Hello everyone! It's a new Monday, and that means either a recipe or a book recommendation, but giving my latest obsession with baking, it's once again time for
Monday Munchies, and this time I'm not sharing one but two recipes! And to make the start of Monday better, both are for cupcakes!
I'm gonna start with a recipe of my own invention for
Mimosa cupcakes, based on a recipe from
Alma's Cupcakes I modified and using some other bits from a recipe for
The Cookie Girl's book.
Mimosa cupcakes
Makes 12
Ingredients:
For the base cupcakes:
- 115 gr unsalted butter
- 220 gr granulated sugar
- 250 gr plain flour
- 1 and 1/2 teaspoons baking powder
- 70 ml skimmed milk
- 50 ml champagne
- 2 eggs
For the orange curd filling:
- 85 gr unsalted butter
- 60 ml freshly squeezed orange juice
- 2 large eggs plus two egg yolks
- 110 gr caster sugar
- grated zest of one big orange
- 1-2 tablespoons champagne
For the buttercream:
- 250 gr unsalted butter, room temperature
- 300 gr icing sugar
- 4 tablespoons champagne
- 1 teaspoon orange extract
- grated zest of 1 orange
- Orange colouring to taste
Method:
For the base cupcake:
- Preheat over 180ºC/350ºF and line a cupcake pan with paper liners.
- Beat sugar and butter together till well mixed and it starts to lighten. Add eggs, one by one, beating well till they're well integrated.
- Sift flour with baking powder together, add half of it to the butter and beat at low speed, add the milk. Then add the other half of the flour to the mixture and lastly add the champagne.
- Distribute the butter evenly between the paper cases till they're 2/3 full. Bake for about 20 to 22 minutes. Make sure they're done by inserting a toothpick, it will come out clean. Let them cool in the pan for 5 mins and then transfer to a rack to finish cooling completely.
For the orange curd filling:
- While the cupcakes are baking, heat the butter and orange juice in a pan over medium heat until the butter is melted. In a medium bowl whisk the eggs, egg yolks and sugar together, pour the butter & orange mix, whisk everything together well, and put it back into the pan.
- Continue cooking over medium heat until it reaches boiling point and it starts to thicken, it should be about 5 minutes, remember to stir often so it doesn't stick to the pan.
- Remove from the heat into the bowl and add the orange zest. Once it cools, add the champagne to taste.
- Any left overs can be kept in the freezer for up to 3 months.
Now fill the cupcakes with the curd, using an apple corer to make your holes in the cupcakes, fill them with the curd and add a little bit of the cupcake you took out to close it again.
For the champagne buttercream:
- This is the moment that I absolutely adore my KitchenAid more than I could ever think I'd love a kitchen appliance, and also the moment when I need to cover my dear Miss Marple (yes, I named her Miss Marple) with a kitchen towel to avoid the dreaded icing sugar storm!
- Sift the icing sugar and add it with the butter and the champagne to the KA bowl. Start mixing first at low speed for about 1 minute and then for 5 more minutes at high speed.
- Now you can use the food colouring. I wanted the frosting to look a bit like orange juice, but I only had an Americolor orange, and ended up with these lovely salmon cupcakes instead. I just didn't want to add more colour and end up with neon orange cupcakes!
- Decorate using Wilton's 2D pipping tip to make pretty roses and add some sprinkles to top them up. Some sugarpaste orange wedges would have looked very cute too!
And now, for today's second recipe, one that I was super happy to find at
La Dulce Magdalena's blog! This recipe is for more-healthy-than-usual
Red Berries Cupcakes! As soon as I saw it, I knew I had to make it for my parents (their high cholesterol leves means they can't really eat any butter-filled cupcakes) and also, it's ideal for my vegan friends to try, since they only have to find a replacement for the eggs and egg whites in the frosting! So without further ado, I give you Magda's Red Berries Cupcakes!
Red Berries Cupcakes with Swiss Meringue Buttercream
Makes 12
Ingredients:
For the cupcakes:
- 150 gr non-hydrogenated soy margarine
- 190 gr cane brown sugar (non refined)
- 1 vanilla bean
- 2 eggs (or egg replacement)
- 80 ml soy milk
- 190 gr whole wheat flour
- 2 teaspoons bicarbonate of soda
- A handful of frozen or fresh red berries, I added red cranberries
For the Swiss Meringue Buttercream:
- 4 pasteurized egg whites (or egg whites replacer)
- 220 gr granulated sugar (important, NOT icing sugar for this one)
- 340 gr non-hydrogenated soy margarine
- Here the recipe called for raspberry extract and pureed red berries to add, but since I had only the red cranberries for the butter and no raspberry extract, I added 1 teaspoon lemon extract.
Method:
For the cupcakes:
- Preheat the oven to 150ºC/300ºF and line the cupcake pan with paper liners.
- With a knife open the vanilla bean and scrap the seeds. Mix them with the sugar and soy margarine and cream together for 3 to 5 minutes.
- Add the eggs, one by one, beating well after each one. Next, add the soy milk beating till well incorporated.
- Sift together flour and bicarbonate of soda and add to the batter, mixing till well incorporated, don't overbeat. Now add the red berries mixing with a spatula.
- Distribute the batter evenly between the paper liners, about 3/4 full, depending on how many berries you've added, the more berries the less they'll rise in the oven.
- Bake for about 25 minutes, test with a toothpick. Leave to cool in the pan for 5 minutes, and then transfer to a wire rack to let cool completely.
For the Swiss Meringue Buttercream:
- Heat up water in wide pan, put the egg whites and sugar in a medium bowl (that will fit our pan) and using the bain-marie method, heat up the egg whites and sugar, it should reach 60ºC, but if you don't have thermometre, leave it on medium heat and stir till all the sugar is well integrated, no grains left.
- Tranfer this to the cold KA bowl (I left it for a while in the balcony in Jan, very effective), let it cool for a bit, and beat on high speed till the meringe starts forming soft peaks, and they're cooled off (that's very important!) we start adding little by little the soy margarine in pieces. Again I'll say it, make sure when you start adding the margarine, the egg whites mix are not hot, or the margarine will melt and it'll be a disaster of epic proportions and non-salvageable.
- After adding all the margarine, add the extract and beat on high speed for about 8 to 10 minutes. Now, in the beginning it'll look all curdled and icky, but no worries, it'll get better! Keep on beating and you'll get the most light, bright and fuffly meringe buttercream ever! If you wanna add the the pureed berries, lower the speed, add it and beat till combined.
- I used Wilton 1M pipping tip to create some nice roses with it!
After making this amazing Swiss Meringue buttercream I just had to kiss my KA!
And I leave you with these two recipes and some nice & yummy looking photos. Have a great week!
