Cupcakes»: Muffins waren gestern

lllll WebBäcker
SC HNELLER INFORMIERT MIT DEM TÄGLICHEN INFODIENST DER BRANCHE
http://www.webbaecker.de/r_rezepte2005/0605CUPCAKES.PDF
Ausgabe 24/2005 -- 5. Jahrgang
«Cupcakes»: Muffins waren gestern
Hamburg. (15.06. / eb) Interessiert
den gemeinen US-Amerikaner
derzeit etwas anderes als nur der
gerade beendete JacksonProzess, dann sind das
«Cupcakes». Den Eindruck
gewinnen zumindest
Rechercheure, die auf der Suche
nach neuen Trends die
internationale (Fach-) Presse
durchstreifen. Von Alaska bis
Arizona beherrschen «Cupcakes»
-- Tassen-, Becher- oder
Körbchenkuchen -- die
Tagespresse, haben wenigstens
eine Spalte fest im Griff.
Der Umstand, dass sich Cupcakes problemlos unter Verwendung handelsüblicher Muffinbleche hers tellen
lassen, degradiert sie dabei kaum zu «altem Wein in neuen Schläuchen» (oder war das umgekehr t?). Was
auch immer: Schlagzeilen wie «Attack of Killer Cupcakes» oder «Keep your Cupcake unter Control» lassen
vermuten, dass die überseeischen Low-Carb-Parolen der letzten Monate endgültig verhallt sind,
«weggedröhnt» von wahrlich fetten Kalorienbomben.
Die «Los Angeles Times» hält Cupcakes für konzentrierte Nostalgie und die «Chicago Tribune» lobt sie als
perfekte Warmwetter-Desser ts in den Himmel. Hübsche Namen haben sie: «Coconut Snowballs», «Butterfly
Cupcakes», «Apple Crisp Cupcakes», «Lemon Cheesecake Cupcakes» und «Chocolate Chili Cupcakes»
lauten die Kreatione n, deren original amerikanische (und damit englischsprachige) Rezepturen wir Ihnen
hier vors tellen:
Neueste Entwicklung:
Viele US-amerikanische
Produzenten gehen dazu
über, Monsterportionen
bewusst um etwa 20
Prozent zu verkleinern,
weil Konsumenten die
Riesen einfach nicht
mehr wollten, heißt es in
verschiedenen
Stellungnahmen. Die
«Washington Post»
hingegen tippt: «Though
the trend is to tiny, it's
often more profitable to
sell a monster cupcake
than a mini one».
Bevor Sie mit Ihren
Backversuchen
beginnen, denken
Sie beim Anwenden
der Rezepte bitte
daran, dass
«350 Degrees»
ausgeschrieben
«350° Fahrenheit»
heißen. Das
entspricht rund
180° Celsius (exakt
176,66° Celsius).
Coconut Snowballs [Quelle: Rocky Mountain News]
Makes 18 to 20 cupcakes (2 1/2 inches each)
20 paper cupcake liners
Ingredients
1 package (18.25 ounces) plain w hite ca ke mix
1 1/3 cups coconut milk or whole milk
2 tablespoons vegetable oil
3 eggs
2 teaspoons coconut flavoring
1 cup (8 ounces) heavy cream
2 tablespoons confectioners' sugar
1 bag (7 ounces) sweetened flaked coconut
Preparat ion
Place a rack in the center of the oven; preheat 350 degrees. Place liners in cups.
Prepare the cupcake batter: Place the cake mix, coconut milk, oil, eggs, and flavoring in a large mixing
bowl.
Blend with an electric mixer on low speed for 30 seconds. Stop machine a nd scrape sides of bowl with a
spatula.
Increase mixer speed to medium. Beat 2 minutes more, scraping sides if needed.
The batter should look well blended. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it
three quarters of the way full. (Remove empty liners, if any.) Place pans in oven.
Bake cupcakes until lightly golden, nicely domed, and spring back when lightly pressed, 18 to 22 minutes.
Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife
around the edges of the cupcake liners, lift carefully out of the cups with your fingertips.
Place them on a wire rack to cool for 15 minutes before frosting. Place a clean mixing bowl and electric
mixer beaters in the freezer for 1 minute to chill.
Prepare the frosting: Remove the bowl and beaters from the freezer.
Pour the cream into the bowl and beat on high speed until the cream has thickened, 1 1/2 minutes.
Stop the machine and add the sugar. Beat the cream and sugar on high speed until stiff peaks form, 1 to
2 minutes more.
Place a heaping tablespoon of whipped cream frosting on each cupcake, and swirl to spread it out with a
short metal spa tula or a spoon, taking care to cover the tops completely.
Generously sprinkle coconut over the top, and press it down gently so that it stays on. Serve at once or
chill until serving time. Store in the refrigerator.
Nutr itional infor mat ion per serving:
261 cal., 17 g fat (10 g sat.), 48 mg chol., 26 g carb., 219 mg sodium, 1 g fiber, 3 g pro.
Butterfly Cupcakes [Quelle: Rocky Mountain News]
Makes 24 cupcakes (2 1/2-inch size)
24 cupcake liners
Ingredients
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup whole milk
1 cup vegetable oil
4 eggs
1 teaspoon each, vanilla and almond extracts
2 recipes Buttercream Frosting (below)
Pastel food colorings of your choice
24 pieces (3 inches each) red or black licorice, split almost to the end
Decorating icing tubes in 2 or
3 colors; mini M&M's (optional)
Preparat ion
Place a rack in the center of the oven and preheat the oven to 350 degrees. Line muffin cups with paper
liners.
Prepare the cupcake batter: Place all ingredients, except frosting and decorations in a lar ge mixing bowl.
Blend with an electric mixer on low speed for 30 seconds. Stop and scrape down bowl with a rubber
spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping again.
Scoop a hea ping 1/3-cup batter into each cup, filling almost to top. (Remove a ny unfilled liners.) Place in
oven.
Bake until cupcakes are golden and spring back when lightly pressed with a finger, 20 to 25 minutes.
Cool pans on wire racks for 10 minutes. With a long serrated knife, slice the top off each and place on
rack to cool. Run a dinner knife around the edges of the cupcake liners. Carefully pick them out of the cups
with your finger tips.
Place them on a wire rack to cool for 15 minutes before frosting.
Meanwhile, prepare the Buttercream Frosting. Divide frosting evenly betwee n two bowls. Tint the frosting
in one bowl light green and the frosting in the other bowl either blue or yellow or pink.
Place a heaping tablespoon of frosting on each cupcake bottom and spread it out smoothly with a short
metal spatula, covering the area completely.
Cut the tops in half vertically. Spread the top (rounded) side of each half with a smooth coat of frosting.
Turn the halves into butterfly wings by placing them back on the cupcake, with round sides in, straight
sides out, and tilted ver y slightly up like wings.
Place a dab of green frosting under each wing so that it stays in place.
For the antennae, separate the halves of the licorice piece and secure it in the dab of frosting under the
wings. Use the decorating icing tubes to pipe a butter fly outline on the frosted wings. Place dots of a
contrasting icing color within the outline or use mini M&M's.
Nutr itional infor mat ion per serving, not including buttercream frosting:
237 cal., 12 g fat (2 g sat.), 36 mg chol., 31 g carb., 209 mg sodium, 0 g fiber, 2 g pro.
Buttercream Frosting: (Enough for 24 cupcakes):
1 stick butter, at room temperature; 3 cups confectioners' sugar, sifted; 3 tablespoons milk; 1 teaspoon
vanilla extract. Blend butter with an electric mixer on low speed until fluffy, 30 seconds. Add remaining
ingredients. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the
speed to medium and beat until light and fluffy, 1 minute more. Add 1 tablespoon more milk if too stiff.
Nutr itional infor mat ion per serving:
85 cal., 4 g fat (3 g sat.), 10 mg chol., 13 g carb., 28 mg sodium, 0 g fiber, 0 g pro.
Apple Crisp Cupcakes [Quelle: The Detroit News]
Makes 12 cupcakes (2 1/2-inch size)
12 cupcake liners
Batter
1 1/2 cups all- purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly
2 eggs
1/2 teaspoon vanilla
1/3 cup milk
1 apple, peeled, cored and diced
Streusel
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, at room temperature
Pinch salt
Frost ing
Preparat ion
Preheat oven to 350 degrees. Line muffin pan with paper liners.
Batter: In a s mall bowl, mix together flour, baking powder and salt.
In a large bowl, w hisk toge ther sugar, butter, eggs and vanilla until smooth. Alternately whisk in flour
mixture and milk, making three additions of flour mixture and two of milk, beating until smooth. Stir in
apple.
Streusel: In a bowl, whisk together brow n sugar and cinnamon. Add butter and r ub in with fingertips until
mixture holds together in small, moist clumps.
Scoop about half of the batter into prepared pan. Sprinkle streusel over batter. Scoop remaining batter
over streusel. Bake in a preheated oven for 20 to 25 minutes or until golden brown and tops of cupcakes
spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool
completely on rack. Top coole d cupcakes with Caramel Frosting.
Nutr itional infor mat ion per serving (with frosting):
390 calories; 17 g fat (10 g saturated fat; 39 percent calories from fat); 58 g car bohydrates; 86 mg
cholesterol; 192 mg sodium; 3 g protein; 1 g fiber.
Lemon Cheesecake Cupcakes [Quelle: Detroit News]
Makes 12 cupcakes (2 1/2-inch size)
12 cupcake liners
Cr ust
3/4 cup graham cracker crumbs (about 7 graham crackers)
3 tablespoons unsalted butter, melted
1 tablespoon packed light brow n sugar
Filling
12 ounces cream cheese, at room temperature
1/2 cup granulated sugar
1/4 cup sour cream
2 eggs
1 teaspoon grated lemon zest
3/4 cup lemon curd, store-bought
Preparat ion
Preheat oven to 350 degrees. Line muffin pan with foil liners.
Crust: In a small bowl, mix together graham cracker crumbs, melted butter and brown sugar. Press
crumb mixture into bottoms of prepared baking cups.
Filling: In a food pr ocessor fitted with a metal blade, pulse cream cheese until s mooth. Add sugar, pulsing
until smooth. Add sour cream and process until smooth. Add eggs and lemon zest, pulsing until smooth
(you don't want to overprocess the mixture; you j ust want it to be smooth).
Scoop filling over cr ust in baking cups. Bake in preheated oven for 18 to 22 minutes or until the centers
of cupcakes are firm. Let cool in pan on rack for 10 minutes. Remove from pan and refrigerate for 2 hours
or overnight. Before ser ving, place a dollop of lemon curd over top of each cupcake a nd swirl lightly with
back of spoon.
Nutr itional infor mat ion per serving:
269 calories; 18 g fat (10 g saturated fat; 60 percent calories from fat); 23 g car bohydrates; 76 mg
cholesterol; 147 mg sodium; 4 g protein; 0.2 g fiber.
Chocolate Chili Cupcakes [Quelle: The Detroit News]
Makes 12 cupcakes (2 1/2-inch size)
12 cupcake liners
Ingredients
1 1/4 cups all- purpose flour
1/2 cup unsweetened Dutch-process cocoa powder, sifted
1 tablespoon ancho chili powder or 1 teaspoon chipotle chili powder
2 teaspoons finely ground coffee
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil
1 egg
1 teaspoon vanilla
3/4 cup buttermilk
1 tablespoon instant coffee granules
1/2 cup semiswee t chocolate chips
Frost ing
Preparat ion
Preheat oven to 350 degrees. Line muffin pan with paper liners.
In a small bowl, mix together flour, cocoa powder, chili powder, ground coffee, baking soda and salt.
In a large bowl, w hisk together sugar, oil, egg and vanilla until smooth. In a separate bowl, stir together
buttermilk and instant coffee.
Alternately w hisk flour mixture a nd buttermilk mixture into oil mixture, making three additions of flour
mixture and two of buttermilk mixture, beating until smooth. Mix in chocolate chips.
Scoop batter into prepared pan. Bake for 22 to 27 minutes or until tops of cupcakes spring back when
lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Top cooled cupcakes with Chocolate Glaze.
Tip: These are best ser ved the day that they're made.
Variat ion: Substitute white chocolate chips for the semisweet chocolate chips.
Nutr itional infor mat ion per serving:
284 calories; 14 g fat (5 g saturated fat; 44 percent calories from fat); 38 g carbohydrates; 27 mg
cholesterol; 161 mg sodium; 4 g protein; 2 g fiber.
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