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Tulip Trio
Jill Barton
Buy This at Allposters.com
La Belle Cuisine
Trio of
Cupcakes
 
Daniel's Dish:
Entertaining at Home
with a Four-Star Chef
Copyright © 2003 Daniel Boulud Ltd.
(Filipacchi Publishing)
For the Chocolate-Coffee Cupcakes with
Mocha Ganache and Mascarpone Cream
(makes 30 cupcakes)
1/2 cup plus 2 tablespoons milk
6 tablespoons unsweetened cocoa
powder (preferably Dutch process)
1/4 cup instant coffee powder
1 1/2 cups cake flour [such as Swans Down;
do NOT use self-rising flour]
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted
butter,
at room temperature
1 cup plus 2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 large eggs
3 cups heavy cream
1/3 cup coffee beans, crushed
8 ounces milk chocolate, finely chopped
2 cups mascarpone cheese
1/4 cup confectioners’ sugar, sifted
To Make the Chocolate-Coffee Cupcakes
Preheat the oven to 350 degrees F. Line 30 standard muffin cups
with
paper liners.
Combine the milk, cocoa, coffee and 1/4 cup water in a small sauce-
pan
and bring to a boil, constantly whisking, until the cocoa and coffee
have
dissolved. Let cool and pour into a liquid measure.
Sift together the flour, baking soda, and salt. In the bowl of a mixer,
cream
the butter, sugar, and vanilla on medium speed until light and
fluffy. Add
the eggs, one at a time, mixing well after each addition.
With the mixer on low
speed, add the dry ingredients alternately with
the milk mixture in
three batches, ending with the liquid. Fill each
muffin cup halfway with
the batter. Bake 18 to 20 minutes until a
toothpick inserted into the center
comes out clean. Remove the
cupcakes from the pan and let cool
completely on a wire rack.
To Make the Mocha Ganache and Mascarpone Cream
Combine 1 cup of the heavy cream and coffee beans in a small
sauce-
pan
and bring to a boil over high heat. Remove from the heat, cover,
and let infuse
for 10 minutes. Strain through a fine-mesh sieve into a
clean saucepan and bring back to a boil. Put the chocolate in a medium
bowl and pour the
hot cream over it, stirring slowly, until the ganache
is smooth. Spoon enough
ganache over each cupcake to fill the liners
to the rim.
Using a whisk or in the bowl of a mixer fitted with a whisk attach-
ment,
whip the remaining 2 cups of heavy cream to stiff peaks. Add
the mascarpone and
confectioners’ sugar and whisk until smooth.
Spoon the mascarpone cream into a
pastry bag fitted with a medium
round tip and
pipe the cream on top of the ganache in a circle.
For the Lemon Cupcakes with
Mixed Berries and Ricotta Cream
(makes about 18 cupcakes)
1 1/2 cups cake flour [such as Swans Down;
do NOT use self-rising flour]
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter,
at room temperature
1 cup granulated sugar
1 1/2 teaspoons vanilla extract
Finely grated zest of 2 lemons
3 large eggs, at room temperature
3/4 cup milk
1 cup heavy cream
1 1/2 cups ricotta cheese
3 tablespoons confectioners’ sugar
1 cup mixed berries, such as strawberries,
raspberries, and blueberries
To Make the Lemon Cupcakes
Preheat the oven to 350 degrees F. Line 18 standard muffin cups
with
paper liners.
Sift together the flour, baking powder, and salt. In the bowl of a mixer,
cream
the butter, sugar, vanilla and lemon zest on medium speed until
light and
fluffy. Add the eggs, one at a time, beating well after each
addition.
On low speed, add the dry ingredients alternately with the
milk in three
batches, ending with the liquid. Fill each muffin cup
three-quarters full
with the batter. Bake for 18 to 20 minutes until
a toothpick inserted into
the center comes out clean. Remove the
cupcakes from the pan and let
cool completely on a wire rack.
For the Mixed-Nut Cupcakes with
Grand Marnier Cream
(makes 24
cupcakes)
1 1/2 cups cake flour [such as Swans Down;
do NOT use self-rising flour]
1 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups granulated sugar
1/4 cup whole almonds, blanched
1/4 cup hazelnuts, peeled
1/4 cup pistachios, shelled
1/4 cup macadamia nuts
1 1/2 cups (3 sticks) unsalted butter,
at room temperature,
2 sticks of the
butter cut into small pieces
1 1/2 teaspoons vanilla extract
3 large eggs, at room temperature
3/4 cup milk
3 large egg whites
1/4 cup Grand Marnier or
other orange-flavored liqueur
Finely grated zest of 1/2 large orange
To Make the Mixed-Nut Cupcakes
Preheat the oven to 350 degrees F. Line 24 standard muffin cups
with
paper liners.
Sift together the flour, baking powder, and salt. Put 1 cup of the sugar,
the
almonds, hazelnuts, pistachios and macadamia nuts into a food pro-
cessor
and pulse until they are finely ground. [Be careful not to over-
process, or
you will have nut butter.]
In the bowl of a mixer, cream 1 stick of the butter, the sugar-nut mixture,
and
vanilla on medium speed until light and fluffy. Add the eggs, one at a
time,
mixing well after each addition. On low speed, add the dry ingredients
alternately with the milk in three batches, ending with the liquid. Fill each
muffin cup three-quarters full with the batter. Bake for 18 to 20 minutes
until a toothpick inserted into the center comes out clean. Remove the cupcakes
from the pan and let cool completely on a wire rack.
To Make the Grand Marnier Cream
Put the egg whites into a clean mixer bowl. Whisking constantly,
gradually add the remaining 3/4 cup sugar. Place the bowl over a pot
of barely
simmering water, making certain that the bottom of the bowl
does not
touch the water. Stir until the mixture is hot. Fit the mixer
with the
whisk attachment and whip the meringue until it holds tall,
stiff, glossy
peaks. Switch to a paddle attachment. Gradually add the
cut-up butter to
the meringue and beat until light and fluffy. Add the
liqueur and orange
zest and beat to incorporate. Spoon the cream
into a pastry bag fitted
with a medium star tip and pipe the cream
on top of each cupcake.
Featured Archive Recipes:
Madeleines
Cream Cheese Chocolate Chip Cupcakes
Chocolatier's White Chocolate Muffins
with Cheesecake Filling
Chocolatier's Cappuccino Chip Crumble Muffins
Daniel Boulud's Chocolate Mousse Trio
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