Iron Cupcake Challenge: Sabayon Cupcakes

This month's main ingredient was a big challenge for me.   I love the idea of a glass of wine while having a romantic dinner, cooking, socializing with friends and family, or just to kick back and relax.  I have tried on many occasions, but unfortunately I just do not have a

palate for more than half a glass.  

However, I do have numerous family and friends who are wine connoisseurs.  When this challenge was given, I asked for help, and I received many great ideas.  I hope to one day try them all.

But for Iron Cupcake Earth I  decided to make a sabayon cupcake.  Sabayon is a French dessert of fresh fruits topped with a wine custard.  I found many recipes which used different wines from reds to whites from dry to sweet and even champagne.  That's when I chose to incorporate the white wine, gewurtraminer, from Pelee Island Winery served at my wedding.  It is  excellent with fruits, cheeses, chicken, seafood, spicy foods, and Asian cuisine.  It's a bit on the sweeter side (that is probably why I love this wine) and can be considered an apertif (I did my research).  It is perfect for the sabayon I had in mind.

I made two sets of vanilla cupcakes topped with fresh berries and the custard.  One set to be toasted lightly and another just as is.  The cupcakes were wonderfully delicious and fresh.  They will be a favorite of my family for many years to come.  

Recipe for Sabayon Cupcakes:

Ingredients:

Vanilla Cupcakes  (makes 12)

1 cup sugar

1/2 cup unsalted butter at room temperature

2 eggs

2 teaspoon vanilla

1 1/2 cups all purpose flour

1 3/4 teaspoons baking powder

3/4 cup milk

Sabayon Custard:

3 egg yolks

2 tablespoon sugar

1/4 cup wine

1 teaspoon lemon zest

Fruit:

1 cup of fresh fruits in small pieces (I used strawberries and blueberries)

1 tablespoon sugar

splash lemon juice

Toasted Sabayon Cupcake along side a Sabayon Cupcake

Directions:

To prepare cupcakes:

1. Preheat oven to 350 degrees F.  Prepare cupcake pans.

2. In a medium bowl, cream butter and sugar.  Beat in eggs in at a time until well incorporated. Stir in vanilla.

3. Combine flour and baking powder.  Add slowly to the creamed mixture until well blended.  Stir in milk until the batter is smooth.

4. Pour into prepared pans. Bake for 20-25 minutes. 

5.  Cool completely on a wire rack.

To prepare fruit in cupcake:

1. Mix fruits with lemon juice and sugar.  Set aside for a few minutes.

2. Carve a cone shape hole out of each cupcakes and spoon fruits into the cupcakes.

3. Let sit while making the sabayon.  This will allow the juices from the fruits to be absorbed by the cupcakes.

To prepare sabayon:

1. Put the egg yolks, sugar, and wine into a medium heat proof glass bowl.  Whisk to mix.

2. Place the bowl on a double boiler over simmering water.  Do not let the water touch the bowl, otherwise, the eggs will cook and scramble.

3.  Whisk the mixture until it is frothy, pale, and ribbony (about 12-15 minutes).

4.  Remove from heat, and whisk in the lemon zest.  keep whisking for a minute or two to cool the custard slightly.

5.  Spoon sabayon over the fruits and cupcakes.  If you prefer, with the oven boiler or a kitchen torch, quickly brown the sabayon.

6.  Serve immediately and enjoy!

Okay, now for the technical side of the challenge (it is a competition after all).  The prizes from our sponsors include:

* An Etsy Prize-Pack from artists:

   - Dogbone Art  

   - Lots of Sprinkles

   - Cakespy

*  A set of Head Chefs Kitchen Utensils by Fiesta Products

* A Hello Cupcake Cookbook by Karen Tack and Alan Richardson

* An elegant Jessie Steele Apron

* A cupcake courier from Cupcake Courier

* A Taste of Home Cookbook

* A cute Tee from Upwithcupcakes.com

* An added bonus for January, a treat from Sweet Cuppin Cakes Bakery and Cupcakery Supply

* Iron Cupcake Earth is sponsored in part by 1-800-Flowers.

Thanks for visiting this post.  Now go out there and vote!  :D

Jessica's Killer Chocolate Birthday Cheesecake

I know it's a little late, but HAPPY NEW YEAR, EVERYONE!!

I'm going to make 2009's first post a really yummy one. My baby sister is officially an adult in Canada. She can smoke, drink, gamble, and vote legally now. I hope she doesn't do all that at once.

I usually make her birthday cakes, and this year was no different. However, she didn't want the usual cake with Happy Birthday plastered all over it. She wanted something extremely decadent and grown up to share with her friends. After going through several options with her, we decided on a chocolate cheesecake. It was up to me to make it WOW.


I hadn't made a cheesecake in over 10 years since my hubby's specialty is cheesecake (he uses the Philly Cream Cheese recipe, and calls it his own after he smothers it with fruit topping - lol). Even though D's recipe is pretty good, I knew Jess wanted something more. So I searched through all my recipes and found three that I liked. I ended up mixing these recipes and got one heck of a killer cheesecake. I thought I'd share with all of you, and hopefully you'll have the same response. Enjoy!

Jessica's Killer Chocolate Birthday Cheesecake

Ingredients:
5 tablespoon unsalted butter
1 1/2 cups of graham cracker crumbs
1 cup sugar
2 pounds cream cheese, room temperature
4 large eggs, slightly beaten
1 cup sour cream
pinch of salt
1/2 cup heavy cream
1/2 pound dark chocolate, chopped finely
Garnish:
1/2 cup heavy cream
1/2 pound dark chocolate, chopped finely
Fresh Clean Strawberries
1 cup mini chocolate chips
1 cup chopped toasted nuts (I used pecans)
Melted white chocolate

1. Heat oven to 350 degrees F.
2. Melt butter. In medium bowl, combine graham crackers, 1/4 cup sugar, and butter. Mix well, and pour into a 9" springform pan. Press weill into pan. Bake until set about 12-15 minutes. Transfer to a wire rack to cool.
3. To make the ganache, place 1/2 pound of dark chocolate in a heat proof bowl. Heat 1/2 cup of heavy cream in sauce pan. Remove from heat as soon as it starts to bubble and boil. Pour into dark chocolate and let it sit for about 2-3 minutes. Stir until ganache is smooth.
4. Reduce oven to 275 degrees F.
5. Beat cream cheese until smooth. Slowly add remaining sugar and beat until well combined (about 3 minutes).
6. Add ganache to the cheese and mix on slow speed until well blended. Scrape down the sides as needed.
7. Drizzle in eggs one at a time and mix until blended. Beat in sour cream and salt. Scrape down sides and mix until well blended.
8. Pour batter into crust and bake until the sides have set but the center appears soft (about 1 hour and 45 minutes).
9. Transfer to a wire rack to cool. Using a knife, run around the edge of the pan to loosen the cake. When completely cooled, cover cake tightly with plastic wrap and place in refrigerator. Let the cake set for at least 4 hours, preferably over night. This allows the flavors to come out.
10. Deck out the cake. I made another batch of ganache which I first dipped the strawberries in before pouring the rest on top of the cake. I mixed the chopped nuts with the mini chocolate chips and pressed the mixture onto the sides of the cake. Topped the cake with the strawberries and drizzled melted white chocolate with a fork all around.
11. Slice cake and serve. YUM YUM YUM! It gives 12 very generous portions.

* Note: this cheesecake is beautiful and delicious as is and can be served without all the "fussy" decor. It can also be made as a plain cheesecake, by leaving out the ganache in the batter and substituting it with a teaspoon of vanilla. Or made as any other cheesecake by substituting the flavoring. It's a versitile recipe!

Gingerbread Cookies

Okay, since I am still waiting for D to come back from work (so he can help carry the last bit of Christmas shopping I have to do - I know, I am so behind), I'm going to try and get this post up quickly.

First, I want to apologize for the bad pictures. It was dark, I was tired, and my camera hasn't been the same since I dropped it at the beach. I am hoping Santa will bring me a new camera for Christmas. :D

I have been searching for a good and easy gingerbread cookie recipe. I like to make a gingerbread house each year, and I usually get the boxed set which are impossible to eat without breaking your teeth. I came across one on www.allrecipes.com. It boasted excellent remarks from other bakers. I tweeked it a little bit, and I can say this one is a keeper. I plan to make my house tonight, so hopefully I'll get pictures of it and post them up in the near future.

The pictures I have here are the cookies I made for family and friends to give out during the holidays. I have gotten wonderful feedbacks. So maybe this recipe will be one of your family favorites too.

Recipe:

Gingerbread Cookies

Ingredients:

1 cup butter, softened

1 1/2 cups sugar

1 egg

1 1/2 tablespoon orange zest (I used zest of 1 whole orange)

2 tablespoons molasses

3 cups all purpose flour

2 teaspoons baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

Directions:

1. Sift together all the dry ingredients.

2. Cream butter and sugar together. Add egg, mix well. Mix in orange zest and molasses.

3. Add dry ingredients and mix until well combined.

4. Chill dough for at least 30 minutes.

5. Roll out to about 1/4" - 1/8" thick (flour surface as needed) and cut out shapes using cookie cutters or if you are creative, knife. Place shapes on cookie sheets about 1" apart.

6. Place cookie sheets in freezer for about 15 minutes. This helps the cookies keep their shape.

7. Preheat oven to 375 degrees F.

8. Bake for 10-12 minutes until cookies are lightly toasted on the edges (less time if you like a softer cookie and longer if you like a harder one).

9. Cool on cookie rack and decorate to your hearts content.

Hope you all enjoy it as much as I do. Happy Holidays!!

Merry Christmas!

Merry Christmas, everyone!
I know I've been slacking (no posts since October -Yikes!), but I have been busy taking pictures as much as possible, so I can catch up in the near future.

In the meantime, thank you all for your support and encouraging words on both my cooking and blogging. I would like to wish you and your family a Yummy Holiday Season and a Happy, Healthy, and Prosperous New Year!!

Love,
Claudia :D

Mom's Birthday Cake

My mom's birthday was last week, and I've been wanting to make her something special.  Cupcakes just wouldn't do.  I hadn't made a tiered cake in quite some time so I decided I would make one for my mommy.  I love making fancy pretty things.  :)  I scoured through thousands of flickr photos and all of my cake books for ideas.  I have to say I was inspired by so many cakes.  You guys and ladies on flickr are true artists!!  So many ideas, so many beautiful cakes, but I needed something simple since I only had one day to do it.  I had to cook Thanksgiving dinner for my family of 18 the same weekend.  

I made a sketch of what I wanted to do so my mind will stay focused.  I see so many of you out there with gorgeous drawings of your creations, but all I could muster was swirls for the flowers and dots all over the cylinder and hexagon (brings back memories of geometry in JHS).  It's a pretty pathetic drawing since I'm a stick figure type of gal, but it helped immensely on staying focused.  I had my sisters over to brain storm on flavors and colors.  We originally agreed on MMF covered dark chocolate cake with ganache and cheesecake, but I was making cheesecake for Thanksgiving, so we switched that to sponge cake with lemon curd and homemade strawberry jam.  Our mom loves pink but we didn't want a princess-y girlie cake so we went for ivory/ light pink with pink accents.

 

I even signed up for gumpaste classes hoping I could make beautiful bouquets of calla lillies, roses, orchids, and every other flower that was offered in the class description.  Just my luck, first class was cancelled due to low enrollment, so I went to another school, signed up, purchased all the supplies, and waited only to find out it was postponed.  As my last option, I went to my local Michael's to take their classes, but classes had already began.  Boo hoo hoo... what do I do?!?  I had all the supplies already so I just played around with the rose kit a couple of days before and came up with flowers that remind me more of magnolias than roses.  They took me forever since my klumsy fingers kept ripping the petals and pulling the entire flower out of the wires.  I ended up with a handful of passable ones that I dusted with pearly dusts in different colors.  They aren't that pretty, but I liked them anyway especially since I made them all by myself.  I'm sure the light bulb will go off, and I'll have a good chuckle once I get into a class.

In the end, my mom loved the cake and was quite impressed with the flowers even though I saw all the flaws.  The cakes tasted much better than I had anticipated (we finished all of it), so all in all I'm quite proud of it and can't wait until my next one.  :D

Awesome Desserts in Hong Kong

It's been a while since I've posted, and it's been even longer since I've posted ones that aren't related to baked goods.  (Well, there are more cupcakes, cookies, and a birthday cake coming up.)  As I was looking through my summer photos today, I came across these.  

This is a little dessert shop my mom took us to.  She had seen a Hong Kong dining show introducing this place.  I don't have an address (no business cards available) and since I don't read Chinese no English name to share.  Sorry.  But I do know it's located next to Newport Theatre which is a famous older movie theatre in the Mong Kok District.

It's a very popular joint among the locals and movie goers.  It's tiny and super crowded, and they manage to maximize every square inch.  If you don't have a full table, you are forced to share.  So a small table for four could seat six most of whom are strangers.  But no one seemed to mind, and in fact it added to the atmosphere.

They had a small menu, but special dishes were posted on the walls.  My mom insisted on trying the "Stir Fried Rice Noodles".  It's actually fresh mango chunks with noodles which I believe is probably some sort of coconut gelatin strips.  

It really did look like rice noodles, but with a firmer texture almost like fresh young coconut flesh.  The mangos were perfectly ripe and the mango puree was so smooth.  The dish was fabulous!!  I could have eaten another bowl of it all by myself. 

My sister Jess ordered the "Steamed Rice Rolls" which were black sesame "noodles" stuffed with black rice and fresh mangos and topped with coconut milk and sesame seeds.  It was served warm and not as sweet as the other desserts.  I liked it, it was very creative, but on a hot Hong Kong night, I preferred the cold offerings.  

My mom also ordered the newest dish "Fruit Salad with Hawthorn".  It was a mixture of fresh fruits including cantalope, honeydew melon, mango, and hawthorn gelatin topped with evaporated milk.  Hawthorn is good for you on hot days.  It helps detoxify your body from the heat.  It is also an appetite enhancer.  Before this trip I've only had hawthorn candy, so it was a treat to try it prepared differently.

As for me, I chose a "Tower of Shaved Ice".  Yum - my mouth is watering just thinking about it.  Since my trip to Taiwan a few years back, I've been obsessed with shaved ice.  I have it everywhere I see it, and I still think Taiwan serves the best.  But that's left for another post.  

The shaved ice is served with a variety of fresh fruits.  I chose strawberries and watermelon.  Some of the other options were mango, coconut, cantalope, honeydew, Asian pears, and mixed beans and gelatins (which is the original way to eat shaved ice).  Almost every table had ordered this "Tower".  The ice, though not the finest I've had, was pretty fine and was surrounded by fresh strawberries and watermelon balls.  It was then all topped with watermelon juice and condense milk.  Oh, it was so refreshing and sweet.  I loved every bite and slurp.  (l0l)

As you can see, between the three of us we did a pretty thorough job on the desserts.  Everyone else pretty much ordered one dish per couple.  (lol - We love our desserts).  I can't wait until my next visit, so I can try a few more creative sweets.

Iron Cupcake Challenge: Dreamy Basil Mango Citrus Cupcakes

This recipe literally came to me in a dream.  When I heard this month's Iron Cupcake Challenge is basil, I was estatic since I've been growing my own pot of sweet basil.  My baby's been with me for about half a year now, and it's grown from a measley 3" pot to a whopping 10" pot, which it is outgrowing!

But when I think of basil combinations, I could only think of garlic, tomatos, eggs, Italian, Thai, Vietnamese cuisines... Okay, all my favorites, but not my favorites for cupcakes...  I could go licorice, but I'm not a big fan of licorice.  I consulted my friends and family, who were all very encouraging to make basil cupcakes, but we were all stuck on how.  My cousin Tony who is a French chef suggested lavendar.  Hhhhmmm, he suggested getting lavendar tea and infuse it into the cupcakes.  

I've never eaten anything lavendar, but I was willing to give it a try.  I was so excited with this idea that I went directly to six stores/ tea shops to buy lavendar tea.  But poor me, I didn't find any.  People looked at me like I was crazy.  Oh, if only my two attempts to grow lavendar had worked, I wouldn't have this problem.  Needless to say, I was disappointed and now contemplating skipping this challenge.  

That night I went to bed thinking how was I going to tell everyone I chickened out.  I guess with the stress of letting friends and family down, in dreamed a recipe.  I know, sounds crazy.  It was as if I was watching a movie, like Chocolat or Like Water for Chocolate (a couple of my favorite movies).  I had used basil, mangos, and oranges, and the reaction from eating them made people do funny things.  (lol)

I added lime at the last minute to cut the sweetness 

I woke up and told D I have to make basil cupcakes.  He was like "For breakfast?"  I didn't care, I jumped out of bed and started on the cupcake making frenzy before I could forget.  Looking back at it now, I guess I could have written it down and made them later when I was more awake and together. But the baking madness had started.  I tried to photo journal the making process like so many talented bloggers, but I didn't get too far with that.  

Fruit Puree

By the time they were done, D had left for work, and I was the only one who could taste it.  It was interesting.  The fresh mangos and citrus flavors were awesome, but the basil was a taste that makes you go, what is that?  It's so familiar, yet I can't quite place it.  I knew it was basil, but it didn't taste like basil.  I'm still undecided on this cupcake, but D thought they were good.  I would make it again as a "special" dessert for a fancy dinner party, but I think it'll be one of those love it or hate it cupcakes.  Maybe you will give them a try and tell me what you think.

Not so pretty cupcakes

Recipe for 12 Cupcakes:

Puree

1 ripe mango

1 lime (I added lime to my dream recipe since my mango and orange were very sweet)

1 orange

Handful of Basil

1. Dice mango and place in a blender (you can reserve some for garnish later if you like).

2. Zest the lime and orange, put half of zest into blender, and  squeeze 2 teaspoon of lime juice and 2 tablespoon orange juice into blender.

3.  Blend until smooth.

Cupcakes

1 cup sugar

1/2 cup butter

2 eggs

1 1/2 cup all-purpose flour

1 teaspoon vanilla extract

1 3/4 teaspoons baking powder

3/4 cup milk

fruit puree

1.  Preheat oven to 350 degrees F.  Line muffin tin with liners.

2. In a medium bowl, cream butter and suagr.  Beat in eggs, one at a time, then stir in vanilla. 

3. Combine flour and baking powder, add to creamed mixture and mix well.

4.  Stir in milk until batter is smooth.

5.  Pour into liners 1/2 way full.  Spoon in some puree into the middle of each cupcake until 3/4 full.

6.  Bake for 20-25 minutes.

7.  Cool on a wire rack.

Meringue Buttercream

3 egg whites

1/2 cup sugar

1/2 cup butter

1/3 cup puree

1. Whisk egg and sugar over a double boil

er until sugar has melted and the mix is warm to touch.

2. Using a whisk attachment, whisk on high speed until stiff peaks and glossy.

3.  Switching to a paddle attachment, add butter 1 tablespoon at a time.  Beat at medium-low speed until thoroughly combined before adding the next spoonful.

4.  The mix will look soupy, this is normal.  Continue beating on medium-medium/ high speed until mixture thickens about 15 minutes.

5.  Fold in the puree to buttercream. 

Frost cupcakes with buttercream and garnish with basil, citrus zest, and mango pieces (if there are any left - I ate all mine before the cupcakes finished - so I sprinkled on some sparkly sugar).

So vote for me at No One Puts Cupcake In A Corner starting Sunday, September 28 at 9am pst until Thursday, October 1 at 9am pst.  

The fabulous prizes include:

* a featured prize from ETSY artist Metal Sugar

* the best-selling book, Hello, Cupcake, by Karen Tack and Alan Richardson

* the adorable complete line of Head Chefs from Fiesta Products

* a luxury hostess apron from Jessie Steele

* a cookbook from Taste of Home

* a much coveted cupcake courier from Cupcake Courier

Thanks for visiting!