A CUPCAKE BOUQUET with the World's Premier Culinary College
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Get the recipe: http://www.ciaculinaryintelligence.com/2007/05/a-cupcake-bouquet-for-moms-special-day.html The Culinary Institute of America is the world's premier culinary college. Culinary school chef instructor Alison McLoughlin demonstrates how to create a floral bouqet out of cupcakes. ...

Orange Chiffon Cupcakes
Makes 1 dozen cupcakes

2 1/4 cups cake flour
1 1/2 cups granulated sugar (divided use)
1 Tbsp baking powder
1 tsp salt
1 cup freshly squeezed orange juice
1/2 cup vegetable oil
5 large egg yolks
2 Tbsp grated orange zest
8 large egg whites
1/2 tsp cream of tartar
Confectioners' sugar for dusting
Preheat the oven to 350ºF. Place paper cupcake inserts inside cupcake pan.

Sift the flour, 1 1/4 cups of the granulated sugar, the baking powder and salt into a large mixing bowl and set aside.

In a separate bowl, whisk together the orange juice, oil, egg yolks and orange zest. Mixing by hand with a spoon or rubber spatula, blend the wet ingredients into the dry ingredients. Continue to mix until the batter is smooth and evenly blended, about 2 minutes.

In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until they are foamy. Add the remaining 1/4 cup granulated sugar and the cream of tartar. Continue to whip until the whites from medium peaks when the beater is lifted about 4 minutes.

Using a rubber spatula, gently fold in 1/2 of the whipped whites into the batter. Gently fold in the remaining 1/2 of the whites into the batter.

Scoop the batter into the prepared cupcake pan and bake until a skewer inserted near the center of on of the cakes comes out clean and the cake springs back when lightly pressed with a fingertip, 15-20 minutes.

Allow the cakes to cool and remove from pan.

Lemon or Lime Chiffon Cup Cakes
Replace the orange juice with 10 Tbsp water and 6 Tbsp freshly squeezed lemon or lime juice. Replace orange zest with lemon or lime zest. Continue as directed.

Simple Buttercream Icing
Makes about 4 cups

1 cup (2 sticks) unsalted butter, at room temperature
4 cups confectioner's sugar, sifted, plus extra as needed
1 tsp vanilla extract
1/8 tsp salt
1/4 cup heavy cream or whole milk plus extra as needed
In a stand mixer fitted with the paddle attachment, cream the butter on medium speed until it is very light in texture, 2 minutes.

Add the confectioner's sugar, vanilla extract, and salt and mix on a low speed until the sugar and butter are blended, scraping down the bowl with a rubber spatula as needed.

Increase the speed to medium and, with the mixer running, add the cream in a thin stream.

Increase the speed to high and whip the buttercream until very smooth, light, and a good spreading consistency. Adjust the consistency if necessary by adding a bit more confectioners' sugar or cream.

Note: Once blended, buttercreams can be stored in the refrigerator for up to two weeks. To use after refrigeration, let the buttercream soften at room temperature for about 15 minutes. Transfer it to the bowl of a stand mixer and beat with the paddle attachment until it is a smooth, light spreading consistency, 3-4 minutes.


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