I'll be back with pictures ....
Please be sure to visit Lynne's blog and the rest of the TWD bakers to see how their cakes turned out.
Cinnamon Mocha Cupcakes
adapted from Taste of Home's Cooking for 2 Fall 2005
1/4 cup butter, softened
2/3 cup sugar
1/2 teaspoon vanilla extract
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons buttermilk
Cinnamon Swiss Meringue Butter cream for frosting
chocolate covered espresso bean
cinnamon for dusting finished cupcake
In a small bowl, cream the butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
Fill paper-lined muffin cups half full with batter. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Frost with Cinnamon Swiss Meringue Butter Cream, top with a chocolate covered espresso bean, and dust with cinnamon.
Yield: 8 cupcakes
Swiss Meringue Buttercream
4 egg whites
1 cup sugar
3 sticks of butter
1 teaspoon of vanilla extract
2 teaspoons of cinnamon
Place sugar and egg whites in the heat-proof bowl of an electric mixer. Set bowl over a pan of gently simmering water and whisk until sugar has dissolved and egg whites are hot to the touch, about 3 minutes.
Transfer bowl to mixer stand. Using the whisk attachment, beat on high speed until mixture has cooled completely and formed stiff and glossy peaks, about 8 to 10 minutes.
Switch to the paddle attachment and add the butter, one piece at a time, and beat until incorporated about 6 minutes. Don't worry if the buttercream appears curdled after all the butter has been added; it will become smooth again with continued beating. Add vanilla and cinnamon and beat just until combined.
If using buttercream within several hours, cover bowl with plastic wrap, and set aside at room temperature in a cool environment. Or transfer to an airtight container, and store in the refrigerator, up to 3 days. Before using, bring buttercream to room temperature, and beat on the lowest speed with the paddle attachment until smooth, about 5 minutes.
Please be sure to check out the rest of the TWD Bakers to see their versions of this bread.
I've often wondered how ice cream ended up in a baking book but I just assumed that Dorie included it because ice cream and cake just go together. I happened to catch the Good Eats "Churn Baby Churn II" episode on Tuesday night and in this episode Alton Brown compares ice creams to baked goods. He states that the comparison makes sense because ice cream is essentially a foam (structurally) as are baked goods such as cakes and breads. Hmmmmm ..... interesting!
I wish I would have caught this show before I made my chocolate ganache ice cream because I think I could have vastly improved the outcome! and Please be sure to visit the rest of the TWD bakers to see how they did with their ice cream.