Friday, August 17, 2007

Das kleiner Kuchens!!!!

From one of my favorite food blogs, Cupcake Bakeshop.

Canteloupe and Honeydew Cupcakes w/ White Chocolate-Cardamom Buttercream Icing

Cupcakes
20 cupcakes / 350 degree oven

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
3 large eggs, room temperature
3/4 cup oil
1 teaspoon vanilla
4 ounces honeydew, pureed
3/4 cup honeydew, diced
4 ounces cantaloupe, pureed
3/4 cup cantaloupe, diced

1. Whisk together flour, baking soda, and salt in a large sized bowl. Add sugar and mix to combine.
2. In a separate small bowl, beat eggs to break up.
3. Add the oil and vanilla to the eggs and mix to combine.
4. Add the wet to the dry ingredients, mix to combine.
5. Separate the batter into two, about equal sized batches.
6. Add the honeydew to one batch and the cantaloupe to the other. Mix to combine.
7. Scoop into cupcake papers with an ice cream scooper about 3/4 full.
8. Bake at 350 degree oven for ~30 minutes or until a cake tester comes out clean.

Note: These cupcakes are moist. Be sure that they are fully baked before removing them from the oven. The cake tester (or toothpick) must come out clean.

Cantaloupe Filling

1 cup fresh cantaloupe, diced
1/4 cup water
1/4 cup sugar
1 tablespoon cornstarch

1. Add the cantaloupe and water to a pot. Cook for 5 minutes over medium-high heat.
2. Stir together sugar and cornstarch then stir into the cantaloupe.
3. Cook until thick, about 5-7 minutes.

Honeydew Filling
1 cup fresh honeydew, diced
1/4 cup water
1/4 cup sugar
1 tablespoon cornstarch

1. Add the honeydew and water to a pot. Cook for 5 minutes over medium-high heat.
2. Stir together sugar and cornstarch then stir into the honeydew.
3. Cook until thick, about 5-7 minutes.

White Chocolate, Cardamom Buttercream

2 sticks (1 cup) unsalted butter, room temperature
8 ounces white chocolate, chopped
1-2 cups powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon cardamom

1. In a heat proof bowl over a pan of simmering water, gently melt the white chocolate. Allow to cool for 2 minutes or so.
2. Using an electric mixer, beat the butter at medium speed until creamy.
2. Beat in the melted white chocolate.
3. Add 1 cup of powdered sugar, vanilla, and cardamom and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.

Assembly

1. Fill each cupcake with filling.
2. Smooth on frosting.
3. Chop some chiffonade of fresh mint and top cupcakes with a bit.



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