Recipes…

Casey’s Cupcakes—Cupcake Wars Recipes
(Courtesy of Casey’s Cupcakes)

LAVENDER CAKE CUPCAKE (Cupcake Wars Winning recipe)
Ingredients
• 2 1/2 cups cake flour
• 8 tablespoons vanilla instant pudding mix
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 whole eggs
• 2 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup half-and-half
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 ounces sour cream
• 2 tablespoons mayonnaise
• 25 drops lavender liquid herbal extract
• 1/4 teaspoon star anise extract
• 3 drops purple food color gel
• Vegetable oil cooking spray
• Lavender Buttercream, recipe follows
• 48 rice paper feathers, for garnish (see Cook’s Note)
• 24 fresh edible lavender flower petals, for garnish
• 24 large candy pearls, for garnish
• Edible glitter

Directions:
Cook’s Note: To make the rice paper feathers, cut out a 2 by 1-inch piece of rice paper. Take each piece and individually cut a tear drop shape. Fray the edges of the tear drop. Sheets of rice paper can be found at specialty food stores.

Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
Combine the flour, pudding mix, baking powder, baking soda, and salt in a medium bowl. Crack the eggs into a second bowl and add vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with the paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present. Add the extracts and food coloring gel. Mix well using a spatula until all the color is incorporated completely.
Fill the cupcake liners using a 2-ounce scoop. Spray the cupcake pan with the cooking spray this is done after the liners are filled. Bake until golden brown and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.

To assemble: Place a round time #809 into a large piping bag. Fill with Lavender Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 2 rice paper feathers, 1 small fresh lavender petals, and 1 large pearl. Sprinkle with edible glitter.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Lavender Buttercream:
• 4 pounds butter, softened
• 8 ounces high ratio shortening (recommended: Sweetex)
• 8 cups confectioners’ sugar, sifted
• 4 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 3/4 teaspoon anise extract
• 4 tablespoons cherry liqueur
• 1 tablespoons vodka
• 20 drops lavender oil (recommended: Herb Farm)
• 3 to 4 drops purple food color gel
In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts, liqueur, vodka, and lavender oil and incorporate completely. Add purple food color to desired shade.
Cook’s Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

WHITE RUSSIAN CUPCAKE :
Ingredients
• 2 1/2 cups cake flour
• 8 tablespoons vanilla instant pudding mix
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 whole eggs
• 2 teaspoons vanilla extract
• 1 cup milk
• 1/4 cup half-and-half
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 ounces sour cream
• 2 tablespoons mayonnaise
• 1 ounce coffee liqueur (recommended: Kahlua)
• 1 tablespoon mocha paste
• Irish Cream Filling (recipe follows)
• 12 ounces Irish Buttercream (recipe follows)
• Small chocolate pearls (recommended: Verona)
• Chocolate cigarettes
• Gold dust
• Vodka

Directions:
Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides with a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add the eggs 1 at a time. Scrape down the bowl. Add the sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with the wet. You will start and end with the dry ingredients. Mix the coffee liqueur and mocha paste into the batter until smooth and no lumps are present.

Using a 2-ounce ice cream scoop, scoop 2 ounces of batter into the cupcake liners. Bake for 18 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool for 20 minutes.

Scoop out the center of the cooled cupcakes with a melon baller. Fill a piping bag with Irish Cream Filling and cut a small hole at the end of the bag to allow the filling to be piped into the hollowed out center of cupcake. Fill all the cupcakes with about 1/2 ounce of filling.

To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Irish Buttercream. Generously pipe about 1 ounce buttercream onto each cupcake. Garnish each cupcake with 4 or 5 small chocolate pearls and a chocolate cigarette. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the ends of the chocolate cigarettes. The edible paint will dry leaving behind the gold dust.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Irish Buttercream:
• 4 pounds butter, softened
• 8 ounces high ratio shortening (recommended: Sweetex)
• 8 cups confectioners’ sugar, sifted
• 4 tablespoons vanilla extract
• 2 tablespoons lemon extract
• 1 tablespoon mocha paste
• 4 tablespoons cherry liqueur
• 2 ounces Irish liqueur (recommended: Bailey’s Irish Cream)
• 1 1/2 ounces coffee liqueur (recommended: Kahlua)
• 1 tablespoon vodka

In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and the mocha paste. Lastly, add the liqueurs and vodka and incorporate completely.

Cook’s Note: The longer you let it mix, the more volume you will have. If the buttercream is airy and shows a lot of holes, add a small amount of warm water and mix well.

Irish Cream Filling:
• 8 ounces heavy cream
• 4 ounces Irish liqueur (recommended: Bailey’s Irish Cream)
In a 5-quart mixer with the paddle attachment, add the heavy cream and whip to full volume. Add the Irish liqueur and, on first speed, fold in the liqueur until completely incorporated.

WHITE CHOCOLATE CHERRY CUPCAKE:
Ingredients
• 2 1/2 cups cake flour
• 8 tablespoons vanilla instant pudding mix
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 5 whole eggs
• 2 teaspoon vanilla extract
• 1 cup milk
• 1/4 cup half-and-half
• 3/4 cup butter
• 1 1/2 cups sugar
• 3 ounces sour cream
• 2 tablespoons mayonnaise
• 1 cup maraschino cherries
• 4 tablespoons maraschino cherry juice
• 2 cups mini white chocolate chips
• 1 3/4 pounds Casey’s Buttercream, recipe follows
• 140 large pearls, for garnish
• 28 maraschino cherries, for garnish
• Edible glitter, for garnish

Directions:
Preheat the oven to 300 degrees F. Prepare a cupcake pan with 24 cupcake liners.
Combine the cake flour, pudding mix, baking powder, baking soda, and salt in 1 medium bowl. Crack the eggs into a second bowl and add the vanilla extract. Measure the milk and half-and-half into a third bowl. In a 5-quart mixer with a paddle attachment, cream the butter until fluffy. Stop the mixer and scrape down the sides using a spatula. Turn the mixer on first speed, add the sugar, and mix until fluffy. Add eggs 1 at a time. Scrape down the bowl. Add sour cream and mayonnaise and incorporate completely. Scrape down the bowl. Add the dry ingredients, alternating with wet. You will start and end with the dry ingredients. Mix the batter until smooth and no lumps are present.

De-stem the maraschino cherries and squeeze out the excess liquid. Using a food processor, mince the cherries using the pulse button. Do not over process. Add the minced cherries, cherry juice, and white chocolate chips to the batter. Incorporate the ingredients completely using a spatula. Fill the cupcake liners using a 2-ounce scoop. Bake until golden brown and light and fluffy, 17 minutes. Let the cupcakes cool completely before decorating.

To assemble: Place a round tip # 809 into a large piping bag. Fill the piping bag with Casey’s Buttercream and generously pipe onto each cupcake. Garnish each cupcake with 1 maraschino cherry and 5 large pearls. Finish by sprinkling edible glitter over the tops of the cupcakes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Casey’s Buttercream:
• 4 pounds butter, softened
• 8 ounces high ratio shortening (recommended: Sweetex)
• 8 cups confectioners’ sugar, sifted
• 4 tablespoons vanilla extract
• 4 tablespoons cherry liqueur
• 2 tablespoons lemon extract
• 1 tablespoons vodka

In a 5-quart mixer with the paddle attachment, cream the butter and shortening together. On first speed, add the sifted powdered sugar to the bowl in 3 parts. Let each part incorporate into the butter mixture before adding the next. After adding all the sugar, put the mixer on the fourth (highest) speed and mix for 8 to 10 minutes. The buttercream will begin to gain volume and look white and fluffy. Once you bring the buttercream to full volume, add the extracts and vodka and incorporate completely.

CHILI CHOCOLATE CUPCAKE:
Ingredients
• 3 cups cake flour
• 1 1/2 cups sugar
• 3/4 cup cocoa powder
• 5 tablespoons chocolate instant pudding mix
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 teaspoon ground chile powder
• 2 teaspoon ground cayenne pepper
• 1/2 teaspoon kosher salt
• 1 cup low-fat milk
• 5 whole eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 5 ounces sour cream
• 4 tablespoons mayonnaise
• 1 cup semisweet chocolate chips
• Dark Chocolate Ganache, recipe follows
• Edible gold dust
• Vodka
• 24 large sugar diamond
• 120 small sugar diamonds
• Edible gold glitter

Directions:
Preheat oven to 300 degrees. Prepare a cupcake pan with 24 cupcake liners.
Mix the flour, sugar, cocoa powder, pudding mix, baking powder, baking soda, chile powder, cayenne, and salt in a medium bowl. Combine the milk, eggs, oil, and vanilla extract in a 5-quart mixer with a paddle attachment on first speed. Add the sour cream and mayonnaise. Add the dry ingredients, 1 scoop at a time, allowing each scoop to be incorporated before adding the next. Once all the dry ingredients are incorporated, stop the mixer and scrape down sides and bottom. Turn the mixer up to second speed and mix well. Turn the mixer off. Add the chocolate chips and fold in by hand. Fill the cupcake liners using a 2-ounce scoop. Bake for 15 minutes. Insert a skewer into the cupcake, if it comes out clean they are ready to be removed from the oven. Let cool completely before decorating.

To assemble: Place a star tip #849 in a large piping bag. Fill with Dark Chocolate Ganache and generously frost each cupcake. Mix equal parts gold dust with vodka to make an edible gold paint. Using a small round brush, paint the edges of the ganache with the edible gold paint. Garnish by placing 1 large and 5 small sugar diamonds on top of each cupcake. Sprinkle with edible gold glitter.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Dark Chocolate Ganache:
• 2 1/2 pounds dark chocolate (recommended: Ghirardelli’s)
• 1 quart heavy cream
• 1/4 pound butter, cubed

Make your own double boiler by filling a pot half way with hot water. Let the water come to a boil. Place a metal bowl over the pot, making sure that the water does not touch the bottom of the bowl. Put the chocolate in the bowl and stir to melt. When the chocolate is melted completely, remove from the heat. Scald the cream (to 180 degrees F) in a pot over medium heat. Pour the heated cream over the melted chocolate and slowly incorporate; the chocolate will appear glassy. Add the butter, in pieces, to the chocolate. Mix until all the butter has melted. Let set for 1 to 2 hours. The ganache is ready when it is a pipe-able consistency.

Courtesy of: Cynthia Clifford of Brooklyn Cupcakes
Pumpkin Flan Recipe

While savory meals keep the heart warm and the stomach satisfied, there is nothing like finishing up your evening with a luscious dessert. When it comes to pumpkin, the best dessert to highlight is the famous Latin flan!

Ingredients:

6 tbsp. sugar
4 whole eggs, whisked
1 14 oz. can sweetened condensed milk
1/2 cup pumpkin purée (canned will do)
3/4 cup 2% or whole milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Directions:

For custard

In a bowl, combine eggs, sweetened condensed & whole milk, pumpkin purée and extract. Whisk for about 2 minutes. Set aside.

For caramel

Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the pan.Use a brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.

Baking the Flan

If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until fully cooked. without the custard becoming too firm. When just at the point of less than too firm, bring heat to low and let simmer for 5 minutes. Remove flan pan from Maria bath and discard excess water from saucepan.

Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, using a butter knife, loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip!

http://www.latina.com/food/recipes/flanboyant-eats-spooktacular-pumpkin-flan-recipe

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Courtesy of: Cynthia Clifford of Brooklyn Cupcakes
COQUITO Recipe

Coquito, in short, is a homemade Puerto Rican Eggnog with Rum. In Puerto Rican neighborhoods, the Coquito flows during the Las Fiestas Patronales, or the Feast of the Patron Saints, and Christmas. Every family has its own recipe. According to our elders, in olden times the success of a shindig was measured on the quality of the family Coquito. Here is a great receipe from Oswald Rivera’s, “Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes”.

Ingredients:

2 ripe coconuts

1 teaspoon ground cinnamon

1 14-ounce can sweetened condensed milk

5 egg yolks, lightly beaten

3 cups 151 proof (dark) rum

1 5-ounce can evaporated milk

Directions:

1. With a hammer or mallet, crack open the coconuts. They should break into several pieces.

2. Place pieces in the oven and heat for 5 minutes at a low setting. This will make it easier to remove the coconut skin from the shell.

3. With a small paring knife, remove coconut from the shell. Discard shell.

4. Grate the coconut pieces using a hand grater or food processor.

5. Place grated coconut in a saucepan or pot and add warm water to cover. Let it sit for 5 minutes.

6. Wrap moist coconut shreds in cheesecloth or a clean handkerchief. Press tightly with the hands so that coconut milk will be strained into a saucepan. Discard grated coconut.

7. In a large bowl, combine condensed milk, evaporated milk, cinnamon, egg yolks, coconut milk and rum. Pour in a blender and blend 10-20 seconds. This may be done in portions.

8. Pour into soda bottles (1 liter or 1 quart) and cap tightly. Refrigerate for at least 2 hours.

9. Serve in glasses with a sprinkling of nutmeg or cinnamon.

Yield: 14 to 16 servings.

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To submit recipes please email them with photos to: mistyepr@gmail.com

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