCAKES:
Recipie by: Baked by Rachel When David was making cream cupcakes he struggled making the frosting. It was complicated for him but ended up with some very delicious and very good tasting cupcakes. Ingredients
Ganache: 2 ounces finely chopped milk chocolate 1 tablespoon unsalted butter 1 tablespoon heavy cream 1/2 teaspoon vanilla extract Pinch kosher salt Cookies: 1 cup confectioners' sugar 1/2 cup whole blanched almonds, very finely ground 2 large egg whites, at room temperature Pinch kosher salt 2 tablespoons granulated sugar 1/4 teaspoon pure almond extract 2 to 4 drops liquid neon food coloring, such as McCormick, optional Special equipment: pastry bag, pastry tip, parchment paper ADD CHECKED ITEMS TO GROCERY LIST Directions For the ganache: Combine the chopped chocolate and butter in a heatproof bowl set over a pot with 1-inch of simmering water, making sure the bottom of the bowl does not touch the water. Cook, stirring occasionally, until melted and smooth. Stir in the cream, vanilla and salt, and then remove from the heat. Set aside until cooled and thickened, stirring occasionally, 30 to 45 minutes. For the cookies: Position an oven rack in the center of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Using a small glass or cookie cutter (1 1/4 to 1 1/2-inch wide), trace 15 circles on each piece of parchment paper, leaving about 2 inches between each round. Flip the parchment over; the lines will be visible through the paper but you will not have to pipe directly onto the ink. Fit a pastry bag with a round tip about 1/4-inch wide. Sift the confectioners' sugar and ground almonds into a bowl and discard any larger nut chunks. (If you have more than a tablespoon of bigger chunks, grind those until powdery and then resift.) Combine the egg whites and salt in the bowl of a stand mixer fitted with a whisk attachment (or in a large bowl with the whisk attachment of a hand-held electric mixer). Whip on medium-low speed until frothy, and then add the granulated sugar. Increase the speed to medium-high and whip until very soft peaks form. Add the almond extract and a few drops of food coloring if using. Whip until stiff peaks form. Fold about one-third of the sugar-nut mixture into the egg whites until blended, and then fold in the remaining two-thirds. The batter should be a bit fluid but not runny. It should slowly drip off the spatula and sit on top of the batter in the bowl for a bit before eventually oozing back into it. If it seems a bit stiff at this point, fold once or twice more until it relaxes, although be careful not to over fold. This correct texture is the key to the macaron and it is better to have a stiffer batter than a looser one. Transfer the batter to the prepared pastry bag. Holding the bag perpendicular over the baking sheet, squeeze until the batter fills a circle drawn on the paper. Release the pressure on the bag and pull towards you to prevent a pointy tip on the center of the cookie. Repeat with the remaining circles. Gently flatten any points on the cookies with a damp fingertip. Firmly rap the baking sheets against the counter to release any air bubbles and let stand at room temperature until the tops of the cookies no longer feel wet, 10 to 15 minutes. Bake, 1 sheet at a time, until the macarons are slightly crisp and the bottoms release from the parchment paper, about 15 minutes, rotating the sheet halfway through the baking time. Cool on the sheet 5 minutes, and then peel off the cookies and cool completely on a wire rack. To assemble the cookies, spread a thin layer of the chocolate ganache on the bottoms of half of the cookies, about 1/4 teaspoon per cookie. Top with a second cookie, gently pressing to squeeze the ganache to the rims. TIP: The weight of the batter in the pastry bag will force some of the batter out. To stop this, you can stick a mini marshmallow at the end of your pastry tip to block to the batter from running out the end. TIP: You can use store-bought almond meal in place of the whole almonds. Sift 2/3 cup with the confectioners' sugar and, if necessary, grind the larger chunks and sift until a tablespoon or less of larger chunks remain in the sifter. TIP: You can also spoon the batter onto the parchment lined baking sheets. The cookies may not be as perfectly round but will still taste great. From Food Network Kitchens Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-filled-almond-macarons-recipe.html?oc=linkback Today Andrew and David took on a very challenging recipie that many consider to be one of the hardest baked goods to make. They attempted to make macarons and experienced a lot of challenges. In the end they kinda made macarons that were taste with the chocolate ganache. Ingredients
1 cup granulated sugar 8 tablespoons (1 stick) unsalted butter, room temperature 2 large eggs 3 ripe bananas 1 tablespoon milk 1 teaspoon ground cinnamon 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Directions Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing. Read about this recipie and many more at www.foodnetwork.com Today David and Andrew took on the challenge to make banana bread. We had a struggle with our mesuring spoons and accidentally put in too much baking power and baking soda. In the end we made 3 mini loaves of banana bread that tasted super good. Ingredients
Ingredients
Today we were put in random groups and were given a recipe to follow. We were given the snickerdoodle cookie recipe to follow. After finishing the dough and putting sugar and cinnoman they were then placed on a cookie sheet on parchment paper and put into the oven. They baked for 10 minutes then were ready to be eaten. |
AuthorHi we are Davd and Andrew, The Muffin Men. Read our blog and follow the recipes for mouthwatering food. |