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 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

 

Mini 7UP Pound Cakes

20140224_114457When you think of 7UP, cake probably isn’t the first thing that comes to mind. Although if this were the 1950’s, it would have been the first among a slew of other 7UP concoctions like 7UP Salad or 7UP Parfait Pie. This is a result of soda companies in the 50’s marketing their products to be a baking staple rather than a mere thirst quencher. 7UP went so far with their advertising campaigns that the company gave away free recipe booklets in tandem with an ad for shoppers suggesting they “get some extra 7UP for cooking.” Many of these recipes have been lost over the years and for good reason. One that deserves to have a modern refresher is 7UP Pound Cake.

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In order to create a modern take to a classic, I had to dig a little bit into the history of why this recipe was one of the few successes. It turns out we may never have been graced with the fizzy lemon-lime drink if its creator would have had his initial way. 7UP was created by St. Louis native Charles Grigg. For years, Grigg tried to market an orange soda, but Orange Crush had the market and squashed his efforts every time. Grigg decided to switch gears and market a lemon-lime soda under the label Bib. Just weeks before the big stock market crash and onset of the Great Depression, Grigg got his big break and adults loved the uplifting qualities the new soda gave them. Years later, following the end of Prohibition, the company would create an entire new marketing strategy for 7UP revolving around all things alcohol. Ads like “7UP is more than just a mixer…It blends out the harsh features. Dispels hangovers. Takes the ouch out of grouch.” made adults love the drink for it’s medicinal cures of hangovers and endless possibilities as a cocktail mixer.

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Push ahead into the 50’s and we again reach the ad campaign targeting cooks to use their products in the kitchen. So why does 7UP seem to work so well in certain recipes like the Pound Cake. Turns out, the slightly acidic soda gives the cake flavor, lift, and a tender texture that is unique to the soda infused batter. With my history down I turned to modernizing the recipe. We live in an era where everyone enjoys a mini version of a larger original. Reasons for this are quite diverse. Some are health conscious and wish to indulge in old favorites without the guilt while others enjoy entertaining and offering a wide selection of petit four style desserts so guests can try a wide array without getting full too fast. With this in mind, I altered the traditional recipe that bakes the cake in a tube or bundt pan and instead baked the batter in a greased muffin tin. Once the cakes were removed from the oven I quickly cored them with an apple corer and filled the centers with lemon curd for more lemon flavor. To cover the filling, I swirled a lemon-lime tinged frosting flavored with a few drops of Lemon extract into the yellow frosting and a few drops of lime juice in the green frosting to give the final citrus punch. If these little cakes aren’t good enough to make 7UP’s next marketing campaign, I don’t know what will!!!

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Note: Be sure to use fresh 7UP. If flat, the cake’s texture and rise will suffer greatly. If you want you may bake this in a traditional tube pan or Bundt pan, altering the baking time to 75 minutes and omitting the Lemon Curd filling. The formula yields 24 cupcakes or 1 cake that serves 12.

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Mini 7UP Pound Cakes

 

Ingredients:

  • 2½ cups Granulated Sugar
  • 5 Eggs; room temperature
  • ½ cup 7UP; room temperature
  • 2 tsp. Lemon Extract
  • 2 tbsp. Lime Juice
  • ½ tsp. Salt
  • 20 tbsp. (2½ sticks) Unsalted Butter; melted and slightly cooled
  • 3¼ cups Cake Flour
  • Lemon Curd; for filling
  • 2 tubs White Frosting
  • Yellow Food Color
  • Green Food Color
  • 1 tsp. Lemon Extract; for frosting
  • 1 tsp. Lime Juice; for frosting

Formula:

  1. Heat oven to 300° and grease a 12-cup muffin tin with nonstick cooking spray. Mix sugar, eggs, 7UP, lemon juice, lime juice, and salt in the bowl of a stand mixer until smooth. With machine running, slowly pour in the butter and mix until incorporated. Add the flour in three additions, mixing between each addition, until combined.
  2. Pour the batter into the prepared muffin tin, filling each cup ¾ full. Bake until a toothpick inserted comes out with a few crumbs, about 25 to 30 minutes. Let cool in pan 5 minutes. Remove cakes from pan and repeat with the remaining batter.
  3. While the second batch bakes, use an apple corer to remove a section in the middle of the each cake. Using a small spoon, fill the hole with a generous amount of lemon curd and smooth out the top. Allow cakes to cool completely.
  4. Once the cakes are cooled, add a few drops of yellow food color to one tub of frosting and a few drops of green food color to the other tub of frosting. Add the lemon extract to the yellow tub of frosting and the lime juice to the green tub of frosting. Mix until both tubs of frosting are well combined. In a large piping bag fitted with a large star tip, fill one side of the bag with the green frosting and one side with the yellow frosting. Pipe a small rosette on the top of each cake, making sure to cover the area of exposed lemon curd filling. To complete the look, cut straws into small pieces and place into the frosting of each cake at an angle to give a soda pop theme.

 

SPECIAL THANKS TO:

 

RECIPE ADAPTED FROM CALI RICH

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

Pumpkin Cheesecake Roll

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With the onset of fall many families have their own go to favorites that remind them of the season. For some it may be caramel apples, others pecan pie, but for me nothing screams fall like Pumpkin. Pumpkin pie is usually my go to dessert this time of year, especially for Thanksgiving dessert but after many years of the same slice of pie and a dollop of cool whip you start to want to branch out a bit, keeping the similar flavors of pumpkin pie but transformed into a new dessert. I stumbled on a pumpkin roll recipe and I won’t lie it looked a bit daunting. Even in culinary school I remember making a similar sponge cake and having to quickly roll it while it was fresh out of the oven and still on fire just to ensure an easy roll later. I let these thoughts fend me off for a little while and was tempted to make some cupcakes instead. That was until I ran into a quaint little jar of Sparkling Pumpkin Cider while at the market and for some odd reason or another it inspired me to give the pumpkin roll a try. I imagined paring up the elegant roll with a glass of cider in a champagne glass and from that moment on I was sold to the idea of taking this recipe on.

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I must admit I was quite surprised at its overall simplicity. I had a lot of concern over how the end result would be but as long as you follow the directions you really run into no problems at all. I have honestly had more problems with cookies that appear much simpler than this. Not to mention this type of cake is by far the easiest you will ever make and the most divine on the taste buds. Instead of having to cut and trim layers the cake batter is simply spread into a sheet pan prepared with greased parchment paper that makes removing it from the pan and rolling it a breeze. By rolling the cake while it was still warm, the cake was able to cool and be trained into the shape necessary to prevent it from cracking or breaking after spreading the filling in place.

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I allowed the cream cheese to soften at room temperature to ensure a smooth frosting and easier spread onto the cake. Make sure the cake is completely cooled before trying to spread the frosting on and then gently re-roll it into a tight cylinder. To get the glamorous look that will make every holiday table shine, all you need is a dusting of confectioners’ sugar and some spiced pecans. If you can’t find spiced pecans, regular pecans you find in the baking aisle can be toasted and then top the cake as shown. The roll can be stored in the refrigerator wrapped in plastic or sealed in an airtight container for up to three days.

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Pumpkin Cheesecake Roll

 

Pumpkin Roll Ingredients:

  • 1 cup Cake Flour; sifted
  • 2 tsp. Pumpkin Pie Spice
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • 5 Eggs
  • 1 cup Granulated Sugar
  • 1 cup Pumpkin Puree
  • Fluffy Cheesecake Frosting; ingredients and formula below
  • Confectioners’ Sugar
  • Spiced or Toasted Pecans

 

Fluffy Cheesecake Frosting:

  • 8 tbsp. (1 stick) Unsalted Butter; softened
  • 2 cups Confectioners’ Sugar; sifted
  • 8 oz. (1 pkg.) Cream Cheese; softened; cut into pieces
  • 1 tsp. Vanilla Extract

 

Formula:

  1. For the Pumpkin Roll: Adjust oven rack to the middle position. Heat oven to 350°. Line an 18 by 13 inch rimmed sheet pan with greased parchment paper. Combine flour, pumpkin pie spice, baking soda, and salt in a bowl and set aside. With an electric mixer on medium-high, beat eggs and sugar until thick and pale yellow in color, about 6 to 10 minutes. Add the pumpkin puree and mix on low speed until incorporated. Gently fold in the flour mixture until combined. Spread the batter evenly in the prepared pan. Give the pan a gentle tap to expel air bubbles and even out the batter. Bake the cake until it is firm and springs back when touched, about 15 minutes. Immediately after removing the cake from the oven, run a knife around the edges of the sheet pan to loosen the cake. Turn the cake out onto a clean sheet of parchment paper dusted with a generous amount of confectioners’ sugar. Gently peel off the parchment paper attached to the cake while baking and discard. Beginning from the short end, roll the cake with the fresh piece of parchment into a log and allow it to cool seam side down, about 1 hour.
  2. For the Fluffy Cheesecake Frosting: With an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy. Add the cream cheese, one piece at a time, making sure to beat thoroughly after each addition. Add the vanilla and beat until thoroughly blended and no lumps remain. Before assembling the cake, be sure the mixture is at room temperature for easiest spreading.
  3. To assemble the roll, gently unroll the cake and spread the cheesecake frosting evenly, leaving a 1 inch border around all the edges to prevent the frosting from leaking out the ends when you roll it. Gently re-roll the cake snugly around the filling, leaving the parchment paper behind as you roll. Wrap the finished roll in plastic wrap and refrigerate until filling is well set and chilled, at least one hour and up to 2 days. When ready to serve, remove the plastic wrap, dust with confectioners’ sugar and top with pecans.

 

SPECIAL THANKS TO:

 

PETER MENDOROS – PHOTOGRAPHY  & STAGING

 

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