GOLDEN VALLEY, Minn.-- This morning chef and culinary instructor Terry John Zila joined us with his take on cupcakes.
For more information about Terry John Zila and his upcoming classes, visit www.facebook.com/terryjohnzila.
You can also check out his new blog: www.becomingitalianoneplateatatime.blogspot.com/
Blackout Chocolate Cupcakes
Makes 12 cup cakes
1 ½ cups all-purpose flour
1 cup unsweetened Dutch process cocoa powder
1 ¼ teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 cups sugar
3 eggs
1 tablespoon vanilla
1 cup buttermilk
2/3 cup unsalted butter, melted
1 cup strong coffee or 2 teaspoons instant espresso with 1 cup warm water.
1. Preheat oven to 350F. Line muffin tins with paper or aluminum muffin cups.
2. In the bowl of an electric mixer fitted with the whisk attachment, sift together the flour, cocoa powder, salt, baking soda and baking powder. Stir in sugar.
3. In another bowl, whisk together the eggs and the vanilla and then mix them into the dry ingredients. Scrape the side of the bowl.
4. Add the buttermilk, melted butter and coffee. Scrape down the bowl and then fill the lined muffin tins two-thirds full (you will have extra batter).
5. Bake in preheated oven for 15-20 minutes. Cup Cakes are done when a toothpick inserted into the center of the muffins comes out clean.
Decorator Icing
2 ½ pounds powdered sugar (also known as Icing, Fondant or Confectioner's Sugar)
10 ounces unsalted butter
10 ounces shortening
1 tsp flavoring or extract
1 tsp salt
1. Combine shortening and butter in a bowl of a standing electric mixer fitted with the whisk attachment. Whisk until thoroughly blended, then add flavoring and salt.
2. At medium-low speed, add the powdered sugar 2 cups at a time, until you have used about 3/4 of the sugar.
3. Now, you'll be adding the rest of the sugar, but you may need more than the measured amount or a little less, depending on the temperature and humidity. After you have worked with this icing a few times, you'll be able to tell by just looking at the body of the icing, and by the actual physical texture of the finished product.
Note! You can use all shortening for this icing if you want to produce that "pristine" whiteness that some people prefer, but you do wind up sacrificing a bit of flavor. It's a trade off and the choice is ultimately yours.
Royal Icing
1 pound powdered sugar
3 tablespoons meringue powder
½ teaspoon cream of tartar
3-6 tablespoons water
1. In the bowl of a standing electric mixer fitted with the whisk attachment, combine 3 tablespoons of the water, the meringue powder and the cream of tartar. Whisk until frothy.
2. Slowly add the sugar on low speed until fully incorporated.
3. Mix at medium-high speed for 6 to 7 minutes until icing is fairly stiff, but workable.
One Last Note! If you are going to use lemon juice as a flavoring, please be aware the it you are going to use food coloring, blues and purples will be very affected by the acid in the lemon juice and can wind up with a odd brownish-mauve color-Not particularly attractive.
Lemon Curd
1 stick (½ cup) unsalted butter
¾ cup sugar
½ cup fresh lemon juice 1 tablespoon lemon extract
Pinch salt
6 large egg yolks.
1. Melt the butter in a glass or enameled sauce pan. (Any type of metal pan may react with the lemon juice and egg yolks and give the curd a metallic taste.)
2. Remove the pan from the heat and whisk in the sugar, lemon juice, extract and salt. Whisk in egg yolks until smooth.
3. Cook the mixture, stirring constantly with a silicon whisk, until it thickens and coats the back of a wooden spoon. Do not allow mixture to boil.
4. Pour lemon curd into a heat-proof glass bowl and allow to cool to room temperature, stirring occasionally.
5. Place plastic wrap of the surface of the lemon curd and chill for up to 2 months.
Lemon Cream
1 cup whipping cream
2 teaspoons powdered sugar
1 teaspoon vanilla extract
¾ cup lemon curd
1. In the bowl of a standing mixer fitted with the whisk attachment, beat cream, powdered sugar and vanilla until soft peaks form.
2. Place prepared lemon curd in a separate bowl and whisk to soften. Add lemon curd to cream mixture and beat until stiff peaks form. Chill until ready to use.
(Copyright 2011 by KARE. All Rights Reserved.)