In the Oven: Red Wine Chocolate Cupcakes with Chocolate Glaze

Let’s celebrate National Wine Day with some cupcakes! Posting date is May 24.

Red Wine Chocolate Cupcakes with Chocolate Glaze
 
Author:
Yield: 18 to 20 cupcakes
Ingredients
For the Red Wine Chocolate Cupcakes
  • ½ cup (40 g) unsweetened dark cocoa powder, such as Valrhona
  • 2 ounces (55 g) dark chocolate (60 to 72% cacao), coarsely chopped
  • 1¼ cups (300 ml) hearty red wine
  • 2 cups (255 g) all-purpose flour
  • 1¼ teaspoons baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 8 ounces (2 sticks/225 g) unsalted butter, cool but not cold
  • 1 cup (200 g) granulated sugar
  • ¾ cup (165 g) firmly packed dark brown sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract (optional)
For the Chocolate Glaze
  • 4 ounces (115 g) dark chocolate (60 to 72% cacao), chopped
  • 1 tablespoon corn syrup
  • ½ cup (120 ml) heavy cream
For Décor
  • White sprinkles (optional)
Instructions
Make the Red Wine Chocolate Cupcakes
  1. Preheat the oven to 350°F (175°C). Line one 12-cup cupcake pan with paper liners and another with only 6 to 8 paper liners (or bake in batches with one pan).
  2. Place the cocoa powder and chocolate in a medium heatproof bowl. Heat the wine in the microwave in a glass measuring cup (or on the stovetop in a pan) until almost boiling. Pour the hot wine directly over the cocoa powder and chocolate and whisk until the chocolate is melted and completely combined with the wine.
  3. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  4. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter until smooth. Add both sugars and mix on medium-high speed until the mixture is light and fluffy, about 3 minutes. Add the eggs and egg yolk, one at a time, beating well after each addition, then add the vanilla, if using. Scrape down the sides and bottom of the bowl and beat again for 30 seconds.
  5. Remove the bowl from the mixer and, using a rubber spatula, fold in the flour mixture in three parts, alternating with the wine mixture in three parts, beginning with flour and ending with wine.
  6. Fill the cupcake liners about three-quarters full with the batter. Bake, rotating the pan halfway through, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 24 minutes.
  7. Allow the cupcakes to cool for 20 minutes in the pan, then turn them out onto a cooling rack to cool completely.
Make the Chocolate Glaze
  1. Place the chocolate in a shallow, heatproof bowl. Drizzle the corn syrup on top of the chocolate.
  2. Heat the cream in small saucepan over medium heat until it just begins to bubble along the edges. Pour the hot cream over the chocolate and wait 30 seconds. Whisk from the center out until the mixture is completely smooth.
Assemble the Cupcakes
  1. Dip the top of each cupcake into the glaze. Allow the excess glaze to run off back into the bowl and return each cupcake, right side up, to the cooling rack. Add a stripe of white sprinkles, if using, right along the center top of each cupcake, and allow to set for at least 30 minutes before serving.
Notes
How to store: The cupcakes can be stored in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.

In the Oven: Ultralemony Lemon Bundt Cake with Almond Glaze

Who’s up for a lemony good cake with a twist?
Posting date: 10 May 15.  Happy Mother’s Day!

Ultralemony Lemon Bundt Cake with Almond Glaze
 
Author:
Yield: 1 Bundt cake • 12 to 16 servings
Ingredients
For the Lemon Bundt Cake
  • 1½ cups (170 g) cake flour
  • 1½ cups (170 g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2¾ cups (550 g) granulated sugar
  • Zest of 10 lemons (approximately 10 tablespoons/60 g)
  • 8 ounces (2 sticks/225 g) unsalted butter, melted and cooled
  • ½ cup (120 ml) canola oil
  • 3 tablespoons dark rum
  • 2 tablespoons pure lemon extract
  • 3 large eggs
  • 3 large yolks
  • ¾ cup (180 ml) heavy cream
For the Lemon Syrup
  • 1⁄3 cup (65 g) granulated sugar
  • 1⁄3 cup (75 ml) fresh lemon juice
  • 2 tablespoons dark rum, or more to taste
For the Almond Glaze
  • 2 to 4 tablespoons (30 to 60 ml) fresh lemon juice
  • 2 teaspoons pure almond extract
  • 2½ to 3 cups (250 to 300 g) sifted confectioners’ sugar
  • ¼ cup (25 g) slivered almonds, toasted (see page 19)
Instructions
Make the Lemon Bundt Cake
  1. Preheat the oven to 350°F (175°C).
  2. Generously spray the inside of a 10-cup (2.4-L) Bundt pan with nonstick cooking spray, dust with flour, and knock out the excess flour.
  3. Alternatively, you can butter and flour the pan.
  4. Either way, make sure the pan’s nooks and crannies are all thoroughly coated.
  5. Sift both flours, the baking powder, and salt into a medium bowl.
  6. Set aside.
  7. Place the sugar in the bowl of a standing mixer fitted with the paddle attachment.
  8. Sprinkle the lemon zest over the sugar and use the tips of your fingers to rub the zest in until the mixture is uniformly pale yellow.
  9. Pour the melted butter and canola oil into the bowl of lemon sugar and beat on medium speed until well combined.
  10. Add the rum, lemon extract, eggs, and egg yolks and beat again on medium speed until just combined.
  11. Add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  12. Scrape down the bowl, then mix on low speed for a few more seconds.
  13. Pour the mixture into the prepared pan.
  14. Bake for 50 to 60 minutes, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the cake comes out clean.
  15. Transfer the pan to a wire rack and cool for 30 minutes.
  16. Place the wire rack over a half sheet pan lined with parchment paper.
Make the Lemon Syrup
  1. In a small saucepan over very low heat, whisk together the sugar, lemon juice, and rum until the sugar starts to melt.
  2. Increase the heat to medium-high and bring to a boil.
  3. Then reduce the heat to a simmer for a minute or two, until the sugar is completely dissolved. Remove from the heat.
  4. Gently loosen the sides of the somewhat cooled cake from the pan and turn it out onto the rack.
  5. Poke the cake with several holes (on the crown and sides) in preparation for the syrup.
  6. Use a pastry brush to gently brush the top and sides of the cake with the syrup.
  7. Allow the syrup to soak into the cake.
  8. Brush at least two more times. (You might have some syrup left over.)
  9. Continue to let the cake cool completely.
Make the Almond Glaze
  1. In a medium bowl, whisk together 2 tablespoons of the lemon juice and the almond extract.
  2. Add 2½ cups (250 g) of the confectioners’ sugar and continue whisking until the mixture is pourable.
  3. A fairly sturdy, thick glaze will give you the best visual result.
  4. If the mixture is too thick, add more lemon juice, a tablespoon at a time, until the desired consistency is reached.
  5. If the mixture is too thin, keep adding confectioners’ sugar, ¼ cup (25 g) at a time, until the desired consistency is reached; this will make the glaze sweeter, of course.
  6. Pour the glaze in large thick ribbons over the crown of the Bundt, allowing the glaze to spread
  7. and drip down the sides of the cake.
  8. Sprinkle the almonds over the glaze and allow the glaze to set (for about 20 minutes) before serving.
Notes
How to Store: The cake will keep in an airtight container at room temperature for up to 3 days.

 

In the Oven: Buttery Pound Cake with Salty Caramel Glaze

We’re going to be continuing with cakes for a while. Last time, a sheet cake; this week it’s a pound cake with a twist! Will you gild the lily, or leave it as a plain pound cake?

Posting date is April 26!

Buttery Pound Cake with Salty Caramel Glaze
 
Author:
Yield: 1 9- by-5-inch (23-by-12-cm) loaf • about 10 servings
Ingredients
For the Buttery Pound Cake
  • 1 cup (130 g) all-purpose flour
  • ¾ cup (90 g) cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 6 ounces (170 grams) unsalted high-fat/European-style (cultured) unsalted butter, softened, plus more for the pan
  • 1¼ cups (250 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 large egg yolks, at room temperature
  • ¾ cup (180 ml) heavy cream
For the Salty Caramel Glaze
  • ½ cup (110 g) firmly packed dark brown sugar
  • ½ cup (120 ml) heavy cream
  • 2½ ounces (5 tablespoons/70 g) high-fat/European-style (cultured) unsalted butter
  • 1¾ teaspoons fleur de sel
  • ¼ to ½ cup (30 to 55 g) confectioners’ sugar, sifted
Instructions
Make the Buttery Pound Cake
  1. Preheat the oven to 350°F (175°C) and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch (23-by-12-cm) loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper, dust with flour, and knock out the excess flour.
  2. In a medium bowl, sift together the all-purpose flour, cake flour, baking powder, and kosher salt.
  3. In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on high speed until fluffy, 4 to 5 minutes. Add the vanilla and beat again for about 15 seconds to incorporate. Scrape down the sides and bottom and turn the mixer to medium-low. Add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds.
  4. Turn the mixer to low and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
  5. Transfer the batter to the prepared pan, smooth the top with an offset spatula, and bake until a skewer inserted into the center of the loaf comes out with a few moist crumbs, 55 to 65 minutes. (If the top of your cake begins to darken too much before it is done in the middle, tent the pan with aluminum foil and continue baking.)
  6. Place the pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen the cake from the sides of the pan, pull up on the parchment paper to lift the cake out of the pan, and place it directly on the cooling rack.
  7. You can eat the cake the same day it’s baked, but ideally you will want to wait 12 to 24 hours, as it tastes better on the second day. Glaze the cake the same day you plan on serving it. (This cake is also delicious sans glaze.)
Make the Salty Caramel Glaze
  1. In a medium saucepan over low heat, stir together the brown sugar, cream, and butter. When the butter is half melted, increase the heat to medium-high and bring the mixture to a boil. Whisking constantly, boil the mixture for 1½ minutes. Remove from the heat, whisk the mixture vigorously for 1 minute to release excess heat, and add ¾ teaspoon fleur de sel. Let cool for 5 minutes.
  2. Add ¼ cup (30 g) confectioners’ sugar and whisk until combined. Continue adding confectioners’ sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners’ sugar.
  3. Place the cake on a wire rack set over a half sheet pan covered in parchment (to catch the excess caramel and make cleanup easier). Use a bamboo skewer and poke several holes in the cake. Pour the warm caramel glaze over the cake to cover. If you are feeling generous, you can spoon any of the glaze that collected on the parchment below back over the cake one more time. Sprinkle evenly with the remaining 1 teaspoon fleur de sel. Cut off the very ends of the cake and discard. Slice and serve.
Notes
How to store: leftover pound cake, wrapped tightly at room temperature or in the refrigerator, keeps for up to 4 days. Some of us even prefer it cold.