Maple Frosted Pecan Spice Cupcakes

20161212_113728The temperatures have officially dropped for the year and much of the country has a dusting (or few feet) of snow on the ground. We may not have snow here in Florida but the temps have dropped enough that I still get the instinct to stay inside bundled up in blankets and make something warm to keep me cozy. This time of year I usually start making cookies as part of my Christmas cookies series with the hopes of helping those looking for ways to add a new type of cookie to the traditional holiday offerings. I promise those recipes are coming soon but I had to fulfill a wish from my 3-year-old who kept asking for cake.

20161212_113623Anyone with a toddler or preschooler knows a slice of cake is extremely messy so I typically offer cupcakes instead. This typically cuts down on the mess minus a few crumbs here and there. I chose to keep with the holiday spirit and select a cake that combines all of the aromas associated with this time of year. Nothing gets me in the holiday spirit more than cinnamon, nutmeg, ginger, and cloves permeating the air with their wonderful aroma as the cake bakes. Throw on some Christmas music and voila you have holiday cheer in your house without having to make the dreaded (at least in my house) sugar cookies.

20161212_113521What takes this cake to the next level is the frosting. I will warn you this frosting is not the easiest to work with but it is totally worth the effort. The maple adds the perfect complement to the spice cake and makes it feel as if you purchased them from a fancy pastry shop. If the frosting starts to set up on you too quick add a few drops of cream or water until it reaches a spreadable consistency once more. A toasted whole pecan on top adds the finishing touch and a delightful crunch!

Maple Frosted Pecan Spice Cupcakes

Ingredients:

  • 1 box Spice Flavored Cake Mix (or your favorite spice cake recipe)
  • 1/3 cup Chopped Pecans; toasted
  • ½ cup Light Brown Sugar; packed
  • ¼ cup Heavy Whipping Cream
  • ¼ cup Pure Maple Syrup
  • 1 tbsp. Unsalted Butter
  • Dash of Salt
  • 2 cups Powdered Sugar
  • ½ tsp. Vanilla Extract
  • 18 Whole Pecans; toasted

Preparation:

  1. Preheat oven to 350°. Fill a 12-cup and a 6-cup muffin tin with cupcake liners. Set aside.
  2. Prepare cake mix according to box (or recipe) directions. Once batter is prepared, gently fold in the chopped pecans until just combined. Pour batter into prepared muffin tins, filling each liner ¾ full with batter. Bake cupcakes until a wooden pick inserted in the center of the muffin comes out clean, about 15-18 minutes. Place on a wire rack to cool.
  3. While the cupcakes cool prepare the frosting. In a saucepan place brown sugar, heavy whipping cream, maple syrup, butter, and salt. Bring to boil over medium-high heat, stirring only until the sugar dissolves. Cook mixture for 3 minutes without stirring. Remove mixture from the heat and scrape into a large bowl. Add the powdered sugar and beat with a hand mixer on high-speed for 2 minutes (or until mixture has cooled slightly and thickened). Beat in the vanilla.
  4. Using an offset spatula, move quickly to frost each cupcake. If the frosting sets before you have completed all of the cupcakes add a few drops of cream or water until the frosting is back to a spreadable consistency (the frosting will set faster if your cupcakes have completely cooled). Place a whole pecan on the center of each frosted cupcake. Serve.

RECIPE ADAPTED FROM: KATHY FARRELL-KINGSLEY
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

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Skinny Iced Gingerbread Cookies

2For many, Gingerbread is a holiday tradition. Some families prefer to make cookies in their favorite shapes while others tackle on the construction of a gingerbread house. Although gingerbread is traditionally consumed in and around the holidays and then forgotten for another year, it is also great to enjoy all winter long. You can easily extend these holiday favorites all winter by simply changing the cutter used. I opted for a star, but some other fun cutters for winter include mittens, snowflakes, and even squirrels.

3As great as finding fun winter cutters can be sometimes one is simply too exhausted to meddle with cut out cookies at all. If that is the case with any of you, this recipe is the answer to your prayers as it also makes perfect slice-and-bake cookies (no rolling, cutting, or mess required). If you are going to forgo the cutters, simply shape the dough into two (8 inch) round logs. Chill the logs for 2 hours and then make slices ¼ in. thick. Proceed with the recipe as normal after that.

4Another great feature of these cookies is how far in advance you can prepare them. I recommend preparing no more than 5 days ahead and storing them in an airtight container until ready to decorate. Cookies may be decorated only 1 day ahead of serving. Unfortunately, the downfall of these cookies comes after they are decorated, as the icing is fragile and can easily be damaged during storage and transport. Place a piece of wax paper between each layer and place new layers gently upon previous layers in order to reduce the odds of damage.

1This recipe will make approximately 4 dozen cookies and each serving allows 2 cookies to be consumed (making you feel more indulgent when you really are not). I truly enjoyed sharing this recipe with you and hope you can try it sometime this winter for your own family and friends. If not this winter, I hope you will return next year in order to prepare for your own holiday celebrations. Kids and adults alike will surely enjoy them!

Skinny Iced Gingerbread Cookies

Ingredients:

  • 10 oz. All-Purpose Flour (approximately 2 ¼ cups)
  • 1 tsp. Ground Ginger
  • 1 tsp. Ground Cinnamon
  • ¼ Ground Nutmeg
  • ½ tsp. Baking Powder
  • ¼ tsp. Baking Soda
  • ¼ tsp. Salt
  • ½ cup Light Brown Sugar; packed
  • ½ cup Butter; softened
  • 3 tbsp. Molasses
  • 1 Egg
  • 1 cup Confectioners’ Sugar; sifted
  • 1 tbsp. Milk (1%)

Procedure:

  1. Whisk together flour, ginger, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl until combined. In the bowl of a stand mixer, combine brown sugar, butter, and molasses. Beat the mixture on medium speed for approximately 2 minutes. Add the egg and continue to beat mixture until combined. Adjust the speed to low and slowly add the flour mixture, beating until well combined. Divide the dough equally into two portions. Gently press each dough half into a circle on a sheet of plastic wrap (dough will be sticky). Wrap dough tightly and chill for 1 ½ to 2 hours.
  2. Preheat oven to 350°. On a lightly floured work surface, roll one dough portion to ¼ in. thickness. Use your preferred cutter to form cookies. Place cut out cookies on a parchment lined baking sheet 1 inch apart from each other. Repeat process with both dough portions, re-rolling and cutting as necessary, until you have approximately 48 cookies. Bake cookies for 8 minutes or until lightly browned around edges. Remove cookies from oven and let stand for a minute or two. Remove cookies from pan and cool completely on a wire rack.
  3. Once cookies have cooled completely, prepare the icing. Combine the confectioners’ sugar and milk in a small bowl until smooth and creamy. Spoon into a piping bag fitted with a small round tip. Pipe icing on cookies as desired.

NUTRITIONAL INFORMATION

(2 Cookies)

NutritionLabel

 

 

 

 

 

 

 

Weight Watchers: 2 Smart Points, 2 Points Plus, or 1 Traditional Point

 

RECIPE ADAPTED FROM: MARCIA WHYTE SMART
PHOTOGRAPHY & STAGING: PETER MENDOROS

 

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2016

Skinny Frosted Pumpkin Spice Cake

pumpkin3Happy Halloween everyone! As today comes and goes Thanksgiving will approach soon thereafter, with pumpkin being the favorite flavor to represent the season. Pumpkin pie may be the go to classic but pumpkin cake is a close runner up. What is not to love about a moist, fluffy cake flavored with delicious pumpkin and warm, comforting spices??? I certainly can’t think of anything! Then you add the rich layer of cream cheese frosting that not only creates an adored classic combination but it also locks in the cake’s moisture for days. At this point it shouldn’t take much convincing to get any pumpkin lover to give this recipe a go.

pumpkincake1However, if flavor and texture are not enough to convince you to try this cake the ease itself should persuade you. A sheet cake is the easiest type of cake to make and it can feed a lot of people (both essential perks for the holiday baker). Simply prepare the batter, spread into the pan, and bake. Once the cake cools you spread a layer of cream cheese frosting on top and cut into squares to serve. There is no trimming or chilling layers or preparing huge batches of frosting, making this cake the perfect addition to the holiday table or as a quick treat to whip up for a work, school, or church function.

Pumpkincake2If having said all of that still wasn’t enough convincing, how about the fact that this cake is a much lighter version of all its competitors. Traditional pumpkin cakes with cream cheese frosting run well over 350 calories per slice and triple the amount of fat content found in this recipe. The cake is easily made lighter by swapping traditional all-purpose flour with whole-wheat while organic light brown sugar stands in for the typical refined version. The cream cheese frosting is lightened up with the use of 1/3 less fat cream cheese, minimal butter, and organic powdered sugar that again stands in for the refined alternative. This cake is a much lighter and welcoming change from the traditional pumpkin pie and will yield approximately 24 servings (1 square). If you are following Weight Watchers, one square of cake is equal to 3 Points or 5 Points Plus.

Skinny Frosted Pumpkin Spice Cake

Cake Ingredients:

  • 10 oz. Whole-Wheat Flour (approximately 2¼ cups)
  • 2 ½ tsp. Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Pumpkin Pie Spice
  • ¼ tsp. Salt
  • 1 cup Organic Brown Sugar (such as Wholesome’s); packed
  • ¼ cup Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 2 Eggs
  • 1 (15 oz.) can Pumpkin Puree
  • Nonstick Cooking Spray (Olive Oil)

Frosting Ingredients:

  • 2 tbsp. Unsalted Butter; softened
  • 1 tsp. Pure Vanilla Extract
  • 1 (8 oz.) pkg. 1/3 less fat Cream Cheese (Neufchatel); softened
  • 2 cups Organic Powdered Sugar (such as Wholesome’s); sifted

Formula:

  1. Preheat oven to 350°. Spray a 13 x 9 inch baking pan with nonstick cooking spray. Set aside.
  2. To prepare the cake, combine the flour, baking powder, cinnamon, pie spice, and salt in a small bowl. Stir with a whisk until just incorporated.
  3. In the bowl of a stand mixer (or large bowl) combine the brown sugar, butter, and vanilla. Beat with a mixer on medium speed until incorporated. Add the eggs, 1 at a time, beating well after each addition. Add the pumpkin puree and mix well. Gently fold in the flour mixture to the pumpkin mixture.
  4. Spread the batter evenly into the prepared baking pan, making sure to smooth out well as it will not smooth itself while baking. Bake the cake for approximately 25 minutes or until a toothpick inserted in the center comes out clean. Cool the cake on a wire rack.
  5. While the cake cools, prepare the frosting by combining the butter, vanilla, and cream cheese in the bowl of a stand mixer (or medium bowl). Beat the mixture on medium speed until light and fluffy. Slowly add the powdered sugar and beat until mixture is smooth and well combined. Spread the frosting evenly over the cooled cake. Cut into squares and serve.

NUTRITIONAL INFORMATION

(1 Square)

PumpkinCakeCreamCheeseFrostingWeight Watchers: 3 Points or 5 Points Plus

RECIPE ADAPTED FROM: TRISHA KRUSE
PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEES PATISSERIE 2015

Tiramisu Cupcakes

 

20140930_091256I love cupcakes. I love how they are the perfect portion, easy to transport, and the options for cake flavors and frostings are seemingly endless. I also enjoy how they open up one’s creativity. I like adapting flavors of other desserts I enjoy and transforming them into a cupcake. With that said, it is clearly obvious I love the Italian trifle Tiramisu and set out to make its cupcake counterpart.

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I began with the base, the cake itself. It was here that I wanted the coffee flavor to stand out so I didn’t want to over complicate the cake. I used a simple white cake recipe and laced it with a little bottle of Kahlua liquor. This not only gave it the kick of coffee flavor I was looking for but also fools my brain that I am indulging in a boozy cupcake… and who doesn’t like the thought of a boozy cupcake.

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Next up was the frosting. This is where I integrated the traditional mascarpone and things got a bit tricky. My first trial run, I used too much marscapone, which lent a very heavy and overly sweet frosting. The base cake layer is very light and airy and the frosting was just too much for it. In my second trial run, I wanted to make the frosting be more light and airy like the cake beneath it. I didn’t want the cake to be weighted down. So I used less marscapone and more heavy cream. The result…perfection. A light dusting of cocoa powder to bring out the swirls of the frosting was all I needed and there you have a delectable and easy Tiramisu Cupcake worth sharing.

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I made my own white cake batter from scratch but if you are in a pinch you can surely use a white cake mix. Also be sure to use a nonstick muffin tin and do not grease it. This will allow the white cake to brown nicely.

 

Tiramisu Cupcakes

 

Ingredients:

  • 1 recipe homemade white cake batter or white cake mix prepared according to box directions
  • 1 (50 ml) Kahlua Mini Bottle Liquor
  • 1 cup Heavy Whipping Cream
  • 4 oz. Mascarpone Cheese; room temperature
  • ½ cup Confectioners’ Sugar; sifted
  • Cocoa Powder; for dusting

 

Formula:

  1. Preheat oven according to white cake recipe instructions or box mix instructions. Use two nonstick muffin tins. Do not use paper liners or grease. Prepare a recipe for white cake either from scratch or from a box mix according to recipe instructions or box directions. Once batter is mixed, add in the mini bottle of Kahlua. Mix until just incorporated. Do not overmix. Fill each muffin cup halfway. Bake until toothpick in center comes out clean, about 15 to 20 minutes. Remove from oven and cool in muffin tin for 5 minutes. After 5 minutes, remove the cupcakes gently from the tin and allow to cool completely on a wire rack.
  2. After cupcakes have cooled completely prepare the frosting. In a large bowl using a hand mixer or by hand, whip the cream to stiff peaks. Be sure not to overbeat or the cream will become grainy. In the bowl of a stand mixer, whip together the mascarpone and confectioners’ sugar until smooth. Using a rubber spatula, gently fold in the whipped cream until completely incorporated and no streaks of white remain.
  3. Fill a piping bag fitted with a large star tip with the frosting. Using firm pressure and a clockwise motion, pipe large rosettes onto the cupcakes, passing the 12 o’clock position twice. Using a small sieve, sift a light amount of cocoa powder over the frosted cupcakes. Serve immediately or store in the refrigerator for up to 3 days.

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

 

Graham Cracker Cupcakes with Marshmallow Frosting

20140524_101116I hope you all have not forgotten me for I have not forgotten you. I have been away for quite some time as a result of moving, starting college once again, and chasing a toddler. All of this silly adult stuff left me little to no time to bake and without anything baked I simply can’t write…or at least I can’t write anything interesting. So I suppose Memorial Day is a good time to return to all those who have not forgotten the work of this website despite my long absence.

20140524_101752Although Memorial Day weekend is a U.S. national holiday to remember our loved ones who have passed away it has also become a weekend full of family get-togethers, barbecue’s, camping, and traveling. One of America’s favorite classics usually makes its grand debut around this time each year and continues through the rest of the summer. You will find it featured on t.v. shows, local eateries, and in your newspaper circular hosting sales of the items that go into making the classic. What is it you ask??? Why the S’more. S’mores are a classic all-american summer favorite and although this post is not about s’mores it does have two of its main components.

20140524_101912As much as I love s’mores they are very messy and especially in 90 degree heat the chocolate part of the s’more deteriorates rapidly. I sought after a travel-friendly pastry that would be inspired by the s’more without the messy chocolate. Also I do so much with chocolate it is nice to take a break from it every now and again. Oh and don’t worry, I have no plans on boycotting chocolate. Chocolate and I have a long-standing relationship I would never dare break.

20140524_101713So without chocolate that leaves graham crackers and marshmallow. The graham crackers are always the base of a s’more so in this recipe they are also used as the base. By grinding the graham crackers in a food processor I created a graham-like flour that bound the cupcake batter together pretty well on its own, which made the addition of flour minimal. The amount of graham cracker “flour” not only held the batter together but also leant a subtle sweetness and hearty graham flavor. With the base so perfect the topping also had to be perfect. What better way to incorporate the marshmallow of the s’more into a rich and creamy marshmallow frosting.  The rich marshmallow frosting meshes so well with the graham cake it is no wonder the match has been loved by so many for so long. If only the chocolate was invited to the party…maybe next time.

Graham Cracker Cupcakes with Marshmallow Frosting

 

Graham Cake Ingredients:

  • 17 whole Graham Crackers; broken into smaller pieces
  • ¼ cup All-Purpose Flour
  • 1½ tsp. Baking Powder
  • Pinch of Salt
  • ¾ cup Whole Milk
  • 1 tsp. Vanilla Extract
  • 1 cup Granulated Sugar
  • 4 tbsp. Unsalted Butter; softened
  • 4 tbsp. Shortening
  • 3 Eggs; separated
  • 1 recipe Marshmallow Frosting; recipe follows

Marshmallow Frosting Ingredients:

  • 1 cup Unsalted Butter; room temperature
  • 1½ tsp. Vanilla Extract
  • 1 (7 ounce) jar Marshmallow Creme
  • 2 cups Confectioners’ Sugar; sifted
  • 2 to 4 tbsp. Light Cream or Milk

 

Formula:

  1. For the cake: Adjust the oven rack to the middle position and heat to 350°. Line a 12-cup muffin tin with liners. Grind the graham crackers, flour, baking powder, and salt together in a food processor until fine. Set aside. Whisk milk and vanilla in a measuring cup and set aside as well.
  2. With a stand mixer set on medium-high speed, beat the sugar, butter, and shortening together until light and fluffy. Beat in the egg yolks, one at a time, until combined. Reduce the mixer speed to low and add a portion of the graham cracker mixture, leaving enough for 2 more additions. Following the first addition of the graham mixture, add half of the milk mixture, followed by another addition of graham mixture. Add the remaining milk mixture followed by the final addition of the graham mixture. Mix until all is well incorporated.
  3. With a clean mixing bowl and electric hand mixer (you can alternatively whisk by hand or clean the stand mixer bowl if you do not own a hand mixer), beat the egg whites on medium-high until soft peaks form. Whisk 1/3 of the whites into the cake batter, then gently fold in the remaining whites. Divide batter evenly into prepared muffin tin, filling each liner ¾ full. Bake cupcakes 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool in muffin tin 5 minutes then transfer to a wire rack to cool completely.
  4. Once the cake has cooled completely prepare the frosting. For the frosting: In the bowl of a stand mixer, or with a hand mixer, beat the butter on medium-high speed until smooth and creamy. Beat in the vanilla extract and marshmallow creme until well combined. Reduce the speed to low and gradually add the confectioners’ sugar. Scrape down the sides of the bowl as needed until all of the confectioners’ sugar has been added and the mixture is incorporated. Add 2 tbsp. cream or milk. Turn the mixer to high speed and beat the frosting until light and fluffy. Add more cream or milk if necessary until the proper piping consistency is achieved. If too much cream or milk is added, you can add more confectioners’ sugar by tablespoons until the proper consistency is reached.
  5. Pipe marshmallow frosting onto cooled cupcakes using a large star tip. Top each cupcake with a broken piece of graham cracker. Serve

 

SPECIAL THANKS TO:

PHOTOGRAPHY & STAGING: PETER MENDOROS

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Skinny Carrot Cake with Cream Cheese Frosting

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With my New Year New Me perspective on diet (for like the fifth year in a row) I am taking this lifestyle change incredibly seriously as compared to years past. I can manage to follow all of the rules of a healthy lifestyle except I struggle with giving up my sweets. There is just something so satisfying about fulfilling that late night craving for something sweet and even better if it is chocolatey. Since I know I am not the only one out there who made some New Year’s fitness resolutions  I thought I would share with you one of my first attempts at taking ordinary recipes and making them “skinnier” to fit my cravings but also not shatter my progress toward my goals.

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I decided to attack carrot cake because it is a quite deceiving dessert. You would think that since carrots are so good for you they would naturally make a little bit healthier of a dessert compared to others but it is quite the opposite. Each slice could run you on average 500 calories. That is devastating to any healthy lifestyle. What is also devastating is the way some recipes try to slim down carrot cake. The most vile of substitutes to traditional ingredients were soy flour, flax-seed meal, and tofu just to name a few.  So how to make carrot cake retain its traditional flavor, moisture, and most especially frosting without adding the pounds.

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There are a few good tricks out there that aren’t as strange as straining prunes and mixing them with oil just to give moisture. First be sure not to overload the batter with too many shredded carrots. You would think this would be beneficial and add flavor but it just weighs the cake down and affects the texture. Not to mention I despise shredding carrots and the less I to shred the better. But without as many shredded carrots in the batter the carrot flavor isn’t as pronounced. This is when having a baby in the house that hates carrots is beneficial. Just one jar of organic baby carrots I had lying around is all the cake needed to have proper flavor and moist texture without adding unnecessary or crazy additives.

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With the cake pretty easy to make skinny the tough job would be the frosting. Everyone knows you can not have a carrot cake without that thick luscious layer of Cream Cheese Frosting. Problem is Cream Cheese frosting is a scale tipper. To make the Cream Cheese frosting resemble traditional full fat flavor without the pounds of fattening butter there is a sneaky secret ingredient… marshmallow creme. Marshmallow creme, like Kraft Jet Puffed or Fluff, gives the proper flavor and texture while eliminating the need for butter and allowing us to lessen the amount of sugar. The best part of this secret ingredient is that you can fool people with the thick and rich frosting it creates and they will never know it contains no additional fat. Pair the secret ingredient with cream cheese that contains 1/3 less fat, such as Neuchâtel and you have a skinny frosting.

Note: Although I recommend using Neuchâtel cream cheese, any cream cheese labeled as being 1/3 less fat will work in this recipe. Be sure when you are looking for the marshmallow creme that you don’t accidentally mistake it for marshmallow sauce which will result in a runny frosting. When shredding the carrots, use a box grater and shred on the large holes side. Alternatively, you could use a food processor with a shredding disk if you have one. When buying a jar of baby carrots, be sure that the ingredients only list carrots and water. With any skinny option, be sure that you consume only in moderation. Making this a recurrent part of your diet will not allow you to lose or maintain weight.

Traditional Carrot Cake contains on average 500 calories, 33 grams of fat, and 8 grams of saturated fat.

Skinny Carrot Cake with Cream Cheese Frosting contains approximately 280 calories, 11 grams of fat, and 3 grams of saturated fat.

Skinny Carrot Cake with Cream Cheese Frosting

Cake Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Ground Cinnamon
  • ½ tsp. Ground Nutmeg
  • 1/8 tsp. Ground Cloves
  • ½ tsp. Salt
  • 2 Eggs
  • 1 (4 oz.) jar or pkg. Carrot Baby Food (preferably organic)
  • 1 cup Dark Brown Sugar; packed
  • ½ cup Vegetable Oil
  • ½ pound (8 oz.) Carrots; peeled & shredded

Frosting Ingredients:

  • 1 (8 oz.) pkg. Neufchatel Cream Cheese; softened
  • 1 cup Marshmallow Creme
  • 2 tsp. Vanilla Extract
  • ¼ cup Confectioners’ Sugar; sifted

Formula:

  1. Heat oven to 350°. Lightly grease a 13×9 inch baking pan with cooking spray and line the bottom of the pan with parchment paper.
  2. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt together in a large bowl. With a stand mixer on medium speed, beat eggs, baby carrots, and sugar together until smooth and creamy, about 1 to 2 minutes. With the mixer still running on medium speed, slowly add the oil and mix until thoroughly incorporated. Reduce the speed to low and add the flour mixture in two additions, scraping down the sides of the bowl between each addition. Mix until the batter is nearly smooth. Fold in the shredded carrots by hand with a rubber spatula.
  3. Spread the batter in the prepared cake pan and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, about 24 to 28 minutes. Cool the cake in the pan for 10 minutes then invert onto a wire cooling rack. Remove the parchment from the bottom and flip cake right-side up again to cool completely, at least 1 ½ hours.
  4. To make the frosting, use a stand mixer set to medium-high speed and beat the cream cheese, marshmallow creme, and vanilla together. Add the sifted confectioners’ sugar and beat on low-speed until mixture is smooth. Frost the cooled cake and serve.

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM KRIS WIDICAN

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2014

Bootiful Chocolate Ganache Cupcakes

dsc_0153Today is a quick post for any procrastinators out there who still haven’t decided on a treat to make for Halloween. These BOOtiful cupcakes have the ultimate chocolate flavor you would find in a cake packed into a tiny handheld cupcake. If that wasn’t dreamy enough the ghostly frosting is so creamy and light it resembles a giant melted marshmallow. The pair together is to die for.

dsc_0168For the ultimate chocolate punch in your cupcakes be sure to use a high quality baking chocolate. If you are really strapped for time you can omit the ganache step and opt for the more traditional cupcake. The chocolate flavor will still be strong but that little creamy morsel of chocolate boom will not be there and I really promote taking the little extra effort to fill them with ganache since it is very easy. The cupcakes can be made up to 24 hours in advance but make sure to refrigerate them in an airtight container so that the ghosts don’t decide to go back into hiding once Halloween is over.

dsc_0155Bootiful Chocolate Cupcakes with Ganache Filling

Ganache Ingredients:

  • 2 oz. Bittersweet Chocolate; chopped fine
  • ¼ cup Heavy Cream
  • 1 tbsp. Confectioners’ Sugar

Cupcake Ingredients:

  • 3 oz. Bittersweet Chocolate; chopped fine
  • 1 oz. (1/3 cup) Dutch-Processed Cocoa Powder
  • ¾ cup Hot Coffee
  • 4.125 oz. (¾ cup) Bread Flour
  • 5.25 oz. (¾ cup) Granulated Sugar
  • ½ tsp. Salt
  • ½ tsp. Baking Soda
  • 6 tbsp. Vegetable Oil
  • 2 Eggs
  • 2 tsp. White Vinegar
  • 1 tsp. Vanilla Extract

Meringue Frosting Ingredients:

  • 4 Egg Whites
  • 1 cup Granulated Sugar
  • ¼ tsp. Cream of Tartar
  • ¼ tsp. Salt
  • ½ tsp. Vanilla Extract
  • Black Food Coloring

Formula:

  1. For the Ganache Filling: Place chocolate, cream, and confectioners’ sugar in a medium microwave safe bowl. Heat in the microwave on high until the mixture is warm to the touch, 20 to 30 seconds. Whisk until smooth and place in the refrigerator until just chilled, no longer than 30 minutes.
  2. For the Cupcakes: Adjust oven rack to the middle position and heat oven to 350°. Line a standard size 12 cup muffin tin with baking cup liners. Place the chocolate and cocoa in a medium bowl. Pour the hot coffee over the mixture and whisk until smooth. Place in the refrigerator to cool completely, about 20 minutes. Meanwhile, mix the flour, sugar, salt, and baking soda together in a medium bowl. Set aside.
  3. Whisk the oil, eggs, vinegar, and vanilla into the cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
  4. Divide the batter evenly among the muffin tin cups. Place one slightly rounded teaspoon of ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to the touch, about 17 to 19 minutes. Cool the cupcakes in the muffin tin on a wire rack until cool enough to touch, about 10 minutes. Carefully lift each cupcake from the muffin tin and set on the wire rack to cool completely before frosting, about 1 hour.
  5. For the Frosting: Simmer about 1 inch of water in a medium saucepan over medium heat. Place egg whites, sugar, cream of tartar, and salt in the bowl of a stand mixer. Place the bowl over the saucepan, making sure that the bottom of the bowl does not touch the water. Heat the mixture for about 6 minutes, whisking constantly, until the sugar dissolves and the mixture is hot to the touch, about 120°.
  6. Transfer the bowl back to the stand mixer fitted with the whisk attachment. Whisk on medium speed for 1 minute. Increase speed to high and whisk for 5 to 10 minutes, or until stiff, glossy peaks form. Add vanilla and whisk until just incorporated. Pipe frosting onto cupcakes using a large round tip, making sure to stop applying pressure 3 times while piping to create the ghost shape, pulling up on the last pipe to create a peak. Use a toothpick and dip in the black food color to create the eyes and mouth of the ghost.

dsc_0158SPECIAL THANKS TO:

PETER MENDOROS – PHOTOGRAPHY  & STAGING

RECIPE ADAPTED FROM YVONNE RUPERTI

RECIPE ADAPTED FROM GEORGIA JOHNSON

ALL REMAINING CONTENT © HONEYBEE’S PATISSERIE 2013