Habits

Does anyone have any odd habits that they don’t really know why they do what they do, they just do it because it’s habit?  For me it’s baking when i’m sick.  Odd habit, i know, but every time I’m not feeling well I break out the bake wear.  Today it’s cupcakes.

More importantly, it’s these cupcakes….. yummm!

I found the recipe via Pintrest – link here – and I’m officially addicted to this marvelous Bakers Royal site.  I changed some things around.  Check below for my version.  Before you start make sure you have a candy/meat thermometer, stand mixer ((i’m sure you can do it with a hand mixer too, but it’d be more difficult i expect)) a double boiler, and room in your freezer.  If you don’t have a double boiler you can cheat like I did – simmer water in a pot, place another pot the same size on top – or if you have one a smaller size, put a cooling rack over the simmering water and place the smaller pot on that.  It’ll take longer the second way, but your pot is out of the water.

Toffee Crunch Cupcakes

Makes 12 cupcakes
Preparation: Position a rack in the lower third of the oven. Heat the oven to 350 degrees.

Ingredients:

Cupcake

  • 1 cup all purpose flour
  • 1 cup plus 2 tablespoons sugar
  • 1/3 cup plus 2 tablespoons Unsweetened Natural Cocoa Powder
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, melted and warm
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup hot coffee
  • 1/2 cup chocolate covered toffee bits

1.  Add flour, cocoa powder, sugar, and baking soda in a bowl and mix thoroughly to combine.
2. Add the butter, eggs, and vanilla and beat on medium speed for about a minute.
3. Scrape the sides of the bowl and add the hot coffee. Mix on low until the batter is smooth and thin enough to pour.  Add the toffee bits!
4. Divide evenly among the lined cups – if you put too much they flop to the side.  Voice of experience here, folks!   Bake 18-22 minutes ((mine took 35 minutes, but i have an uneven oven.  Keep watching and checking until a toothpick or fork comes out clean)) Set the pan on a rack to cool.

Caramel Frosting:

  • 5 large egg whites
  • 1 1/2 cup sugar
  • 3 sticks unsalted butter, diced and softened
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • caramel syrup

Caramel Frosting:

1. Combine egg whites and sugar in a the double boiler. Bring mixture to 150 degrees F while whisking constantly.
2. Once it’s ready, put it in your stand mixer with the whisk attachment.  Beat on medium speed until mixture cools and doubles in volume.  This takes time so have patience. I mixed mine for about ten minutes before it did what i wanted it to….but i don’t have a thermometer so it could’ve been i didn’t heat it up enough!
3. Add butter in one piece at a time, mixing thoroughly after each addition.  Add salt, vanilla and caramel sauce and mix to combine.  By now it should be smooth, fluffy, and a creamy white colour.

Chocolate Dipping Sauce:

  • 2/3 cups dark chocolate ((i used Hershey’s special dark chips))
  • 2 tablespoons heavy cream
  • 4 tablespoons powdered sugar
  • 3-6 tablespoons warm water

Chocolate Dipping Sauce:

1. Place chocolate and heavy cream in your double boiler. Let the chocolate and cream sit for 2-3 minutes to melt without stirring. Slowly stir mixture to combine.
2. Add powdered sugar and mix to combine.  Add water one tablespoon at a time, mixing after each addition until pouring consistency is reached. Mine took 4 tablespoons before being almost too runny.
3. Set aside and let it cool to warm.

Assembly time!!

1. If you have a pastry bag: Fill it fitted with a large round tip and start piping from the outside working in to the center to create one even layer. If you don’t: Fill a zip lock bag with frosting, cup off the tip, and start piping.  My hole was a bit too large so i smoothed out my frosting with a spoon to make it even.
2. Freeze cupcakes for 20 minutes.  After twenty minutes, dip cupcakes in cooled chocolate sauce and sprinkle with toffee pieces. Put the cupcakes in the freezer for five minutes for chocolate to set.
3. Grab your ZLB ((zip lock bag)) again ((with a slightly smaller hole this time!!)) and start piping again.  This time instead of a flat layer see how high you can make your tower of deliciousness.

  these turn out very, very rich….. and i had plenty of left over frosting!

  if you can’t tell i’m not a professional baker – and i didn’t let the chocolate set long enough :0) i just have this habit of baking when i’m feeling blue.

If you tried it, loved it, hated it, drooled a bit, leave a little love and let me know!

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This entry was published on September 5, 2012 at 4:43 pm. It’s filed under Recipes and tagged , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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