Рецепт Tim Burton Cupcakes
Our
god daughter, Olivia is very special to us.
We were there the night she was born and she’s been a wonderful part of
our life ever since. She’s lovely to be with, so much fun and so full of
personality. When I see her with Uncle
Andrew, I realize what a phenomenal father he would have been—patient, generous
and interested in everything Olivia is doing.
When her birthday
comes around, Uncle Andrew goes all out in the baking department every
year. A couple of years ago, at Olivia’s request, he channeled her favorite movie director
and invented Tim Burton-themed cupcakes.
There were two odes to Charlie and the Chocolate Factory, and a
delicious take on “James and the Giant Peach”.
As you can see from this shot, these cupcakes were the hit of Olivia’s
11th Birthday Party. And we
think they may be just the thing to bring Halloween to the next level. Here are the recipes which are not only odes
to Tim Burton, they’re phenomenally delicious treats that will appeal to
everyone at your Halloween Party.
What was truly
interesting to us, was that Olivia’s guests voted the Peach version as best…not
that there’s anything wrong with the Charlie cupcakes but they loved the flavor
- of the fresh peaches. The original
- recipe was for a Peach Cake and it appeared in the All Cakes Considered
- cookbook, Melissa Gray’s effort that grew out of her NPR radio show, “All
- Things Considered”. Now Melissa uses
- canned peaches. Andrew use fresh. But
- given the season, go with the canned variety and feel good about it.
- The chocolate cupcakes came straight from Ina
- Garten’s “Barefoot at Home” cookbook (Clarkson Potter 2006). However Ina topped hers with Peanut Butter
- icing. Andrew went straight for a chocolate
- icing that nicely picked up the chocolate sprinkles he topped the cupcakes
- with.
- Recipe for James and The Giant Peach Cupcakes:
- Peach Cake Recipe by
- Melissa Gray
- 3 large eggs, beaten
- 1 3/4 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 cups sliced peaches, preferably canned
- 1/2 cup chopped nuts (optional)
- 3 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room
- temperature
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1/2 teaspoon ground ginger
1. Center a rack and preheat the oven to 350
degrees F. Line the cupcake pans with paper liners.
2. In the bowl of a mixer, combine the eggs,
sugar, and oil. Mix on medium speed until just blended.
3. In a separate bowl, dry whisk the flour, salt,
baking soda, and cinnamon together. Add to the egg mixture and beat until just
combined. The batter will be sticky.
4. With a spatula and/or wooden spoon, fold in the
peaches and nuts.
5. Pour the batter into the prepared cupcake pans and
bake for 25 minutes, or until the cake tests done.
6. Let the cupcakes cool for 10 minutes in the
pan, then unmold onto a cake rack. Allow to cool completely.
To make the frosting
7. With the mixer on medium speed, beat the
cream cheese, butter, and vanilla extract until smooth.
8. Gradually add the confectioners’ sugar and
ginger. Beat until smooth.
9. Apply the frosting to the cooled cake.
Recipe for Chocolate Cupcakes from Ina Garten
12 tbsp. (1 1/2 sticks) unsalted
butter, at room temperature
2/3
cup light brown sugar, packed
2
extra-large eggs, at room temperature
1
cup buttermilk, shaken, at room temperature
1
3/4 cups all-purpose flour
1
1/2 teaspoons baking soda
1. Preheat
the oven to 350 degrees F. Line cupcake pans with paper liners.
2. In the
bowl of an electric mixer fitted
with a paddle attachment, cream the butter and 2 sugars on high speed until
light and fluffy, approximately 5 minutes. Lower the speed to medium, add the
eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together
the buttermilk, sour cream, and coffee. In another bowl, sift together
the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk
mixture and the flour mixture alternately in thirds to the mixer bowl,
beginning with the buttermilk mixture and ending with the flour mixture. Mix
only until blended. Fold the batter with
a rubber spatula to be sure it's completely blended.
3. Divide
the batter among the cupcake pans (1 rounded standard ice cream scoop per cup
is the right amount). Bake in the middle of the oven for 20 to 25 minutes,
until a toothpick comes out clean. Cool for 10 minutes, remove from the pans,
and allow to cool completely before frosting.
For the Chocolate Frosting:
6 ounces good semisweet chocolate (recommended:
Callebaut)
1/2 pound
(2 sticks) unsalted butter, at room temperature
1
extra-large egg yolk, at room temperature
1
teaspoon pure vanilla extract
1 1/4
cups sifted confectioners' sugar
1
tablespoon instant coffee powder
1. Chop the
chocolate and place it in a heat-proof bowl set over a pan of simmering water.
Stir until just melted and set aside until cooled to room temperature.
2. In the
bowl of an electric mixer fitted with a paddle attachment, beat the butter on
medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg
yolk and vanilla and continue beating for 3 minutes. Turn the mixer to
low, gradually add the confectioners' sugar, then beat at medium speed,
scraping down the bowl as necessary, until smooth and creamy. Dissolve the
coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the
chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cupcakes. Roll in chocolate sprinkles, top with gummy treats.