Thursday, June 25, 2009
Recipe from Cupcakes by Shelly Kaldunski. With my own modifications included.
SALTED CARAMEL CUPCAKES
MAKES 12 CUPCAKES
1 1/4 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
1/2 cup whole milk
MAKES ABOUT 3 CUPS
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Mix all ingredients together.
½ Cup Brown Sugar
½ Cup Sugar
2 Tablespoons Butter
½ cup Cream
Mix topping ingredients and cook over medium heat.
Boil for about 4 minutes (test it and just undercook the “soft ball” stage a little).
Place the pan with the caramel in a cold water bath and stir vigorously (beat it with a spoon) until creamy caramel texture.
For the cupcakes:
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugars and butter together until light and fluffy, 2-3 minutes. Add the eggs and vanilla and beat until combined. Add flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20-22 minutes (Mine were done at 18 minutes). Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each cupcake with a caramel candy (optional), sprinkle with a pinch of sea salt (not optional and so good!), and serve.
Monday, June 15, 2009
Thursday, June 11, 2009
Monday, June 1, 2009
This one came from a November 1941 issue of Esquire.
I got excited when we walked in and found white tablecloths, a nice waterfall wall, and elegant seating by the window. So far so good! The menu was good with offerings like eggs benedict (yea, those of you that know me know I didn't make it past that point on the menu before deciding what to order!), New Orleans-style beignets, and cute sandwiches for lunch. I decided on the four course breakfast which included coffee, beignets, eggs benedict, and my pick of the dessert case. mmm.
The beignets arrived and were good. They were not the light and fluffy, yet hearty beignets I recall from Cafe du Monde, but had good texture and sweetness, like thick donuts. Then, oh-so-excited! my eggs benedict arrives! The hollandaise is a little separated, but I know from Martin that it can still have good flavor without the perfect texture. First few bites were good, but then the separating sauce became too much and everything started to taste like butter. Why is that bad, do you ask? Because eggs benedict is supposed to be a lovely mixing of textures and flavors with crunchy and yeasty english muffins, salty and hearty ham, solid white and runny yellow poached eggs, with creamy, buttery hollandaise.
So, I was disappointed with my buttered, grilled, and flattened english muffin and rapidly separating-before-my-very-eyes hollandaise sauce. All in all, it was more of a short order grill quality of breakfast in a fancy setting. Maybe we'll try their lunch sometime.
Then, after we moved in to the Jestice House (more on that later) I was so happy because it was very close to one of my favorite Panama City places - Sweet Tease which does have a very tasty brunch and eggs benedict with crab cakes in lieu of ham (tasty!). We drove over to get some Sunday brunch and found a "For Rent" sign in the window! Noooooooo!!! How sad!!! I didn't even get to say goodbye... *sniff*