Delicious California Cupcakes

Delicious
California Cupcakes
c r e at e d b y
Emily Luchetti
for
t h e C a l i f o r nia Milk Ad viso ry Boa rd
California Milk Advisory Board An instrumentality of
the Department of Food and Agriculture, State of California
www.RealCaliforniaMilk.com
“
For truly delicious
cupcakes you need to
start with high-quality
ingredients, and the best
cupcakes are made with
real California butter.
The rich, natural
taste of butter gives
cupcakes the ideal
flavor and texture.
”
T
hey’re cute, they’re sweet,
and they’re fun to make at home.
Try your hand at baking these festive
cupcakes, with recipes by Emily Luchetti,
renowned pastry chef and cookbook author.
Each recipe includes rich and creamy butter
made with fresh, delicious Real California
Milk. The California Milk Advisory Board
introduced the Real California Milk seal to
help consumers across the country identify
butter and other dairy products that are
produced exclusively with milk from
California dairy farms.
EMILY LUCHETTI
Emily Luchetti is a well-known
and respected baking expert
and author of four dessert
cookbooks, including her
latest, “Classic Stars,” and
is currently the pastry chef
at San Francisco’s Farallon
restaurant. She has received
numerous awards and
recognition from organizations
and publications, including
the James Beard Outstanding
Pastry Chef Award. Emily
recently appeared on “The
Martha Stewart Show” and
has been featured in national
newspapers and magazines,
including Food & Wine, Bon
Appétit, Martha Stewart Living,
Newsweek and People. She is
also the co-host for the PBS
series “The Holiday Table.” 2
Citrus Cupcakes
These slightly tart
cupcakes provide some
fun in the sun any day
of the week.
Cupcakes Yield: 12 cupcakes
5 tablespoons unsalted California butter, softened
Preheat oven to 350°F. Grease and flour insides of 12 muffin cups
or insert paper liners.
1 cup granulated sugar
With an electric mixer on medium speed, beat together butter,
sugar and citrus zests until smooth.
Grated zest from 1 lime
Grated zest from 1 orange
Grated zest from 1 lemon
12/3 cups flour
2 /4 teaspoons baking powder
1
/4 teaspoon salt
1
/2 cup California milk
1
2 teaspoons lemon juice
1 teaspoon vanilla extract
In a separate bowl, sift together flour, baking powder and salt.
In a small bowl, stir together milk, lemon juice and vanilla extract.
Mixture will curdle slightly.
With an electric mixer on low speed, alternately add dry
ingredients and milk to butter mixture in 3 additions, stirring well
after each addition. On medium speed, add eggs one at a time,
mixing well after each addition. Beat for 1 minute.
—TIP—
Dip the knife or
spatula in hot water
before frosting for a
smoother look.
Evenly divide the batter between cupcake molds. Bake until
a toothpick inserted in the middle comes out clean, about 20
minutes. Cool for 15 minutes. Remove cupcakes from pans.
Cool completely before frosting.
2 large eggs
Frosting
Whisk together egg yolks, eggs and sugar. Whisk in lemon
juice. Cook in a double boiler or on stovetop over low heat,
stirring constantly until thickened, about 5 minutes.
3 large egg yolks
3 large eggs
/4 cup granulated sugar
3
/2 cup freshly squeezed
lemon juice
1
3 tablespoons unsalted
California butter
Transfer lemon mixture to a bowl. Cool for 5 minutes, stirring
occasionally. Stir in butter. Cover mixture with plastic wrap and
refrigerate until cold and firm, 30 minutes to 1 hour.
Frost cupcakes. Sprinkle silver cake beads on each cupcake.
Silver cake beads (dragées)
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3
Almond Java Cupcakes
This marriage of almonds, white
chocolate and coffee yields a
deliciously flavorful cupcake that
is sure to become a family favorite.
Cupcakes —TIP—
Store butter in the
coldest part of the
refrigerator tightly
wrapped or in a covered
dish. Keep it away from
highly aromatic foods
so it does not absorb
undesirable flavors.
Yield: 12 cupcakes
11/4 cups all-purpose flour
/2 teaspoon baking soda
1
/2 teaspoon baking powder
1
/4 teaspoon salt
1
8 tablespoons unsalted
California butter, softened
1 cup sugar
2 large eggs
/4 teaspoon almond extract
1
/2 cup California milk
1
/2 cup slivered almonds,
toasted and crushed
1
Preheat oven to 350°F. Grease and flour insides of 12 muffin
cups or insert paper liners.
Sift together flour, baking soda, baking powder and salt.
Using an electric mixer on medium speed, beat butter with
sugar until creamy. Add eggs, one at a time, beating well after
each addition. Add almond extract.
On low speed, alternately add dry ingredients and milk to the
batter, stirring until incorporated. Crush almonds with your
hands or a rolling pin. Add to batter and stir until incorporated.
Evenly divide batter between cupcake molds. Bake until a
toothpick inserted in the middle comes out clean, about 15
minutes. Cool for 15 minutes. Remove cupcakes from pans.
Cool completely before frosting.
Frosting
—TIP—
Fill liners or
cupcake pans about
two-thirds full
for large, mouthwatering cupcakes.
4 ounces white chocolate,
finely chopped
(or use white chocolate chips)
/4 cup California milk
1
Melt white chocolate in a double boiler or microwave; set aside.
Heat milk until hot. Stir in instant coffee. Mix with white
chocolate and stir until smooth. Let cool to room temperature.
13/4 cups powdered sugar, sifted
Sift powdered sugar into a medium bowl. Add butter and salt and
beat until smooth. Stir in cooled white chocolate. Refrigerate until
firm enough to frost cupcakes, about 30 minutes.
6 tablespoons unsalted
California butter, softened
Frost the cupcakes. Return cupcakes to the refrigerator
to cool.
Pinch of salt
Insert slivered almonds into frosting or sprinkle on top. Lightly
drizzle chocolate syrup over almonds.
1 teaspoon instant coffee
Slivered almonds
Chocolate syrup
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4
Coconut Puff Cupcakes
This classic cupcake combines rich
chocolate cake with vanilla butter
cream frosting piled high and
showered in flaky coconut.
Cupcakes Yield: 12 cupcakes
/4 cup firmly packed dark
brown sugar
Preheat oven to 350°F. Grease and flour
insides of 12 muffin cups or insert paper liners.
/4 cup granulated sugar
In a large bowl, whisk together brown and
granulated sugar, flour, salt, cocoa powder and
baking soda.
1
3
1 cup plus 2 tablespoons flour
/4 teaspoon kosher salt
1
/3 cup cocoa powder
1
11/2 teaspoons baking soda
1 large egg
/2 cup California milk
1
/2 teaspoon lemon juice
1
/2 cup water
1
In a medium bowl, whisk together egg, milk,
lemon juice, water and melted butter.
Add wet ingredients to dry ingredients and mix
until combined.
Evenly divide batter between cupcake molds.
Bake until a toothpick inserted in the middle
comes out clean, about 20 minutes. Cool for
15 minutes. Remove cupcakes from pans.
Cool completely before frosting.
5 tablespoons unsalted California
butter, melted and cooled to
room temperature
—TIP—
If you are not using
cupcake liners, grease the
inside of the pan before
filling with batter. After
the cupcakes are baked and
cooled, run a paring knife
around the inside edge of
each cupcake and gently
pry it out.
Frosting
11/2 sticks unsalted California butter,
room temperature
11/4 cup powdered sugar
1 teaspoon vanilla extract
3 cups shredded coconut
With electric mixer, beat butter until light
and fluffy. On medium speed, add powdered
sugar in three additions, beating well after
each addition; scrape down bowl with
spatula as necessary.
Mix in vanilla extract. Increase speed to high
and beat until light and fluffy, about 5 minutes.
Frost cupcakes. Sprinkle shredded coconut
over each cupcake.
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—TIP—
Butter can be stored
in the freezer for
up to six months.
When storing,
wrap the original
package with
aluminum foil.
5
Cocoa Cupcakes
Bite into one of these rich
cocoa cupcakes for a gooey
marshmallow surprise. Topped
with airy whipped cream dusted
with cinnamon, these chocolaty
treats are sure to be a hit at
every celebration.
Cupcakes Yield: 12 cupcakes
/2 cup cocoa powder
1
/4 cup unbleached all-purpose flour
3
/4 teaspoon baking powder
1
/8 teaspoon salt
1
8 tablespoons unsalted
California butter, softened
1 cup, plus 2 tablespoons sugar
3 large eggs
/3 cup California milk
1
/4 teaspoon vanilla extract
3
/2 teaspoon lemon juice
1
Preheat oven to 350°F. Grease and flour insides of 12 muffin
cups or insert paper liners.
In a small bowl, combine cocoa powder, flour, baking powder
and salt; set aside. With an electric mixer, cream together
butter and sugar until smooth. Add eggs one at a time, making
sure each is incorporated before adding the next.
In a small bowl or measuring cup, stir together milk, vanilla
extract and lemon juice. Mixture will curdle slightly.
With electric mixer on low speed, add one-third of cocoa
and flour mixture to butter and sugar mixture, mixing until
combined.
Add half of milk mixture and mix well. Mixing well between
each addition, add another third of the dry ingredients, the
remaining milk mixture and then the remaining dry ingredients.
—TIP—
Use unsalted butter
when baking – you will
have more control over
the flavor since the
amount of salt in
salted butter varies
among brands.
Evenly divide batter between cupcake molds. Bake until a
toothpick inserted in the middle comes out clean, about 15
minutes. Cool for 15 minutes. Remove cupcakes from pans.
Cool completely before frosting.
Frosting
12 tablespoons marshmallow
fluff (for filling)
Whipped cream
Ground cinnamon
Scoop a hole out of the center of each cupcake about ¾-inch
deep and 1½ inches wide. Fill each hole with 1 tablespoon of
marshmallow fluff. Cover with plastic wrap until ready to serve.
Just before serving, place a large dollop of whipped cream on
top of each cupcake. Dust with ground cinnamon and serve
immediately.
—TIP—
Let cupcakes
cool completely
before frosting.
.
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6