Cupcakes!

For a returning caller meeting for work, I decided to make two types of cupcakes. I didn't have time to work on my own recipes, but I started with Tide and Thyme's Red Velvet Cupcake recipe. Looking at other, similar recipes, this one seemed solid, but I added 1 more tables spoon of cocoa powder because recipes that produced a similar volume used 3 tbsp.

Finally, I've made Your Cup of Cake's German Chocolate Cupcakes before, and they were amazing. So good, in fact, that I don't mind the recipe starting off with a box of devil's food cake mix. Why hate on a time-saver?

edit: If anything, I would only make half of the filling for the german chocolate cupcakes.

Vanilla Macarons

My friends got back to me regarding the previous mocha cupcakes. They all loved them, and the most common comment was the "they aren't too sweet or too rich," which is exactly what I was going for. I like the idea of "grown up" cupcakes that aren't filled to the brim with sugar.

And speaking of sugary treats, I decided to give another go of French macarons. I found a cookbook--Macarons: Irresistible French Confections to Make at Home--and got tired of all this folderol over macarons. Some recipes are so specific ("you must use aged egg whites" or "freshly ground almond flour" for two examples) that they make it seem impossible to make these properly.

So let me be frank: I used a recipe using volumetric measurements (I don't have a kitchen scale and I don't have the space for one either); I cut corners (I used a coffee grinder in lieu of a food processor); I guessed when the recipe was vague ("glossy meringue" does not imply soft, medium, or firm peaks).

And all in all, they turned out quite well. They had that adorable little "foot" on the bottom of each. The only thing I might change it to use a form for piping to make my circles equal in size. Otherwise, I found this recipe to be something so many macaron-ers would never think to call a macaron recipe: forgiving.

Vanilla Macaroons
yield: 32 individual macarons

3/4 cup almond flour
1 cup confectioner's sugar
2 extra-large egg whites
1/4 cup superfine sugar
1/2 tsp vanilla extract

Place the almond flour and confectioner's sugar in a food processor (or coffee grinder) and process for 15 seconds. Sift the mixture into a bowl. Line two baking sheets with parchment paper.

Place the egg whites in a large bowl and whip until holding soft peaks. Gradually beat in the superfine sugar to make a firm, glossy meringue (medium peaks that fall over on themselves and don't immediately dissipate into the meringue). Beat in the vanilla extract.

Using a spatula, fold the almond mixture into the meringue one third at a time. When all of the dry ingredients are thoroughly incorporated, continue to cut and fold the mixture until it forms a shiny batter with a thick, ribbon-like consistency.

Pour the batter into a pastry bag fitted with a 1/2-inch / 1-cm plain tip. Pipe 32 small circles on the prepared baking sheets. Tap the sheets firmly on a work surface to remove air bubbles. Let stand at room temperature for 30 minutes (to help form the shell; you should be able to touch the top of the batter without any sticking to your fingers). Preheat oven to 325 degrees F.

Bake in the preheated oven for 10 - 15 minutes. Cool for 10 minutes. Carefully peel the macarons off the parchment paper and let cool completely.



Vanilla Buttercream Filling

4 tbsp butter, softened
1 cup confectioner's sugar, sifted
1/2 tsp vanilla extract

Cream the butter until pale and fluffy. Beat in roughly half of the confectioner's sugar followed by the vanilla extract. Beat in the remaining sugar until smooth and creamy. Sandwich between two macarons, making 16 sandwiches.

Mocha Cupcakes with Coffee Buttercream Frosting

I used to make these delightful little treats called Cappuccino Muffins. They were coffee and chocolate flavored, and they were served with an Espresso Cream Cheese mixture. They were more decadent than a muffin should ever be, but the recipe never translated into a good cupcake (though I have tried before). The cake was too dense. Both this recipe, modified from a recipe at Dinner and Dessert's blog, and the buttercream surprised me. The cake was fudge-y and rich without being overly sweet. Likewise, the buttercream was flavorful with out being too sweet or too buttery. Finally, I had some fun piping different designs in chocolate as a decoration for each cupcake. Of course, just a simple chocolate-covered espresso bean can do wonders.

Mocha Cupcakes
yield: 12 - 16 cupcakes

1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

1/2 cup whole milk
1/2 cup strong brewed coffee, at room temperature
2 tsp vanilla extract
4 tsp instant espresso powder

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature

Position a rack in the middle of the oven and preheat to 350°F. Line two 12-cup muffin tins with paper liners. Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl.

In another bowl, combine the milk, vanilla, brewed coffee, and instant espresso powder.

In the bowl of a stand mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18 - 22 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely.

Coffee Italian Meringue Buttercream 

3 egg whites
3/4 cup sugar (12 tbsp), divided
2 1/2 tbsp water
20 tbsp butter (2 1/2 sticks), room temperature but not too soft

1 1/2 tbsp vanilla
2 tbsp instant espresso powder

In the bowl of a stand mixer, beat the egg whites until soft peaks. With the mixer running on medium speed, add in 2 tbsp of the sugar gradually, and continue beating until medium peaks.

Meanwhile, combine the remaining 10 tbsp sugar and water in a saucepan set over medium high heat. Stir to help the sugar melt. Once melted, stop stirring and boil until it has reached 245 degrees F. This can happen relatively quickly considering the size of your pan. Once the sugar has reached 245 degrees, stream into the egg whites while the mixer is running at medium-high speed. This will cook the egg whites and create a beautiful, voluminous mixture. Continue beating for 5-8 minutes until the mixer bowl is room temperature. It's safer to err on the side of 8 minutes to ensure the egg whites are cooled.

While still beating, add in the butter, 1 tbsp at a time, until incorporated. The mixture may get soupy and will appear to seize. Keep beating (cooling it in the fridge if necessary) until it comes together. Trust me, it will. Dissolve the espresso powder in the vanilla and add to the frosting. Beat until combined. I decorated mine with melted chocolate in the shape of owls, a Batman symbol (because why not?), and asterisks with a chocolate-covered espresso bean in the center.