Piña Colada Cupcakes

These Pina Colada cupcakes were made kind of on a whim. I was going out to dinner with some friends and i was like maybe i should bring cupcakes. Turns out it's good i did because apparently we were having dinner for my friend Davids birthday. So i'm guessing deep down my mind knew that i needed to make cupcakes. Also i really don't like coconut, but these weren't too bad. The rum flavor takes over a bit . 

So i took my favorite cake recipe and altered it up a bit. This is the original cake recipe. 

2 3/4 cups All Purpose Flour, the original calls for cake flour. (you can use either)

1 2/3 cups Sugar

1 Tablespoon Baking Powder

3/4 teaspoon salt

3/4 cup (12 tablespoons) unsalted butter, softened

4 large eggs whites plus 1 whole large egg

1 cup milk (whole milk is better for this but either is fine)

2 teaspoons Coconut Extract

1 teaspoon Vanilla Extract

• Preheat the oven to 350°F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.

  Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.

  Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.

  In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.

  Pour the batter into the prepared pans. Bake for 25 to 35 minutes for 8" or 9" rounds; 36 to 42 minutes for a 9" x 13" x 2" sheet cake; or 18 to 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.

  Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes. While Cupcakes are baking... Bring 1 cup Water and 1 cup Sugar to a boil I took about 1/4 cup of Pineapple Chunks and added them to the pot Let pineapple chunks steep to create a pineapple simple syrup.  Turn off the heat and add 1/4 cup of Rum  Once cupcakes are baked, while still hot poke with a tooth pick and brush with the simple syrup.  For the frosting i made a traditional American Buttercream 1 1/2 stick of Butter at room temperature  1/4 cup of the simple syrup 1 shot of rum powdered sugar to taste Beat butter and some of the powdered sugar until the butter starts to lighten in color, add simple syrup and rum. Then continue to add powdered sugar to taste. If the frosting become to stiff add about a tablespoon of milk.  Pipe frosting on cooled cupcakes and i sprinkled some gold edible glitter for show.  The just sit back and enjoy the refreshing taste of a Pina Colada

Chocolate Strawberry Tarts

This was a recipe i made while in my Cookies Tarts and Friandise class. I loved making these, they were so beautiful and dainty and perfect for a little get together. They remind of the tarts in the movie Marie Antoinette. 

Yields: 12 pastries

Sweet rich short crust pastry dough

3 oz granulated sugar

7 oz Unsalted Butter, room temperature

1 Egg

1tsp Vanilla

8.5 oz Bread flour

Place the sugar, butter, eggs, and vanilla in a mixing bowl; mix at low speed with the dough hook just until combined. Add the flour and mix only until dough is smooth. Place the dough on a paper-lined sheet pan; press out as flat as possible so that the dough takes up less space and cools quickly. Cover and refrigerate until firm enough to work with, about 30 minutes. Note: If over-mixed, the dough will be much harder to roll out.   

8 oz bittersweet chocolate, to brush the tarts *see note

8 oz Mascarpone cheese

2 Tbsp Sugar

8 oz Cream cheese

Grand Marnier, to taste

Cream together the mascarpone, sugar and cream cheese until light and fluffy, the beat in grand marnier to taste. 

12 Large, ripe strawberries

Red Currant jelly for brushing

Chocolate curls for decorating *see note

Bring the dough to room temperature. Preheat the oven to 375F.

Roll out the dough as thinly as possible on a lightly floured work surface, and then cut 12 circles with a cookie cutter. Use these to line 6 of the tart or brioche pans. Trim the edges and prick the bases. Then set another pan inside each one or fill the inside with beans- this will weight while it is baking. Chill or freeze for 15 minutes. Bake blind for 10-12 minutes until golden and set. Remove the inner pans and return to the oven to dry out for 5 minutes. Cool, and then remove from the outer pans. Repeat with the remaining dough to make another 6. 

Spoon Mascarpone mixture into cooled tarts, then top with cut strawberry. Decorate with chocolate curls, and a chocolate decor. 

*Notes:

Brushing the insides of the pie crust with chocolate keeps the crust crisp and adds a new dimension to the traditional strawberry tart.

Chocolate curls, you can either buy, or make yourself.

Chocolate decorations can be made by piping tempered chocolate into the desired pattern and let to set. Once set be careful picking up as to not break the delicate decorations.  

Heat jelly to thin out and then let cool, jelly doesn't have to be red currant jelly you can use any kind of jelly you have on hand. 

Red Velvet White Chocolate Chip Cookies

Yields: 12 Cookies

1/2 Cup Butter, Softened 

1 Cup Sugar

1 Egg

1 tsp Vanilla Extract

1 Tbsp Red Food Color

1 Tbsp Milk

1 Tbsp White Distilled Vinegar

2 Tbsp Unsweetened Cocoa Powder

1 1/3 Cup All-Purpose Flour

1 tsp Baking Powder

1/4 tsp Baking Soda

1/2 tsp Salt

1/2 Cup Chopped Walnuts 

1/2 Cups White Chocolate Chips

Set Oven to 350*F 

Cream together butter and sugar. 

Add in egg and scrape down the sides of the bowl. Add in vanilla, food coloring, milk, and vinegar and mix till incorporated. 

Scrape bowl and then add in cocoa, flour, baking powder, baking soda, and salt. Mix until fully incorporated. 

Add walnuts, and white chocolate chips to batter and stir just till incorporated. 

Onto a sheet pan scoop 2'' rounds. Bake for 13 minutes. Then cool on a wire rack.