Tuesday, August 12, 2014

Ooooo, Shiny!

  Do you ever want to make a new flavor cupcake, you go online to find the perfect flavor for you and you see the pictures of this beautiful cupcake with the super dark and shiny chocolate frosting  You think, ya right, that's not going to happen.  Mine never turn out that good.

It is time to learn to make a beautiful shiny frosting.  It really is very simple.  It dose take a little time so if you are crunched for time you might want to save this project for another time.

  I have made a pistachio cupcake with a whipped cream cheese filling and super shiny fudge frosting!

 So here we go.

  One of the keys to shiny chocolate frosting are a few key ingredients, corn syrup and butter!  They help the chocolate keep it's sheen.  

Shiny Chocolate Fudge Frosting
12 oz. Dark or semi-sweet chocolate
1   C.  Heavy Cream
3. Tbs Corn Syrup
5. Tbs Butter (cold and cubed)

1. In a small pot heat up the corn syrup and cream until boiling,stir constantly to keep the cream from scotching, then remove from heat.

2. Place your chopped chocolate into a bowl and pour the hot cream over the top and add the vanilla.  Let sit for a minute or so then stir, starting in the center of the bowl slowly making circular strokes, moving out to the edges.
3. When chocolate is melted and completely incorporated it will be shiny.  Then slowly add butter pieces a few at a time, letting melt, then adding more until all the butter is incorporated.  At this point it is perfect for glazing, simply place your cake on a wire rack over a sheet pan and pour it over the cake.  Or dip your cupcake tops and let set.

4. Place chocolate in the fridge if it is warm or on the counter if it is a mildly cool day.  Let set and check on it until you stir it and it holds it's shape.  At this point it is ready to use in a piping bag to frost your cupcakes or to decorate cake.  

 You also can take the cooled frosting and  using a mixer and whip it up for a lighter texture and color.  Any of these methods are great and so versatile. Used to glaze yummies, shiny frosting or whipped up for a fluffy frosting.  Get yourself into that kitchen and start cooking!  

You can do it!
Pistachio Cupcakes
24 cupcakes
2 ¼ cups cake flour
1 Tb. baking powder
¾ tsp. salt
1 ¼ cup half and half
4 egg whites
1 stick butter, room temperature (1/2 cup)
1 ½ cups granulated sugar
1 tsp vanilla extract
1 tsp. pistachio (or almond) extract
1 cup ground pistachios
Green food coloring if desired

Preheat the oven to 325 degree F. Whisk the flour, baking powder and salt together and set aside. Whisk the half/half and eggs together in a separate bowl and set aside.
In an electric mixing bowl, cream the butter and sugar together until light and fluffy. Add in the extracts and mix well. Alternate adding the dry mixture and the wet mixture into the sugar mix, until all are combined. Stir in the ground pistachios and 1-2 drops food coloring.
Fill cupcake liner 2/3 full and bake for 25-30 minutes. Cool completely before frosting.
Whipped Cream Cheese Filling
4 oz.    cream cheese, softened but still cool
1/2 c.  powdered sugar
3/4 c.  heavy cream (use the ultra heavy 40%+ cream if you can find it)
1 tsp     vanilla bean paste or vanilla extract

Sift the powdered sugar and add the cream cheese and vanilla to the bowl of your mixer with the paddle attachment. Beat them thoroughly until fluffy and completely smooth/lump free. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture, scrape down the sides of your bowl and quickly and briefly beat to combine. Do not over beat. 

1 comment:

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