Cayenne-Cocoa Cupcakes with Citrus Cream-Cheese Frosting
Just before the Olympics started, I baked cupcakes for my friend K’s birthday. The one I chose was a variant of Martha Stewart’s one-bowl cocoa cupcake recipe and La Martha’s cream-cheese frosting.
Citrus rings bid adieu to the 2010 Olympics
I decided to adapt this never-fail one-bowl very-hypenated recipe to make it spicier (cayenne) and create more depth in the cake (my favourite addition of espresso powder). As I had made Martha’s recipe before in addition to a Mexican hot chocolate cupcake, I decided to synthesize the two for this sassy-zesty variant. To top it off – literally and figuratively – I adapted a classic cream-cheese frosting by adding both lime zest and juice.
With all those words beginning with “C”, the math geek in me decided to rename this combo as “2x C3″: Cayenne-Cocoa Cupcakes with Citrus-Cream-Cheese Frosting. If you are seeking an unexpected yet perfect end to a Mexican/Latin American or spicy Asian meal with chili and lime, look no further.
This easy-to-make batter bakes up light and moist
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Posted in Baking, Cakes, Recipes Misc
Tagged Baking, Cake, Chocolate, Citrus, Cocoa, Cream Cheese, Cupcakes, Dessert, Frosting, Olympics
The peppermint cheesecake, just decorated.
For a small island dinner hosted by our friends Jim and Kip (including Kip’s sister as well as her niece visiting from Vancouver), I created the holiday-suitable Peppermint Candy Cane Cheesecake. I adapted it from two reliable trustworthy sources, Dorie Greenspan for the cake, and Nick Malgieri for the chocolate-wafer-cookie-almond crust. The mint extract/lemon in the cake in addition to the topping were adapted from a cheesecake recipe on the Canadian Living website (http://www.canadianliving.com/food/).
My thinking was that the minty aspect of the cake would be refreshing – even though it is a cheesecake – after a holiday meal. The crumbled candy cane circle complemented the minty cake and looked seasonably appropriate in the photos I saw online.
The cake could not have been more creamy and smooth – maybe not quite the texture for those of the more-substantial-granular-cheesecake school (or alumni of MSGCS??) – but rich, luxurious, and classic. The tangy sassiness – or should that be sassy tanginess? – of the lemon and peppermint in the cake was a welcome counterpoint to the silky texture. Another textural highlight was the wonderfully crunchy crust, which was neither mushy nor too-tough-to-cut, as has been the case with some other cheese cakes I unfortunately have met in my past.
Cheesecake interior indicates great height
The peppermint candy cane cheesecake recipe Continue reading