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Baking Expert
Catherine Christiansen
Happy Halloween!
Spooky Cupcakes
No doubt about it, cupcakes are fun. Sweet little cakes that you get to eat with your hands. Whether you’re a cake first, frosting second kind of person or the other way around, it’s a chance for sublime personalization. Same goes for the preparation; each cake can be a mini diorama of frosting and individuality. This month, two moist and delicious cakes get topped with even more scrumptious frosting, and each offer a chance to practice your frightening culinary artistry.
Midnight chocolate cupcakes get an extra boost from espresso powder, emphasizing their dark richness. The little cakes then get a schmear of jet buttercream, courtesy of black onyx cocoa powder. Available from King Arthur’s Flour or savoryspiceshop.com, dazzling purplish-black, ultra-alkalized cocoa is perfect for tinting buttercream. This cocoa contains less fat than most cocoa powders so it’s best to use in frostings or combine with gentler strains of cocoa in baked goods. Topping these dark-as-night creations are a chorus of white meringue ghosts. Piped by hand, these crunchy apparitions are best when perfection goes out the window and the piping bag gives each it’s own morphy personality.
A heady infusion of ginger, cinnamon and cloves in tender pumpkin cupcakes fill the house with the smell of autumn as the mini cakes bake. Simple to whisk together, the batter bakes quickly and once cooled, receives a topping of gingered cream cheese frosting. If you aren’t going to pipe the frosting you can add a teaspoon of fresh grated ginger to the sweet fluffiness. More basic piping skills come into play with the creation of spider webs on the cakes. If you’re looking for simplicity, or the kids want to play, mound the cakes with frosting and top with candy corn or pumpkins. Yum.
On the surface, bar cookies may appear simple and homey, but these streamlined delights can deliver a sophisticated level of presentation and flavor.
While preparation goes by the book, presentation can lead to invention. Go beyond cutting in simple squares; slice the squares in half diagonally and make an elegant plate by propping one triangle up against the other. Or try the diamond approach, making each bar a faceted treat. If you take one of these routes, trim the rough edges for personal consumption and share the perfect angles with your guests.
As for glam flavor, Doris’ Blonde Brownies call for simmering the butter until it’s a sweet, nutty light brown to add an extra depth to classic blondies. The addition of bittersweet chocolate and toasted pecans or toffee chips further ups the savoir-faire.
With Lemon Diamonds, fresh juice and zest provide the squeakiest, squeeziest lemon flavor, while a bit of milk and sugar keep it succulent rather than sour.
Chocolate Peppermint Squares kept my sister and myself in party invitations throughout high school, despite the fact that we were certified nerds. That last layer of dark, unsweetened chocolate keeps the bars from being too sweet, while increasing the desire for another.
Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.
Barbara Adams, Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, How To Cooking Tips and Techniques. Culinary experts featuring Catherine Christensen's monthly baking column.
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