Did these cupcakes bring you good fortune? Leave your links here!
Enjoy our good fortune and bake up a batch of these delicate almond cupcakes with matcha frosting! Posting date is October 21.
- ½ cup sliced almonds
- 2 cups cake flour
- ½ cup all-purpose flour
- 2¼ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, softened
- ½ cup vegetable shortening, at room temperature
- 1½ cups sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon pure almond extract
- 1 large egg
- 1 cup ice cold water
- 2 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 1½ cups sugar
- ¹/³ cup all-purpose flour
- 1 tablespoon plus 1 teaspoon unsweetened matcha powder
- 1½ cups milk
- ¹/³ cup heavy cream
- 1½ cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
- 1 teaspoon pure vanilla extract
- 4 ounces (¾ cup) white chocolate, coarsely chopped
- 24 white-chocolate-dipped fortune cookies
- Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
- In the bowl of a food processor, pulse the almonds until they are a fine powder. Put the powdered almonds in a small bowl and set aside.
- Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar, vanilla, and almond extract and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter. Fold in the powdered almonds.
- Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pan and place them on the rack to cool completely.
- In a medium heavy-bottomed saucepan, whisk the sugar, flour, and matcha powder together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.
- Strain the mixture through a fine-mesh sieve into the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.
- Add the vanilla and continue beating until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency. If the frosting is too firm, set the bowl over a pot of simmering water and mix again.
- There are many ways to frost a cupcake. If you have a pastry bag, simply fit the bag with the largest tip, fill the bag with the frosting, and pipe enough frosting to cover the cupcake. If you do not have a pastry bag, use an ice cream scoop with a release mechanism to scoop the frosting and dispense it onto the top of the cupcake. You can also use an offset spatula to frost the cupcakes. Top with a fortune cookie.
Our bakers are big fans of big Bundts – thumbs up all around!
Cake for breakfast? Post your links here!
Next up on the schedule: a Marble Bundt Cake. The gentlemen bakers say that if you’re going to eat cake for breakfast, it should be this one! Posting date is October 7.
- 6 ounces dark chocolate (60 to 72% cacao), coarsely chopped
- 1 teaspoon unsweetened dark cocoa powder (like Valrhona)
- 3½ cups all-purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
- 2 ¼ cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1½ teaspoons pure vanilla extract
- In the top of a double boiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
- Preheat the oven to 350 degrees F. Spray the inside of a 10-inch bundt pan with nonstick cooking spray.
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
- Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
- Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
- Spread half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
- Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
- Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
Our bakers enjoyed their affogatos and we also have some rogue mocha fudgesicles and Nutella scones!
Bakers, are you hot or cold on this affogato recipe? Leave your links here!
Our next recipe is Vanilla Bean Affogato – super simple, just hot coffee and cold ice cream. Make your own ice cream or purchase, this is sure to be high reward for little effort. Posting date is September 23!
- 1 pint premium vanilla ice cream
- 1 vanilla bean
- ½ cup freshly brewed hot espresso
- Divide the ice cream among 4 wide-mouth tumblers or serving bowls. Put the tumblers in the freezer while you prep your espresso.
- Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds of the vanilla bean into the hot espresso. Stir gently.
- Slowly pour the espresso mixture over the ice cream in the tumblers. Serve immediately, with small spoons.
Accolades all around for this all-purpose cookie! And a preview of our next project from Rogue Baker Little Baker Bunny…
Any cookie monsters for monster cookies this week? Leave your links here!