Monday, March 31, 2014

Cake Decorating Class: S'mores Cupcakes

We had our first lab for our cake decorating class. The first half of the semester will be more focused on baking and construction, and the second half more on decoration.

We started off with something fairly easy. We started a cheesecake, which we will finish in the next class session. We also did S'mores cupcakes, that while fairly simple, looked and tasted great.

These cupcakes are a rich chocolate cake with chocolate ganache, graham cracker crumbs, Swiss meringue, and a little square of milk chocolate with smoked salt. We baked it in a square shape.

We torched the meringue to give it the toasted marshmallow flavor. The smoked salt was to give it a little taste of the campfire.

I really liked the look and taste of this cupcake. It manages to be both homey and elegant.

We did not explicitly cover the recipe for the ganache, but I expect it is probably the one here. For the chocolate, we tempered milk chocolate, and spread it thin on a sheet of acetate. It was sprinkled with smoked salt, and allowed to harden. It was then cut into squares.

S'mores Cupcakes

Chocolate Cupcakes

dry ingredients:
5 oz. by wt. all purpose flour
7 oz. by wt. sugar
1 1/2 oz. by wt. cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

wet ingredients:
1 egg
2 oz. by vol. vegetable oil
1/2 tsp. vanilla extract
4 oz. by vol. brewed coffee
4 oz. by vol. buttermilk

Pre-heat oven to 350 F. 

Sift together dry ingredients. Whisk together wet ingredients in a separate bowl. Add dry ingredients to wet, mix until well combined.

Scoop into lined cupcake pan. Bake 18 - 22 minutes. Makes 12 cupcakes.

Swiss Meringue

4 egg whites
8 oz. by wt. sugar
3/4 tsp. cream of tartar
1/8 tsp. salt

Heat all ingredients in a double boiler over simmering water while whisking continuously. Heat to 165 F. Transfer to a stand mixer and whip on high until cooled to room temperature.

Happy Eating!

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