Thứ Sáu, 30 tháng 10, 2009

HALLOWEENNNNNNNNNNNNNN

Pumkind Twinkie cake

Cake:

3 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon cinnamon
1 15-ounce can pure pumpkin
3/4 cups sugar
3/4 cup brown sugar
1/2 cup vegetable oil
1/4 cup yogurt
4 Tbs butter
1/4 cup applesauce
4 large eggs
2 teaspoons finely grated orange peel

1.Preheat oven to 350°F. Butter and flour twinkie pan. Whisk first 7 ingredients in large bowl. Using electric mixer, beat pumpkin, sugar, and oil in another large bowl. Add eggs 1 at a time, beating to incorporate between additions. Mix in orange peel. Add flour mixture; beat on low speed just to blend. Pour into twinkie pan.
2.Bake cakes until tester inserted into center comes out clean, about 33 minutes. Cool in pan 10 minutes. Invert onto rack, then turn top side up and cool completely. Prepare dulce filling


White Filling

5 tbsp. flour
1 c. milk
5 tbsp. sugar
1 tsp. vanilla
Dash salt
3/4 c. sugar
1/2 c. butter
1/2 c. shortening

1.Cook together first 5 ingredients until thick like wallpaper paste. Cool. Mix sugar, butter and shortening. Add to cooled mixture and beat with electric beater for 5 minutes until fluffy.
2.Stir in the dulce de leche and fill twinkies with the mixture with a pastry bag.


 
White Chocolate Topping

4 1/2 ounces white chocolate, finely chopped
1 3/4 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extrac
6 tablespoons (3/4 stick/3 oz./85g) unsalted butter, softened
Pinch of salt


1. Melt the white chocolate in a double boiler.
2. Sift the confectioners' sugar into a medium bowl. Stir in the milk and vanilla. Add the butter and salt and beat until smooth. Stir in the cooled white chocolate. Drizzle over finished twinkies. Decorate to garnish.




Chocolate cupcakes stuffed with chocolate ganache


Cake:
1/4 cup (1/2 stick) butter, room temp
1/2 cup + 2 tablespoons sugar
1 large egg, room temp
1/4 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup high quality unsweetened cocoa powder like Valrhona brand
1/4 cup milk
1/2 teaspoon vanilla


1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine
4. Measure out the milk and vanilla and stir to combine

5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Chocolate Ganache Filling

4.5 ounces (128 grams) any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
pinch salt

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.

3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze.Fill the cupcakes with it.

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