In The Spotlight: Hani From Haniela's + a gorgeous Raspberry Frappuccino Cupcake Recipe!!Monday, February 20, 2012C Riches
I'm an editor of blog called Haniela's, and in my previous Contributor's post I promised you'll be seeing more of me over here at Bird's Party - I didn't forget you!
Last year I was particularly proud of hosting few parties by myself, helping customers get everything set up, prepared and letting them enjoy their events. I'm usually up on my feet for 12 hours straight on those days, if not more, staying focused on task at hand, but at the end when customers are happy and compliments are filling the room, it is a great feeling.
* Get organized and stay focused
* I want to try whole wheat puff pastry dough I hope to improve my photography skills
* I need to drink more tea, dance more and go hiking, maybe get a bike
* I'd love learn Salsa Dance
* Finish a bench I started last year!
* Design Build flower containers for outside
* Design a sitting area in my office/dinning room/kitchen - It's all open space
* I want to do some wall decor - I've had the idea in my head for a long time so hopefully this will be a year for some wall art in my house.
* I would love to take a week off and go on a vacation, haven't done that in 4 years - Would be so nice to get away
* I have few dreams.... and hoping to take them to the next level this year too.
I make this cake quite frequently, it has velvety texture and it pairs well with any frosting I used. It is an egg whites free cake so it is perfect for people with egg white allergy, also I love having extra egg whites on hand to make pretty meringue cookies or a healthy breakfast omelette.
* 1/4cup +4tbl sugar
* 1/2cup sifted cake flour
* 2tbl unsifted cornstarch
* 3tbl warm water
* 1tsp vanilla extract
Set oven temperature to 350F
Line the muffin pan with cupcake liners
Prepare Clarified Butter
Put egg yolks and sugar into the bowl of your mixer and set the bowl over the pan of simmering water. Whisk until egg yolk mixture is hot to the touch, several minutes. Remove from the heat and using a wire attachment beat the egg yolk mixture on high, until it triples in volumes, for about 3-5 minutes.Is using hand held mixer this will take longer.
Cake Batter - Folding
Sift about 1/2 of the flour into the beaten flour mixture and using
a large balloon whisk fold it in, continue with remaining flour.
At last in 2 additions add warm clarified butter, gently fold it in.
After you fold the clarified butter into the batter immediately pour the batter into a prepared cupcake pan, fill the cavities about 2/3 full.
Make sure you don't open the oven during baking. Bake for about 15-20minutes, if you see cupcakes are not done yet leave it in the oven for additional 5 minutes.Cupcakes will be golden brown on the top once baked.
Opening the oven during baking could cause the the cupcakes to fall. Once baked remove from the oven,
transfer cupcakes to a cooling rack and let cool completely before frosting.Cupcakes can be refrigerated for about of 4 days, or can be also frozen.
* 2cups Frozen Raspberries, about 6oz
* 1tbl lemon juice
Return mixture to the sauce pan, add lemon and dissolved corn starch, cook the mixture on low heat until is bubbles and thickens, cook for 2 minutes, remove from heat and let cool in a water bath, stirring frequently to prevent skin forming. Add 1tbl raspberry liqueur and stir gently until fully combined. Cover with plastic wrap and chill for several hours. Can be store in the fridge for several days.Use as filling for cupcakes or cakes.
|Raspberry Mixture before it was cooked together with corn starch|
Stabilized Whipped Cream Frosting Recipe
* 1tbl water
* 1tsp unflavored gelatin
* 1cup heavy cream
* 1/3cup powdered sugar
* 1/2tsp vanilla extract
Let the gelatin bloom in the water for 5 minutes, using a microwave heat if for 5 minutes, it should be dissolved after 5 seconds, if not heat it a little more but be careful not to overheat gelatin.Let the dissolved gelatin cool to lukewarm.
Whip the heavy cream until soft peaks are formed, add dissolved gelatin, beat and then add powdered sugar and vanilla extract, beat until stiff, don't over beat. Frost cupcakes or you can also store frosting in the fridge for up to 3 days.
Filling and Frosting a Cupcake
- Core the cupcake either with cupcake corer or with a paring knife, as shown in the picture
- Fill the cavity with the raspberry filling, be generous
- To frost the cupcakes, use a large tip, it can be a round tip or a star tip of your choice
- Achieving a marbling effect with icing is quite easy, using left over raspberry filling, using a spatula ora knife spread the filling in one thick line into your piping bag. See the picture below
- Fill the bag with stabilized whipped cream
- Frost the cupcakes