Fuzzy cupcakes

Texture is such an important component to the eating experience. A cupcake with a well balanced, delicate flavor would be ruined if it had the texture of dried cement. I noticed in my last post I tend to be very picky about “dry” cupcakes. Coincidentally enough, I came across a blurb about something called “the Duncan Hines Conundrum” (love that word, conundrum) in a cake book. (“Wedding Cakes you can Make, by Dede Wilson). It basically explains how America has come to love exceptionally high levels of moisture in their cakes, as opposed to how cakes used to be in the old day (I’m guessing much drier than now) due to the fact that box cake mixes contain a lot of artificial preservatives and chemicals that keep the cake super moist. This poses a lot of problems for home bakers, especially in terms of cakes that are worked on for days before being eaten, because they start out less moist and lose moisture over time. Her solution was moistening syrup.

 Anyways, just wanted to share that tidbit of knowledge, while on the topic of texture. My question now is: What about fuzzy cupcake?

fuzzy cupcake

This is a cupcake card that I just received for my birthday a few weeks ago. I thought it was so cute (the pink part is fuzzy!) and had to hang it up. I painted a square frame green and popped it on there for instant wall decor. I’m working on expanding the wall o’ cupcake.

I can’t leave without tying in a real baked good either! These are mini lemon cupcakes with lemon glaze and white-chocolate raspberry ganache. Someone had given me fresh lemons grown locally and I’m not a fan of lemonade.

pink_army

I didn’t originally intend on making the glaze, but ended up using it for a few reasons:

  1. Not enough lemon flavor, for sure. Without using lemon extract, I think the juice and zest just isn’t enough.
  2. Texture! or, moisture. These little guys came out a bit bouncy; less cakelike.
  3. I had an extra lemon half.

Having been inspired by chockylit’s amazing cupcake blog, the cupcake bakeshop, particulary her fabulous recipe for chocolate -strawberry ganache, I thought I’d try a white chocolate-raspberry ganache for a twist. Not sure if I really liked it as much as I liked the idea of it… I fail to remember how strong of a flavor white chocolate has. I think if I were to re-do it, I’d stick with strictly a raspberry buttercream.

Because the cupcake wasn’t fantastic, I won’t bother to put the recipe up. The lemon glaze was tasty, although sticky after sitting in the fridge overnight. I just whisked 1/4 cup of lemon juice with enough powdered sugar to the consistency of syrup.

For the ganache, I borrowed chockylit’s recipe (reprinted with different flavors below) 

  • 4.5 ounces white chocolate
  • 3/4 cup heavy cream
  • 1/2 teaspoon vanilla
  • pinch salt
  • 1/3 cup frozen raspberries

Though ganache is made by boiling the cream, I sometimes cheat and use the microwave. So, I heated the cream for a minute or so and poured it over the white chocolate. Let that stand for a minute to heat up the chocolate and start the melting process. Whisk in the salt and vanilla. Add in frozen raspberries and stir to combine. Refrigerate until cool.

To make it fluffy and frosting-like, I used the whisk attachment on the Kitchenaid to aerate it for piping (like buttercream). It changes into a nice light pink color as the volume doubles.

To use the glaze, poke holes in the top of the cupcakes and dunk them (easier than spooning glaze over). Pipe on a swirl of ganache and voila!

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