Cooking in bulk

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I rarely if ever veer from the standard post of recipe with pictures. I don’t do book reviews, product reviews, talk about cupcakes in general, etc. This blog is about recipes I create and pictures that go along with them. I am veering with this post though.

I baked for an event a month or so back and I had been thinking about posting just about that process. As I would heartily recommend to you, when baking for an event I stick to what I know. So, there are no new recipes or experiments to share – just the process that I go through when baking in bulk for events.

I decided to bake for an event for my daughter’s preschool (even though she doesn’t officially start until September). The event was a country fair and the highlight would be the sheering of the two school sheep. (Yes, there is a school in the middle of San Francisco with two sheep…) This is the basic process I followed and have followed in the past.

Step 1: Find inspiration and come up with a high level plan

Whenever I am asked to or offer to bake for an event, I always look for at least one bit of of inspiration. If the event is for a person, I might ask their favorite color. Or if I know the person well, I will use whatever color I associate with them. I will look to something special about the event for inspiration. Is it themed for example. Flavor-wise I tend to just ask – are you a chocolate person? What’s your favorite fruit? Spice? Etc.

In this case, my starting point was sheep. So I did some googling and came across the PERFECT little sheep already done up for me in royal icing. I wanted to have both a chocolate and non-chocolate cupcake and something color-wise to contrast. I thought brown plus green would be a nice combo, so I quickly settled on vanilla cupcakes with green tea frosting and chocolate cupcakes with salted caramel frosting. The wonderful ebay shop owner, Lisa, hooked me up with a custom order and made up a bunch of sheep and birds shipped individually packaged and shipped all the way from the UK. The school also has chickens, but I settled for birds as I knew she could make them.

Step 2: Write out all your recipes

At a minimum you should print out all your recipes with the correct quantities. I also recommend writing them out as this ensures you read the recipe through and orients you to the steps involved, the equipment you will need, etc. I tend to write out my recipes like this and cross things out as I do them so I don’t forget. Most standard cupcake recipes make 24 or so cupcakes – at least on my blog. Sometimes I will halve them and make only 12. Usually for events you are baking a lot of cupcakes. This is where it gets tricky for the home baker. You really should make NO more then 30 to 36 at a time. Most mixers can’t accommodate more batter than that and you don’t want to over stuff the home oven. So do know that if you are making 100 cupcakes you likely have to make them in 3 batches. Professionals have quite an edge with their jumbo mixers and large, commercial convection ovens. Baking in bulk at home is a pain and I really try to avoid it. That said, I do occasionally give in…

When changing the quantities of a recipe start with the eggs. If there are 3 eggs in the recipe don’t halve the recipe for example. Either multiply everything by 1/3 or 2/3s. Regardless, get ready to do some fractions. Google can also help with this. Just be careful, check your math, and write everything down clearly.

Step 3: Prepare a plan and your ingredients

Now that you have your recipes you need to write down your shopping list and come up with a plan of action. The shopping list is pretty easy. So I won’t cover that, although I do write out my shopping lists in the order in which I will come across the ingredients at the grocery store – but that’s me – and I am a bit anal about being “efficient”. The important thing is to plan what you will bake when. If you are an amateur baker such as myself, you likely have a demanding full-time job and/or have a family to take care of. So it’s likely you won’t have the large swath of free time it will take to get something like this done in one go.

I always start from the time of the event. I like to leave assembly for the day of the event and usually leave an hour or two for assembly and packing assuming I am making 100 or so cupcakes. If the event is at 11am on a weekend for example, plan on getting up early and focusing on assembly. If the event is in the afternoon, say 3 or so, you can plan on finishing up some recipes the morning off. Regardless, leave plenty of buffer for unexpected events. This will definitely help minimize stress.

This event was on Saturday at 11am, so I wouldn’t have the weekend to work and would just have the morning to assemble. I had to bake after work during the week (my least favorite time). I try to spread the work out as much as I can without having to resort to freezing anything. Buttercream and chocolate ganache frostings can store in the fridge well covered up to three days. Cupcakes also store in the fridge well covered up to three days, but I like to bake them as close to the event as I can. So, I tend to do the frostings first. One note: meringue frostings don’t store well. So forgo them when you are doing a large project.

I always try to fill and frost the day of the event if I can, the night before if its for very early in the morning or I am taking them to work. In this case I started on Wednesday with frostings, made a batch of cupcakes Thursday, and another on Friday. I assembled on Saturday morning. I purposefully didn’t make these filled cupcakes as that basically doubles the work involved. Making the fillings takes more time, but doing the actual filling can be very time-consuming. I have filled cupcakes when making about 120 or so once, but it was for a wedding and it was before I had a child and other demands on my time. In those days I could spend the entire weekend in the kitchen without a second thought. Those days are over… Take on what you can manage without causing undo stress.

Step 4: Prepare all the recipes and store them for final assembly

A bit earlier I recommended baking in 30 to 36 cupcake batches in order to avoid disaster. I still recommend that. I rarely heed my own advice and made 2 batches with about 46 cupcakes in each batch. I have a larger sized mixer, but it was still a challenge. Don’t even attempt doubling a standard recipe if you don’t have a 6-quart mixer.

I managed the over-stuffing of the oven by starting off the baking at 375 with the convection fan on. You just have to be careful to lower the temp and/or turn off the convection at the right time. And the right time is pretty hard to determine. I usually turn the oven back down to 350 after a few minutes and turn off convection around 12 minutes. I find if the oven isn’t hot enough the cupcakes tend to overflow. But really, you should just bake in batches of 30 to 36 (which is about 1.5 times a normal recipe you see on my blog). The last thing you want after all that work and all those ingredients is a bunch of overflowed cupcakes. A couple is fine – that happens to me and those cupcakes tend to be the taste testers. On that note, always make more than you absolutely need. In this case, I was aiming for a number but had flexibility.

Like I mentioned, I absolutely recommend baking and storing for assembly as close to the event as possible. If you can do it all in one day, great. But for me and perhaps many of you, it’s not possible. With the frostings, I tend to just transfer the frosting into a bowl and wrap well with plastic wrap and store it in the fridge. With the cupcakes, I let them cool all the way off then put them back on a sheet pan and wrap that very well with plastic wrap. If you have enough tupperware to store all your cupcakes even better, but I don’t. If you must bake more then 3 to 4 days before the event you can freeze them (I wrap them in plastic wrap in small quantities that can fit in freezer bags) but there will be some dryness after thawing. So I recommend not doing it.

Step 5: Assemble, pack for delivery, unpack and present

I won’t cover assembly much other then watch for cupcake toppers that will work for your event. For example, fresh fruit doesn’t hold up very well. It can dribble juice on your cupcake or start to look old. Candied fruit works as do sugar toppers. I tend to top my cupcakes with something simple that alludes to the flavor of the cupcake, but for some events – like a kids fair – I will do (or purchase) a more typical decoration.

I pack all my cupcakes in cupcake boxes with inserts that have individual holes for each cupcake. I bought the boxes in bulk (about 200 boxes) and it will be a while until I will run out. But many places sell paper or plastic cupcake containers in smaller quantities. I recommend going for a good box as it will help hold them in place and avoid delivery disaster. You will still need to watch for bumps in the road, but not have to worry about sliding. I also stick with disposable boxes for events given I have found it difficult to get my more permanent containers back promptly. Its totally up to you, just pack them carefully so they arrive safely.

Lastly, you may need to think about display. Thankfully there are many sites out there that have both disposable and non-disposable tiered cupcake holders. I also had a vintage, wood cupcake stand that I used for a few events. Usually its a challenge to get more then 30 or so cupcakes on these things, unless they are monstrous. I tend to put what I can on the tiered display and fill out the rest on the table around it. For this event I new I would have a hard time getting anything back given we hadn’t started at the school, so I settled for a something disposable.

Well, that is all that came to mind. If anyone has any questions around something I may have missed, feel free to post it. I might have missed something…

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Pink Pink Cupcakes & salt pepper

These cupcakes sound more challenging for the palate, then they are. I think all the chocolate ... The foundation of this cupcake includes two basic recipes – chocolate cupcakes and chocolate ganache. I decided to use the recipe of low-flour chocolate cupcake that I like and sub out the flour of wheat for flour, quinoa and make them gluten. Nobody noticed a difference. If you are looking to make gluten, this is a great recipe to use. Friends of gluten it will be very happy.

I really thought this recipe would end up being all concept with no enthusiasm real taste, but I was wrong. The pink Chicken cream paired well with salty caramel. These two things with chocolate were just great. A couple of people who did not have the taste of pepper and just scooped out the stuffing and ate the rest, but for the most part all enjoyed the cupcake. So, I guess that if this combination is that a challenge to the palate it depends on who you are. So far only the wasabi, white chocolate cupcakes I made in 2008 were too much for me ...

Gluten free Chocolate Cupcakes
~ 28 regular-sized cupcakes/350 degree oven

7 grams 200 Valrhona 85% cocoa (or any bittersweet chocolate)
3 sticks butter (343 g)
2-1/4 cups (445 grams) sugar
8 eggs
1-1/4 cups of flour, quinoa, wheat gluten (180 g) (or all purpose flour to non-gluten)
1/4 cup cocoa powder, not sweetened
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon xanthan gum (if using flour gluten)

1. chop the chocolate and transfer in the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a saucepan of simmering water. Stir until the chocolate melts and the butter is combined.
3. remove from heat and stir the sugar. Cool the mixture for 10 minutes.
4. measure the flour, cocoa, baking powder, salt, xanthan gum (if using) in a medium bowl. Whisk together.
5. transfer of chocolate/butter mixture cooled electric mixer and beat for 3 minutes.
6. Add an egg at a time, mixing for 10 seconds between each.
7. Add the flour mixture and mix to combine.
8. Scoop into cupcake cups only 2/3s full. All cupcakes Bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be sure you fill or 2/3 s full or another trick that I use is to preheat 375, then drop the heat to 350, once I put in Cupcakes. Also rotate the pans after 15 minutes of cooking. It is safe to move gently at that point and I find most low back of my oven to be a little cooler.

Chocolate Ganache

9 ounces bittersweet chocolate like Valrhona cocoa 61%
1 cup cream
1 teaspoon vanilla
1 tablespoon butter
2 cups powdered sugar

1. chop the chocolate and transfer in the bowl of your standing mixer.
2. heat Cream until bubbles form around the edge of the Pan, pour cream over the chocolate.
3. let stand for 1 minute, then stir until combined.
4. Add butter and vanilla. Stir until butter is melted. Let cool at room temperature.
5. powdered sugar to scour in the bowl and mix until soft.

stuffed cupcake

Pink Peppercorn cream

1 cup cream
2 tablespoons sugar
Pink Chicken

1. Whisk cream until soft peaks form. Add sugar and whisk until combined.
2. Add tasting pepper grinders occasionally until you are satisfied with it. I did not quite as strong as its a small component cupcake and wish otherwise get overwhelmed by chocolate.

toffee in the decision-making process

Salted Caramels

3/4 cup cream
1 tablespoon water
1 cup sugar
1-2 tablespoons of salt to grain great

1. In a medium saucepan over medium-high heat, bring to a boil. Stir until the sugar has dissolved.
2. the mixture begins to boil vigorously. Do not mix. Let the mixture boil at medium-low heat until the mixture turns a deep hazelnut Brown, about 20 minutes
3. Pour a prepared baking dish (secured on a silpat or oiled parchment paper). After a minute or so, sprinkle with salt. I used pink salt, Hawaiian.
4. allow to cool.
5. after it has cooled down the candy, break it into small pieces.

Note: I like my candy very dark – almost burned. Getting candy just to your taste can be a challenge. I think a hazelnut brown is a good place to start. An additional warning, if it is very long, almost you could ruin your pan or a bunch of cleanup work create minimum cooking for yourself. Do not use your favourite dish or pan!

salted caramels

Assemble
1. fill the Cupcakes cooled using the method of taper.
2. Frost.
3. Top off with blocks of candy, a little more salt (if desired) and decoration (if you want).

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Cherry Bomb Cupcakes with meringue icing

I felt the need to give these cupcakes a name – have had so much personality. I was going to add chili half as much as expected, but why not thought and dumping everything inside. The result? Cherry chili chocolate cupcakes with a good football. Funnily enough, "cherry bomb" was my name ring when I was a boxer amateur football. I got that name from cherry blossom tattoos on my arms and my explosive power, I'm true … My days of fighting have passed well myself but an explosion of taste is good in my repertoire.

I bought a jar of Italian wild cherries in syrup based purely on the attractive container. The vessel lay ignored in a drawer, while I struggled with what to do with the gluten-free chocolate cupcake recipe as a base for something that is intended to lead to a party. A trip to the ferry building has resulted in a 13 dollar jar of yuzu jam (for a recipe later – you better be tasty!) and I was still without ideas. Cherries, called to me from their cool, dark spot and finally the inspiration struck. But the cherries and chocolate are rather of the mill. I decided on Chili, so that these cupcakes would be forgettable.

I had heard good things. The Cupcakes were hot, but that has been appreciated. I liked the combination of chocolate, chili and cake but sweet cherries.

Chili Chocolate Cupcakes gluten
~ 4 regular sized cupcakes/350 degree oven

3.5 (100 grams) cocoa Valrhona 85% (or any bittersweet chocolate)
sticks butter (172 grams) 1-1/2
1 Cup + (223 g) 2 tablespoons sugar
4 eggs
1/2 cup + 2 Tablespoons (30 grams) of flour, quinoa, wheat gluten (or all purpose flour to non-gluten)
1/4 cup cocoa powder, not sweetened
2 teaspoons chili powder and broad
1 teaspoon ground cayenne pepper
1 teaspoon baking powder
1/8 teaspoon salt
1 teaspoon xanthan gum (if using flour gluten)

1. chop the chocolate and transfer in the bowl of a standing mixer.
2. Add the butter to the chocolate and place the bowl over a saucepan of simmering water. Stir until the chocolate melts and the butter is combined.
3. remove from heat and stir the sugar. Cool the mixture for 10 minutes.
4. measure the flour, cocoa, chili powder, Cayenne powder, yeast, salt, xanthan gum (if using) in a medium bowl. Whisk together.
5. transfer of chocolate/butter mixture cooled electric mixer and beat for 3 minutes.
6. Add an egg at a time, mixing for 10 seconds between each.
7. Add the flour mixture and mix to combine.
8. Scoop into cupcake cups only 2/3s full. All cupcakes Bake at 350 F for 25 minutes or until a toothpick comes out clean.

Note: If the oven is not hot enough than these cupcakes may over-flow. One way to be sure you fill or 2/3 s full or another trick that I use is to preheat 375, then drop the heat to 350, once I put in Cupcakes. Also rotate the pans after 15 minutes of cooking. It is safe to move gently at that point and I find most low back of my oven to be a little cooler.

Meringue Frosting

4 egg whites (d) '
1 cup sugar

1. combine the white d ' egg and sugar in mixing bowl of your stand mixer and set on a bain marie (water bath).
2. Whip in hand for a few minutes until sugar has dissolved, or preferably until the mixture reaches 110 degrees Fahrenheit. (Apparently 160 is safer. I never tried it so you can tell if it is still ok for the icing. So if you are interested to use pasteurized eggs.)
3. transfer the bowl to the electric mixer, beat on medium speed for 10 minutes.
4. Beat on high speed until stiff peaks form lucide, about 5-10 minutes.

Assemble
1. fill the Cupcakes cooled using cone with cherries. I used jarred cherries in syrup and included a whole one and some chopped up to those.
2. Frost.
3. Toast with a flashlight if you have one.

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Almond Orange Cupcakes

These cupcakes are very almond. Almond is the predominant flavor but it captures the pure, especially in citrus glaze. These cupcakes are great for winter and pair well with Italian themed dinner. I did the mini about 100 of these long 100 mini cupcakes with chocolate with salted caramel cream cheese frosting for an event. Both were a success. The second is my go-to recipe for parties – always a military.

If you follow Cupcakeblog on Facebook, you know that I promised recipe for honey Bourbon cupcakes. Well, the last batch still weren't quite right! I am still very soon test them out and I hope to have a recipe for success to post this month. I could modify it to fit this contest. I think I can not resist to enter this one, is simply too far up my alley.

Almond Orange Cupcakes
cupcakes ~ 15/350 degree oven

7 ounces almond paste (marzipan)
1 cup sugar
1/2 cup whole milk ricotta cheese
1 stick unsalted butter, room temp
4 eggs, large dining/temp
2/3 cup flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons fresh orange juice d '
zest of half an orange

1. Beat the almond at low speed to loosen, about 30 seconds.
2. Gradually add sugar while beating at slow speed.
3. Continue to fly at low speed for 1 minute or so.
4. Add ricotta and beat to combine.
5. While beating at low speed, add one tablespoon of butter in a moment, waiting to incorporate butter by adding the following pat.
6. stop the mixer and scrape the bowl, beat in the Middle for about 2 minutes until fluffy.
7. Crack eggs in a bowl and break up with a fork.
8. low speed gradually add eggs on a tablespoon at a time, waiting for the egg embed until you have added the next bit.
9. Beat again at medium speed for about 2 minutes.
10. measuring the flour, salt and yeast into a bowl and whisk to combine.
11. With a rubber spatula, fold the flour mixture into the batter cake until combined.
12. mix the juice and zest of Orange.
13. Scoop the batter into cupcake Liner, fill approximately 1/2 inch from the top (complete with 3/4).
14. Bake at 350 for about 20 minutes or until cake tester comes out clean.

Note: These cupcakes are humid and not getting too much you can compile documents complete enough. They also remain flat if you like that.

Cream Cheese Frosting

8 ounces or 1 bottle of Philly cream cheese
1 stick butter
3-4 cups sifted Confectioners ' sugar
2 tablespoons fresh orange juice (d) ', plus more taste
zest of half an orange
zest of half a lemon

1. bring the butter to room temperature by letting it sit out for a couple of hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 3 cups powdered sugar in the bowl, add the juice and zest, and beat until combined.
4. Add more sugar and/or d ' orange juice until you reach the texture, flavor and sweetness you like.

Note: you can add a small extract of Orange natural even if you want to pump up the flavor of Orange.

Assembly
1. Frost cupcakes.
2. Top with a candied orange peel d ' or almonds.

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Watermelon-chocolate ice cream Cupcakes

It's summer. And in most of the United States when summer is hot. Maybe even * hot *. In San Francisco, is foggy, drizzly and 55 degrees. Despite the fact that I have to wear a jacket and a scarf when heading out in the morning, I'm still thinking of things – like the ice cream summer. I've been itching to make an ice cream cupcake and finally start it this weekend.

I did this before – yummy concoctions made from layers of cake, ice cream and frosting – but for my two previous attempts, I made my ice cream or sorbet. This time around I was hoping to be inspired by my favorite ice cream shop – Humphry Slocombe.

Humphry Slocombe is walking distance from my house. For a while and I would have us Naomi head above every other Saturday for a cone. We stopped by Friday evening to pick up a couple pints for the cupcake project. (It is a good time to go, about 6 pm on a weekday, there is no line ...) The color of the salty watermelon sorbet immediately caught my attention. I confirmed with the guy behind the counter that the sorbet fudgsicle would pair well – he had tasted the combination in the preceding days.

In fact this combo cupcake is a winner. I'm surprisingly pleased with how the watermelon buttercream frosting discovered and the combination of watermelon-chocolate, even with a pinch of salt, is wonderfully delicious. It feels almost like summer!

The recipes below will give you cupcakes 12 to 14 ice cream with some ice cream and icing left.

Chocolate cake
1 sheet pan/350 degree oven

butter 1/2 cup (1 stick), room temp
1 Cup + 2 tablespoons sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup of high-quality unsweetened cocoa powder as mark Valrhona
1/2 cup milk
1 teaspoon vanilla

1. Beat butter until softened. Add the sugar and beat until light and fluffy, about 2 minutes.
2 Add the eggs one at a time and beat until well combined.
3. measuring the flour, baking powder, baking soda, salt and cocoa powder in a small bowl of medium size and whisk to combine.
4. measure the milk and vanilla and mix to combine.
5. add approximately one third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and ending with the dry.
6. spread the batter evenly over a pan of sheet that was covered in parchment paper and greased with butter.
7. Bake for about 20-25 minutes or until a cake tester comes out clean.

Note: Let the cake cool in the pan. After about 30 minutes, flipped the cake to a second sheet pan and then removed the parchment paper. This seemed to make it easier to cut the rounds, but may have been unnecessary.

Watermelon syrup

~ fresh watermelon 2 cups

1. Peel and cut the fresh watermelon without seeds.
2. Using a blender or food processor, puree the watermelon.
3. separate at least 2/3 cup of watermelon juice from the pulp by pressing it through a sieve of metal.
4. bring at least 2/3 cup of watermelon juice to a boil over medium heat. Reduce to a simmer and boil the juice for about 10-15 minutes, or until reduced by almost half.
5. Once you have separated the juice from any solid metal pouring the sieve. Leave to cool.

Watermelon Buttercream Frosting

2 sticks (1 Cup) unsalted butter, room temperature
4-5 cups powdered sugar
syrup 1/4 cup watermelon

1. using an electric mixer, beat the butter at medium speed until creamy.
2. Add 2 cups confectioner's sugar and beat, occasionally stopping to scrape the sides and bottom of the bowl until light and fluffy.
3. Add the syrup of watermelon and beat to combine.
4. Add more icing sugar to achieve consistency and sweetness you like.
[optional] Add food colouring pink and beat to combine.

Candied Watermelon Rind Rounds

leftover watermelon rind
1/2 cup sugar
1/4 cup water

1. using a small circle cookie cutter (about 1/2 diameter) stamp out watermelon rind 14-16 laps.
2. In a small saucepan, combine sugar and water and bring to a boil.
3. Add rounds, reduce heat to low and cook for about 10 minutes.
4. remove the heat and let stand for about 5 minutes.
5. remove the rounds and place on a wire grate to cool.
6. Once cooled, roll the rounds into sugar.

Assemble
Something like this set will be useful when making these kinds of cupcakes. How will the kind of cupcake papers. You will also have room in your freezer to freeze the Cupcakes between steps.

1. Locate the cutter cuts right to get a cupcake for the bottom and top of the cupcake. I have used for many different dimensions drills.
2. how many you can Eyeball cupcakes get out of the sheet pan before cutting. Eyeballed about 14, which is what I got.
3. Stamp out bottoms and tops.
4. fill each paper cupcake with a low of cake.
5. remove the ice cream flavor before from the freezer and transfer it in a bowl. Stir with a wooden spoon to soften.
6. Scoop a small scoop of gelato each cupcake. Smooth out the back of a spoon. Transfer the Cupcakes in the freezer to chill for 20-30 minutes.
7. now repeat with the second taste of ice cream and chill for about 10 minutes.
8. now top with cupcake Last round and chill for 10 or more minutes.
9. now top with buttercream frosting and a watermelon rind confit round.

Note: Store cupcakes in the freezer. Let them sit at room temperature for about 10 minutes before serving. Firm ice cream works better for these projects otherwise melty … very gets ice cream

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Yuzu White Chocolate Cupcake

Two sources of inspiration above collided recently. A lunch at Ozumu I introduced yuzu and then a couple of weeks later a passage through the village market in ferry building up a jar of yuzu Marmalade. I took as a sign that a cupcake yuzu was in order.

Yuzu is touring dessert menus these days often in combination with white chocolate. I decided to go the same route. I thought of a third flavor, but wanted to keep this first experiment quite simple, in part because I was taking them to a party with a lot of guys. The yuzu Marmalade is pretty cake and at least my child was not a fan. She ate the rest of the cupcake though. Adults have agreed that the combination of white chocolate and yuzu was tasty. White chocolate cream is an alternative light buttercream when you don't want anything too sweet.

Oh, and I don't think I said that I am on Facebook. If you prefer to get your updates there ...

White Vanilla Cupcakes
regular sized cupcakes ~ 18/350 degree oven

1 stick butter (1/2 cup), temperature
1-1/2 cups sugar
2 cups of flour
1-1/2 teaspoons baking powder
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
1/2 vanilla
4 large egg whites (d) '

1. Beat butter up to approximately 30 seconds, soft.
2. Add sugar. Beat on medium high until light and fluffy, about 3 minutes.
3. Whisk together flour, baking powder and salt in a bowl.
4. measure milk and vanilla and mix together. Add the seeds scraped off 1/2 of a vanilla bean.
5. add approximately one third of the dry ingredients to the mixing bowl and beat to combine. Add about half of the milk and beat to combine. Continue adding, alternating between dry and wet and ending with the dry.
6. In a separate bowl, Beat egg whites (d) ' until firm. Gently fold the egg whites into the batter's until you can see more without streaks.
7. Scoop into cupcake papers about half full. Do not overfill.
8. place cupcakes in the oven and turn the oven to 350 degrees. Bake for 20-30 minutes until a cake tester comes out clean.

Note: These cupcake will increase some and thus reduce a bit back. If you are using regular cupcake papers, the book is reduced with them. With most cards that use solid cupcake, pulling from the side. I don't worry too much as it is not obvious once the icing is on top.

White cream chocolate Gourmet Productions

2 cups heavy cream
9 ounces white chocolate, I used the Green & Blacks
1 vanilla bean

1. Pour heavy cream in a medium sized bowl and warm over a bain marie (water bath).
2. divide the vanilla and add the cream.
3. chop the chocolate and add it to the cream once his smoldering. Whisk to melt the chocolate.
4. once smooth remove from water and chill until cold in the refrigerator. Whisk occasionally so it does not form a film on top.
5. Whip with a whisk attachment on high speed until approximately 3 minutes until it is frosting consistency.

Assemble
1. fill the Cupcakes cooled using cone with yuzu Marmalade.
2. Frost.
3. garnish with what you have in hand. I got some seeds of chia!

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Sweet potato Cupcakes

I'll be honest, these cupcakes came about by accident. My intention was a cupcake honey-almond, but I had this just discovered the sweet potato flour and wanted to try it. I just added the flour to the batter I knew it was something else on my hands. Pretty anxious, I pushed ahead with the recipe, the feeling that a disaster cupcake was sure to ensue. Fortunately, I was completely wrong. The Cupcakes turned out absolutely delicious. I was surprised by their texture and soft billowy enough – but also with a seductive texture from almond flour. And the taste of sweet potato thin was there, but allowing the honey and almonds to shine as well.

The icing? What can I say – this is my current absolute favorite frosting. It's just a notch above its cousin, the salted caramel icing recipe, which is my go-to food frosting for anything. But Duke has the appeal of adults and it is my top-pick for adult events.

You may start noticing a trend with this and future recipes gluten. We discovered that our daughter is wheat or gluten sensitive (we have not reduced, but basically all around are cutting out gluten). This recipe is naturally gluten-free, but if you wanted to turn it into a straight up cupcake honey-almond and don't mind, just swap gluten flour and sweet potato flour and omit the xanthan gum.

Sweet potato Cupcakes
cupcakes ~ 24/350 degree oven

3/4 cup (1-1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
2 cups almond meal
4 large eggs
3/4 cup honey, high quality
3/4 cup buttermilk
1 cup flour with sweet potatoes
1 teaspoon xanthan gum
2 teaspoons baking powder
1/4 teaspoon salt

1. Preheat oven to 350 °.
2. Beat butter until softened. Add the sugar and beat until light and fluffy, about 3 minutes.
3. Add the almond flour and beat to combine.
4. Add the eggs, one at a time, beating until well combined.
5. measure your flour, xanthan gum, yeast and salt in a medium bowl and whisk to combine.
6. measure honey and buttermilk. Stir to combine.
7. add approximately one third of the dry ingredients to the butter/sugar and beat to combine. Add about half of the wet ingredients and beat to combine. Continue adding, alternating between dry and wet and ending with the dry.
8. Scoop the batter into cupcake cups about 2/3 full ° s. Bake cupcakes for about 20-25 minutes or until a cake tester comes out clean.

Bourbon caramel Cream Cheese Frosting

4 tablespoons brown sugar
4 tablespoons heavy whipping cream
2 tablespoons butter
a pinch of salt
4 teaspoons Bourbon
2 packages phili cream cheese, room temp
1 cup butter, room temp
6 cups confectioner's sugar

1. heat brown sugar, cream, butter, salt on medium high heat, whisking until sugar has dissolved. Cook for another minute.
2. Pour Bourbon and stir to combine. Take off heat and let cool.
3. in the bowl of an electric mixer, beat the cream cheese and butter until soft.
4. Add the sugar to veil and beat to combine.
5. Add three tablespoons of caramel, Duke of Bourbon (could be some left over) and beat to combine. You can always add more, but the icing could end up quite soft.

Assembly
1. Frost.
2. Top with sweet potato chips.

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