Little Fancycakes Clare Crespo
Contents 01 Tiramisu 03 Meyer Lemon Raspberry 05 Brownie Heart 07 Sugared Flowers 09 Piped Rose 11 Chocolate Mint 13 Lemon Meringue 15 Piped Shells and Pearls 17 Pistachio with Raspberry 19 Devil’s Food
Tiramisu
01
Ingredients
1 1/4 cups cake flour (not self-rising), sifted 3/4 teaspoon baking powder 1/2 teaspoon coarse salt 1/4 cup milk 1 vanilla bean, halved lengthwise, seeds scraped and reserved 4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces 3 large whole eggs plus 3 egg yolks, room temperature 1 cup sugar Coffee-Marsala Syrup Mascarpone Frosting Unsweetened cocoa powder, for dusting
Directions Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk. Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.
Meyer Lemon Raspberry
03
Ingredients
1 cup (2 sticks) unsalted butter 2 cups sugar 2 teaspoons vanilla bean paste or 1 vanilla bean 5 large eggs, separated 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour 1 cup plus scant 1/3 cup cake flour (not self-rising) 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sour cream Meyer Lemon Curd Vanilla Bean Buttercream Sanding sugar 24 raspberries
Directions Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition. Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined. In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely. Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes. Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.
Brownie Heart
05
Ingredients Vegetable oil cooking spray 3 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 15 ounces (3 3/4 sticks) unsalted butter, cut into pieces 12 ounces unsweetened chocolate, coarsely chopped 3 cups sugar 6 large eggs, room temperature 1 tablespoon pure vanilla extract
Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Coat an 8-inch square cake pan with cooking spray, line bottom with parchment, then spray parchment. Whisk flour, baking powder, and salt in a large bowl. Place butter and chocolate in a heatproof mixer bowl set over a pot of simmering water, stirring until chocolate melts. Attach bowl to mixer, add sugar, and whisk on medium-high speed until smooth, about 3 minutes. Beat in eggs, 1 at a time, then vanilla. Reduce speed to low, and add flour mixture. Divide batter among muffin cups, filling each 2/3 full. Spread remaining batter in square pan. Bake until set but still soft, about 20 minutes. Let cool in tins and pan on wire racks. Frost cupcakes with buttercream. Cut out 24 hearts from brownie in pan using a 1 1/2-inch heart-shaped cutter. Top each cupcake with a heart.
Sugared Flowers
07
Ingredients 3/4 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 10 1/2 tablespoons unsalted butter 3 1/2 ounces unsweetened chocolate, finely chopped 1 1/3 cups sugar 2 large eggs 1 teaspoon pure vanilla extract Lavender Icing Sugared Flowers
Directions Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt. Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly. With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined. Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely. Spoon icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with sugared flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.
Piped Rose
09
Ingredients
Red gel-paste food coloring Swiss Meringue Buttercream Pastry nail Pastry bag Plain coupler Small petal tip Yellow Butter Cupcakes
Directions Starting with 1 drop at a time, add gel-paste food coloring to buttercream. Stir well to combine. Add more food coloring, stirring constantly, until desired color is reached. Dab buttercream on top of pastry nail, and press a 2-inch square of parchment on top. Reserve half the buttercream for frosting tops of cupcakes. Fit pastry bag with coupler, and fill with remaining buttercream. Place tip of coupler in center of parchment square, squeeze pastry bag gently, and pull up slowly to make an acorn-shaped mound (this is the bud). Fit pastry bag with petal tip. (You can anchor the nail in Styrofoam or a potato with a flatcut bottom.) Hold tip against the point of the bud, wide end down and narrow end angled in toward center. While turning the nail slowly, pipe a wide, tight strip, enrobing the top of the bud. Turning the nail as you go, pipe 2 arched petals that each reach around half of the bud. Continue turning the nail and piping, making longer, overlapping petals and angling further outward as you go, until you reach the bottom of the rose. Gently slide parchment with rose onto a baking sheet, and refrigerate until firm, at least 20 minutes (or up to 2 days). Repeat to make more roses. Frost tops of cupcakes with buttercream. Using a small offset spatula, gently place a rose on top of each cupcake, discarding parchment.
Chocolate Mint
11
Ingredients 1 1/2 cups all-purpose flour 3/4 cup unsweetened Dutch-process cocoa powder 1 1/2 cups sugar 1 1/2 teaspoons baking soda 3/4 teaspoon baking powder 3/4 teaspoon salt 2 large eggs 3/4 cup buttermilk 3 tablespoons vegetable oil 3/4 cup warm water 1 teaspoon pure peppermint extract Mint Buttercream Chocolate-Mint Leaves, for garnish
Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months. Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.
Lemon Meringue 13
Ingredients 3 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups sugar 4 large eggs, room temperature Finely grated zest of 3 lemons (about 3 tablespoons), plus 2 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 1 cup buttermilk
Directions Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.
Piped Shells and Pearls
15
Ingredients Yellow Butter Cupcakes Yellow gel-paste food coloring Swiss Meringue Buttercream Pastry bag Coupler Drop-flower tip Small plain tip
Directions Using a serrated knife, trim tops of cupcakes to make level. Add 1 drop gel-paste food coloring to 3 cups buttercream. Stir well to combine. Add more food coloring, a drop at a time, stirring constantly, until desired color is reached. Transfer remaining buttercream to a pastry bag fitted with a coupler. Frost tops of cupcakes with yellow buttercream in a smooth layer. Refrigerate for 30 minutes until set. Make the shells: Fit the pastry bag with drop-flower tip. Holding bag at a 45-degree angle, with tip about 1/4 inch from center of cupcake, squeeze out frosting, lifting tip slightly, then pulling bag toward you. Stop squeezing to end in a pointed tip, stopping short of edge. Continue piping, touching each shell slightly to the next, and rotating cupcake as each is piped. Make the pearls: Switch to a small plain tip, and pipe a series of pearls (or dots) in a U shape. Starting at tip of 1 shell, work out toward edge of cupcake and end at tip of next shell. Repeat until all shells are linked with pearls. Repeat with remaining cupcakes and buttercream. Refrigerate until set, about 30 minutes.
Pistachio with Raspberry
17
Ingredients 1 cup whole unsalted pistachios, plus 1/4 cup slivered or chopped 1 1/2 cups sugar 1 teaspoon salt 4 ounces (1 stick) unsalted butter, softened 2 teaspoons pure vanilla extract 4 large eggs 1 cup all-purpose flour 2 cups fresh raspberries
Directions Preheat oven to 375 degrees. Line standard muffin tins with paper liners. Process whole pistachios, sugar, and salt in a food processor until finely ground. Add butter, vanilla, and eggs, and process until smooth. Add flour, and pulse until just combined. Divide batter among muffin cups, filling each halfway. Sprinkle with raspberries and slivered or chopped pistachios. Bake until firm and pulling away from liners, about 28 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 2 days.
Devil’s Food
19
Ingredients 3/4 cup unsweetened cocoa powder 3/4 cup hot water 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 1/4 teaspoons coarse salt 1 1/2 cups (3 sticks) unsalted butter 2 1/4 cups sugar 4 large eggs, room temperature 1 tablespoon plus 1 teaspoon pure vanilla extract 1 cup sour cream, room temperature Chocolate Ganache Frosting Chocolate Curls, for decorating
Directions Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.
Cupcakes have captivated the nation, and Clare Crespo makes them like no one else. Crespo bakes up trompe l’oeil cupcakes for every occasion, proving they can look like balls of yarn, fried eggs, or peppermint candies - and taste just as fantastic as they look. Cute, accessible, and colorful, this miniature cookbook contains 10 recipes for fancy looking and tasting cupcakes.
$8.95