175 Grams of flour
225 Grams of sugar
50 Grams of coco powder
1/2 Teaspoon of baking soda
1/2 Teaspoon of salt
6 Ounces of butter (room temperature)
6 Ounces of whole milk (room temperature)
4 Ounces of Kahlua (can be replaced with any other chocolate or coffee liquor)
You will also need Liquor Chocolate Syrup to fill the cupcakes and one batch of Swish Meringue Buttercream.
Pre-heat the oven to 350 degrees. Line cupcake pan with 24 cupcake liners.
Sift all the dry ingridients together in the mixer bowl. With the paddle attatchment allow for all the dry ingridients to incorporate.
Add the butter to the dry ingridients and allow for all the dry ingridients to be fully coated in butter.
Place all the wet ingrifdients in a separate bowl and Wisk together. Slowly poor the wisked wet ingridients into the flour mixture. Once its all incorporated, remove from the mixture and finish misting by hand.
Place into the cupcake liners and bake for 15-17 minutes.
Let cool compleatly.
Core the cupcakes and poor desired amount of Liquor chocolate syrup into the cupcake.
Top off the cupcake with chocolate Kahlua Swiss Merainge Buttercream (SMB).
Dip the top of the cupcake into the chocolate sprinkles or chocolate shavings.
Fill and insert your liquor filled pipet.
Be as creative as you want and decorate your cupcake. For this cupcake I topped them off with gold sprayed doughnut holes.
I decided to test a few banana cupcake recipies and found a perfect one. This recipie is moist and has a noticible banana flavor.
1/2 cup unsalted butter (room temperature)
1/2 cup of brown sugar
3/4 cup granulated sugar
3 large eggs, room temperature
2 very ripe mashed banana
2 teaspoons vanilla extract or vanilla paste
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 cup buttermilk
Pre-heat the over to 350 degrees.
Prepare the cupcake pans with cupcake liners.
Step 1: Sift together the flour, baking soda, cinnamon and salt.
Step 2: Using a stand mixer with a paddle attatchment, mix the brown sugar, granulated sugar and butter (3-5 minutes) until it is light and fluffy.
Step 3: Add the eggs one at a time. Scrape down the bowl after each egg addition.
Step 4: Mashed bananas and add to the butter and egg mixture. Mix on medium speed for about 1 minute. The mixture may look curdled at this point, but it’s okay.
Step 5: Add a 1/3 of the flour mixture and half of the buttermilk. Repeat the process and finish off with the last 1/3 of the flour mixture. Be careful not to over mix the batter.
Step 6: Place the cake batter into the cupcake liners and bake for 16-18 minutes or until a tooth pick comes out clean.
Top off the cupcakes with a chocolate buttercream of choice. I used the Swiss Marangue butter cream and added 1/3 cup of cocoa powder.
The garnish is a chocolate ganache and a banana chip.
Last year around this time, I was packing my bags and getting ready to travel to Canada and attend the Bonnie Gordon School of Confectionary Arts. This year I am thankful for the experience and the new friends I made while I was there. I have some goals for 2016, some of which include sharing what I learned with all of you here in this blog. For now I will share a few photos of my experience in Canada and I hope to see you all soon.