A Recipe From The Best Cupcake Boutique in Seattle- Chocolate Graham Cracker Cupcakes with Toasted Marshmallow Frosting
August 31, 2009 § Leave a comment
Trophy Cupcakes! The owner, Jennifer Shea, was featured on (gasp!) the Martha Stewart Show when Martha got wind of Trophy’s Chocolate Graham Cracker Cupcakes with Marshmallow Frosting.
If you are in Seattle you simply HAVE to make a stop to one of the locations in Wallingford/U-Village- I’ve been dying to try the new Pineapple Upside-Down Cupcake. Lucky for us Jennifer shared her recipe for the S’mores-like cupcakes with Martha and is featured on the website here. Recipe below.
For the Cupcakes (makes 2 dozen):
- 2 1/4 cups plus 2 tablespoons sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup plus 1 tablespoon cocoa powder (not Dutch-processed)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 cup boiling water
- 1 1/2 cups graham cracker crumbs (from about 20 squares)
- 1/3 cup unsalted butter, melted
- 9 ounces bittersweet chocolate, finely chopped
- Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.
- Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
- In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside.
- Place graham cracker crumbs, remaining 1/4 cup sugar, and melted butter in a large bowl; stir until well combined.
- Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve remaining graham cracker mixture for topping.
- Place 2 teaspoons chocolate in each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
- Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.
For the Toasted Marshmallow Frosting:
- 8 large egg whites
- 2 cups sugar
- 1/2 teaspoon cream of tartar
- 2 teaspoons pure vanilla extract
- Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
- Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
- Lightly toast the frosting with a kitchen torch.
August 30, 2009 § Leave a comment
Before I made my Crab Cakes Eggs Benedict last week I had never poached an egg. So during the long car ride to the beach I conducted research on my phone from many sources on the best way to poach an egg (yes I am that big of a nerd.) Below is a super dumbed-down set of instructions for you poaching newbies.
- Fill a wide, shallow frying pan with just enough water to hold an egg (about 3 inches)
- Bring the water to a boil
- crack an egg into a mug or ramekin (don’t break the yolk!)
- lower the heat of the pan until the water stops boiling
- dip the edge of the mug/ramekin slowly into the water and let the egg flow out into the under-boiling water
- the whites will look like feathery strands. With a slotted spoon- nudge the whites towards the yolk to keep the egg together, you will lose some of the whites but most will stay with the yolk.
- cook the egg for 3-5 minutes depending how firm you want the egg
- remove from the water with a slotted spoon and pat dry
- serve immediately
August 30, 2009 § 1 Comment
Just last week my parents took me on vacation to their time share at the beach- two whole days of nothing but laying in the sun and cooking while watching HGTV- I couldn’t imagine a better vacation! The first morning I made Crab Cake Eggs Benedict and it turned out delicious! It was my first attempt at poaching eggs and it was a relative success. Here’s one of the pictures and recipes from the trip (via allrecipes.com) – more to come!
- 4 Crab Cakes (recipe below)
- 4 poached eggs (click here for directions on egg poaching)
- 4 slices of toasted french bread
- Hollandaise sauce (see recipe below)
- Optional: Tomato and avocado slices
- Heat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly. Preheat the oven to 200 degrees.
- Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into thick patties. Coat the patties with bread crumbs.
- Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and transfer to the oven while cooking the eggs.
- Pour a few inches of water into a saucepan, and bring to a boil over high heat, then turn heat to medium-high and maintain water at a gentle boil. Place the egg yolks in a metal bowl, and whisk in hot water. Place the bowl over, but not touching, the boiling water. Whisk constantly until the yolks thicken, turn a light, opaque yellow, and double in volume. You may need to remove the bowl from the boiling water from time to time in order to keep from scrambling the yolks.
- When the yolks have thickened and increased in volume, begin whisking in the butter, a cube at a time until it melts and incorporates into the hollandaise sauce. Wait for each cube to melt and incorporate before adding the next. Once all of the butter has been incorporated, remove from heat, whisk in the lemon juice, and season to taste with salt and pepper.
August 28, 2009 § 1 Comment
August 26, 2009 § 1 Comment
Wearing an apron while you cook delicious food doesn’t mean you have to look like a grandma. I have made a list of my favorite aprons that are so hot you may want to keep it on for dinner!
Vintage Cherry and polka-dot print hostess apron– $28 on Etsy
Polka-dot apron– $32 at Anthropologie
Pear apron– $45 on Etsy
Roses apron– $32 at The Merry Martini
Sooo cute- I want to collect them all!